Studying at the University of Verona
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.
Study Plan
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 enrollment year.
1° Year
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2° Year activated in the A.Y. 2016/2017
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3° Year activated in the A.Y. 2017/2018
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Legend | Type of training activity (TTA)
TAF (Type of Educational Activity) All courses and activities are classified into different types of educational activities, indicated by a letter.
Applied sciences for food hygiene - IGIENE DEGLI ALIMENTI (2015/2016)
Teaching code
4S000473
Teacher
Credits
1
Language
Italian
Scientific Disciplinary Sector (SSD)
MED/42 - HYGIENE AND PUBLIC HEALTH
Period
TPALL 1° ANNO 2° SEMESTRE AA 2015/16 dal Feb 1, 2016 al Apr 29, 2016.
Location
TRENTO
Learning outcomes
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.
Program
Basic concepts, scope of Hygiene; food and health: hazards and risks; related diseases; prevention strategies
Contents of the lessons
General definitions
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
Parasites;
Bacteria;
Virus;
Fungi.
Bacterial growth
The mode of bacterial growth;
Growth curve;
Growth factors;
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
Foodborne infections
Acute infections
Toxicinfections
poisoning
Examination Methods
written test - 10 multiple choice questions