Laurea magistrale in Food health and environment
Academic program
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| Course | Biochemical and clinical nutrition | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Course ID | MF0316 | ||||||||||||
| Academic Year | 2018/2019 | ||||||||||||
| Year of rule | 2018/2019 | ||||||||||||
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT | ||||||||||||
| Curriculum | CORSO GENERICO | ||||||||||||
| Teaching leader | CAVALETTO Maria | ||||||||||||
| Teachers | CAVALETTO Maria, FERRARIS Davide Maria, PRODAM Flavia | ||||||||||||
| CFU | 10 | ||||||||||||
| Course type | Attività formativa integrata | ||||||||||||
| Course mandatoriety | Mandatory course | ||||||||||||
| Year | 1 | ||||||||||||
| Period | Primo Semestre | ||||||||||||
| Site | VERCELLI | ||||||||||||
| Grading type | Final grade | ||||||||||||
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| Course | Biochemical and clinical nutrition: Biochemistry |
|---|---|
| Course ID | MF0317 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | CAVALETTO Maria |
| Teachers | CAVALETTO Maria, FERRARIS Davide Maria |
| CFU | 5 |
| Teaching duration (hours) | 40 |
| Individual study time | 85 |
| SSD | BIO/10 - Biochemistry |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | B - Caratterizzante |
| Year | 1 |
| Period | Primo Semestre |
| Grading type | Final judgment |
| Teaching language | English |
| Abstract | The teaching module is divided into two parts, one on the structure and function of the biomolecules and one on the micronutrients and macronutrients, with a description of their assimilation pathways and biosynthesis |
| Reference texts | Biochimica della Nutrizione – Leuzzi, Bellocco, Barreca – Ed Zanichelli 2013 Biochemistry 9th Edition Campbell, Farrel, McDougal Modern Nutrition in Health and Disease. Catharine Ross Ed11Wolters Kluwer Health/Lippincott Williams & Wilkins, 2014 |
| Teaching targets | The course provides the student with an in-depth study of the fundamentals of the biochemical discipline acquired during the first level degree, with particular attention to the structure-function relationships of the biological macromolecules involved in nutrition |
| Prerequisites | Basic knowledge of organic chemistry and biochemistry |
| Didattics Methods | lectures with powerpoint presentations, use of pymol |
| Other informations | The control of on-going learning is carried out through periodic tests provided to students with classroom resolution |
| Grading rules | Oral exam, three questions organized in such a way that in addition to the descriptive part the student reproduces the steps of the biochemical reactions with the structural formulas. Excellence is reached when the student proves to have a critical knowledge of the correlations between the biochemical-nutritional processes. |
| Full arguments | Carbohydrates, lipids, amino acids, peptides, folding. Proteins, enzymes, structure determination. Micronutrients, vitamins and coenzymes. Digestion and absorption of carbohydrates, lipids and proteins. Metabolic correlations. |
| Expected learning objectives | The expected results are related to the acquisition of knowledge on the molecular and biochemical mechanisms related to human nutrition. Acquisition of the ability to deepen and update independently, by reading texts and scientific articles provided by the teacher during lessons and made available through the educational platform DIR. |
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| Course | Biochemical and clinical nutrition: Nutrition |
|---|---|
| Course ID | MF0318 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | PRODAM Flavia |
| Teachers | PRODAM Flavia |
| CFU | 5 |
| Teaching duration (hours) | 40 |
| Individual study time | 85 |
| SSD | MED/49 - Food sciences and dietetics |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | B - Caratterizzante |
| Year | 1 |
| Period | Primo Semestre |
| Grading type | Final judgment |
| Teaching language | English |
| Abstract | The course will deal the bases for the evaluation of lifespan nutrition in healthy subjects. The bases are laid for the reading of the guidelines, the drafting of diet plans, the critical interpretation of scientific data on nutrition and diets in the healthy subject and in relation to the prevention of some diseases with a high epidemiological impact. |
| Reference texts | “Manuale di Nutrizione Applicata” Riccardi, Pacioni, Giacco, Rivellese. Idelson Gnocchi. ISBN 978-88-7947-617-1 “Le basi molecolari della Nutrizione” Giuseppe Arienti. Piccin ISBN 978-88-299-2698-5 “Mauale di nutrizione in età evolutiva”, SIPPS "Scienze dell'alimentazione e nutrizione clinica" Giuseppe Bucciante, Annamaria Bernardi. Piccin ISBN 978-88-299-29916-0 National & international guidelines, consensus and statement published by national and international Societies or Panels of Experts (ES, SINU, SIO, SIE, ADA, AACE, AHA) |
| Teaching targets | To increase the knowledge on nutrition basing on EBM and the latest topics of the scientific research Fundamentals for performing a correct nutritional history in healthy subjects To increase the knowledge on the efficacy and safety of nutritional programs in primary prevention To understand the main lines of research in the field of human nutrition To understand the risks associated with an improper nutrition |
