Obiettivi formativi
The course will provide tools to evaluate food safety in relation to environment- or production-related contaminants.
Prerequisiti
<br />Students must have taken a Hygiene course
Contenuti dell'insegnamento
<br />Review of the epidemiologic method<br />Epidemiology of non-infective diseases: trend of malignant tumours by site in Italy; cardiovascular disease; metabolic disorders.<br />Exposure through foods to metals, Pesticides, PCBs, Dibenzodioxins and Dibenzofurans. <br />Pathological effects of endocrine destructors.
Programma esteso
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Bibliografia
Course professor handouts
Metodi didattici
Classroom lecture and oral exam
Modalità verifica apprendimento
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Altre informazioni
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