PREVENTION SCIENCES APPLIED TO THE FOOD SAFETY
Learning outcomes of the course unit
The course has originally 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 biochemical processes that characterize the nourishment and nutrition in the human body, the properties of food products also in relation with the main features of processes and shelf-life.
At the end of the training activity, the student will have to demonstrate: 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 also have to demonstrate: to express itself with appropriate terms in the description of concepts relating to hygiene and health of food; to develop appropriate management actions (III, IV and V Dublin descriptors).
Course contents summary
The course is designed to teach the student a scientific approach, useful to face the topics about food inspection; the general principles of food science and human nutrition;to give the basic knowledge about the main structures and laws concerning food inspection; to give information about the main sources of microbiological hazard, the complex issue of food toxicology, the main characteristics (composition, chemistry, structure) of a wide range of food; to provide notions about the concept of risk and how this is handled in the field of inspection.
Teaching material provided by the teacher uploaded on Elly platform.
Tiecco G. (2000). Ispezione degli Alimenti di Origine Animale. Calderini Edagricole, Bologna.
Capelli F., Klaus B., Silano V. (2006): Nuova disciplina del settore alimentare e autorità europea per la sicurezza alimentare.
Colavita G. (2012). Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire Italie. Milano Galli A., Bertoldi A. (2006). Igiene degli alimenti e HACCP in accordo con le nuove disposizioni del pacchetto igiene – Modelli applicativi. Ed. EPC Libri.
Fabbi M., Marone P. (2005). Trattato sulle infezioni e tossinfezioni alimentari Ed. Selecta Medica, Pavia.
Legislation update on: www.sostanzealimentari.it;
Textbook of Endocrinology - 12th Edition - 2012 (Williams); 5. Food Chemistry (Cappelli - Vannucchi, 2005); 6. Nutrition and Human Nutrition (Cannella - Mariani Costantini, 2006); 7. Guidelines for a healthy Italian diet - INRAN, 2003; 8. I LARN - Italian Nutrition Society (SINU) - 2014; 9. Food toxicology (Dugo - Restani, 2000); 10. Principles of biochemistry (A.L. Lehninger); 11. Updated European Community legislation of the "Food Safety"; 12. Regional document "Technical Protocol for risk categorization" on the subject of official control on Food Sector Operators updated to October 2017; the Health Profile and the Integrated Regional Plan of the 2015-2018 checks, updated to the year 2019. Microbiologia e tecnologia lattiero - casearia - Qualità e sicurezza-Mucchetti Neviani
Arte Bianca Edagricole Industria dei salumi-Edagricole
Depending on the epidemiological situation related to the health emergency for Covid-19, and the related measures adopted by the University of Parma, the lessons may be held in telepresence or in classroom.
In the first hypothesis, 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. In the second hypothesis (face-to-face lessons) there will be lectures in the classroom. Lectures will be supported by slide presentations, which will be available to students on the Elly platform.
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 results of the written test are communicated to the candidates before of the verbalization. The final score is expressed by the weighted average of the scores of the three modules.
Students with DSA/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...); appropriate forms of verification and evaluation are guaranteed to the students (Law 170/2010).