Insegnamento
FOOD SAFETY AND HYGIENE
AVP5070063, A.A. 2016/17

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
AV2190, ordinamento 2015/16, A.A. 2016/17
1140561
Crediti formativi 6.0
Denominazione inglese FOOD SAFETY AND HYGIENE
Sito della struttura didattica http://www.agrariamedicinaveterinaria.unipd.it
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)

Docenti
Responsabile VALERIO GIACCONE VET/04
Altri docenti GIANLUCA BERTOJA

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
AFFINE/INTEGRATIVA Attività formative affini o integrative VET/04 6.0

Modalità di erogazione
Periodo di erogazione Secondo semestre
Anno di corso I Anno
Modalità di erogazione frontale

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
ESERCITAZIONE 1.0 8 17.0 Nessun turno
LEZIONE 5.0 40 85.0 Nessun turno

Calendario
Inizio attività didattiche 27/02/2017
Fine attività didattiche 09/06/2017

Commissioni d'esame
Commissione Dal Al Membri
2 Commissione a.a. 2016/17 01/12/2016 30/11/2017 GIACCONE VALERIO (Presidente)
BERTOJA GIANLUCA (Membro Effettivo)
ALBERGHINI LEONARDO (Supplente)
CATELLANI PAOLO (Supplente)
GIANESELLA MATTEO (Supplente)
1 Commissione A.A. 2015/16 01/12/2015 30/11/2016 GIACCONE VALERIO (Presidente)
CATELLANI PAOLO (Membro Effettivo)
ALBERGHINI LEONARDO (Supplente)
GIANESELLA MATTEO (Supplente)

Syllabus
Prerequisiti: The class does not require any “bridging courses” and some base knowledge will be given during the first credit of the course
Conoscenze e abilita' da acquisire: In this course the teacher will give a general overview on the laws currently active in the European Union and/or in Italy which regulate the official controls on the hygiene of food production (2 CFU).
The teacher will then furnish general notions on the main sanitary risks that are associated with the production and handling of foods used for human consumption, with some general essentials to both bacterial, viral and parasitic foodborne diseases that can be indirectly transmitted to humans from animals by consuming food (2 CFU).
In the remaining 2 CFU of course the teacher will emphasize the microbial as well chemical hazards that could occur during the production of typical food products in the handicraft, bringing examples of typical Italian products, both of animal as well as vegetable origin.
Modalita' di esame: The final evaluation will be by means of oral exam and by means of the preparation and exposition of a group work.
Criteri di valutazione: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. It will be also evaluated the ability of students to find logical connections with other disciplines of the course related to the same matter.
Contenuti: 1st credit: Introduction, general overview of the law in the European Union (Directives, Regulations, Decisions).
2nd credit: Essentials of the main EU Regulations governing sanitary controls on the hygiene of food production in the European Union.
3rd credit: The main foodborne diseases caused by pathogenic bacteria that can be transmitted to humans by eating foods (salmonellosis, campylobacteriosis, listeriosis. botulism).
4th credit: The main foodborne diseases caused by helminths and protozoa associated to the consumption of foods (trichinosis, anisakidosis, tapeworm).
5th credit: Main microbial and/or chemical hazard that may occur in the production of typical artisanal made Italian meat and dairy products.
6th credit: field trips connected with the case study treated during the course.
Attivita' di apprendimento previste e metodologie di insegnamento: The course will be done in classroom (5 CFU) with theoretical lectures and some “field trips” in private farms/companies (1CFU)
Eventuali indicazioni sui materiali di studio: All the documents and materials needed distributed and used during the course (mainly PowerPoint presentations, more occasionally papers and documents) will be made available on the Moodle Platform of the School of AMV
Testi di riferimento: