FOOD SAFETY, HYGIENE AND TRACEABILITY FOR FOOD QUALITY

Second cycle degree in ITALIAN FOOD AND WINE

Campus: LEGNARO (PD)

Language: English

Teaching period: Second Semester

Lecturer: DANIELE CONFICONI

Number of ECTS credits allocated: 8


Syllabus
Prerequisites: The class does not require any “bridging courses” and some base knowledge will be given during the first credit of the course
Examination methods: The final evaluation will be carried out with a multiple choice test followed by a brief oral examination
Course unit contents: 1st credit: Introduction, general overview of the law in the European Union (Directives, Regulations, Decisions).
2nd credit: Essentials of the main EU Regulations governing sanitary controls on the hygiene of food production in the European Union.
3rd credit: The main foodborne diseases caused by pathogenic bacteria that can be transmitted to humans by eating foods (salmonellosis, campylobacteriosis, listeriosis, botulism).
4th credit: The main foodborne diseases caused by helminths and protozoa associated to the consumption of foods (trichinosis, anisakidosis, tapeworm).
5th credit: Main microbial and/or chemical hazard that may occur in the production of typical artisanal made Italian meat and dairy products.
6th credit: Field trips connected with the case study treated during the course.