PREVENTION SCIENCES APPLIED TO THE FOOD SAFETY

The course is designed to teach the student a scientific approach, useful to face the topics about animal origin food inspection; the general issues of food technology such as food preservation and the general principles of food science and human nutrition;
to give information about the main bacteria concerning food inspection (indicators of quality and safety); main production processes in the most important food supply chain as cereals, meat products, milk product wine with reference to specific appliances and related risks and to the discussion of the constituent elements of dietetics;
to provide notions about the concept of risk and how this is handled in the field of inspection; to give knowledge about the principal risks for the consumer, associated with food consumption such meat and fish; to give knowledge about the important risks of the food industry (mechanical, microclimatic, confined environment and explosion).