FOOD SAFETY AND FOOD RISK MANAGEMENT

Docente: Frederique PASQUALI
Settore scientifico disciplinare: Ispezione degli alimenti di origine animale (VET/04)
Ambito: A scelta dello studente
Tipologia attività formativa: A scelta dello studente

24 ore
di attività frontali

3 crediti

sede: UNIBO

insegnamento
in INGLESE

orari del corso

appelli d'esame

Obiettivi formativi

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

Prerequisiti

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

Contenuti dell'insegnamento

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.

Programma esteso

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)

Bibliografia

Notes of lectures; scientific publications introduced during letcures

Metodi didattici

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

Modalità verifica apprendimento

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

Altre informazioni

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Obiettivi agenda 2030 per lo sviluppo sostenibile

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Referenti e contatti

Numero verde

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

Delegats 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