CODE 104614 ACADEMIC YEAR 2022/2023 CREDITS 1 cfu anno 3 9288 (L/SNT3) - GENOVA SCIENTIFIC DISCIPLINARY SECTOR MED/49 LANGUAGE Italian TEACHING LOCATION GENOVA SEMESTER 2° Semester MODULES Questo insegnamento è un modulo di: METHODS OF APPLIED RESEARCH FOR NUTRITION 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 ANNA MARIA SPAGNOLO 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.