GENERAL AND APPLIED HYGIENE

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

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Single discipline educational activity

Course Sheet

Course code:

SAS003

Academic Year of enrolment:

2022

Year of supply:

2022/2023

Type of Course:

Characterising

Degree:

Course of 2nd Cycle Degree in FOOD AND HEALTH SCIENCES

Disciplinary Sector:

General and Applied Hygiene

Language:

Italian

Location:

CHIETI

Credits:

Programme Year:

Professor and Collaborators:

STANISCIA Tommaso

Cycle:

Second semester

Hours of classroom activity:

Individual study hours:

Prerequisites:

The student must possess the basic knowledge of microbiology

Objectives

The course aims to provide students with the basic knowledge of food hygiene, the factors that allow to prevent food contamination and pathologies of food origin, treatments that control the presence and development of microorganisms during food production processes, the principles of food law. It also aims to provide tools to identify and evaluate the role of nutrition in the prevention of some non-communicable diseases of chronic type such as cardiovascular, diabetes and cancer.

Contents

The course will provide the basic knowledge of epidemiology and prevention of diseases of transmissible and non-communicable food origin. It will also analyse the mechanisms of contamination of food of plant and animal origin in order to implement appropriate prevention and will address the principles governing the regulatory aspects of food safety.

Extended Syllabus

Introduction to the study of Hygiene
Hygiene objectives: scientific, educational and operational
Concept of health, risk and disease
Outline of Epidemiology
Definition and purpose of epidemiology, the frequency measures of
health events, association measures, epidemiological studies
Food hygiene
The feeding
Food preservation: aims; problems; main means
and technologies
Food deterioration: Alterations; adulteration; adulteration;
counterfeiting
Food contamination: Biological contamination, Chemical contamination, Physical contamination.
Epidemiology and Prophylaxis of the main Food Toxinfections:
Toxinfection from Cl. botulinum, Toxinfection from Salmonella spp,
Toxinfection from St. aureus, Toxinfection from Cl. perfringens,
Toxinfection by B. cereus, Minor toxins, Mycotoxins
Control and self-control of food chains: the HACCP system; Risk analysis: assessment, management and communication of risks and associated hazards
alimony.

Recommended Bibliography

- P. Marinelli, G. Liguori, A. Montemarano, M. D’Amora: Igiene Medicina Preventiva e Sanità Pubblica, Piccin
- Roggi C., Turconi G. Igiene degli alimenti e nutrizione umana. Edizioni Mediche Scientifiche Internazionali (EMSI)
- Materiale didattico presentato a lezione

Methods of Provision

Conventional

Teaching Methods

The teaching is structured in frontal lessons of 2 hours according to the teaching calendar. The lessons include a strong interactive component between Teacher and Students.

Evaluation methods

Verification of learning:

Oral exam: the student must demonstrate his preparation by dealing in a clear and organized way with the topics requested by the teacher.
The evaluation will be carried out using votes in thirtieth.

Contacts/More Information

Student reception: daily by appointment via e-mail to tommaso.staniscia@unich.it

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree

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