| Prerequisites | Notes of food chemistry Notes of food biochemistry Notes of physiology of nutrition Notes of nutrition (macronutrients and micronutrients) |
| Didattics Methods | Lectures (ppt slide); teamwork Some topics not included in the course program can be inserted at the request of the students |
| Other informations | Elective activities: Attendance of the Division of Pediatrics; SCDU of Endocrinology, or SCDO of Human Nutrition and Dietetics |
| Grading rules | Oral examination: discussion of a recent published paper chosen by the student + 2 questions on the topics covered by the course. |
| Full arguments | Nomenclature Mentions of macro and micronutrients; mentions of metabolism and physiology of nutrients Body composition Energy expenditure LARN, food pyramids; Italian guidelines for a healthy nutrition; NHS nutrition programs for prevention Dietary day Food service for group care Nutrient medical history Obesity and nutrition (physiopathology; Italian guidelines) Metabolic syndrome and nutrition Osteoporosis and nutrition Cancer and nutrition (WRFC; EPIC study) Exercises: plan for food services; a dietary plan for a healthy individual; BIA and indirect calorimetry |
| Expected learning objectives | The student will be able to understand recent research results in the field of nutrition and evaluate its clinical applicability, benefits and risks. The student will be able to formulate nutritional plans for healthy subjects. |
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| Course | Communication skills and social media |
|---|---|
| Course ID | MF0355 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | SIGOT Cinzia |
| Teachers | SIGOT Cinzia |
| CFU | 3 |
| Teaching duration (hours) | 24 |
| Individual study time | 51 |
| SSD | SPS/08 - Sociology of culture and communication |
| Course type | Attività formativa monodisciplinare |
| Course mandatoriety | Opzional course |
| Course category | D - A scelta dallo studente |
| Year | 1 |
| Period | Primo Semestre |
| Site | VERCELLI |
| Grading type | Final grade |
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| Course | Eating disorders from a clinical and sociological point of view | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Course ID | MF0319 | ||||||||||||||||
| Academic Year | 2018/2019 | ||||||||||||||||
| Year of rule | 2018/2019 | ||||||||||||||||
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT | ||||||||||||||||
| Curriculum | CORSO GENERICO | ||||||||||||||||
| Teaching leader | FAVRETTO Anna Rosa | ||||||||||||||||
| Teachers | BIANUCCI Raffaella, ZEPPEGNO Patrizia, FAVRETTO Anna Rosa, ALTOPIEDI Rosalba | ||||||||||||||||
| CFU | 7 | ||||||||||||||||
| Course type | Attività formativa integrata | ||||||||||||||||
| Course mandatoriety | Mandatory course | ||||||||||||||||
| Year | 1 | ||||||||||||||||
| Period | Primo Semestre | ||||||||||||||||
| Site | VERCELLI | ||||||||||||||||
| Grading type | Final grade | ||||||||||||||||
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| Course | Eating disorders from a clinical and sociological point of view: Anthropology |
|---|---|
| Course ID | MF0320 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | BIANUCCI Raffaella |
| Teachers | BIANUCCI Raffaella |
| CFU | 3 |
| Teaching duration (hours) | 24 |
| Individual study time | 51 |
| SSD | M-DEA/01 - Demology, ethnology and anthropology |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | C - Affine o integrativo |
| Year | 1 |
| Period | Primo Semestre |
| Grading type | Final judgment |
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| Course | Eating disorders from a clinical and sociological point of view: Eating disorders: biology, psychopathology and clinical aspects |
|---|---|
| Course ID | MF0321 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | ZEPPEGNO Patrizia |
| Teachers | ZEPPEGNO Patrizia |
| CFU | 2 |
| Teaching duration (hours) | 16 |
| Individual study time | 34 |
| SSD | MED/25 - Psychiatry |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | C - Affine o integrativo |
| Year | 1 |
| Period | Primo Semestre |
| Grading type | Final judgment |
| Teaching language | English |
| Abstract | Biological, psychopathological and clinical aspects of Eating Disorders (DCA) with specific notions on: Clinic of nutrition and nutrition disorders DCA clinic in adolescence: the adolescent and the family DCA and body composition: aspects related to bone metabolism DCA: effects on the heart Special cases of anorexia nervosa Obesity: clinical picture Obesity: respiratory complications Childhood obesity Obesity in adolescence Secondary obesity Eating disorders in pregnancy Psoriasis and eating disorders Sleep, mood and depression in eating disorders Nutrition in gastroenterology: between doubts and certainty Clinical aspects of anorexia Clinical aspects of bulimia Clinical aspects of Binge Eating disorder |
| Reference texts | Eugenio Torre - Appunti di Psichiatria e Psicologia Clinica a cura di Carmen Usai e Patrizia Zeppegno - Aracne Editrice -New Developments in Anorexia Nervosa Research Carla Gramaglia Patrizia Zeppegno |
| Teaching targets | The training objectives of the course are: providing knowledge from the psychodynamic and psychotherapeutic point of view and updating from the medical, psychiatric and psychopathological point of view of the DCA; provide knowledge of the main therapeutic strategies and some methods that can be used in the assessment, diagnosis and treatment of eating disorders characterized by specific and prominent concerns on somatic aspects. |
