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. 2024/2025
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3° Year It will be activated in the A.Y. 2025/2026
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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.
Prevention sciences applied to hygiene and food education - IGIENE DEGLI ALIMENTI E DELLA NUTRIZIONE (2023/2024)
Teaching code
4S006097
Teacher
Credits
2
Language
Italian
Scientific Disciplinary Sector (SSD)
MED/42 - HYGIENE AND PUBLIC HEALTH
Period
2 SEMESTRE PROFESSIONI SANITARIE dal Jan 2, 2024 al Sep 30, 2024.
Courses Single
Not Authorized
To show the organization of the course that includes this module, follow this link: Course organization
Program
Lesson content
General definitions
Food and its functions;
macro and micro nutrients;
scope of food hygiene;
food-related hazards and risks.
Nutrition hygiene
Principles of nutrition education
Main diseases and conditions related to an unbalanced diet
Main dietary deficiencies
Classification of food-related hazards
Food contamination
Chemical, physical and biological contaminants;
Examples of physical and chemical hazards: dioxins, mycotoxins and acrylamide.
The biological contaminants of food
Parasites;
Bacteria;
Viruses;
Fungi.
Bacterial growth
The growth patterns of bacteria;
Growth curve;
Factors influencing growth;
Temperature, time, pH and free water.
Basic principles of microbiological contamination
Sources of contamination;
The main modes of contamination: primary, secondary, tertiary, quaternary and cross-contamination;
Basic principles in the prevention of microbiological contamination of food.
The main food-borne diseases
Food-borne infections;
Acute infections;
Foodborne toxins;
Intoxications.
The HACCP system
Allergens in food
Bibliography
Didactic methods
Lectures in presence with use of slides
Learning assessment procedures
written test - 10 multiple choice questions
Evaluation criteria
At the end of the course, the student should be familiar with the fundamentals of food hygiene, the classification of the main food-related hazards, the factors influencing microbial contaminants in food, bacterial growth and critical factors (time, temperature, moisture), the fundamentals of risk management in food preparation and the main hygienic characteristics of food-borne infectious diseases.
The examination is passed with 6/10 correct answers
Exam language
Italiano
