Educational offer - University of Padova

First cycle degree courses	Second cycle degree courses	Single cycle degree courses
School of Agricultural Sciences and Veterinary Medicine
SAFETY AND HYGIENE OF FOOD PRODUCTS

Course unit
SAFETY PROCEDURES, QUALITY ASSURANCE, HEALTH AND SAFETY IN THE FOOD INDUSTRIES
MVN1028401, A.A. 2015/16

Information concerning the students who enrolled in A.Y. 2013/14

Information on the course unit

Degree course	First cycle degree in SAFETY AND HYGIENE OF FOOD PRODUCTS MV1734, Degree course structure A.Y. 2011/12, A.Y. 2015/16	bring this page with you
Number of ECTS credits allocated	12.0
Type of assessment	Mark
Course unit English denomination	SAFETY PROCEDURES, QUALITY ASSURANCE, HEALTH AND SAFETY IN THE FOOD INDUSTRIES
Website of the academic structure	http://www.unipd.it/corsi/corsi-di-laurea/corsi-di-laurea/corsi-di-laurea-medicina-veterinaria/sicurezza-igienico-sanita
Department of reference	Department of Comparative Biomedicine and Food Science
E-Learning website	https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2015-MV1734-000ZZ-2013-MVN1028401-N0
Mandatory attendance	No
Language of instruction	Italian
Branch	VICENZA
Single Course unit	The Course unit can be attended under the option Single Course unit attendance
Optional Course unit	The Course unit can be chosen as Optional Course unit

Lecturers

Teacher in charge	STEFANIA BALZAN		VET/04
Other lecturers	DONATA FAVRETTO		MED/43

ECTS: details

Type	Scientific-Disciplinary Sector		Credits allocated
Educational activities in elective or integrative disciplines	MED/42	General and Applied Hygiene	4.0
Educational activities in elective or integrative disciplines	MED/42	General and Applied Hygiene	4.0
Core courses	VET/04	Inspection of Food Products of Animal Origin	8.0
Core courses	VET/04	Inspection of Food Products of Animal Origin	8.0

Course unit organization

Period	First semester
Year	3rd Year
Teaching method	frontal

Type of hours	Credits	Teaching hours	Hours of Individual study	Shifts
Practice	2.0	16	34.0	No turn
Lecture	10.0	80	170.0	No turn

Calendar

Start of activities	01/10/2015
End of activities	28/01/2016
Show course schedule	2019/20 Reg.2011 course timetable

Examination board

Board	From	To	Members of the board
8 Commissione a.a. 2019/20	01/12/2019	30/11/2020	BALZAN STEFANIA (Presidente) FAVRETTO DONATA (Membro Effettivo) CAPOLONGO FRANCESCA (Supplente) FASOLATO LUCA (Supplente) NOVELLI ENRICO (Supplente)
7 Commissione a.a. 2018/19	01/12/2018	30/11/2019	BALZAN STEFANIA (Presidente) FAVRETTO DONATA (Membro Effettivo) CAPOLONGO FRANCESCA (Supplente) FASOLATO LUCA (Supplente) NOVELLI ENRICO (Supplente)
6 Commissione a.a. 2017/18	01/12/2017	30/11/2018	BALZAN STEFANIA (Presidente) FAVRETTO DONATA (Membro Effettivo) CAPOLONGO FRANCESCA (Supplente) FASOLATO LUCA (Supplente) NOVELLI ENRICO (Supplente)
5 Commissione A.A. 2016/17	01/12/2016	30/11/2017	BALZAN STEFANIA (Presidente) FAVRETTO DONATA (Membro Effettivo) CAPOLONGO FRANCESCA (Supplente) FASOLATO LUCA (Supplente) NOVELLI ENRICO (Supplente)
4 Commissione A.A. 2015/16	01/12/2015	30/11/2016	BALZAN STEFANIA (Presidente) FAVRETTO DONATA (Membro Effettivo) CAPOLONGO FRANCESCA (Supplente) FASOLATO LUCA (Supplente) NOVELLI ENRICO (Supplente)
3 Commissione A.A. 2014/15	01/12/2014	30/11/2015	BALZAN STEFANIA (Presidente) FAVRETTO DONATA (Membro Effettivo) CAPOLONGO FRANCESCA (Supplente) FASOLATO LUCA (Supplente) NOVELLI ENRICO (Supplente)

