Food Hygiene and Safety
A.Y. 2025/2026
Learning objectives
The educational objectives of the course are:
the acquisition of the concepts of food safety and food-borne diseases; the knowledge of the hazards (biological, chemical, physical) and risks associated with food; the knowledge and understanding of the methods for epidemiological surveillance and the study of food-borne outbreaks; the knowledge of food-borne diseases of significant impact in Italy and
Europe; the knowledge of the fundamentals of food legislation aimed at ensuring the wholesomeness of products and consumer health; the understanding of the principles of development and application of control systems (HACCP and official controls), to guarantee the hygiene and safety of food products along the production and distribution chain.
the acquisition of the concepts of food safety and food-borne diseases; the knowledge of the hazards (biological, chemical, physical) and risks associated with food; the knowledge and understanding of the methods for epidemiological surveillance and the study of food-borne outbreaks; the knowledge of food-borne diseases of significant impact in Italy and
Europe; the knowledge of the fundamentals of food legislation aimed at ensuring the wholesomeness of products and consumer health; the understanding of the principles of development and application of control systems (HACCP and official controls), to guarantee the hygiene and safety of food products along the production and distribution chain.
Expected learning outcomes
At the end of the course, students should know the food contamination routes, food contaminants and associated risks. The student should also have become able to understand the dynamics of foodborne outbreaks occurring in the population and to know the intervention and prevention strategies based on current legislation.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
In the event of a health emergency in the 2025/26 academic year, the delivery methods for training activities will be established based on the University's guidelines and the evolving situation.
Course syllabus
- Foodborne diseases (FT): etiology and epidemiology; causes of the increase in FTs worldwide; epidemiological surveillance systems (general and special); the study of foodborne epidemics; the impact of FTs in Italy and Europe; insights into FTs with significant impact in Italy and Europe (Norovirus infections, Hepatitis A, Hepatitis E, salmonellosis, listeriosis, campylobacteriosis, E. coli STEC and VTEC infections)
- Main contaminants (biological, chemical, physical); methods of food contamination; main foods associated with the risk of FTs.
Foodborne TSEs: vCJD. Fungal poisoning: Mycotoxins.
- Environmental hygiene and hygiene of food sector personnel.
- Prevention and control of foodborne diseases: surveillance, training of food sector personnel, control systems.
- Food legislation: evolution in recent decades and current legislation in the field of food safety
- Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP)
- Production process control methods: self-monitoring and HACCP system (definitions and objectives, principles and applications); official Public Health controls.
Risk Analysis, Traceability, Food Safety Objectives. Definition and meaning of microbiological limit. Design and structure of a sampling plan. Safety criteria, process hygiene criteria.
- Food quality: quality systems (organization, procedures, processes, resources)
Hygiene markers in food production: faecal indicators, shelf-life markers. Spoilage bacteria, spoilage eumycetes. Pro-technological microorganisms: microbial cultures in food technologies. Natural and selected starters.
- Main contaminants (biological, chemical, physical); methods of food contamination; main foods associated with the risk of FTs.
Foodborne TSEs: vCJD. Fungal poisoning: Mycotoxins.
- Environmental hygiene and hygiene of food sector personnel.
- Prevention and control of foodborne diseases: surveillance, training of food sector personnel, control systems.
- Food legislation: evolution in recent decades and current legislation in the field of food safety
- Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP)
- Production process control methods: self-monitoring and HACCP system (definitions and objectives, principles and applications); official Public Health controls.
Risk Analysis, Traceability, Food Safety Objectives. Definition and meaning of microbiological limit. Design and structure of a sampling plan. Safety criteria, process hygiene criteria.
- Food quality: quality systems (organization, procedures, processes, resources)
Hygiene markers in food production: faecal indicators, shelf-life markers. Spoilage bacteria, spoilage eumycetes. Pro-technological microorganisms: microbial cultures in food technologies. Natural and selected starters.
Prerequisites for admission
Knowledge provided by the biological disciplines covered in the three-year degree courses, in particular in the microbiological field.
Teaching methods
The program will be offered through lectures (6 CFUs), held on a weekly basis during the first semester of the Academic Year with the aid of teaching materials (slide shows and/or films). Students will be actively involved in the discussion of the topics covered to improve their critical and expression skills.
All teaching materials will be available on the MyAriel platform on the dedicated website.
All teaching materials will be available on the MyAriel platform on the dedicated website.
Teaching Resources
- Roggi C., Turconi T. (2009) Igiene degli alimenti e nutrizione umana. La sicurezza alimentare. Edizioni Mediche Scientifiche Internazionali, Roma.
- Cocolin L., Gobbetti M., Neviani E. (2022) Microbiologia alimentare applicata. Casa Editrice Ambrosiana, Milano
Lecture presentations (.pdf) and other teaching materials (lecture notes on specific topics, scientific articles, links to websites, etc.) available on the MyAriel platform.
- Cocolin L., Gobbetti M., Neviani E. (2022) Microbiologia alimentare applicata. Casa Editrice Ambrosiana, Milano
Lecture presentations (.pdf) and other teaching materials (lecture notes on specific topics, scientific articles, links to websites, etc.) available on the MyAriel platform.
Assessment methods and Criteria
Type of exam:
written test with open-ended questions within a defined time limit; actual duration of 60 minutes. The exam is the same for all the teaching units that make up the course. Registration for the exam through the UNIMIA service is mandatory.
The evaluation criteria are: demonstration of knowledge acquisition; ability to organise knowledge discursively; and correct use of specialist terminology.
Grading: score out of thirty.
written test with open-ended questions within a defined time limit; actual duration of 60 minutes. The exam is the same for all the teaching units that make up the course. Registration for the exam through the UNIMIA service is mandatory.
The evaluation criteria are: demonstration of knowledge acquisition; ability to organise knowledge discursively; and correct use of specialist terminology.
Grading: score out of thirty.
MED/42 - HYGIENE AND PUBLIC HEALTH - University credits: 6
Lessons: 48 hours
Professors:
Foschino Roberto Carmine, Gori Maria
Professor(s)
Reception:
On appointment
Room 3006, via L. Vanvitelli n.32, 3rd floor
Reception:
By appointment (via e-mail)