First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
ITALIAN FOOD AND WINE
Course unit
FOOD SAFETY, HYGIENE AND TRACEABILITY FOR FOOD QUALITY
AVP6077157, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course Second cycle degree in
ITALIAN FOOD AND WINE
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2018/19
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD SAFETY, HYGIENE AND TRACEABILITY FOR FOOD QUALITY
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)
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 DANIELE CONFICONI VET/04
Other lecturers VALENTINA BONFATTI AGR/17

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/17 General Techniques for Zoology and Genetic Improvement 4.0
Educational activities in elective or integrative disciplines VET/04 Inspection of Food Products of Animal Origin 4.0

Course unit organization
Period Second semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 1.0 8 17.0 No turn
Lecture 7.0 56 119.0 No turn

Calendar
Start of activities 25/02/2019
End of activities 14/06/2019

Syllabus
Prerequisites: The class does not require any “bridging courses” and some base knowledge will be given during the first credit of the course
Target skills and knowledge: In this course the teacher will give a general overview on the laws currently active in the European Union and/or in Italy which regulate the official controls on the hygiene of food production (2 CFU). The teacher will then furnish general notions on the main sanitary risks that are associated with the production and handling of foods used for human consumption, with some general essentials to both bacterial, viral and parasitic foodborne diseases that can be indirectly transmitted to humans from animals by consuming food (2 CFU). In the remaining 2 CFU of course the teacher will emphasize the
microbial as well chemical hazards that could occur during the production of typical food products in the handicraft, bringing examples of typical Italian products, both of animal as well as vegetable origin.
Examination methods: To be defined
Assessment criteria: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. It will be also evaluated the ability of students to find logical connections with other disciplines of the course related to the same matter.
Course unit contents: 1st credit: Introduction, general overview of the law in the European Union (Directives, Regulations, Decisions).
2nd credit: Essentials of the main EU Regulations governing sanitary controls on the hygiene of food production in the European Union.
3rd credit: The main foodborne diseases caused by pathogenic bacteria that can be transmitted to humans by eating foods (salmonellosis, campylobacteriosis, listeriosis, botulism).
4th credit: The main foodborne diseases caused by helminths and protozoa associated to the consumption of foods (trichinosis, anisakidosis, tapeworm).
5th credit: Main microbial and/or chemical hazard that may occur in the production of typical artisanal made Italian meat and dairy products.
6th credit: Field trips connected with the case study treated during the course.
Planned learning activities and teaching methods: The course will be done in classroom (5 CFU) with theoretical lectures and some “field trips” in private farms/companies (1CFU)
Additional notes about suggested reading: All the documents and materials needed distributed and used during the course (mainly
PowerPoint presentations, more occasionally papers and documents) will be made available on the Moodle Platform of the School of AMV
Textbooks (and optional supplementary readings)