First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP7080743, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course 5 years single cycle degree in
MV0991, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination PUBLIC HEALTH 2
Website of the academic structure
Department of reference Department of Animal Medicine, Production and Health
E-Learning website
Mandatory attendance
Language of instruction Italian
Single Course unit The Course unit CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit is available ONLY for students enrolled in VETERINARY MEDICINE (Ord. 2017)

Teacher in charge VALERIO GIACCONE VET/04

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/19 Special Techniques for Zoology 2.0
Educational activities in elective or integrative disciplines SPS/08 Sociology of Culture and Communication 1.0
Educational activities in elective or integrative disciplines VET/04 Inspection of Food Products of Animal Origin 4.0
Educational activities in elective or integrative disciplines VET/08 Clinical Veterinary Medicine 1.0

Course unit organization
Period Second semester
Year 5th Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 7.0 105 70.0 No turn
Lecture 1.0 15 10.0 No turn

Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
1 Commissione a.a. 2019/20 01/12/2019 30/11/2020 GIACCONE VALERIO (Presidente)
ZAMBOTTO PAOLO (Membro Effettivo)

Prerequisites: Up-to-date notions of animal nutrition, economics, pharmacology and veterinary toxicology, veterinary pathological anatomy, infectious diseases of animals and avian pathology, parasitology and parasitic diseases of animals, methods for health inspection of food are required.
Target skills and knowledge: The course consists of five teaching modules.Purpose of the course: to train a veterinarian who has the basic knowledge to play a professional role in the National Health System for the control of food and for the prevention of food zoonoses, aware of the role that animal health plays, the correct management of animal health. hygiene of livestock, animal welfare and the protection of public hygiene in urban areas.

"Hygiene of livestock and livestock production" moduleThe student acquires knowledge useful for preventing management and health problems that can occur in a farm and receives knowledge to identify, in a farm, the main problems related to feeding and management and to propose intervention strategies to improve animal health and welfare , the quality of food of animal origin and the impact on the environment. The student also receives basic knowledge about the principles and techniques of wildlife management aimed at the conservation and health of wildlife.

Module "Food legislation and urban hygiene"
The student acquires notions of law and legislation necessary to manage the health emergencies that are created in the veterinary sector following disastrous events that put in difficulty the life of the animals and can favor the spread of infectious diseases, also transmitted by drinking water and food. The student is trained to draft legislative acts to regulate the management of urban hygiene under the veterinary profile.

Form "Principles of communication of risk in public health"
The student acquires knowledge of:a) theories and methodologies of science communicationb) Ethics of communication through the mediac) Web oriented communication tools and impact assessmentd) Design and implementation of information materials for animal healthe) Application of social research methodologies aimed at the effectiveness of communication.

Module "Methods of approach to food safety and certification systems in food industries"
The student is led to acquire technical and operational knowledge on food safety, self-control in the food industries, quality and system certification and quality management in accredited food control laboratories.At the end of the module students must be able to implement the principles of risk assessment in the food industries, make decisions on the most suitable procedures to prevent damage to consumer health, manage the documentation of the laboratory quality management system.

Module "Practical methods of health control of food products"
The student must acquire specialized notions of identification and management of epidemic phenomena caused by food pathogens (bacteria, viruses, protozoa and parasites). With theoretical and practical teaching, the student is able to:a) Know the main elements of epidemiology of foodborne diseases and the health problems that these diseases entailb) apply theoretical knowledge to concrete casesc) make critical analyzes on epidemic outbreaks of food diseasesd) prepare control plans and solve problems related to an episode of foodborne illness.
In general, at the end of the integrated course the student develops transversal skills and problem solving skills and a logical approach to the hygienic-sanitary problems connected to the phase of primary production and transformation of food for man.
Examination methods: The student conducts the test in the presence of all the teachers of the course. Each student will undergo 2-3 cases of problem solving concerning the topics covered in the course. The student must elaborate a written operative proposal to be commented orally with the commission, possibly also through Power Point presentations or other forms of useful computer processing.
Assessment criteria: The general criteria to be taken into consideration during the examination are the following:
(1) the student's ability to formulate responses in an organic, clear and concise manner, using the correct scientific terminology and in good Italian language
(2) the student's ability to solve the problem cases proposed by the teachers
(3) ability of the student to create logical connections between the various topics presented in the course and other disciplinary sectors, if this is necessary or useful for the formulation of the overall reasoning.
Course unit contents: The course consists of the following contents:
"Hygiene of livestock and livestock production" module (2 CFU 30 hours)
Collection and storage of data for the assessment of the welfare status of farm animals. Evaluation of the global sustainability (environmental, social and economic) of breeding starting from zootechnical and health data. Implementation of information / communication strategies with the farmer for a transfer of information or interventions to be implemented to improve animal welfare. Guided tours of farms of different production address and species with evaluation of (i) general health status of the population; (ii) adequacy of the animal feed plan and possible interventions; (iii) adequacy of breeding facilities and possible interventions (considering urban planning restrictions); (iv) overall assessment of the management level.

Module "Food legislation and urban hygiene" (1 CFU 15 hours)
Specific notions of public law applied to the animal health and food hygiene sector. Practical tests for the development and drafting of disciplinary rules for the territorial management of health emergencies in the veterinary field. Notions of applied ethics.

Form "Principles of risk communication in public health" (1 ECTS 15 hours)
Specialized study seminars on the main aspects of risk communication in animal health and practical exercises for the development of appropriate means of transmission and communication of risks through the various traditional and IT channels.

Module "Methods of approach to food safety and certification systems in food industries" (2 CFU 30 hours)Specific seminar activities on the individual topics of study proposed and practical activities (guided visits to analysis laboratories and food industries to assess how the various quality control and food safety management systems are structured and applied).

Module "Practical methods of health control of food products" (2 CFU 30 hours)Specialist seminars on the main microbial and parasitic agents of food zoonoses; notions of epidemiology applied to food zoonoses. Practical tests for processing problem-cases concerning the topic of food-borne diseases.
Planned learning activities and teaching methods: The teaching is divided into:
- lectures using PowerPoint
- practical activities carried out in farms, food industries, analysis laboratories and other facilities according to the needs of the course.
Additional notes about suggested reading: Power Point files presented in class and on other files provided by the teachers, when they are used to expand and deepen students' knowledge.
Power Point presentations (in pdf format) are available a few days before the specific lesson on the School's MOODLE platform (
Textbooks (and optional supplementary readings)

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Problem based learning
  • Case study
  • Interactive lecturing
  • Working in group
  • Questioning
  • Action learning
  • Problem solving

Sustainable Development Goals (SDGs)
Good Health and Well-Being Quality Education Clean Water and Sanitation Climate Action Life Below Water Life on Land