FOOD SAFETY AND FOOD RISK MANAGEMENT

Professor: Frederique PASQUALI
Academic discipline: Ispezione degli alimenti di origine animale (VET/04)
Field: A scelta dello studente
Type of training activity: Student's choice

24 hours
of face-to-face activities

3 credits

hub: UNIBO

course unit
in ENGLISH

lectures timetable

exam calls

Learning objectives

Students will acquire knowledges on the benefits and challenges of microbial genomics applied to outbreak investigation, source attribution and risk assessment.

Prerequisites

There are no compulsory prerequisites, but students are strongly advised to
attend the course of ‘Biological Hazards in Food’ (year of study 1).

Course unit content

The course is about microbial genomics applied to outbreak investigation, source attribution and risk assessment. Whole genome sequencing platforms and technologies will be described. Benefits of a real-time outbreak investigation and a more targeted source attribution and hazard identification/characterisation will be discussed along with major challenges and opportunities.

Full programme

Whole genome sequencing platforms and technologies
• Introduction to microbial risk analysis
• WGS and outbreak investigation (definition of outbreak, subtyping approaches, platforms for real-time outbreak investigation)
• WGS and source attribution (frequency-matching, machine learning, network models)
• Genome Wide Association Studies and prediction of phenotypic traits
• WGS and risk assessment (pathogen typing and characterisation for hazard identification, prediction of virulence potential for dose-response relationships in hazard characterisation, prediction of phenotypic traits associated to growth/survival for exposure assessment)

Bibliography

Notes of lectures; scientific publications introduced during letcures

Teaching methods

Oral lectures, game-based education through gamification of an outbreak investigation where students will play the role of epidemiologists, use of Kahoot! platform to verify in real-time the acquisition of knowledges by the classroom

Assessment methods and criteria

The oral examination will verify the theoretical and applicative knowledges of the student. Particularly positive will be evaluated the ability to move within the different topics and the achievement of an organic knowledge of the topics presented

Other information

- - -

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

MICROBIAL GENOMICS FOR RISK ANALYSIS IN THE FOOD CHAIN cod. 1009238