First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP7078164, A.A. 2019/20

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

Information on the course unit
Degree course First cycle degree in
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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Number of ECTS credits allocated 7.0
Type of assessment Mark
Course unit English denomination FOOD INSPECTION
Website of the academic structure
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website
Mandatory attendance No
Language of instruction Italian

Teacher in charge VALERIO GIACCONE VET/04

Integrated course for this unit
Course unit code Course unit name Teacher in charge

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses VET/04 Inspection of Food Products of Animal Origin 7.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 2.0 16 34.0 No turn
Lecture 5.0 40 85.0 No turn

Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Examination board not defined


Common characteristics of the Integrated Course unit

Prerequisites: No prerequisite is required.In order to successfully attend the course it is desirable that the student had previously acquired those skills and knowledge that come from applied chemistry and applied biology. Also helpful are the knowledge of English language and the ability to use Internet for information retrieving and management.
Target skills and knowledge: To acquire general knowledge of the microbial world (morphology, metabolism, physiology and ecology) along with the main characteristics and functions of the most important microbial groups related to food. Microbiological aspects of the most important fermented foods (dairy, enological,salami and bread)are discussed
Students will acquire knowledge on “Food Inspection”, in particular on: European and Italian legislation on food quality control; general concepts and epidemiology of waterborne and foodborne diseases; main microbial agents of foodborne disease; commercial and nutritional labelling of foods, labeling of foods from a legal point of view; the problem of allergens on food label; general rules on the application of Good Manufacturing Practices in food processing.
Laboratory activities help to provide skills regarding the management of microbiological aspects of foods
The student also develops the following transversal skills:
- evaluation of processes and products with regard to microbiological aspects
- ability to work in groups
- ability to communicate ideas and information
Examination methods: The exam is composed of two partial tests (one with multiple choice questions and one oral) and of a final exam for the definition of the grade.
There are no partial tests.
Assessment criteria: The evaluation of the student's preparation will be based on:
1) understanding and assimilation of the topics covered during class; 2) ability to use the knowledge learned to formulate logical and coordinated discussions on the various topics covered during the course; 3) ability to solve problems specific of the food sector.

Specific characteristics of the Module

Course unit contents: The course is as follows:
1st CFU: general and specific notions on foodborne and waterborne diseases (epidemiology, integrated control systems in the European Union as well in Italy, prevention strategies)

2nd CFU: specific notions on the main bacterial foodborne and waterborne disease agents (Salmonella enterica, STEC strains of Escherichia coli, Campylobacter spp) with related foods at risk and methods of prevention

3rd CFU: specific notions on the main bacterial foodborne and waterborne disease agents (Listeria monocytogenes, Clostridium and Bacillus, Staphylococcus aureus) with related foods at risk and methods of prevention

4th CFU: specific notions on the main viral agents of foodborne and waterborne disease (HAV virus, Norovirus, other viruses potentially pathogenic to humans for food) with related foods at risk and methods of prevention

5th CFU: specific notions on the main parasitic foodborne disease agents (zoonotic parasites such as Taenia, Trichinella, Anisakis, protozoa as Toxoplasma, Cryptosporidium, Cyclospora) with related foods at risk and methods of prevention

6th CFU: notions of HACCP system in the production processes in food plants, retail stores and cooking and feeding centers

7th CFU: essentials of food labeling according to the EU regulations (Regulation n.1169/2011) and Italian law (Decree n.231/2017).
Planned learning activities and teaching methods: The course includes:
1) lectures with use of PowerPoint
2) Practical exercise activities in the anatomical classroom, at the request of the students
Additional notes about suggested reading: Students study mainly the files in Power Point presented in class and on other files provided by the teacher and which may have interest in expanding and deepening knowledge of the students.
Power Point presentations (in pdf format) are available a few days before the specific lesson on the MOODLE School platform (
For non-attending students the specific parts of the reference texts will be communicated through Moodle.
Textbooks (and optional supplementary readings)
  • Giaccone, Valerio; Colavita, Giampaolo, Principi di microecologia degli alimenti. --: Point Vétérinaire Italie, 2015. Cerca nel catalogo