Educational offer - University of Padova

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:	SAFETY PROCEDURES AND QUALITY ASSURANCE IN THE FOOD INDUSTRIES (8 ECTS) Understanding of the importance of food hygiene and 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. WORKPLACE SAFETY (4 ECTS) To gain knowledge in the prevention of professional diseases and accidents at work, to define the processes used to develop healthy and safe workplaces, according to law n. 81/2008. Food and disease To gain knowledge in the relationship between food and chronic degenerative diseases.
Examination methods:	Written final examination composed by two parts; the first pertains to Food Safety with open questions to be answered in 2 hs; the second pertains to Workplace Safety with 45 multiple choice questions (4 answers, only one is correct) and Food and disease with 16 open questions. Oral exam is possible upon notice by e-mail (stefania.balzan@unipd.it and donata.favretto@unipd.it). Final judgment will be given by a weighted average of the results of the two parts
Assessment criteria:	The results achieved in the individual written test evaluate the knowledge of the topics covered by the programme, the ability to synthesize and link the various concepts. The ability to analyse situations that simulate business problems and the proposed solving approaches will also be assessed. For attending students, the assessment will take into account also any activities performed in the classroom or independently (problem solving) on previously agreed topics.
Course unit contents:	SAFETY PROCEDURES AND QUALITY ASSURANCE IN THE FOOD INDUSTRIES (8 ECTS) 4 ECTS - Application of food hygiene requirements (mandatory and voluntary regulation): primary and post-primary production and obligations of the food business operator; manuals of good hygiene practice and company self-control; traceability and traceability of food; prerequisite procedures (personal hygiene and behaviour, sanitation and allergens, pests management, waste management and by-products); Hazard Analysis and Critical Control Point. 3 ECTS - Application of the regulatory requirements of specific supply chains with particular reference to products of animal origin: hygiene, labeling. 1 ECTS - Fraud in the food sector; introduction to risk communication; voluntary labeling. HYGIENE, SAFETY AND HEALTH IN WORKPLACE (4 ECTS) 1. Italian Law on health and safety 81/2008. Risk assessment and risk management. Workplace insurances. Professional diseases. Accidents at work. Occupational medical assistance. 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 equipment. 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:	Frontal teaching will be integrated with other strategies. In particular, participation and discussion will be stimulated using techniques such as active quizzes, problem solving methodology and classroom discussion of case studies. Video and industry specific websites and databases will be used. The material will be available on the Moodle platform. Workplace safety lessons some multiple choice tests will be offered without notice as feedback during the teaching activity. When possible, experts in the sector will be hosted at lessons.
Additional notes about suggested reading:	Textbooks, slides, videos, European regulations, scientific papers, epidemiological studies, official website and database of occupational injuries (e.g.INAIL, normattiva.it) and of occupational diseases will be suggested. Materials: download from https://elearning.unipd.it/scuolaamv/ Office hours: send an email to teachers to schedule a meeting
Textbooks (and optional supplementary readings)	Piegai, Daniela, Comunicare il rischiostrategie e strumentiDaniela Piegai. Roma: EPC libri, --. Tiecco, Gianfranco, Igiene e tecnologia alimentareGianfranco Tiecco. Bologna: Calderini Edagricole, 2001. Jay, James M.; Loessner, Martin J.; Pulvirenti, Andrea; Tedesco, Angela, Microbiologia degli alimentiJames M. Jay, Martin J. Loessner, David A. Goldenedizione italiana a cura di Andrea Pulvirenti, in collaborazione con Angela Tedesco. Milano: Springer, 2009. Collins, David S.; Huey, Robert J.; Gracey, Joseph Forde, Gracey's Meat Hygieneedited by David S. Collins, Robert J. Huey. Oxford: Wiley Blackwell, 2015. Marriott, Norman G.; Gravani, Robert B.; Vecchio, Angela Maria, Sanificazione nell'industria alimentareNorman G. Marriott, Robert B. Gravaniedizione italiana a cura di Angela M. Vecchio. Milano: Springer Verlag italia, ©2008, --.