B020170 - APPLIED HYGIENE

the lectures will be helad in italian

to develop knowledge and management skills on the main food and nutrition risks and hazards; about the dynamics of the globalization of production, distribution and supply chains; on national and international food policies and food sustainability

HACCP and risk analysis: assessment, management and communication of risks and hazards related to food; Foodborne diseases; food consumption; The right to food; national and international food policies; Food sustainability

lectures; discussions with small and large groups; project works with plenary discussion

oral examination, possibly supplemented by discussion of project works, in which students will have to demonstrate that they have learned the theoretical and practical cultural elements to conduct promotion as well as primary and secondary prevention interventions on food and nutrition issues

Control and self-control of the food chain: the HACCP system; risk analysis: assessment, management and communication of risks and hazards related
to food; Foodborne diseases; food consumption and food needs; The right to food; national and international food policies; Food sustainability; food and nutrition in times of crisis; food marketing; Life cycle assessment in the evalutation of the impact of food production and foodstuffs

lecture slides; literature articles suggested and periodically updated; a textbook of Public Health may be useful to better understand the general concepts of health and prevention - recommended: Bonanni Bonaccorsi Maciocco, Manuale di Igiene e Sanità Pubblica, Carocci Faber Editore, ISBN 978-88-7466-860-1