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FOOD SAFETY AND EMERGING HYGIENIC ISSUES

CODE 104614
ACADEMIC YEAR 2022/2023
CREDITS
  • 1 cfu during the 3nd year of 9288 DIETISTICA(L/SNT3) - GENOVA
  • SCIENTIFIC DISCIPLINARY SECTOR MED/49
    LANGUAGE Italian
    TEACHING LOCATION
  • GENOVA
  • SEMESTER 2° Semester
    MODULES This unit is a module of:
    TEACHING MATERIALS AULAWEB

    OVERVIEW

    Teaching provides students of Dietetics with basic knowledge of food safety and foodborne disease surveillance.

    AIMS AND CONTENT

    AIMS AND LEARNING OUTCOMES

    The purpose of the teaching is to provide concrete and regulatory tools to identify and assess the degree of safety of food products and to control risk factors that impact final quality.

    The educational objectives of the teaching are to acquire the concepts of food safety and foodborne disease, the importance of epidemiological surveillance of foodborne diseases, and an understanding of systems to ensure the hygiene and safety of food products along the production and distribution chain. Notions of emerging issues related to food safety will also be provided.

    TEACHING METHODS

    The teaching topics are addressed through frontal and distance lessons.

    SYLLABUS/CONTENT

    Principles of food safety, Epidemiology and surveillance of foodborne diseases, emerging food contamination.

    TEACHERS AND EXAM BOARD

    Exam Board

    LIVIA PISCIOTTA (President)

    ROSSANA POLIZZI

    MANUELA RISSO

    ANNA MARIA SPAGNOLO

    MILKO ZANINI (President and Coordinator of Integrated Course)

    LESSONS

    Class schedule

    All class schedules are posted on the EasyAcademy portal.

    EXAMS

    EXAM DESCRIPTION

    The learning outcomes will be verified through a written / oral assessment which will allow to establish the level of knowledge and understanding of the course contents.

    ASSESSMENT METHODS

    Verification of learning takes place only through the final exam which aims to ascertain the student's actual acquisition of the expected learning outcomes. The student is expected to demonstrate acquisition of the concepts of food safety and foodborne disease, the importance of epidemiological surveillance of food-borne diseases, understanding the systems to ensure the hygiene and safety of food products along the production and distribution chain.