PREVENTION SCIENCES APPLIED TO THE FOOD SAFETY
Learning outcomes of the course unit
The course has the aim to allow the student to know and understand the biochemical processes that characterize the nourishment and nutrition in the human body, the main food, the hazard present in foods and to assess the risks arising from their presence. The course has the aim to make know and understand the general requirements of hygiene, applicable to the entire production chain, and major operations and variables that must be used to control a hazard. The student will be able to apply the knowledge and the understanding acquired to recognize health issues associated with the consumption of foods; to identify the hygienic-sanitary problems linked to the different food productions; to apply the tools indicated by the legislation on food safety and control (I and II Dublin descriptors). The student will express itself with appropriate terms in the description of concepts relating to hygiene and health of food; to identify the regulatory context of a case study by contributing to the resolution of the case itself (III, IV and V Dublin descriptors).
The prerequisites are represented by the knowledge of biology, chemistry and biochemistry.
Course contents summary
The course deals with the main characteristics (composition, chemistry, structure) of a wide range of food, the method of production, territorial origin, labelling, marketing and consumption, shelf life, study of nutrients, their biochemical and nutritional properties, their specific functions on human nutrition, the complex issue of food toxicology. The course is designed to give the basic knowledge about the main structures and laws concerning food inspection; the information about the main bacteria concerning food inspection (indicators of quality and safety).
see individual modules
Teaching material provided by the teacher uploaded on Elly platform and specific texts reported in the different modules.
The course will be held through lectures to Students in synchronous-streaming (“in telepresenza”) on the Teams platform. Therefore, the opportunity of Student/Teacher interaction will be preserved by the simultaneous use of the Teams platform.
Lectures will be supported by slide presentations, which will be available to students on the Elly platform (https://elly.medicina.unipr.it).
Assessment methods and criteria
For each module, written test with three open answers; each answer is assigned a score ranging from 0 to 10. The total score the student can reach with the written test varies from <18/30 to 30/30. Praise can be awarded (30 cum laude) if the total score starts at 30/30 and the answers are articulated optimally.
The final score is expressed by the weighted average of the scores of the three modules. If the total score is insufficient (16-17/30) the candidate can take an oral test. The results of the written test are communicated to the candidates on the day they are called for an oral exam.
In case of the persistence of the health emergency, the exams will be conducted remotely, as follows:
remote oral questions, through the Teams platform (guide http://selma.unipr.it/). Students with SLD / BSE must first contact Le Eli-che: support for students with disabilities, D.S.A., B.E.S. (https://sea.unipr.it/it/servizi/le-eli-che-supporto-studenti-con-disabil...)