Course specific learning objectives
The many activities of prevention, verification and control in the field of hygiene and safety in living and working places, food and beverage hygiene, public and veterinary hygiene and health represent the specific field of competence of the graduate in Prevention technologies in the environment and workplace.
This professional profile was identified pursuant to the D.M. 17 January 1997 no. 58 as amended and supplemented. In particular, Law No. 251 of 10 August 2000 outlined the qualifying learning objectives.
The degree course in 'Prevention technologies in the Environment and Workplace' provides an adequate preparation in the basic scientific disciplines, such as to enable the understanding of the most relevant elements that are at the origin of human pathological processes, in particular those associated with environmental and occupational factors, on which preventive and/or rehabilitative interventions have a specific effectiveness.
During their three years of training, students on the Study Degree Course in Prevention Technologies in the Environment and Workplace will be required to:
- acquire the basic knowledge relating to prevention in the field of hygiene in the living and working environment;
- acquire the skills to carry out surveillance and inspection activities in the living and working environment;
- know how to sample the various environmental compartments and to be able to correctly assess the main environmental parameters and pollutants;
- know and be able to apply the basic notions and methods of descriptive and inferential statistics and computer science;
- know and be able to apply the quantitative tools of epidemiology, especially in order to prevent and control pathologies related to living and working environments;
- know the causes and effects of chemical, physical and biological pollution of living and working environments and prevention strategies;
- know the legal regulations on environmental hygiene and safety in living and working environments;
- know and plan supervisory and control activities with regard to the hygienic supervision of food and beverages from production to consumption, in accordance with the regulations in force;
- promote supervisory and control actions with regard to hygiene and veterinary sanitation;
- acquire the fundamental knowledge underlying the processes and systems of the agri-food chain, as well as the skills related to quality control and product safety and veterinary hygiene;
- know how to investigate, determine, contest and notify relevant parties of the detected irregularities;
- know how to carry out investigations and enquiries into occupational accidents and illnesses;
- acquire the necessary knowledge to be able to carry out, within the scope of their competences, inspection and supervisory tasks as a judicial police officer;
acquire knowledge of radiation protection in accordance with the contents of Annex IV to Legislative Decree 26 May 2000, no. 187 of 26 May 2000;
- help to organise and plan supervisory and control activities as part of the National Health Service's prevention services;
- cooperate with the judicial administration in investigations into offences against environmental heritage, hygiene and safety conditions in living and working environments and foodstuffs;
- check the compliance of facilities and confined environments in relation to related activities;
- supervise and control the safety conditions of industrial plants;
- know the evolution of legislation in the health field, both general and specific to supervisory and control activities in the field of public health prevention;
- know the main pathologies responsible for prevalent morbidity and mortality and the relevant prevention methods, with particular attention to occupational and environmental risk factors;
- know the main occupational pathologies produced by various work activities and the relevant prevention measures;
- know and be able to apply risk assessment procedures and the validity of prevention programmes operating in the living and working places;
- acquire the technical and administrative knowledge for carrying out the preliminary activity aimed at issuing authorisations or technical-health clearance for activities subject to control;
- acquire the basic scientific and technical tools for planning, organising, managing and checking the quality of the activities related to the specific professional profile;
- be able to interact and collaborate with inter-professional teams in order to manage and plan prevention interventions within the scope of one’s competences;
- contribute, within the scope of one's competences, to the training of workers and collaborate in updating one's own profile and in research in the sector to which one belongs;
- be able to use, in addition to Italian, the English language in written and oral form, in the specific field of competence and in the exchange of general information.