Corsi di Laurea Corsi di Laurea Magistrale Corsi di Laurea Magistrale
a Ciclo Unico
Scuola di Agraria e Medicina Veterinaria
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
Insegnamento
FOOD SAFETY, HYGIENE AND TRACEABILITY FOR FOOD QUALITY
AVP6077157, A.A. 2019/20

Informazioni valide per gli studenti immatricolati nell'A.A. 2019/20

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. 2019/20
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Crediti formativi 8.0
Tipo di valutazione Voto
Denominazione inglese FOOD SAFETY, HYGIENE AND TRACEABILITY FOR FOOD QUALITY
Sito della struttura didattica https://www.agrariamedicinaveterinaria.unipd.it/
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Sito E-Learning https://elearning.unipd.it/scuolaamv/
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)
Corso singolo È possibile iscriversi all'insegnamento come corso singolo
Corso a libera scelta È possibile utilizzare l'insegnamento come corso a libera scelta

Docenti
Responsabile VALENTINA BONFATTI AGR/17
Altri docenti DANIELE CONFICONI 000000000000

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
AFFINE/INTEGRATIVA Attività formative affini o integrative AGR/17 4.0
AFFINE/INTEGRATIVA Attività formative affini o integrative VET/04 4.0

Organizzazione dell'insegnamento
Periodo di erogazione Secondo semestre
Anno di corso I Anno
Modalità di erogazione frontale

Tipo ore Crediti Ore di
didattica
assistita
Ore Studio
Individuale
ESERCITAZIONE 1.0 8 17.0
LEZIONE 7.0 56 119.0

Calendario
Inizio attività didattiche 02/03/2020
Fine attività didattiche 12/06/2020
Visualizza il calendario delle lezioni Lezioni 2019/20 Ord.2015

Commissioni d'esame
Commissione Dal Al Membri
4 Commissione a.a. 2019/20: dal 01/03/2020 01/03/2020 30/11/2020 BONFATTI VALENTINA (Presidente)
CONFICONI DANIELE (Membro Effettivo)
GIACCONE VALERIO (Supplente)
3 Commissione a.a. 2019/20: fino al 29/02/2020 01/12/2019 29/02/2020 CONFICONI DANIELE (Presidente)
BONFATTI VALENTINA (Membro Effettivo)
GIACCONE VALERIO (Supplente)
2 Commissione a.a. 2018/19 01/12/2018 30/11/2019 CONFICONI DANIELE (Presidente)
BONFATTI VALENTINA (Membro Effettivo)
GIACCONE VALERIO (Supplente)

Syllabus
Prerequisiti: The class does not require any “bridging courses” and some base knowledge will be given during the first part of the course
Conoscenze e abilita' da acquisire: In this course the teacher will give essential information about foodborne pathogens (Norovirus, Listeria, Salmonella, Campylobacter, Clostridia, Bacillus, Anisakis, Trichinella, Taenia, Toxoplasma), highlighting the control strategies and the risk associated with food consumption.
The role of food and the understanding of the factors involved in risk evaluation will be elucidated and discussed during the course, in order to give to the students the critical thinking ability to approach the problems in food industries.
The students will be able at the end of the course to understand and read European legislation, in particular they will know the Food Hygiene package and the its most important parts.
Students will learn the main systems for quality control and traceability of food products. Students will learn how process specificities are translated into guidelines for the production of food products, and how specifications are translated into control plans. They will learn principles and applications of the main analytical and molecular methods used in food authentication. Students will be able to translate this knowledge into effective methods for the development of traceability systems.
Modalita' di esame: The exam will be in two parts: food safety/hygiene and traceability. For food safety/hygiene there will be an oral exam after a first written selection. For traceability there will be a written test consisting of multiple choice questions.
Criteri di valutazione: The evaluation of the student will be based on the verification of the level of understanding and assimilation of the topics covered in class and on their problem solving ability.
Contenuti: 1st CFU: General characteristics of food and their role in the survival of bacteria.
2nd CFU: Essentials of foodborne pathogens: Norovirus, Listeria, Salmonella, Campylobacter, Clostridia, Bacillus Anisakis, Trichinella, Taenia, Toxoplasma. Characteristics of the pathogens, Prevalence, control strategies and their importance in food safety
3rd CFU: Essentials of the main EU Regulations that form the Food Hygiene package: Reg 178/2002, Reg 1169/2011, Reg 2073/2005
4th CFU: Reg 852/2004, HACCP and its ratio in the light of food safety.
5th CFU: Introduction to the concept of traceability. Regulations, norms, certifications and standards involving traceability.
6th CFU: Practical tools to manage traceability: barcodes, RFID, real time monitoring, documents, methods for traceability and authentication of the main Italian PDO/PGI products.
7th CFU: Types of food frauds. Use of innovative analytical and molecular methods for quality control, food authentication and traceability. Valorisation of specific breed-related products and genetic methods for their traceability.
8th CFU: Seminars and field trips
Attivita' di apprendimento previste e metodologie di insegnamento: The main topics are presented through lectures (ppt presentations). Seminars with professionals employed in food quality control bodies will be organized. Field trips to farms, food producing/processing plants, or food quality control certification bodies will be organized.
Eventuali indicazioni sui materiali di studio: The material used for the course will be made available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php

1. European Food Safety Authority and European Centre for Disease Prevention and Control (EFSA and ECDC). 2018. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2017. EFSA J. John Wiley & Sons, Ltd 16. 1.
2. European Parliament and Council. 2002. Regulation (EC) No 178/2002 of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Off. J. Eur. Communities L31:1–24.
3. EC Regulations. 2005. Commission Regulation (EC) No 2073/2005 of 15th November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union L338, 1–26.
4. The European Parliment and the Council of the European Union. 2011. REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, an. Off. J. Eur. Union 18–63.
5. European Food Safety Authority and European Centre for Disease Prevention and Control (EFSA and ECDC). 2018. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2017. EFSA J. John Wiley & Sons, Ltd 16.
Testi di riferimento:
  • Lees, Michele, Food authenticity and traceabilityedited by Michele Lees. Boca Raton: CRC, Cambridge, Woodhead, 2003.
  • Mortimore, Sara; Wallace, Carol; Sperber, William H., HACCP: a practical approach. New York: Springer, 2013. Cerca nel catalogo

Didattica innovativa: Strategie di insegnamento e apprendimento previste
  • Lecturing
  • Problem based learning
  • Case study
  • Interactive lecturing
  • Questioning

Didattica innovativa: Software o applicazioni utilizzati
  • Moodle (files, quiz, workshop, ...)

Obiettivi Agenda 2030 per lo sviluppo sostenibile
Salute e Benessere