EPIDEMIOLOGY AND RISK ANALYSIS

Second cycle degree in BIOTECHNOLOGIES FOR FOOD SCIENCE (Ord. 2017)

Campus: LEGNARO (PD)

Language: English

Teaching period: Second Semester

Lecturer: MARCO MARTINI

Number of ECTS credits allocated: 6


Syllabus
Prerequisites: Students attending this course should have a basic knowledge of principles of microbiology, with particular focus on main food-borne pathogens and of biostatistics (probability, distributions, descriptive statistics
Examination methods: Final written examination consisting of multiple choice questions, open questions and simple exercises
Course unit contents: Introduction to epidemiology. Hosts-pathogens-environment interactions as determinants of infectious diseases. Measures of disease occurrence; epidemic curves, reproductive rate of infections. Diagnostic tests: sensitivity, specificity, predictive values. Sampling methods in surveillance. Surveillance and control of food-borne zoonoses in animal populations. Epidemiological study design: cross-sectional and longitudinal studies; measures of association (Relative Risk, Odds Ratio, Attributable Risk). Epidemiology of the main food-borne zoonoses.
Principles of risk analysis. Risk assessment, risk communication and risk management. Probability, definitions and rules. Probability models, variability and uncertainty. Qualitative and quantitative risk assessment models. Risk assessment applied to food safety.