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

L'orario di tutti gli insegnamenti è consultabile all'indirizzo EasyAcademy.

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.