Learning objectives
The course will provide tools to evaluate food safety in relation to environment- or production-related contaminants.
Prerequisites
Students must have taken a Hygiene course
Course unit content
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Review of the epidemiologic method <br />
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Epidemiology of non-infective diseases: trend of malignant tumours by site in Italy; cardiovascular disease; metabolic disorders. <br />
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Exposure through foods to metals, Pesticides, PCBs, Dibenzodioxins and Dibenzofurans. <br />
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Pathological effects of endocrine destructors.
Full programme
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Bibliography
Course professor handouts
Teaching methods
Classroom lecture and oral exam
Assessment methods and criteria
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Other information
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