Learning objectives
The strategies implemented at local, national and international scale to manage assess, manage and and fight antimicrobial resistance and food-borne zoonotic parasites transmitted through consumption of fresh (including raw and undercooked or poorly processed meat/fish) or processed food will be described and discussed. Moreover, the students will be aware of the role of both food and environment for the development and spread of antimicrobial resistance ad foodborne parasites. The students will acquire knowledges also on the methodologies for detection, characterisation, tracing and manage foodborne parasites and antibiotic resistance genes.
Prerequisites
none
Course unit content
• Assessment and management of antimicrobial resistance
• The transfer of antimicrobial resistance from food to humans
• The role of the environment in the antimicrobial resistance issue
• Ranking list of food-borne parasite of global importance and their life cycle;
• Review of the current methods for the detection, identification, characterisation and tracing of the main food-borne parasites
• Occurrence and survival of the selected parasites in foods, and consumer habits that contribute to infection;
• How to manage the risk of foodborne parasites
Full programme
- - -
Bibliography
Notes of lectures; scientific publications
Teaching methods
Face-to-face lectures, scientific seminaries, laboratories activities
Assessment methods and criteria
This course includes two modules " Risk management of zoonotic parasites along the food chain” and “Risk management of antibiotic resistance”. Final grading of the entire integrated course is calculated as an average of the scores obtained in the two courses. The examination commission includes teachers of both courses.
Oral examination for both modules. The oral examination will verify the theoretical and applicative knowledges of the student
Other information
Participation is not mandatory but highly recommended
