Learning objectives
Identify and describe the main foodborne diseases, including their causative agents (bacteria, viruses, parasites, toxins).
Analyze Risk Factors: Examine the factors that contribute to the spread of MTAs, such as poor food storage, poor personal hygiene and cross-contamination. Evaluate preventive measures and control systems to reduce the risk of MTA in various contexts.
Know the national and international regulations relating to the quality of drinking water, the main treatment methods and official control methods.
Identify the main sources of food contamination during the production, processing, distribution and consumption phases. Know the effects of food contamination on human health and control measures to prevent such contamination.
Know the regulations relating to materials and objects intended to come into contact with food (MOCA). Identify the different types of materials used for packaging and storing food and their potential risks. Evaluate the safety of materials in contact with food through risk analysis and compliance with current regulations.
Know the role and functions of the Food Hygiene and Nutrition Service in ensuring food safety and public health.
At the end of the lesson, students should be able to:
Describe the main pathogens and risk factors associated with foodborne diseases.
Identify the parameters and treatment methods to ensure the quality of drinking water.
Analyze the sources and types of food contamination and their effects on health.
Know the regulations and materials in contact with food and evaluate their safety.
Understand the activities and role of SIAN
Prerequisites
adequate knowledge of biology, chemistry and microbiology
Course unit content
The course will deal with the activities within the scope of the Food Hygiene and Nutrition Service (supervision, sampling, management of food emergencies). A particular focus will be on the main food contaminants, the management of food-borne diseases, supervision and control of water intended for human consumption, specific legislation that regulates the production and official control activity on materials in contact with food.
Full programme
Role, functions and activities of the Food Hygiene and Nutrition Service;
Foodborne Diseases; Main pathogens responsible for MTA: bacteria, viruses, parasites; Risk factors associated with the spread of MTAs; Integrated management of an MTA episode;
Drinking water regulations Legislative Decree 18/2023; Aqueduct inspections, drinking water sampling, evaluation of outcomes and subsequent obligations;
Types of food contamination: biological, chemical, physical; Sources of contamination during production, processing, distribution and consumption;
Rules and regulations on materials in contact with food.
Bibliography
Teaching material provided by the teacher available on the ELLY platform (slide PDF format).
Teaching methods
lectures, group discussion, group work, discussion of real cases
Assessment methods and criteria
The verification of the expected learning outcomes is carried out through a written test with three open answers, for each module; each answer is given a score ranging from 0 to 10. The total score that the student can achieve with the written test varies from 18/30 to 30/30.
Honors (30 cum laude) may be awarded if the total score starts from 30/30 and the answers are articulated in an optimal manner.
The results of the written test are communicated to the candidates before the verbalization. The final grade is expressed by the weighted average of the grades of the two modules.
Students with DSA, BES or disabilities must send requests to benefit from compensatory and/or dispensatory measures during the exam at least 10 working days before the scheduled exam date via email addressed to professor in charge of the course and in CC to the department contact person (list of contact persons and related email addresses available at the following address: http://cai.unipr.it/it/student-con-dsa-e-con-bes/42 /) and to the Reception and Inclusion Center (cai@unipr.it).
Other information
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2030 agenda goals for sustainable development
3 Health and well-being
6 Clean water and hygiene
