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
N0
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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, --. Cerca nel catalogo
  • Brown M., Stringer M., Microbiological risk assessment in food processing. --: CRC press, --. Cerca nel catalogo
  • Alessio L., Apostoli R., Manuale di medicina del lavoro e igiene industriale. --: Piccin editore, --. Cerca nel catalogo
  • Marriot N.G. e Gravani R.B., Principle of food sanitation. --: Springer, --.
  • Bacci L., Rabazzi S., Il manuale della rintracciabilità. --: EPC Libri, --. Cerca nel catalogo