73961 - General and Applied Hygiene

Learning outcomes

By the end of the course the student will be able to assess the risk of food-borne diseases and will know the specific prevention and control methods; the student will be able to evaluate the hygienic quality of drinking waters.

Course contents

INTRODUCTION TO THE HYGIENE: Health, population health and its determinants, aims and methods of prevention.  

GENERAL EPIDEMIOLOGY AND PREVENTION OF INFECTIOUS DISEASES:  Reservoirs and sources of infection.  Direct and indirect transmission of infectious diseases. Notification of infectious diseases, quarantine measures. Disinfection and sterilisation methods. Vaccine prophylaxis and seroprophylaxis. 

FOOD HYGIENE: food safety, foodborne deseases, methods of prevention and food control. HACCP autocontrol system.

WATER HYGIENE: quality water criteria

 

 

Readings/Bibliography

Teaching materials will be uploaded on Virtuale UNIBO platform

Teaching methods

Frontal lectures, video, analysis of research data, cooperative learning, questioning (Wooclap).

Lectures are given in Italian Language.

Assessment methods

Criteria to assess exam will be:

- clarity in the presentation of the contents;
- ability to link the main issues;
- critical analysis of the repercussions of the topics studied for the  dietician profession.

ERASMUS STUDENT: the learning assessment method is agreed with the teacher. The exam will take place in Italian. Bibliography is in italian language.

STUDENT WITH SLD: it is necessary to contact the relevant University office (https://site.unibo.it/studenti-con-disabilita-e-dsa/en) with ample time in advance: the office will propose some adjustments, which must in any case be submitted 15 days in advance to the lecturer, who will assess the appropriateness of these in relation to the teaching objectives.

Teaching tools

Videoprojector, PC.

Office hours

See the website of Rossella Sacchetti