INGLESE

The course consists of: a) theoretical lectures (4 ECTS = 36 hours), b) other theoretical-practical activities carried out individually or in groups, seminars and guided visits (2 ECTS = 18 hours). An e-learning course (on the Moodle platform) is available in parallel with the lectures and the practical activities carried out in presence. The e-learning course provides: a) the educational material organised in learning units; b) general information (forum news); c) interactive forum and other tools.

i) proper theoretical knowledge related to the current legislation concerning food safety; ii) adequate knowledge of the principles of hygiene in food industries; iii) knowledge of certifications and standards of safety and quality of food products; iv) sound knowledge of risk assessment within food chains of products of vegetal and animal origin.

(i) ability to properly apply the knowledge about the topics included in the program for understanding and managing the aspects related to food quality and safety and to consumer safety and health; (ii) capacity to perform the risk analysis and to design and implement a H.A.C.C.P. system in food industry and in mass catering.

(a) independent judgment: (i) ability to integrate the specific knowledge of the course with those already acquired in other disciplines and to understand the value of this knowledge in the perspective of the entire curriculum; (ii) communication skills: ability to transfer in a clear and comprehensive way the information obtained using an appropriate vocabulary and to communicate the results of the study and the work carried out.

- Principles of legislation regarding hygiene in the food industry (from Reg. CE 178 to Hygiene Package 2004 – and subsequent Regulations) and HACCP system (0.5 ECTS);
- Mission and tasks of the European Food Safety Authority (EFSA) (0.5 ECTS);
- Zoonoses surveillance systems (0.5 ECTS);
- The supervision of official authorities in the field of the food industry hygiene (Reg. CE 854) (0.5 ECTS);
- Risk assessment within different food chains: food chain of products of animal origin among which milk (1 ECTS), meat and fish (0.5 ECTS); food chain of products of vegetal origin among which raw fruits, vegetables, wine (0.5 ECTS);
- Hygiene and preventive procedures in food processing and mass catering (1 ECTS);
- Certifications and standards of safety and quality of finished products (0.5 ECTS);
- Antibiotic resistance within the food chain (0.5 ECTS);

Final exam is a written exam during which the student will be required to answer to three main questions on topics included in the program.

During the exam the student should demonstrate proper knowledge of the topics treated and listed in the program, always using a proper scientific-technical language.

The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.

The exam will be evaluated by attributing to each answer a mark in the range 0–10 (thirtieths). The degree of 30 “cum laude” is attributed when the student demonstrates complete and deep mastery of the subject.

-Hygiene in food processing: Principles and practice, Edited by H. L. M. Lelieveld, Formerly Unilever R&D, M A Mostert, Unilever R&D, The Netherlands, B White and J Holah, Campden BRI, UK 2003; ISBN 1 855734664
-Other educational material is available on the e-learning web platform.

YES