Università degli Studi di Parma

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Second cycle degree

FOOD SAFETY AND FOOD RISK MANAGEMENT

COD. 5064

A.Y. 2019/2020

CLASS:

LM-70 - Classe delle lauree magistrali in Scienze e tecnologie alimentari

Years of study: 2

Credits (CFU): 120

Mode of study: full-time

COURSE STRUCTURE DIAGRAM WITH CREDITS

Year of study: 1

Curriculum "Generale"

Single Annual Cycle

Food Law and International policies
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Risk characterization and exposure assessment in food
12 CFU

First semester

Food Technology and Microbiology
12 CFU
Xenobiotics in food
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

Second semester

Bioethics
3 CFU - Other
Biological hazards in food
6 CFU - SUPPLEMENTARY COMPULSORY SUBJECTS
Biostatistics
6 CFU - SUPPLEMENTARY COMPULSORY SUBJECTS
Hazard identification in primary production
12 CFU

Year of study: 2

Curriculum "Generale"

Second semester

Final dissertation
4 CFU - A FOREIGN LANGUAGE, FINAL EXAMINATION
Internship at external structure
17 CFU - Other
Internship at University Structure
17 CFU - Other
Internship within the international Mobility Program
17 CFU - Other

Curriculum "Agri-Food Safety"

First semester

Animal pests in stored agri-food products and their management
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Biotechnology and Agronomy for safety and identity preservation of agrifood products
6 CFU
Mycotoxigenic fungi in agri-food and pesticide contamination: analysis and risk management
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Post-harvest diseases and their management
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

Curriculum "Risk Management"

First semester

Advanced and predictive food microbiology
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Advanced food technology and food process
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Farm biosecurity and foodborne risk
6 CFU
Risk assessment of food products to human health
6 CFU

Curriculum "Risk Mitigation"

First semester

Emerging risks
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Food Allergens
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Mitigation of process-related toxicants
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Mitigation of risk in food production
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

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