MICROBIOLOGIA E GESTIONE DELLA SICUREZZA ALIMENTARE

Module SICUREZZA E CONTROLLO DEI PRODOTTI ALIMENTARI

The course aims to provide general and applicative knowledge to understand fundamental notions on control, protection and food safety, as well as on food quality requirements

At the end of the course, the student must be able to know the general principles on which Community legislation on food safety is based

In relation to Dublin Descriptors 1 (knowledge and understanding) and 2 (ability to apply knowledge and understanding) the course aims to provide students with the knowledge necessary to understand and deal with issues relating to food safety. In relation to the Dublin Descriptors 3 (autonomy of judgment), 4 (communication skills) and 5 (learning ability) the course aims to enable students to acquire the ability to analyze and understand the labeling of food products and the use of additives.

The teaching consists of 14 hours (2 CFU) of participatory and interactive lessons, with presentation via ppt.

If the teaching is given in mixed or distance learning mode, the necessary changes may be introduced with respect to what was previously stated, in order to respect the program envisaged and reported in the syllabus.

Information for students with disabilities and/or DSA

To guarantee equal opportunities and in compliance with the laws in force, interested students can request a personal interview in order to plan any compensatory and/or dispensatory measures, based on the educational objectives and specific needs.

1. "Food safety": fields of application, rules and regulations

3. Tracking and tracing in the agri-food sector

4. Labeling of agri-food products

The course includes an ongoing test which will contribute to the final evaluation of the student.

The final verification of learning takes place through an oral interview, where the quality of the contents, the property of the language and the ability to connect the topic with others treated in the program will be evaluated. Passing the intermediate test contributes to the final grade, in a weighted manner. 

Unsuitable

Knowledge and understanding of topic: Important shortcomings. Significant inaccuracies

Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesise

Use of references: Completely inappropriate

18-20

Subject knowledge and understanding: Threshold level. Obvious imperfections

Analysis and synthesis skills: Barely sufficient skills

Using references: Barely appropriate

21-23

Knowledge and understanding of topic: Routine knowledge Analysis and synthesis skills: Is able to analyze and summarize correctly. Argue logically and coherently

Use of references: Use standard references

24-26

Subject knowledge and understanding: Good knowledge

Analysis and synthesis skills: Good analysis and synthesis skills. Arguments are expressed consistently

Use of references: Use standard references

27-29

Subject knowledge and understanding: Very good knowledge

Analysis and synthesis skills: He has remarkable analytical and synthesis skills

Use of references: He elaborated on the topics

30-30L

Knowledge and understanding of topic: Very good knowledge

Analysis and synthesis skills: He has remarkable analytical and synthesis skills.

Using references: Important insights.

Definition of "food safety"

 Difference between real risk and perceived risk