The aim of the course is to provide students the main skills necessary to carry out their professional activity in small and medium-sized food industries. The course will provide the principles about technological and hygienic-sanitary knowledge necessary for understanding the processes of production, processing and preservation of meat, fishery products, milk and related derived products with reference to European Union and National legislation . The main foodborne diseases and the possible strategies to prevent them will be discussed. The student should know: the normative basis of the (EC) Regulation 852/2004, the microbiological criteria - Hygienic food production: prerequisites and HACCP principles - Self-control in food production and consumption
Expected learning outcomes
The student must demonstrate to know, to identify and manage health hazards arising from foods of animal origin, in particular the factors that influence the growth and survival of microorganisms in food, food spoilage, food poisoning, bacterial agents cause of foodborne infection and toxin-producing bacteria (Salmonella spp., Listeria monocytogenes, Campylobacter spp. Escherichia coli producing Shiga-toxins, Yersinia enterocolitica, Clostridium perfringens and botulinum, Bacillus cereus, vibrios), Hepatitis A and E viruses, Norovirus, Rotavirus and the main microbiological analyzes to highlight deficiencies in process hygiene and the presence of pathogenic bacteria.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)
The program includes two parts, that are developed in parallel: 1st part: Food microbiology: - Survival and growth of microrganisms in food: influencing factors. - Microbial spoilage of foodstuffs. - Foodborne infections and intoxications. - Foodborne pathogenic and toxin-producing bacteria. - Foodborne viral infections. - Spoilage or pathogenic fungi. - Main microbiological analyses to be performed by the Food Business Operators in order to evaluate the presence of pathogens or the process hygiene. 2nd part: Food hygiene: - Non-microbial spoilage of foodstuffs. - Chemical and physical hazards and allergens. - Main regulations concerning the hygienic production of food. - Prerequisites (hygienic procedures). - HACCP system. - Safety of workers of the food industries. - Sanitation procedures. - Food defense.
Prerequisites for admission
Specific preliminary knowledge is not required to attend the course.
The form of teaching involves lectures and practical sessions held in the microbiology laboratory. In addition, technical visits to food industries are carried out.