ONE HEALTH IN FOOD SAFETY
cod. 1009239

Academic year 2022/23
2° year of course - Second semester
Professor responsible for the course unit
Andrea BARBAROSSA
integrated course unit
6 credits
hub:
course unit
in ENGLISH

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

2030 agenda goals for sustainable development

- - -

Contacts

Toll-free number

800 904 084

Student's office

E. segreteria.scienzealimenti@unipr.it 
 

Quality assurance service 

Course quality assurance manager:
Dott.ssa Caterina Scopelliti
T. +39 0521 905969
E. service didattica.scienzealimenti@unipr.it
E. manager caterina.scopelliti@unipr.it

Course President

Prof.ssa Tullia Tedeschi
E. tullia.tedeschi@unipr.it 

Deputy Course President

Prof.ssa Valentina Bernini
E. valentina.bernini@unipr.it 

 

Delegate for guidance

Prof.ssa Emanuela Zanardi
E. emanula.zanardi@unipr.it 

Delegate for career guidance

Prof.ssa Francesca Bot
E. francesca.bot@unipr.it  

Delegate for tutoring

Prof.ssa Emanuela Zanardi
E. emanuela.zanardi@unipr.it 

Member of the International student mobility commission

Prof. Francesco Martelli
E. francesco.martelli@unipr.it  
 

Responsible for Course Quality Assurance (RAQ)

Prof.ssa Chiara Dall'Asta
E. chiara.dallasta@unipr.it

 

Contact person for students with disabilities, specific learning difficulties,(SpLD) or vulnerable groups

Prof.ssa Marilena Musci
E. marilena.musci@unipr.it 

 

Delegates for internships

Prof.ssa Tullia Tedeschi - Unipr
E. tullia.tedeschi@unipr.it 

Prof.ssa Paola Battilani - Università Sacro Cuore PC
E. paola.battilani@unipr.it

Prof. Pietro Rocculi - Unibo
E. pietro.rocculi3@unibo.it  

Prof. Emilio Stefani - Unimore
E. emilio.stefani@unipr.it

Prof. Nicola Marchetti - Unife
E. nicola.marchetti@unipr.it