2021/2022

2021/2022

DM270

MED/49 (APPLIED DIETARY SCIENCES )

DEPARTMENT OF PUBLIC HEALTH, NEUROSCIENCE, EXPERIMENTAL AND FORENSIC MEDICINE

DIETISTIC

PERCORSO COMUNE

1°

(01/03/2022 - 17/06/2022)

3

24 lesson hours

Italian

ORAL TEST

DE GIUSEPPE RACHELE (titolare) - 3 ECTS

The course aims at training future professionals able to operate in the field of food safety in contract catering.

The course includes the following program
1. Food security and Food safety
2. Bases of epidemiology and prevention of the main foodborne diseases.
3. Factors favouring microbial growth
4. Chemical and physical contamination in food
5. Risk control: biological - chemical - physical in catering systems
6. Risk analysis: evaluation - management - communication.
7. Food toxicology
8. The HACCP system
9. Functional food and Novel food.

The teaching uses lectures through the use of Power Point lessons, videos and in-depth material (publications in indexed journals, guidelines of the main national and international scientific societies), made available to students in the section dedicated to teaching on the KIRO moodle platform.

Text (not mandatory)
• Johannes Kramer, Carla Cantoni. Alimenti, microbiologia e igiene. Ed. Tecniche Nuove ISBN 978-88-481-2471-3.
• Antonietta Galli, Alberto Bertoldi, Laura Franzetti. Igiene degli limenti e HACCP. EPC editore. ISBN:978-88-6310-827-9.

2. Scientific publications in indexed journals as “in-depth material”.

3. Website:
https://www.epicentro.iss.it/
https://www.efsa.europa.eu/it
http://www.fao.org/home/en/
https://www.who.int/
https://www.ecdc.europa.eu/en
http://atlas.ecdc.europa.eu/public/index.aspx
https://www.izsvenezie.it/

Learning is verified through:
i) Ongoing self-assessment test (optional)
ii) Final written exam, consisting of multiple choice questions and "open" questions.