D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
Basic knowledge concerning the biology of microorganisms, the food microbiology and the food hygiene are propaedeutic to the comprehension of the topics treated in the present course.
The course consists of: a) theoretical lectures (4 ECTS = 36 hours), b) other theoretical-practical activities carried out individually or in groups and at least a guided visit (2 ECTS = 18 hours). An e-learning course (on the Moodle platform) is available in parallel with the lectures and the practical activities carried out in presence. The e-learning course provides: a) the educational material organised in learning units; b) self-evaluation tests; c) guided visits information and reservations; d) interactive forum and other tools.
Knowledge and understanding:
(a) proper theoretical knowledge related to the issues of food safety, with respect to national and international legislation; (b) adequate knowledge of the principles of hygiene in food industries.
Applying knowledge and understanding:
(a) ability to properly apply the knowledge about the topics included in the program for understanding and managing the aspects related to food quality and safety and to consumer safety and health; (b) capacity to perform the risk analysis and to design and implement a H.A.C.C.P. system in food industry and in mass catering.
(a) independent judgment: ability to integrate the specific knowledge of the Hygiene with those already acquired in other disciplines and to understand the value of this knowledge in the perspective of the entire curriculum; (b) communication skills: ability to transfer in a clear and comprehensive way the information obtained using an appropriate scientific vocabulary and to communicate the results of the study and the work carried out.
-Principles and aims of health promotion and disease prevention -Epidemiology: definition and aims -Applications of epidemiology (Enter-net). (0.5 ECTS)
-Legislation regarding hygiene in the food industry: from Reg. CE 178 to Hygiene Package 2004 – The supervision of official authorities in the field of the food industry hygiene; microbiological criteria for food safety and hygiene of processes. (2.5 ECTS)
-Risk assessment: risk factors (chemical, biological and physical agents); mode of expression of the risk; the quantitative risk assessment. -Hygiene and self-control procedures: the HACCP system in food processing and catering (with particular emphasis to mass catering). -Accreditation of the laboratories. (2.5 ECTS)
-Drinking water (hygiene and legislation). (0.5 ECTS)
Learning evaluation methods
During the course, not-mandatory self-evaluation tests (e-learning mode) are provided.
Final exam is an oral exam during which the student will be required to answer to three main questions on topics included in the program.
Learning evaluation criteria
During the oral exam the student should demonstrate proper knowledge of the topics treated and listed in the program and capacity to make links and to discuss these topics, always using a proper scientific-technical language.
Learning measurement criteria
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.
Final mark allocation criteria
The capacity to discuss about the three questions will be evaluated by attributing to each answer a mark in the range 0–10 (thirtieths). The degree of 30 “cum laude” is attributed when the student demonstrates complete, deep mastery of the subject and the fluent use of a proper technical-scientific lexicon.
-Hygiene in food processing: Principles and practice, Edited by H. L. M. Lelieveld, Formerly Unilever R&D, M A Mostert, Unilever R&D, The Netherlands, B White and J Holah, Campden BRI, UK 2003; ISBN 1 855734664
-Other educational material is available on the e-learning web platform.