Syllabus

Prerequisites:	Required foundation courses: 1. Food Technology 2. Xenobiotics, Risk Evaluation and Control Procedures 3. Principles of Food Microbial Ecology and Methods for Risk Analysis.
Target skills and knowledge:	Single Activity with Prevalent Teacher - Safety procedures and quality assurance in the food industries (8 ULC; Main part); - Hygiene, safety and health in workplace (4 ULC; Minor part) Main part Understanding of the importance of food technologies and the food law application in order to guarantee food safety. Developing of critical thinking and scientific skills in order to prevent or to solve problems related to the final consumer health. Minor part To gain knowledge in the prevention of professional diseases and accidents at work, to define the processes used to develop health safety workplace (worker safety training - DL 81/2008). To gain knowledge in the relationships between food and chronic degenerative diseases.
Examination methods:	Final exam written or oral prior notice by e-mail (stefania.balzan@unipd.it).
Assessment criteria:	The student's judgment will take into account the knowledge of the topics and his ability to connect the various notions. In particular, it will examine the approach to situations that simulate business issues and how to resolve it.
Course unit contents:	Main part Part 1a (2 CFU): food technology and regulation (hazard, eggs and eggs product, honey, fish and shellfish, nutritional claims, olive oil, wine, smoked food, under vacuum and modified atmosphere packaging, fraud, ionizing radiations, food label). Part 1b (1 cfu): Food additive. Part 2: European food law. Hazard and risk evaluation. Food hygiene at primary production. Safety procedures. Hazard Analysis and Critical Control Point. Food traceability: regulation, ISO 22005:2008, application in plant. Risk communication. Quality assurance: Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), Traditional Speciality Guaranteed (TSG), ISO and food, BRC and IFS and quality certification. Minor part 1. Italian Law on health and safety 81/2008. Risk assessment and risk management. Workplace insurances. Professional diseases. Accidents at work. Occupational medical assistence. Offences and penalties related to the Workplace Safety and Health. Moving machines. Plants. Electrical hazard. Fire prevention. Physical risks. Video display risks. Chemical risks. Provision and use of suitable personal protective equipments. Warning systems. 2. Food digestion, absorption and metabolism cardiovascular risk factors, atherosclerosis, diabetes, adiponectin, obesity, hypertension, homocysteine, oxidative stress, alcohol and alcoholic drinks,adverse food reactions.
Planned learning activities and teaching methods:	Recommended attendance. Main part 48 hours in class teaching. 16 hours of practice session: workshop with food certification expert, quality assurance expert and food operators, role play. Minor part 32 hours in class teaching.
Additional notes about suggested reading:	Textbooks and slides. Slides: download from https://elearning.unipd.it/scuolaamv/ Office hours Balzan: c/o ufficio V.le Margherita, 87 - Vicenza; ask for an appointment by e-mail. Favretto: Wednesday 14.30 – 16.00; c/o via Falloppio 50, Medicina Legale building - Padova (aks for an appointment by e-mail).
Textbooks (and optional supplementary readings)	Sacco A., Ciavarella M., De Lorenzo G., Manuale di medicina del lavoro e igiene industriale. --: Piccin editore, --. Ray B., Fundamental food microbiology. --: CRC Press, --. Brown M., Stringer M., Microbiological risk assessment in food processing. --: CRC press, --. Alessio L., Apostoli R., Manuale di medicina del lavoro e igiene industriale. --: Piccin editore, --. Marriot N.G. e Gravani R.B., Principle of food sanitation. --: Springer, --. Bacci L., Rabazzi S., Il manuale della rintracciabilità. --: EPC Libri, --.