Here you can find information on the organisational aspects of the Programme, lecture timetables, learning activities and useful contact details for your time at the University, from enrolment to graduation.
The academic calendar shows the deadlines and scheduled events that are relevant to students, teaching and technical-administrative staff of the University. Public holidays and University closures are also indicated. The academic year normally begins on 1 October each year and ends on 30 September of the following year.
Exam dates and rounds are managed by the relevant Medicine Teaching and Student Services Unit.
To view all the exam sessions available, please use the Exam dashboard on ESSE3.
If you forgot your login details or have problems logging in, please contact the relevant IT HelpDesk, or check the login details recovery web page.
The Study Plan includes all modules, teaching and learning activities that each student will need to undertake during their time at the University. Please select your Study Plan based on your enrolment year.
After completing the course, the student should know the basics of food hygiene, the classification of the main risks related to foods, the factors conditioning the microbial contaminants, the bacterial growth and critical factors (such as time, temperature, humidity), the fundamentals of risk management in food preparation and main characteristics , in terms hygienistic , infectious diseases transmitted by food.
Basic concepts, scope of Hygiene; food and health: hazards and risks; related diseases; prevention strategies
Contents of the lessons
Food and food functions;
Macro and micro nutrients;
Scope of application of food hygiene;
Hazards and risks correlated to food.
Classification of hazards to food:
Contamination of food;
Chemical contaminants, physical and biological agents;
Examples of physical and chemical hazards: dioxins, mycotoxins and acrylamide.
The biological contaminants of food
The mode of bacterial growth;
Temperature, time, pH and Water activity (aw).
Principles of microbiological contamination
Sources of contamination;
The main modes of contamination: primary, secondary, tertiary, quaternary and cross contamination;
Principles in preventing microbiological contamination.
The main foodborne diseases
There you will find information, resources and services useful during your time at the University (Student’s exam record, your study plan on ESSE3, Distance Learning courses, university email account, office forms, administrative procedures, etc.). You can log into MyUnivr with your GIA login details.
I servizi e le attività di orientamento sono pensati per fornire alle future matricole gli strumenti e le informazioni che consentano loro di compiere una scelta consapevole del corso di studi universitario.