Ateneo - UPO

The course covers the principles of food safety, examining in detail the risk assessment of physical, chemical and biological hazards in food and water intended for human consumption. It addresses risk assessment methods and the impact on public health, with a focus on vulnerable groups. It also analyses the role of microorganisms, parasites and other biological agents in the onset of foodborne diseases and the strategies for their prevention. Furthermore, the course explores the application of HACCP-based self-monitoring systems. The programme is supported by an introduction to national and European legislation on food safety.

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

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

The course comprises a lecture-based component, consisting of 24 hours of classroom teaching, aimed at providing advanced knowledge in the field of food hygiene and safety. In particular, the course aims to develop the ability to identify and assess the risks associated with physical, chemical and biological hazards present in food and water intended for human consumption, interpreting their potential impact on the health of the various exposed populations. The principles of primary prevention as applied to food safety and the health, social and economic impact of the main food hazards will also be explored in depth. The course introduces the principles of risk assessment in the food sector, with particular reference to the application of HACCP-based self-monitoring systems, and provides the basic tools for understanding and interpreting national and European food legislation.
Further 8 hours will be devoted to interactive teaching activities aimed at collaborative learning through group work. Students will critically analyse a scientific article selected from those proposed by the lecturer, examining its methodology, results and implications for food safety in depth, before presenting and discussing it in class. This activity is designed to develop students’ ability to critically analyse scientific literature, their communication skills and their ability to work in a group.

Basic knowledge of General Hygiene.
Basic knowledge of the structure of bacterial cells, viruses, fungi and parasites.

Lecture-based teaching is delivered through multimedia presentations, which will be made available to students as study materials via DIR. To complement the lectures, supplementary materials will be provided, such as videos, infographics and other content selected from institutional sources and relevant scientific literature, with the aim of facilitating understanding of the topics covered, keeping students up to date on key food safety issues and developing a critical approach to the interpretation of scientific evidence.
Interactive teaching activities are based on group work aimed at the critical analysis of scientific literature. The lecturer will provide a selection of scientific articles from which to choose for the group work, as well as the teaching materials used during the course and additional bibliographic and documentary resources from authoritative sources, to support in-depth study of the topics and the preparation of the final presentation. The oral presentation prepared as part of the interactive teaching activities will form an integral part of the learning assessment.

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.

For the Hygiene module, assessment is based on an overall evaluation obtained by taking the weighted average of the marks for the group work and the written examination.
The group work, which consists of the critical analysis and oral presentation of a scientific article, accounts for 25% of the final mark. The mark, expressed out of 30, takes into account the quality of the critical analysis, the scientific accuracy of the content, the ability to summarise, the effectiveness of the presentation and participation in the group work.
The written examination, conducted on the Moodle platform, accounts for 75% of the final mark and is expressed out of 30. The exam consists of 20 multiple-choice questions, worth 1 mark for each correct answer (no penalty for incorrect or unanswered questions), and 2 open-ended questions, worth up to a maximum of 5 marks each, for a maximum total score of 30 marks.
To successfully complete the module, students must achieve a mark of at least 18/30 in both the group assignment and the written examination. Only once a pass mark has been achieved in both assessments will the weighted average be calculated, which will determine the final mark for the module.
The two assessment methods are complementary and enable the assessment of both the level of theoretical knowledge acquired and the ability to apply it critically, communicate scientific content and work in a team.

The course provides advanced knowledge of food safety, with a particular focus on the physical, chemical and biological hazards associated with food and water intended for human consumption.
Physical hazards are addressed with reference to the main foreign bodies that may compromise food safety, their sources along the food supply chain, prevention and control measures, and monitoring systems designed to protect consumers.
Chemical hazards include pesticide residues, heavy metals, additives, environmental contaminants and emerging contaminants, with an in-depth examination of the main sources of exposure, accumulation patterns, monitoring activities and risk assessment in accordance with national and European legislation.
Biological hazards are analysed by distinguishing between foodborne infections, toxicoinfections, and intoxications, with a detailed examination of the main foodborne pathogens, the latest scientific and epidemiological evidence, and prevention and control strategies.
The course also covers the principles and practical application of the HACCP-based self-monitoring system in food businesses, as well as an introduction to national and European legislation on food safety.
The programme is complemented by a critical analysis of selected scientific articles and the discussion of case studies, aimed at developing theoretical and practical skills for the identification, assessment and management of food safety risks, using an evidence-based approach.

Knowledge and Understanding: To acquire in-depth knowledge in the field of food safety, with particular reference to the physical, chemical and biological hazards associated with food and water intended for human consumption. To understand the main sources of exposure to chemical contaminants and biological agents, the mechanisms by which risks arise throughout the food supply chain, and the principles of primary prevention. To acquire knowledge of risk assessment processes and the principles of the HACCP-based self-monitoring system, as well as a basic understanding of national and European legislation on food safety. To develop a sound understanding of the main national and international scientific and institutional sources useful for research, analysis and the critical interpretation of scientific evidence.

Ability to Apply Knowledge and Understanding: To develop theoretical and practical skills to identify the main physical, chemical and biological hazards in food, assess their potential impact on health, and apply the principles of risk assessment in real-world contexts. To be able to interpret scientific data, integrate information from authoritative sources, and propose risk prevention and management measures consistent with the available evidence and the current regulatory framework.

Autonomy in intellectual production and critical judgment: To apply the knowledge acquired to the critical assessment of health and hygiene risks in the food sector, developing the ability to interpret scientific evidence independently and to form judgements based on objective data. Be able to independently source and utilise information from scientific databases and from national, European and international agencies, in order to critically assess emerging issues and identify appropriate prevention and control strategies.

Communication Skills: To be able to communicate the knowledge acquired in the field of food safety clearly, accurately and using appropriate technical and scientific language, explaining the main physical, chemical and biological hazards, the associated health risks and possible prevention strategies. To be able to present and critically discuss scientific articles and case studies, adapting the communication to the context and the audience.

Learning Skills: To develop the ability to identify, select, interpret and critically integrate the most up-to-date scientific evidence in the field of food safety. To acquire skills in analysing scientific literature, processing and presenting data, and critically discussing scientific articles, including through collaborative group work. Develop an approach geared towards lifelong learning and the continuous updating of professional skills, applying the principles of risk assessment and management in the context of food safety.