Teaching provides students of Dietetics with basic knowledge of food safety and foodborne disease surveillance
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
The teaching topics are addressed through frontal and distance lessons.
Any Student with documented Specific Learning Disorders (SLD), or with any special needs, shall reach out to the Lecturer(s) and to the dedicated SLD Representative in the Department before class begins, in order to liase and arrange the specific teaching methods and ensure proper achievement of the learning aims and outcomes.
Principles of food safety, Epidemiology and surveillance of foodborne diseases, emerging food contamination
ANNA MARIA SPAGNOLO (President)
IRENE CAFFA
ENRICO DI CINO
MILKO ZANINI (President and Coordinator of Integrated Course)
The learning outcomes will be verified at the integrated course level. The assessment of learning for the specific course takes place through a written exam with open-ended questions.
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.
