Learning objectives
Students will be familiar with the basic concepts of antibiotics, their mechanisms of action and their use in food producing animals. The strategies implemented at local, national and international scale to fight antimicrobial resistance will be illustrated and discussed. Students will be aware of the role of both food and environment for the development and spread of antimicrobial resistance. Students will understand which preventive measures can be applied to contain antimicrobial resistance.
Prerequisites
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Course unit content
• Antimicrobial resistance in food-producing animals
• Management of antimicrobial resistance
• The transfer of antimicrobial resistance from food to humans
• The role of the environment in the antimicrobial resistance issue
• Biosecurity, prevention and animal welfare
Full programme
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Bibliography
Lectures slides, scientific papers
Teaching methods
Oral lectures, scientific seminaries
Assessment methods and criteria
This course is part of the integrated subject “One health in food safety”, which also includes “Risk management of zoonotic parasites along the food chain”. Final grading of the entire integrated course is calculated as an average of the scores obtained in the two courses “Risk management of zoonotic parasites along the food chain” and “Risk management of antimicrobial resistance”. The multiple-choice test will allow to verify the knowledge of the student on all the topics covered during the course.
Other information
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2030 agenda goals for sustainable development
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