ENVIRONMENTAL HYGIENE
cod. 06474

Academic year 2019/20
3° year of course - First semester
Professor
COLUCCI Maria Eugenia
Academic discipline
Igiene generale e applicata (MED/42)
Field
Scienze della prevenzione e dei servizi sanitari
Type of training activity
Characterising
21 hours
of face-to-face activities
3 credits
hub: PARMA
course unit
in ITALIAN

Integrated course unit module: HEALTH AND CARE MANAGEMENT

Learning objectives


Considering that these professionals are also figures in charge of environmental monitoring and protection, the aim of the course is to provide a thorough preparation with respect to the main environmental problems they will have to confront with. In particular they must acquire the ability to process the information deriving from the control systems in place (water and air quality monitoring) and to define the validity of the prevention interventions applied or to modify them if they are not effective.

Prerequisites

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Course unit content


The course consists of a detailed study of issues related to environmental hygiene partly addressed in previous years. Considering the three environmental compartments (air, soil and water), the aspects relating to their pollution and the prevention and / or recovery measures to be implemented for their protection will be examined in depth, also in light of the current eco-friendly development policies. The course will also use seminars in collaboration with professionals from the various sectors and possibly guided tours. Finally, the public structures responsible for environmental hygiene management, their functions and the relative areas of competence will be described.

Full programme

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Bibliography


material provided by the teacher

Teaching methods


lectures and guided tours

Assessment methods and criteria


through an oral exam the student will demonstrate to have acquired a good ability to manage environmental issues in relation to the different sectors and to know how to orientate himself with respect to the specific legislation in force for each area.

Other information

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