| Corsi di Laurea | Corsi di Laurea Magistrale | Corsi di Laurea Magistrale a Ciclo Unico |
| Scuola di Agraria e Medicina Veterinaria | ||
| ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA | ||
Insegnamento
FOOD SAFETY, HYGIENE AND TRACEABILITY FOR FOOD QUALITY
AVP6077157, A.A. 2017/18
Informazioni valide per gli studenti immatricolati nell'A.A. 2017/18
FOOD SAFETY, HYGIENE AND TRACEABILITY FOR FOOD QUALITY
AVP6077157, A.A. 2017/18
Informazioni valide per gli studenti immatricolati nell'A.A. 2017/18
Principali informazioni sull'insegnamento
| Corso di studio |
Corso di laurea magistrale in ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA AV2190, ordinamento 2015/16, A.A. 2017/18 |
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|---|---|---|
| Crediti formativi | 8.0 | |
| Tipo di valutazione | Voto | |
| Denominazione inglese | FOOD SAFETY, HYGIENE AND TRACEABILITY FOR FOOD QUALITY | |
| Sito della struttura didattica | http://www.agrariamedicinaveterinaria.unipd.it | |
| Dipartimento di riferimento | Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE) | |
| Sito E-Learning | https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-AV2190-000ZZ-2017-AVP6077157-N0 | |
| Obbligo di frequenza | No | |
| Lingua di erogazione | INGLESE | |
| Sede | LEGNARO (PD) | |
| Corso singolo | È possibile iscriversi all'insegnamento come corso singolo | |
| Corso a libera scelta | È possibile utilizzare l'insegnamento come corso a libera scelta |
Docenti
| Responsabile | DANIELE CONFICONI | VET/04 | |
|---|---|---|---|
| Altri docenti | VALENTINA BONFATTI | AGR/17 |
Dettaglio crediti formativi
| Tipologia | Ambito Disciplinare | Settore Scientifico-Disciplinare | Crediti |
|---|---|---|---|
| AFFINE/INTEGRATIVA | Attività formative affini o integrative | AGR/17 | 4.0 |
| AFFINE/INTEGRATIVA | Attività formative affini o integrative | VET/04 | 4.0 |
Modalità di erogazione
| Periodo di erogazione | Secondo semestre |
|---|---|
| Anno di corso | I Anno |
| Modalità di erogazione | frontale |
Organizzazione della didattica
| Tipo ore | Crediti | Ore di Corso |
Ore Studio Individuale |
Turni |
|---|---|---|---|---|
| ESERCITAZIONE | 1.0 | 8 | 17.0 | Nessun turno |
| LEZIONE | 7.0 | 56 | 119.0 | Nessun turno |
Commissioni d'esame
| Commissione | Dal | Al | Membri |
|---|---|---|---|
| 1 Commissione a.a. 2017/18 | 01/12/2017 | 30/11/2018 |
CONFICONI
DANIELE
(Presidente)
BONFATTI VALENTINA (Membro Effettivo) GIACCONE VALERIO (Supplente) |
| Prerequisiti: | The class does not require any “bridging courses” and some base knowledge will be given during the first credit of the course |
| Conoscenze e abilita' da acquisire: | In this course the teacher will give a general overview on the laws currently active in the European Union and/or in Italy which regulate the official controls on the hygiene of food production (2 CFU). The teacher will then furnish general notions on the main sanitary risks that are associated with the production and handling of foods used for human consumption, with some general essentials to both bacterial, viral and parasitic foodborne diseases that can be indirectly transmitted to humans from animals by consuming food (2 CFU). In the remaining 2 CFU of course the teacher will emphasize the
microbial as well chemical hazards that could occur during the production of typical food products in the handicraft, bringing examples of typical Italian products, both of animal as well as vegetable origin. |
| Modalita' di esame: | The final evaluation will be carried out with a multiple choice test followed by a brief oral examination |
| Criteri di valutazione: | The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. It will be also evaluated the ability of students to find logical connections with other disciplines of the course related to the same matter. |
| Contenuti: | 1st credit: Introduction, general overview of the law in the European Union (Directives, Regulations, Decisions).
2nd credit: Essentials of the main EU Regulations governing sanitary controls on the hygiene of food production in the European Union. 3rd credit: The main foodborne diseases caused by pathogenic bacteria that can be transmitted to humans by eating foods (salmonellosis, campylobacteriosis, listeriosis, botulism). 4th credit: The main foodborne diseases caused by helminths and protozoa associated to the consumption of foods (trichinosis, anisakidosis, tapeworm). 5th credit: Main microbial and/or chemical hazard that may occur in the production of typical artisanal made Italian meat and dairy products. 6th credit: Field trips connected with the case study treated during the course. |
| Attivita' di apprendimento previste e metodologie di insegnamento: | The course will be done in classroom (5 CFU) with theoretical lectures and some “field trips” in private farms/companies (1CFU) |
| Eventuali indicazioni sui materiali di studio: | All the documents and materials needed distributed and used during the course (mainly
PowerPoint presentations, more occasionally papers and documents) will be made available on the Moodle Platform of the School of AMV |
| Testi di riferimento: |
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