| Prerequisites | no |
| Didattics Methods | Lectures and vison of video |
| Other informations | no |
| Grading rules | multiple choice written questionnaire |
| Full arguments | -The deepening of the biological and psycho-affective aspects of the relationship with the body and with food at different stages of the life cycle. - The diagnostic framework of the DCAs and the new perspectives towards the DSM V. -The psychopathological and psychodynamic understanding of these disorders through the discussion of scientific literature on the subject, of clinical cases, of therapeutic experiences -Critical aspects of the clinical picture of these disorders and situations in which medical intervention is needed. -Current therapeutic perspectives: individual and group psychodynamic therapy, symptomatic psychotherapies, expressive psychotherapies and bodily mediation. -The times and the places of the therapeutic intervention: the clinic, the day-hospital, the hospitalization, the residential structures. |
| Expected learning objectives | At the end of the course the student will have to know the symptoms and signs of eating disorders the main methods of assessment, diagnosis and therapy for DCA |
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| Course | Eating disorders from a clinical and sociological point of view: Social factors, lifestyles and nutrition |
|---|---|
| Course ID | MF0322 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | FAVRETTO Anna Rosa |
| Teachers | FAVRETTO Anna Rosa, ALTOPIEDI Rosalba |
| CFU | 2 |
| Teaching duration (hours) | 16 |
| Individual study time | 34 |
| SSD | SPS/12 - Sociology of law, deviance and social change |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | C - Affine o integrativo |
| Year | 1 |
| Period | Primo Semestre |
| Grading type | Final judgment |
| Teaching language | English |
| Abstract | The course is organized as a set of seminars. Five sociological seminars are taught by experienced teachers on particularly critical issues in the current social situation: healthy ageing, family food practices, obesity, popular epidemiology, patterns of nutrition in the world. |
| Reference texts | Every teacher will suggest a synthetic bibliography at the end of the seminar |
| Teaching targets | Contemporary social transformations - in particular changes in families and parenting, work and economic life, healthy ageing, migration, pollution - require new capacities in understanding new complex social processes and the adoption of renewed methods of intervention. The seminars aim to provide the main sociological concepts useful for a greater understanding of contemporary society in relation to the topics covered |
| Prerequisites | No formal prerequisite is requested |
| Didattics Methods | Seminars. Teachers will use Power Point tools. Each seminar will be held by an expert. Slides and short movies will be used. |
| Grading rules | Written papers on selected issues. Teachers will suggest a short bibliography, useful for writing papers |
| Full arguments | - Family food practices: the construction and recognition of children's agency within feeding practices - Sociology and Epidemiology for the study of obesity - Healthy Ageing: social factors and lifestyles - Popular epidemiology and participatory research. Lay and experts knowledge in environmental crisis -Discrepancies and common patterns between worlds of nutrition; the local operationalisation of global frameworks for addressing social determinants of eating disorders |
| Expected learning objectives | Display the ability to use the main sociological concepts useful for a greater understanding of contemporary society in relation to the topics covered. The report will have to respect the rules of a scientific text: coherent argumentation, specialized vocabulary, para-textual elements (title, index, notes, bibliographic references, and final bibliography). |
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| Course | Ecology and toxicology | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Course ID | MF0323 | ||||||||||||
| Academic Year | 2018/2019 | ||||||||||||
| Year of rule | 2018/2019 | ||||||||||||
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT | ||||||||||||
| Curriculum | CORSO GENERICO | ||||||||||||
| Teaching leader | PROSDOCIMI Francisco | ||||||||||||
| Teachers | PROSDOCIMI Francisco, GENAZZANI Armando | ||||||||||||
| CFU | 10 | ||||||||||||
| Course type | Attività formativa integrata | ||||||||||||
| Course mandatoriety | Mandatory course | ||||||||||||
| Year | 1 | ||||||||||||
| Period | Secondo Semestre | ||||||||||||
| Site | VERCELLI | ||||||||||||
| Grading type | Final grade | ||||||||||||
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| Course | Ecology and toxicology: Ecology |
|---|---|
| Course ID | MF0324 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | PROSDOCIMI Francisco |
| Teachers | PROSDOCIMI Francisco |
| CFU | 5 |
| Teaching duration (hours) | 40 |
| Individual study time | 85 |
| SSD | BIO/07 - Ecology |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | B - Caratterizzante |
| Year | 1 |
| Period | Secondo Semestre |
| Grading type | Final judgment |
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| Course | Ecology and toxicology: Toxicology |
|---|---|
| Course ID | MF0325 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | GENAZZANI Armando |
| Teachers | GENAZZANI Armando |
| CFU | 5 |
| Teaching duration (hours) | 40 |
| Individual study time | 85 |
| SSD | BIO/14 - Pharmacology |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | B - Caratterizzante |
| Year | 1 |
| Period | Secondo Semestre |
| Grading type | Final judgment |
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| Course | Food law and business | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Course ID | MF0326 | ||||||||||||
| Academic Year | 2018/2019 | ||||||||||||
| Year of rule | 2018/2019 | ||||||||||||
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT | ||||||||||||
| Curriculum | CORSO GENERICO | ||||||||||||
| Teaching leader | RUBINO Vito | ||||||||||||
| Teachers | VOLA Paola, RUBINO Vito, VAN DER MEULEN Bernhard Martijn Juliaan | ||||||||||||
| CFU | 9 | ||||||||||||
| Course type | Attività formativa integrata | ||||||||||||
| Course mandatoriety | Mandatory course | ||||||||||||
| Year | 1 | ||||||||||||
| Period | Secondo Semestre | ||||||||||||
| Site | VERCELLI | ||||||||||||
| Grading type | Final grade | ||||||||||||
| Teaching language | English | ||||||||||||
| Abstract | EU FOOD LAW MODULE: Legal issues concerning food quality and food safety are rapidly developing. Food standards are being developed and applied at the national level, at the European level and at global level (WTO, FAO, WHO, Codex Alimentarius), but also by private parties. Many of these standards are of a technical nature and focus on food safety, food quality, consumer protection and consumer information. This course introduces the different players who are active in the field of food law. The main part of the course is devoted to the system and the content of food law in the European Union. Topics discussed are amongst others: - the functioning of the European Union and other international organisations; - the development of food law from the general principle of free movement of goods; - the 21st Century architecture of the body of food law by means of the so-called General Food Law; - food labelling; - food safety and hygiene; - novel foods including genetically modified foods; - intellectual property rights; - enforcement of food law; - product liability. | ||||||||||||
| Reference texts | EU FOOD LAW MODULE: Bernd van der Meulen (ed.) EU Food Law Handbook, Wageningen Academic Publishers. https://www.wageningenacademic.com/doi/book/10.3920/978-90-8686-246-7 All sources of law are available (in all official EU languages) on http://eur-lex.europa.eu | ||||||||||||
| Teaching targets | EU FOOD LAW MODULE: The overall objectives of this EU food law are the following. At the end of this course a student: - is able to describe the multi-layered structure of food law and the role of different players involved at national, European and international level; - knows the relationship between the aims of the players in the field of food law and the content of the law; - knows the content and functioning of the core area of European food law; - understands how law affects food safety and the position of interested parties; - is able to find the relevant sources of European food law in a given case; - is able to formulate a legal problem statement, and to conduct legal reasoning and analysis of food related cases. These objectives are achieved through the strategies with their intermediate objectives as set out here below. | ||||||||||||
| Prerequisites | EU FOOD LAW MODULE: None | ||||||||||||
| Didattics Methods | EU FOOD LAW MODULE: TBD Activities during the food law course may consist of: - lectures; - assignments; - tutorials. | ||||||||||||
| Other informations | EU FOOD LAW MODULE: As is explained here below, in each lecture a separate subject is treated. For most of these subjects the material consists of a mix of literature and sources of law (legislation and/or case law). Students are invited to read the literature and to make the assignments in advance and to train themselves in extracting the applicable rules of law from their sources. | ||||||||||||
| Grading rules | EU FOOD LAW MODULE: Examination may be in writing at the end of the course; may be oral or take the form of a paper. | ||||||||||||
| Full arguments | EU FOOD LAW MODULE: Session 1: The briefest of introductions to law The first lecture will be used to introduce the course as a whole and to provide some background in law. Session 2: Introduction to EU law and institutions Session 3: [this session can also be moved towards the end of the course] The global level of food law Session 4: Food law: development, crisis and transition Session 5: The General Food Law Session 6: [this session can also be moved to another position in the course] Enforcement and product liability Product requirements I: authorisation Session 8: Product requirements II: Food safety targets Session 9: Process requirements: Traceability & Hygiene Session 10: [this session can be merged with the next] Consumer information I: labelling Article 8 Protection of consumers' interests. | ||||||||||||
| Expected learning objectives | EU FOOD LAW MODULE: At the end of this course a student achieves the following knowledge: - is able to describe the multi-layered structure of food law and the role of different players involved at national, European and international level; - knows the relationship between the aims of the players in the field of food law and the content of the law; - knows the content and functioning of the core area of European food law; - understands how law affects food safety and the position of interested parties; - is able to find the relevant sources of European food law in a given case; - is able to formulate a legal problem statement, and to conduct legal reasoning and analysis of food related cases. With regard to the abilities students will be alble to examin cases related to food law, analyse the juridical contents, find solutions through the mail rules and ECJ jurisprudence. With regard to the competences students will be able to present, with a juridical language, their knowlege in food law and master this new skill. | ||||||||||||
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| Course | Food law and business: Financial statement and performance measurements |
|---|---|
| Course ID | MF0328 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | VOLA Paola |
| Teachers | VOLA Paola |
| CFU | 4 |
| Teaching duration (hours) | 32 |
| Individual study time | 68 |
| SSD | SECS-P/07 - Business administration and Management |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | C - Affine o integrativo |
| Year | 1 |
| Period | Secondo Semestre |
| Grading type | Final judgment |
| Teaching language | English |
| Abstract | Financial Statement Analysis and business plan |
| Reference texts | - |
| Teaching targets | Analyzing financial statements and evaluate new business opportunities from financial perspective |
| Prerequisites | - |
| Didattics Methods | Lessons and case st udies |
| Other informations | - |
| Grading rules | Final written exam |
| Full arguments | - Financial statement structure - Business plan objectives - Business plan structure |
| Expected learning objectives | Analyzing financial statements Preparing a business plan |
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| Course | Food law and business: EU Food Law |
|---|---|
| Course ID | MF0327 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | VAN DER MEULEN Bernhard Martijn Juliaan |
| Teachers | RUBINO Vito, VAN DER MEULEN Bernhard Martijn Juliaan |
| CFU | 5 |
| Teaching duration (hours) | 40 |
| Individual study time | 85 |
| SSD | IUS/14 - European Union law |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | B - Caratterizzante |
| Year | 1 |
| Period | Secondo Semestre |
| Grading type | Final judgment |
| Teaching language | English |
| Abstract | Legal issues concerning food quality and food safety are rapidly developing. Food standards are being developed and applied at the national level, at the European level and at global level (WTO, FAO, WHO, Codex Alimentarius), but also by private parties. Many of these standards are of a technical nature and focus on food safety, food quality, consumer protection and consumer information. This course introduces the different players who are active in the field of food law. The main part of the course is devoted to the system and the content of food law in the European Union. Topics discussed are amongst others: - the functioning of the European Union and other international organisations; - the development of food law from the general principle of free movement of goods; - the 21st Century architecture of the body of food law by means of the so-called General Food Law; - food labelling; - food safety and hygiene; - novel foods including genetically modified foods; - intellectual property rights; - enforcement of food law; - product liability. |
| Reference texts | Bernd van der Meulen (ed.) EU Food Law Handbook, Wageningen Academic Publishers. https://www.wageningenacademic.com/doi/book/10.3920/978-90-8686-246-7 All sources of law are available (in all official EU languages) on http://eur-lex.europa.eu |
| Teaching targets | The overall objectives of this EU food law are the following. At the end of this course a student: - is able to describe the multi-layered structure of food law and the role of different players involved at national, European and international level; - knows the relationship between the aims of the players in the field of food law and the content of the law; - knows the content and functioning of the core area of European food law; - understands how law affects food safety and the position of interested parties; - is able to find the relevant sources of European food law in a given case; - is able to formulate a legal problem statement, and to conduct legal reasoning and analysis of food related cases. These objectives are achieved through the strategies with their intermediate objectives as set out here below. |
| Prerequisites | None |
| Didattics Methods | TBD Activities during the food law course may consist of: - lectures; - assignments; - tutorials. |
| Other informations | As is explained here below, in each lecture a separate subject is treated. For most of these subjects the material consists of a mix of literature and sources of law (legislation and/or case law). Students are invited to read the literature and to make the assignments in advance and to train themselves in extracting the applicable rules of law from their sources. |
| Grading rules | Examination may be in writing at the end of the course; may be oral or take the form of a paper. |
| Full arguments | Session 1: The briefest of introductions to law The first lecture will be used to introduce the course as a whole and to provide some background in law. Session 2: Introduction to EU law and institutions Session 3: [this session can also be moved towards the end of the course] The global level of food law Session 4: Food law: development, crisis and transition Session 5: The General Food Law Session 6: [this session can also be moved to another position in the course] Enforcement and product liability Product requirements I: authorisation Session 8: Product requirements II: Food safety targets Session 9: Process requirements: Traceability & Hygiene Session 10: [this session can be merged with the next] Consumer information I: labelling Article 8 Protection of consumers' interests. |
| Expected learning objectives | At the end of this course a student achieves the following knowledge: - is able to describe the multi-layered structure of food law and the role of different players involved at national, European and international level; - knows the relationship between the aims of the players in the field of food law and the content of the law; - knows the content and functioning of the core area of European food law; - understands how law affects food safety and the position of interested parties; - is able to find the relevant sources of European food law in a given case; - is able to formulate a legal problem statement, and to conduct legal reasoning and analysis of food related cases. With regard to the abilities students will be alble to examin cases related to food law, analyse the juridical contents, find solutions through the mail rules and ECJ jurisprudence. With regard to the competences students will be able to present, with a juridical language, their knowlege in food law and master this new skill. |
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| Course | Further training activities |
|---|---|
| Course ID | MF0353 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| CFU | 1 |
| Teaching duration (hours) | 8 |
| Individual study time | 17 |
| Course type | Attività formativa monodisciplinare |
| Course mandatoriety | Mandatory course |
| Course category | F - Stage e altre attività formative |
| Year | 1 |
| Period | Annuale |
| Site | VERCELLI |
| Grading type | Final judgment |
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| Course | Innovation management in life sciences |
|---|---|
| Course ID | MF0356 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | CONICELLA Fabrizio |
| Teachers | CONICELLA Fabrizio |
| CFU | 3 |
| Teaching duration (hours) | 24 |
| Individual study time | 51 |
| SSD | SECS-P/08 - Management |
| Course type | Attività formativa monodisciplinare |
| Course mandatoriety | Opzional course |
| Course category | D - A scelta dallo studente |
| Year | 1 |
| Period | Secondo Semestre |
| Site | VERCELLI |
| Grading type | Final grade |
| Teaching language | English |
| Abstract | Main topics covered: Creativity, scientific results and innovation Project management Patent information tools Technology transfer Business model/business plans Marketing |
| Reference texts | Slides and material suggested Testi suggeriti: Innovation and Entrepreneurship John Bessant Joe Tidd June 2011 John Wiley & Sons Inc; ISBN-10: 0470711442 ISBN-13: 978-0470711446 Managing Innovation: Integrating Technological, Market and Organizational Change, Joe Tidd, John Bessant March 2009 ISBN-10: 0470998105 ISBN-13: 978-0470998106 http://www.innovation-portal.info Commercializing Successful Biomedical Technologies: Basic Principles for the Development of Drugs, Diagnostics and Devices Shreefal S. Mehta Cambridge University Press; Reissue edizione (30 aprile 2011) ISBN-10: 0521205859 ISBN-13: 978-0521205856 Building Biotechnology: Biotechnology Business, Regulations, Patents, Law, Policy and Science Yali Friedman Editore: Logos Press; 4. Auflage. edizione (1 gennaio 2014) ISBN-10: 1934899291 |
| Teaching targets | e The Management of Innovation and Technology Transfer course aims at presenting, with a focus on life sciences, the major issues related to the management of research projects and the innovations resulting from these, as well as the pathways for enhancing the results, both through technological transfer paths that start up innovative businesses. Particular attention will be devoted to the analysis of the industrial aspects of these pathways and to the patent and commercial exploitation of the results of scientific research, including business start-ups, as well as project management and innovation management issues |
| Didattics Methods | PowerPoint presentation and internet access for database consultation. Eventual exercise on the evaluation of a scientific result and identification of exploitation path. |
| Other informations | The course objective is to present the key concepts underlying the exploitation of research results with a specific focus on life sciences. The student will acquire basic knowledge of innovation management and technological transfer processes in order to understand the processes underlying the possible exploitation paths of the scientific results and identify and, in perspective, manage, the core elements. The student will also acquire the basic knowledge in order to analyze an entrepreneurial idea and to identify and approach the key components of a business plan. Finally, the student will acquire the ability to analyze, interpret and plan start-up and technology transfer activities and understand the dynamics of the industry. |
| Grading rules | Oral examination. eventual Test multiple choices. |
| Full arguments | Topics covered: • Creativity, scientific results and innovation • From the idea to the innovation: management of innovative projects and project management tools • Patent information tools • Management evaluation and exploitation of scientific results:patents, startups and technology transfer Business model and business plan • Innovation business development: innovations marketing • Technology transfer • Life sciences: industrial structure |
| Expected learning objectives | The student will acquire basic knowledge of innovation management and technological transfer processes in order to understand the processes underlying the possible exploitation paths of the scientific results and identify and, in perspective, manage, the core elements. The student will also acquire the basic knowledge in order to analyze an entrepreneurial idea and to identify and approach the key components of a business plan. Finally, the student will acquire the ability to analyze, interpret and plan start-up and technology transfer activities and understand the dynamics of the industry |
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| Course | Pathophysiology and immunobiology: from environment to nutrition | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Course ID | MF0333 | ||||||||||||
| Academic Year | 2018/2019 | ||||||||||||
| Year of rule | 2018/2019 | ||||||||||||
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT | ||||||||||||
| Curriculum | CORSO GENERICO | ||||||||||||
| Teaching leader | DIANZANI Irma | ||||||||||||
| Teachers | CHIOCCHETTI Annalisa, DIANZANI Irma, ASPESI Anna | ||||||||||||
| CFU | 8 | ||||||||||||
| Course type | Attività formativa integrata | ||||||||||||
| Course mandatoriety | Mandatory course | ||||||||||||
| Year | 1 | ||||||||||||
| Period | Primo Semestre | ||||||||||||
| Site | VERCELLI | ||||||||||||
| Grading type | Final grade | ||||||||||||
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| Course | Pathophysiology and immunobiology: from environment to nutrition: Immunobiology |
|---|---|
| Course ID | MF0334 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | CHIOCCHETTI Annalisa |
| Teachers | CHIOCCHETTI Annalisa |
| CFU | 3 |
| Teaching duration (hours) | 24 |
| Individual study time | 51 |
| SSD | MED/04 - Experimental medicine and pathophysiology |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | C - Affine o integrativo |
| Year | 1 |
| Period | Primo Semestre |
| Grading type | Final judgment |
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| Course | Pathophysiology and immunobiology: from environment to nutrition: Pathophysiology |
|---|---|
| Course ID | MF0335 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | DIANZANI Irma |
| Teachers | DIANZANI Irma, ASPESI Anna |
| CFU | 5 |
| Teaching duration (hours) | 40 |
| Individual study time | 85 |
| SSD | MED/04 - Experimental medicine and pathophysiology |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | B - Caratterizzante |
| Year | 1 |
| Period | Primo Semestre |
| Grading type | Final judgment |
| Teaching language | English |
| Abstract | The course is divided in two parts. One will be provided in the class. The second part will be held in laboratory. The course of Prof.Dianzani will focus on pathophysiology, i.e. the functional changes that are caused by disease. In particular, information will be given on the causes and mechanisms of disease connected to nutrition. |
| Reference texts | Rubin and Farber Pathology J.B.Lippincot Company |
| Teaching targets | The student should obtain information on the fundamental mechanisms and causes of the disease, in particular those due to gene-environment interaction, with a focus on nutrition. |
| Prerequisites | Basic knowledge of general pathology, biochemistry and molecular biology |
| Didattics Methods | The course includes a part that will be held in class and a part of laboratory experience. The part in class will be based on frontal teaching. |
| Grading rules | Written examination: 20 questions (10 multiple choice questions will deal on the frontal class and 10 exercises on the laboratory class). |
| Full arguments | 1) Pathophysiology of lipid metabolism 2) The causes and biology of cancer The laboratory part will be focused on the techniques commonly used to study causes and mechanisms of disease. Practice and theory of: - techniques and experimental strategies - set up of an experiment - interpretation of the results. Laboratory activities: cellular models, protein extraction and quantification; DNA isolation, PCR, agarose gel electrophoresis; variant annotation. Theory of quantitative PCR, Sanger sequencing and MLPA. |
| Expected learning objectives | The student should obtain information on the fundamental mechanisms and causes of disease, in particular those due to environmental interactions, with a focus on nutrition. |
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| Course | Plant biotechnology | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Course ID | MF0329 | ||||||||||||||||
| Academic Year | 2018/2019 | ||||||||||||||||
| Year of rule | 2018/2019 | ||||||||||||||||
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT | ||||||||||||||||
| Curriculum | CORSO GENERICO | ||||||||||||||||
| Teaching leader | BARBATO Roberto | ||||||||||||||||
| Teachers | LINGUA Guido, VALE' Giampiero, BARBATO Roberto | ||||||||||||||||
| CFU | 6 | ||||||||||||||||
| Course type | Attività formativa integrata | ||||||||||||||||
| Course mandatoriety | Mandatory course | ||||||||||||||||
| Year | 1 | ||||||||||||||||
| Period | Secondo Semestre | ||||||||||||||||
| Site | VERCELLI | ||||||||||||||||
| Grading type | Final grade | ||||||||||||||||
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| Course | Plant biotechnology: Botany |
|---|---|
| Course ID | MF0330 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | LINGUA Guido |
| Teachers | LINGUA Guido |
| CFU | 2 |
| Teaching duration (hours) | 16 |
| Individual study time | 34 |
| SSD | BIO/01 - General botany |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | C - Affine o integrativo |
| Year | 1 |
| Period | Secondo Semestre |
| Grading type | Final judgment |
| Teaching language | English |
| Abstract | The course will focus on applied aspects of the interactions between plants and beneficial soil microorganisms. |
| Reference texts | A single reference textbook is not available. The teacher will recommend and provide articles and reviews from scientific journals, in addition to extracts from the following scientific books: Smith S and Read DJ, 2008. Mycorrhizal symbiosis, Academic Press Martin F (ed.), 2016, Molecular mycorrhizal symbiosis, Wiley Blackwell |
| Teaching targets | Driving the students to become aware that some ecological mechanisms represent an agronomic and environmental resource. |
| Prerequisites | Good knowledge of cell biology, plant (embriophyta) biology and mycology is required. |
| Didattics Methods | Lesson in classroom. |
| Grading rules | The final exam will be oral. The interview will start with questions on general topics, concerning the subjected presented during the course, allowing the students to develop a theme and show the level of their in depth study. Detailed questions will follow, in order to: 1) explore untouched topics; 2) clarify doubts; 3) show the ability to establish connections. The final marks will be the average of the marks of each question. |
| Full arguments | The course will concern the following subjects: 1. Main plant microbe interactions: pathogens and mutualists (Mycorrhizae, Plant Growth-Promoting Bacteria, Trichoderma). 2. Role of beneficial microorganisms in: sustainable agriculture; pest biocontrol; tolerance to salinity and drought; revegetation; phytoremediation; improving product quality. |
| Expected learning objectives | KNOWLEDGE AND ABILITY TO COMPREHEND – learning: (i) the main types of plant-microbe beneficial interactions, (ii) the possible exploitation in agriculture and environmental sciences; - understanding the mechanisms that control the main interactions between plants and microorganisms. ABILITY TO APPLY KNOWLEDGE AND COMPREHENSION – Ability to integrate the knowledge and abilities acquired during the class with those derived from other courses. – Ability to comprehend the functioning and aims of some plant-based applications of environmental biotechnology. COMMUNICATION ABILITIES – Using an appropriate scientific language during oral and written communication. – Ability to identify and present essential information. AUTONOMY OF JUDGEMENT – Ability to interpretate experimental results concerning the biology of applied plant-microbe interactions. ABILITY TO LEARN – Ability to describe scientific themes concerning the plant-microbe interactions and to learn how they could be exploited. Such ability will be developed by involving the students in discussion during the lessons. |
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| Course | Plant biotechnology: Plant genetics |
|---|---|
| Course ID | MF0331 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | VALE' Giampiero |
| Teachers | VALE' Giampiero |
| CFU | 2 |
| Teaching duration (hours) | 16 |
| Individual study time | 34 |
| SSD | BIO/18 - Genetics |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | C - Affine o integrativo |
| Year | 1 |
| Period | Secondo Semestre |
| Grading type | Final judgment |
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| Course | Plant biotechnology: Plant physiology |
|---|---|
| Course ID | MF0332 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| Teaching leader | BARBATO Roberto |
| Teachers | BARBATO Roberto |
| CFU | 2 |
| Teaching duration (hours) | 16 |
| Individual study time | 34 |
| SSD | BIO/04 - Plant physiology |
| Course type | Modulo di sola Frequenza |
| Course mandatoriety | Mandatory course |
| Course category | C - Affine o integrativo |
| Year | 1 |
| Period | Secondo Semestre |
| Grading type | Final judgment |
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| Course | Other useful skills for job placement |
|---|---|
| Course ID | MF0354 |
| Academic Year | 2018/2019 |
| Year of rule | 2018/2019 |
| Degree | A041 - FOOD HEALTH AND ENVIRONMENT |
| Curriculum | CORSO GENERICO |
| CFU | 2 |
| Teaching duration (hours) | 16 |
| Individual study time | 34 |
| Course type | Attività formativa monodisciplinare |
| Course mandatoriety | Mandatory course |
| Course category | F - Stage e altre attività formative |
| Year | 1 |
| Period | Secondo Semestre |
| Site | VERCELLI |
| Grading type | Final judgment |
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Data synched: 25/05/2019, 07:16
