CODE 108287 ACADEMIC YEAR 2025/2026 CREDITS 2 cfu anno 3 ASSISTENZA SANITARIA 11477 (L/SNT4) - GENOVA SCIENTIFIC DISCIPLINARY SECTOR MED/42 LANGUAGE Italian TEACHING LOCATION GENOVA SEMESTER 1° Semester MODULES Questo insegnamento è un modulo di: FOOD SCIENCE TEACHING MATERIALS AULAWEB AIMS AND CONTENT AIMS AND LEARNING OUTCOMES The purpose of teaching is to provide 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 course 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 food hygiene and safety throughout the production and distribution chain. Notions of emerging issues related to food safety will also be provided. TEACHING METHODS Course topics are addressed through face-to-face lectures and discussion of case studies. Students with valid certifications for Specific Learning Disorders (SLD), disabilities or other educational needs should contact the Lecturer and the School/Departmental Disability Liaison at the beginning of the course to agree on possible teaching arrangements that, while respecting the objectives of the teaching, take into account individual learning patterns. SYLLABUS/CONTENT Principles of sanitation and safety of food and water used for human consumption; epidemiology and surveillance of foodborne diseases; hints of food law; food fraud; food and antibiotic resistance; emerging chemical and microbiological contamination of food products. RECOMMENDED READING/BIBLIOGRAPHY Teaching materials provided by the professor TEACHERS AND EXAM BOARD ANNA MARIA SPAGNOLO Ricevimento: By appointment to be arranged in advance by email: am.spagnolo@unige.it LESSONS LESSONS START The timetable for this teaching can be found at: EasyAcademy Portal Class schedule The timetable for this course is available here: Portale EasyAcademy EXAMS EXAM DESCRIPTION The exams are conducted at the integrated course level. Assessment of learning for this specific course is by written examination. ASSESSMENT METHODS Verification of learning is through the final examination only, which aims to ascertain the student's effective acquisition of the expected learning outcomes. The student should demonstrate acquisition of the concepts of Food Hygiene and Food Safety, foodborne disease, the importance of epidemiological surveillance of foodborne diseases.
