Università degli Studi di Napoli "Parthenope"

Teaching schedule

Academic year: 
2017/2018
Belonging course: 
Course of Bachelor's Degree Programme on BIOLOGICAL SCIENCE
Disciplinary sector: 
HYGIENE AND PUBLIC HEALTH (MED/42)
Language: 
Italian
Credits: 
6
Year of study: 
3
Teachers: 
Cycle: 
Second semester
Hours of front activity: 
48

Language

ITALIAN

Course description

The course aims to provide students with an update on the regulations currently in force in the EU on food safety, as well as on the operational tools necessary to guarantee the expected food quality standards.
In particular, the course will allow, through the study of procedures based on the principles of the HACCP system, to approach a critical and aware analysis of the complex system of the food supply chain and the legislation relating to the aspects of food products hygiene, including regulation on the subject of consumer information. All this for the benefit and protection consumers, food businesses, institutions and the community, pursuing the health protection through the risks prevention, elimination or reduction.

Prerequisites

The student must have adequate knowledge of biology, ecology, microbiology and hygiene.

Syllabus

Health promotion and correct lifestyles.
The determinants of health.
Nutrition hygiene: energy requirements, nutrients and their function.
The "new" food pyramid.
Food hygiene concept.
Food storage:
in the field (Pesticides and the environment);
in storage (Mycotoxins);
of the finished product: physical, chemical, biological and mixed methods.
Food contamination at the origin and during the transformation processes.
Food infections, poisonings and toxinfections: pathogenic microorganisms responsible for diseases transmitted with food.
"At risk" foods. Food spoilage: alteration, adulteration, counterfeiting and sophistication. Additives.
Collective catering.
Shelf-life: what it is, what it depends on, how to increase it. Current legislation, minimum food conservation term (TMC).
Traceability and food labeling principles.
Inspiring principles and European strategy for food safety.
From Reg. (EC) 178/2002 (General Food Law) to the so-called "Hygiene Package".
Origin and development of the HACCP system; the fundamental principles of HACCP.
The contamination points of the production chains; the control points (CP); critical control points (CCP); works to minimize structural, environmental and process risks.
Monitoring of production chains; investigations into the workplace, surface and air analysis; hygiene of personnel of managing and handling food.
Good hygiene practice manuals, the preparation, control and validation of the HACCP plan.

Health promotion and correct lifestyles.
The determinants of health.
Nutrition hygiene.
The "new" food pyramid.
Food hygiene concept.
Food storage.
Food contamination at the origin and during the transformation processes.
Food infections, poisonings and toxinfections.
Food spoilage: alteration, adulteration, counterfeiting and sophistication. Additives.
Collective catering.
Shelf-life: Current legislation.
Traceability and food labeling principles.
Inspiring principles and European strategy for food safety.
From Reg. (EC) 178/2002 (General Food Law) to the so-called "Hygiene Package".
Origin and development of the HACCP system.
The contamination points of the production chains.
Monitoring of production chains. Good hygiene practice manuals, the preparation, control and validation of the HACCP plan.

Teaching Methods

Frontal lessons.

Textbooks

P. MARINELLI, G. LIGUORI, A. MONTEMARANO, M. D’AMORA: “Igiene, Medicina Preventiva e
Sanità Pubblica”, Piccin Nuova Libraria, Padova Ed. 2002.
GILLI G. (a cura di): “Professione Igienista, manuale dell’Igiene Ambientale e Territoriale”. Casa
Editrice Ambrosiana, 2010.
S. BARBUTI - G. M. FARA - G. GIAMMANCO ET AL.: “Igiene Medicina Preventiva Sanità Pubblica”. EdiSES, 2014.
MATERIALE DIDATTICO FORNITO: dispense in formato PDF fornito durante il corso dal docente.

Learning assessment

Objective of the exam is to check the level of achievement of the training objectives previously indicated.
The exam provides an oral test in which the ability to link and compare different aspects of the course will be evaluated.
For the student who attend the course there is the possibility to make tests in itinere, preparatory to the final oral exam.

More information