GENERAL AND APPLIED HYGIENE

Single discipline educational activity

Course Sheet

Course code:

SAS003

Academic Year of enrolment:

2020

Year of supply:

2020/2021

Type of Course:

Characterising

Degree:

Course of 2nd Cycle Degree in FOOD AND HEALTH SCIENCES

Disciplinary Sector:

General and Applied Hygiene

Language:

Italian

Location:

CHIETI

Credits:

Programme Year:

Professor and Collaborators:

STANISCIA Tommaso

Cycle:

Second semester

Hours of classroom activity:

Individual study hours:

Prerequisites:

Student must have basic knowledge of microbiology

Objectives

The course aims to provide students with the basic knowledge of food hygiene, the factors that prevent food contamination and foodborne pathologies, treatments that control the presence and development of microorganisms during processes food production, the principles of food legislation. It also aims to provide the tools to identify and assess the role of nutrition in the prevention of some chronic non-communicable diseases such as cardiovascular disease, diabetes and cancer.

Contents

The course will provide the basic knowledge of epidemiology and prevention of transmissible and non-communicable food-borne diseases. It will also analyze the mechanisms of contamination of food of plant and animal origin in order to implement an appropriate prevention and will treat the principles that regulate the regulatory aspects of food safety.

Extended Syllabus

Introduction to the study of Hygiene.
Hygiene objectives: scientific, educational and operational.
Concept of health, risk and illness
Outline of Epidemiology
Definition and purpose of epidemiology, frequency measurements of
health events, association measures, epidemiological studies
Food hygiene
power
Food preservation: purpose; issues; main means
and technologies
Food deterioration: Alterations; adulteration; adulteration;
counterfeiting
Food contamination: biological contamination, chemical contamination, physical contamination.
Epidemiology and prophylaxis of the main food poisonings:
Cl. botulinum, Salmonella spp.
St. aureus poisoning, Cl. perfringens,
B. cereus infection, minor toxins, mycotoxins
Control and self-control of food chains: the HACCP system; Risk analysis: assessment, management and communication of risks and related hazards
to foods.

Recommended Bibliography

- P. Marinelli, G. Liguori, A. Montemarano, M. D’Amora: Igiene Medicina
Preventiva e Sanità Pubblica, Piccin
- Roggi C., Turconi G. Igiene degli alimenti e nutrizione umana. Edizioni Mediche Scientifiche Internazionali (EMSI)
-Teaching material presented in class

Methods of Provision

Conventional

Teaching Methods

The course is taught by lectures and provides a strong interactive between teacher and students.

Evaluation methods

Verification of learning:

The learning results will be verified by the teacher in a collegiate oral test on the official exam dates of the integrated course.
The exam result is expressed in thirtieths on a growing scale in relation to the demonstration of knowledge, the appropriateness of language, the logic and consistency of the exposure:
- sufficient but incomplete basic knowledge: mark 18-22 out of 30;
- fair knowledge and clarity of display: vote 23-25 out of thirty;
- good knowledge and ability to illustrate topics with language properties and mastery of the subject: vote 26-28 out of 30;
- excellent knowledge of the topics and excellent exhibition capacity, critical reasoning: 28-30 thirtieths vote.
Praise is reserved for the student who demonstrates particularly in-depth knowledge, particular exposure skills and critical reasoning.

Contacts/More Information

Students reception to be agreed by sending an email to tommaso.staniscia@unich.it

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree