Ateneo - UPO

The course aims to provide the student with the essential and fundamental knowledge to evaluate and manage the health and hygiene quality of the main agri-food supply chains, through knowledge of risk, management and regulations at national and European level.

Support materials will be provided.

The course aims to provide information on food safety and scientific evidence and communication of existing and emerging risks associated with the food chain.

The student must have acquired knowledge and skills relating to pathology, microbiology, foodborne diseases and toxicology.

Teaching will mainly consists of frontal lessons which will be accompanied by active learning methods, such as problem solving and case studies, in order to integrate the information and promote learning. The entire teaching process will be implemented through iconic, verbal and graphic communication models, making use of the resources and teaching technologies available.

During lessons, questions will be asked to students to monitor learning. Students' participation in practical classroom sessions, which include discussions on scientific topics and articles, will improve their learning skills.

Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/services-students-physical-or-learning-disabilities
Students with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

The exam consists only of a written test. The written test evaluates the student's ability to apply the knowledge acquired during the course and consists of open-ended questions
The level of difficulty of the questions corresponds to the program carried out and to the reference texts indicated on DIR. For each of the questions up to 10 points are assigned; the written test is considered passed if the overall assessment is not less than 18 points.
During the written test it is not allowed to consult notes, books or other material.
To achieve a high grade, the student must demonstrate an autonomy of judgment and a critical sense related to the topics covered, exposing their conclusions in a clear and logical way.
The evaluation is expressed in thirtieths (minimum mark 18).

Food safety: definition and objectives; strategies, methods and results. Scientific evidence, advice and communication on existing and emerging risks associated with the food chain. Hazard analysis and critical control points (HACCP) system and guidelines for its application. The European Food Safety Authority (EFSA) and the European Union Alert Systems. CNSA and consumer health.

Knowledge and understanding: The objective of the course is to start with basic knowledge of food safety and delve into the methods and strategies to obtain the best results in protecting against contamination risks. The main protocols for protecting consumer health from farm to fork at European and national level will be discussed.
Autonomy of judgment: At the end of the course, students will be able to identify the dangers associated with contamination of the food chain and interpret the results of studies in the literature for a risk assessment for the population.
Communication skills: use appropriate scientific vocabulary, describe scientific topics with a logical and rational approach.
Learning ability: Ability to use teaching material for critical and reasoned study