Ateneo - UPO

The integrated course covers the principles of food safety, with particular reference to the assessment and management of risks associated with physical, chemical and biological hazards in food and water intended for human consumption, and their impact on public health, with a focus on vulnerable groups. The course examines in depth the role of microorganisms, parasites and other biological agents in the onset of foodborne diseases, as well as the main prevention strategies.
The course also outlines the general principles of European and national food legislation, analysing the regulatory framework governing food safety, the obligations of food business operators, and HACCP-based self-monitoring systems, with particular reference to hygiene and health aspects and products of animal origin. The programme is rounded off by a overview of official controls and the system of penalties provided by Italian law.

Hygiene Module:
S. Barbuti, G.M. Fara, G. Giammanco «Igiene Medicina preventiva Sanità pubblica». Edises, 2002.
G. Tiecco «Igiene e Tecnologia Alimentare». Calderini Edagricole, 2001.

Legislation Module:
P. Borghi, L. Costato, V. Paganizza, S. Rizzioli, L. Salvi «Compendio di diritto alimentare». CEDAM, 09/2025.

International students may agree with their lecturers to use a textbook in their own language, subject to a review of its contents.

The integrated course aims to provide advanced, interdisciplinary knowledge of the principles of food hygiene and safety, and of the European and national regulatory framework governing the food sector. By the end of the course, students will have acquired the theoretical and methodological tools to understand the mechanisms underlying the emergence of food risks, assess their impact on public health, and interpret the principles governing prevention, risk management and consumer protection.
Students will also be able to apply the knowledge acquired to the analysis of issues relating to food safety, identifying the main physical, chemical and biological hazards, critically interpreting current legislation and assessing the role of HACCP-based self-monitoring systems, official controls and the penalty measures provided for by law. The course also aims to develop the ability to integrate scientific and legal expertise in the analysis of case studies and the critical evaluation of scientific evidence, fostering independent judgement, the use of appropriate technical language and the ability to keep up to date through consultation of scientific literature and regulatory sources.

Basic knowledge of general hygiene.
Basic knowledge of the structure of bacterial cells, viruses, fungi and parasites.

The course consists of lectures, supported by multimedia presentations, aimed at equipping students with theoretical knowledge and the main methodological tools relating to food hygiene, safety and legislation. The teaching materials used during the course will be made available to students via DIR, together with further reading resources, such as institutional documents, scientific literature articles, videos and other selected materials, with a view to facilitating a deeper understanding of the content, keeping students up to date with scientific and regulatory developments, and developing critical analysis skills.
The teaching programme is complemented by active learning methods, such as seminars, expert presentations and practical sessions based on case study discussions and group work. These activities are designed to apply the knowledge acquired to the analysis of issues relating to food safety and legislation in the sector, fostering the ability to critically interpret scientific literature and current legislation, as well as the development of communication and collaboration 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 assessment of learning for the integrated course is designed to ascertain whether the expected learning outcomes for the two modules comprising the course have been achieved. The final mark for the course, expressed out of 30, is determined by the weighted average of the marks obtained in the Hygiene (4 CFU) and Food Legislation (2 CFU) modules, with weights proportional to their respective credit points. To pass the integrated course, students must achieve a pass mark in both modules.
The assessment methods for the individual modules are described in their respective Syllabuses and include assessments designed to evaluate the acquisition of knowledge, the ability to apply this knowledge to the analysis of issues relating to food safety and food legislation, as well as, where applicable, skills in critical analysis, scientific communication and teamwork.

The course takes an integrated approach to the principles of hygiene, safety and food legislation, providing the scientific and legal foundations for the protection of consumer health throughout the food supply chain.
The course examines in depth the main physical, chemical and biological hazards associated with food and water intended for human consumption, their sources, exposure mechanisms, health effects, and prevention and control strategies. It also covers the principles of risk analysis and assessment, the role of scientific evidence, and surveillance systems for foodborne diseases.
The course examines the framework of European and national food legislation, with particular reference to the principles of food law, Regulation (EC) n. 178/2002 (General Food Law), the role of the EFSA, food safety requirements, the concepts of hazard and risk, traceability, the rapid alert system, and the recall and withdrawal of food products.
The course also covers the principles of food hygiene, HACCP-based self-monitoring systems, the hygiene and health aspects of products of animal origin, official controls, the role of the competent authorities and the system of penalties.
The programme is complemented by an analysis of the scientific literature and a discussion of case studies, aimed at applying the knowledge acquired and developing the ability to critically interpret scientific evidence and current legislation.

Knowledge and Understanding: To acquire advanced knowledge of the principles of food hygiene, safety and legislation, with particular reference to the main physical, chemical and biological hazards associated with food and water intended for human consumption, the principles of risk analysis and assessment, HACCP-based self-monitoring systems, and the European and national regulatory framework governing food safety, official controls and the system of penalties. To understand the role of scientific evidence and the relevant institutions in food risk management.

Ability to Apply Knowledge and Understanding: To develop the ability to identify and assess the main risks to food safety, apply the principles of risk assessment and management to real-world issues, and critically interpret scientific data and sector-specific regulations. To be able to integrate knowledge of hygiene, health and legal matters into the analysis of food safety cases, distinguishing between the roles and responsibilities of food business operators and the competent authorities.

Autonomy in intellectual production and critical judgment: To develop the ability to form independent judgements based on a critical analysis of scientific evidence and the current regulatory framework, assessing emerging issues in the food sector and identifying strategies for prevention, self-regulation and official control that are consistent with the principles of public health protection.

Communication Skills: To be able to communicate the principles of hygiene, safety and food legislation clearly and accurately, using appropriate technical and scientific language. To be able to present and critically discuss scientific data, case studies and practical issues, taking into account both health and regulatory aspects.

Learning Skills: To develop the ability to locate, select and critically interpret scientific literature, technical documents and regulatory sources in the field of food safety. To adopt an approach focused on the continuous updating of knowledge and the ability to integrate scientific and regulatory information in order to address complex issues.