Learning objectives
The ability to apply knowledge and understanding. At the end of the course the student will be able to apply procedures to ensure the verification of compliance with feed and food law, animal health and animal welfare rules. The student must be able to manage and control all food of animal origin. They will be able to ensure the safety of food and they will be able to identify the main biological, physics or chemical hazards . They will be able to identify the main hazards in the food-chain and will be able to apply strategies to prevent, eliminate or reduce all hazards. Judgment skills. The goal of this course is to provide tools for collecting and analyzing data and to ensure the safety of food products of animal origin for human consumption. Communication skills. At the end of the course the student should be able to express properly in the sector of food safety by and using the strict language technical words in this field.
Prerequisites
Course unit content
Community and National rules on the hygiene and safety of foodstuff s. - - Application of basic common hygiene requirements; sources of -Microorganisms and contamination ways
Risk assessment, methods to control microbial contamination Microbiological criteria
Control of parasites,
Food-borne diseases which come from microorganisms such as viruses, bacteria and parasites;-
Application of classical and biomolecular methods in food microbiology
Full programme
The first part of the course covers the main Community and National rules on the hygiene and safety of foodstuff s. In particular, the course will include the hygiene rules such as Regulations EC. The food safety ensured throughout the control of food chain and the high level of protection of consumers will be treated in that part. The second part of the course covers the application of basic common hygiene requirements; the sources of microorganisms and the contamination ways, the main hygienic and safety characteristics of food, and the application of good hygiene practice. The third part of the course will include: the risk assessment, the methods to control microbial contamination and microbiological criteria, the control of parasites, food-borne diseases which come from microorganisms such as viruses, bacteria and parasites;- application of classical and biomolecular methods in food microbiology
Bibliography
Teaching material provided by the teacher consisting of .pdf files extrapolated from the presentations used during classroom lessons. The updated teaching material is made available by the teacher on the Elly website during the course and not all at the beginning of the course. For the purpose of preparing the exam it is recommended not to use the teaching material of previous years as the program may undergo changes and updates from one academic year to another.
For information on specific topics covered in class, consulting the following documents is recommended:
- International Commission on Microbiological Specifications for Foods (ICMSF) (2018)
-Microorganisms in Foods 7 Microbiological Testing in Food Safety Management Second Edition - Springer International Publishing AG 2018; Slides of the lectures (available through the ELLY platform); - Colavita G. (2012). Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire Italie.
Teaching methods
Lectures will be performed face-to-face in the classroom, according to the teaching calendar. The course includes lectures and case-study discussions that will be carried out with the help of iconographic material collected in presentations.
In the event of health emergency, the methods of teaching may be subject to changes that will be promptly communicated at Elly website (at https://elly.medicina.unipr.it) and/or in the course website. If necessary, due to health emergency, teaching will be provided by Teams (guide at http://selma.unipr.it/) and lectures will be recorded.
Assessment methods and criteria
The achievement of the objectives of the course will be verified by a written test. This latter will consist of questions designed to verify D1. knowledge and theoretical and applicative understanding of the studied topics; D2. autonomy of judgment and ability to connect between the studied topics; D3. appropriateness in the use of technical-scientific language; D4. ability to learn and deepen the studied topics.
The written test will consist of questions aimed at verifying a) the degree of knowledge of the hygiene and safety requirements of food production and of the hazards associated to food products, regulatory instruments, types of control and bodies responsible for control of food: b) the ability to assess the sanitary and hygiene quality of food; c) the ability to apply strategies aimed at identifying, preventing, eliminating and reducing hazards in food to an acceptable level. With regard to the descriptor D4-COMMUNICATION SKILLS, the test is aimed at assessing the degree of knowledge and ability to use the specific technical-scientific terminology of the studied topics. Some of the expected learning outcomes described by the indicators D4-COMMUNICATION SKILLS and D5-LEARNING SKILLS are not directly assessed, but part of the classroom lessons are structured in such a way as to propose to students real situation and problems, with respect to which the students themselves must carry out an analysis, evaluation and discussion.
The written test will be performed in person in the classroom through the Elly platform. The time available for the written test will be 30 minutes. The enrolled student who intends to take the exam will have to go to the classroom equipped with a notebook or tablet in order to connect to the Elly website and take the test. There is no oral exam.
Passing the joint written test allows the final mark of the exam of the Course of Hygiene and Inspection of Food (9 CFU) to be recorded.
The written test will consist of 62 multiple-choice questions (with only one correct answer). Each question will have 4 answer options, of which only one is correct. Each correct answer will be awarded 0.5 point; 0 points will be awarded for each wrong or not given answer.
The exam is passed if the score acquired is equal to or greater than 18 (out of a maximum of 31). The sum of the points earned in the test will correspond to the exam grade. Score equal to 31 (out of a maximum of 31) will correspond to the grade 30/30 and honors. There will be no oral exam.
In case the written exam in person cannot be carried out due to the health emergency, the exam will be performed online by Teams platform (guide http://selma.unipr.it/), through a written test (the same described above) through the Elly website (https://elly2024.saf.unipr.it).
Students with DSA, BSE, or disabilities may submit a request to take advantage of the envisaged compensatory and/or dispensatory measures during the examination by contacting the Centro Accoglienza e Inclusione (https://cai.unipr.it/en/).
Other information
