13207 - FOOD HYGIENE AND FOOD SAFETY
Academic Year 2022/2023
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SOFIA COSENTINO (Tit.)
- Teaching style
- Lingua Insegnamento
|[50/23] FOOD AND NUTRITION SCIENCES||[23/00 - Ord. 2017] PERCORSO COMUNE||6||48|
KNOWLEDGE AND UNDERSTANDING: The course aims to provide a comprehensive knowledge on the problems of food hygiene and food safety legislation, on the factors that allow to prevent food contamination and food-borne illness, on food storage systems that control the development of microorganisms during the food manufacturing processes.
APPLYING KNOWLEDGE AND UNDERSTANDING: Students will achieve skills in methodological applications useful for a proper understanding of the mechanisms of pathologic events related to the presence of contaminants in food of plant and animal origin and in food preparation in order to implement appropriate prevention measures. Students will be able to inform and educate institutional practitioners and the general population about the principles of food safety and be familiar with the scientific methods of investigation.
MAKING JUDGEMENTS: Evaluation and interpretation of scientific data.
COMMUNICATION: Ability to explain concepts and data drawn from scientific publications. Ability to relate to other professionals and users of the food industry. Communicate clearly, with appropriate language information, ideas and solutions to problems through correct written and oral forms;
LEARNING SKILLS: autonomous consultation of databases, publications and information sources accredited at national and international level.
Basic concepts of biochemistry, microbiology and hygiene
Relationship between nutrition and health: nutrition as a risk factor for health and as a means of prevention and health promotion.
Epidemiology and prevention of food-borne disease
Identification of biological, chemical and physical risk factors.
Food-borne infections: classic (Salmonella, Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens, Vibrio parahaemolyticus) and emerging (Listeria monocytogenes, Escherichia coli patogeni, Yersinia enterocolitica, Campylobacter jejuni, Bacillus cereus).
Factors affecting colonization and microbial growth in food.
The labeling of foods (Reg. 1169/2011).
The preservation of foods. Food classification in gamme.
Prevention of food-borne infections. The application of quality control systems in food hygiene: the HACCP system. Examples of application of the HACCP system.
Origin and characteristics of the microflora cause of deterioration in foods: meat, fish, vegetables, eggs, milk and dairy products.
The legislation on food safety
Reg. 178/2002; Food hygiene legislation; Reg. 2073/2005; Reg. 625/2017.
The course consists in lectures involving the use of PowerPoint presentations and videos. The lectures will be alternated with innovative teaching methods, which aim at the active involvement of students in the learning process (active learning). This will be achieved by continuously inviting students to reflect on topics with review questions on previously addressed topics and by using e-learning tools, through which students can use their smartphones to answer questions and actively participate in the lesson (e. g. Kahoot). In accordance with the Manifesto degli Studi for the AY 2022-2023 (page 17): "Teaching will be delivered in presence. The lessons can be integrated with audiovisual materials and streaming".
Verification of learning
The final exam of the course is based on the evaluation of an oral examination. The student will discuss orally a few different topics proposed by the teacher, using, where necessary, schemes / graphic representations. Knowledge of the topics of the course, the ability to link between different topics, the expressive capacity, the use of appropriate terminology, the ability to synthesize will be evaluated.
The final grade takes into account several factors:
Quality of the knowledge, skills and competences:
a) appropriateness, accuracy and consistency of knowledge
b) appropriateness, accuracy and consistency of skills
c) appropriateness, accuracy and consistency of competences
a) Capacity of expression;
b) Proper use of the specific language of the discipline;
c) Logical capacity and consequentiality in the fitting of the contents;
e) Ability to connect different arguments by finding the common points and establish a consistent overall design, ie taking care of structure, organization and logical connections of speech exposition;
f) Ability to summarize.
Capability to exchange and interact with the teacher during the interview.
a) critical spirit;
b) ability to self-evaluation.
Consequently, the judgment can be:
a) Fair (18 to 20/30)
The candidate demonstrates little knowledge acquired, superficial level, many gaps. Expressive abilities modest, but still sufficient to support a coherent dialogue; logical capacity and consequentiality in the fitting of the subjects at elementary level; poor capacity for synthesis, lack of interaction with the teacher durations interview.
b) Moderate (21 to 23)
The applicant demonstrates a discreet acquisition of knowledge but lack of depth, with a few gaps; expressive abilities more than sufficient to support a coherent dialogue; acceptable mastery of the language of science, logical capacity and consequentiality in the fitting of the arguments of moderate complexity, more than enough capacity for synthesis and the ability to graphic expression acceptable.
c) Good (24 to 26)
The candidate demonstrates a rather large knowledge, moderate depth, with small gaps; satisfactory mastery of the expressive capabilities and significant scientific language; dialogical ability and critical thinking well detectable, good capacity for synthesis and ability to graphic expression more than acceptable.
d) Outstanding (27 to 29)
The candidate demonstrates a very extensive knowledge, well depth, with marginal gaps; remarkable powers of expression and high mastery of scientific language; remarkable capacity of dialogue, good competence and relevant aptitude for logic synthesis, high capacity for synthesis and graphic expression.
e) Excellent (30)
The candidate demonstrates a very extensive and in-depth knowledge, gaps irrelevant, high capacity and high mastery of the expressive language of science; excellent capacity of dialogue, aptitude to make connections between different subjects, excellent ability to synthesize and very familiar with the expression graphics.
The praise is attributed to the candidates clearly above average, and whose notional, expressive, conceptual, and logical limits, if any, as a whole are completely irrelevant.
- Roggi C., Turconi G. Igiene degli alimenti e nutrizione umana, 2° edizione, EMSI, Roma
- Bertoldi A., Galli A., Franzetti L.: Igiene degli alimenti e HACCP. Aggiornato alle più recenti disposizioni legislative. Modelli applicativi. Nuova ediz. Editore: EPC, 2017.
Additional materials will be provided. How to sign: in order to take the exam the students have to sign on ESSE3.