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. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

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. 2019/20
N0
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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
Website of the academic structure https://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/
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 VALENTINA BONFATTI AGR/17
Other lecturers DANIELE CONFICONI 000000000000

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 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2015 course timetable

Examination board
Board From To Members of the board
4 Commissione a.a. 2019/20: dal 01/03/2020 01/03/2020 30/11/2020 BONFATTI VALENTINA (Presidente)
CONFICONI DANIELE (Membro Effettivo)
GIACCONE VALERIO (Supplente)
3 Commissione a.a. 2019/20: fino al 29/02/2020 01/12/2019 29/02/2020 CONFICONI DANIELE (Presidente)
BONFATTI VALENTINA (Membro Effettivo)
GIACCONE VALERIO (Supplente)
2 Commissione a.a. 2018/19 01/12/2018 30/11/2019 CONFICONI DANIELE (Presidente)
BONFATTI VALENTINA (Membro Effettivo)
GIACCONE VALERIO (Supplente)

Syllabus
Prerequisites: The class does not require any “bridging courses” and some base knowledge will be given during the first part of the course
Target skills and knowledge: In this course the teacher will give essential information about foodborne pathogens (Norovirus, Listeria, Salmonella, Campylobacter, Clostridia, Bacillus, Anisakis, Trichinella, Taenia, Toxoplasma), highlighting the control strategies and the risk associated with food consumption.
The role of food and the understanding of the factors involved in risk evaluation will be elucidated and discussed during the course, in order to give to the students the critical thinking ability to approach the problems in food industries.
The students will be able at the end of the course to understand and read European legislation, in particular they will know the Food Hygiene package and the its most important parts.
Students will learn the main systems for quality control and traceability of food products. Students will learn how process specificities are translated into guidelines for the production of food products, and how specifications are translated into control plans. They will learn principles and applications of the main analytical and molecular methods used in food authentication. Students will be able to translate this knowledge into effective methods for the development of traceability systems.
Examination methods: The exam will be in two parts: food safety/hygiene and traceability. For food safety/hygiene there will be an oral exam after a first written selection. For traceability there will be a written test consisting of multiple choice questions.
Assessment criteria: The evaluation of the student will be based on the verification of the level of understanding and assimilation of the topics covered in class and on their problem solving ability.
Course unit contents: 1st CFU: General characteristics of food and their role in the survival of bacteria.
2nd CFU: Essentials of foodborne pathogens: Norovirus, Listeria, Salmonella, Campylobacter, Clostridia, Bacillus Anisakis, Trichinella, Taenia, Toxoplasma. Characteristics of the pathogens, Prevalence, control strategies and their importance in food safety
3rd CFU: Essentials of the main EU Regulations that form the Food Hygiene package: Reg 178/2002, Reg 1169/2011, Reg 2073/2005
4th CFU: Reg 852/2004, HACCP and its ratio in the light of food safety.
5th CFU: Introduction to the concept of traceability. Regulations, norms, certifications and standards involving traceability.
6th CFU: Practical tools to manage traceability: barcodes, RFID, real time monitoring, documents, methods for traceability and authentication of the main Italian PDO/PGI products.
7th CFU: Types of food frauds. Use of innovative analytical and molecular methods for quality control, food authentication and traceability. Valorisation of specific breed-related products and genetic methods for their traceability.
8th CFU: Seminars and field trips
Planned learning activities and teaching methods: The main topics are presented through lectures (ppt presentations). Seminars with professionals employed in food quality control bodies will be organized. Field trips to farms, food producing/processing plants, or food quality control certification bodies will be organized.
Additional notes about suggested reading: The material used for the course will be made available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php

1. European Food Safety Authority and European Centre for Disease Prevention and Control (EFSA and ECDC). 2018. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2017. EFSA J. John Wiley & Sons, Ltd 16. 1.
2. European Parliament and Council. 2002. Regulation (EC) No 178/2002 of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Off. J. Eur. Communities L31:1–24.
3. EC Regulations. 2005. Commission Regulation (EC) No 2073/2005 of 15th November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union L338, 1–26.
4. The European Parliment and the Council of the European Union. 2011. REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, an. Off. J. Eur. Union 18–63.
5. European Food Safety Authority and European Centre for Disease Prevention and Control (EFSA and ECDC). 2018. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2017. EFSA J. John Wiley & Sons, Ltd 16.
Textbooks (and optional supplementary readings)
  • Lees, Michele, Food authenticity and traceabilityedited by Michele Lees. Boca Raton: CRC, Cambridge, Woodhead, 2003.
  • Mortimore, Sara; Wallace, Carol; Sperber, William H., HACCP: a practical approach. New York: Springer, 2013. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Problem based learning
  • Case study
  • Interactive lecturing
  • Questioning

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Good Health and Well-Being