09304 - Applied Hygiene

Learning outcomes

The course provides an essential overview of the principles of applied hygiene and public health, with a particular focus on food safety, nutritional epidemiology, and food risk management. Students will develop skills in assessing hygienic and sanitary risks related to food, designing prevention strategies, and promoting healthy eating habits.

Il corso fornisce una panoramica essenziale sui principi di igiene applicata e sanità pubblica, con particolare attenzione alla sicurezza alimentare, all'epidemiologia nutrizionale e alla gestione dei rischi alimentari. Gli studenti svilupperanno competenze nella valutazione dei rischi igienico-sanitari legati agli alimenti, nelle strategie di prevenzione e nella promozione di una corretta alimentazione.

Course contents

Module 1: Fundamentals of Applied Hygiene and Public Health

• Basic concepts of applied hygiene and public health.
• Foundations of epidemiology applied to food safety.
• Components of risk analysis: identification, evaluation, management, and communication.

Module 2: Principles of Toxicology

• Dose-response relationships and toxicity indices.
• Principles of food toxicology: additives, pesticides, mycotoxins, dioxins, and dioxin-like compounds.
• Endocrine disruptors in food: impacts on human health.

Module 3: Food Safety and Hygiene

• Biological, chemical, and physical risks in food.
• Water as a food: sources of contamination and safety management.
• Toxic substances from food cooking: acrylamide, heterocyclic amines, polycyclic aromatic hydrocarbons.
• Self-control systems and HACCP: current regulations and practical application.

Module 4: Prevention and Management of Foodborne Illnesses

• Epidemiology and management of foodborne illnesses (e.g., Salmonella, Listeria, Clostridium).
• Prevention strategies: hygiene in the food supply chain and public health interventions.
• Vaccinations for food industry workers and addressing vaccine hesitancy.

Module 5: Nutrition, Exposome, and Epigenetics

• Nutrition as part of the exposome: interactions between diet and environmental factors.
• Nutritional epigenetics: how diet influences genetic profiles and the development of chronic diseases.
• Holistic approach to nutrition: balancing the risk-benefit of foods.

Readings/Bibliography

For each topic, educational materials and bibliographic references for further study will be provided

Teaching methods

• · Lectures: Theoretical presentations integrated with practical case studies.
• Interactive Discussions: Analysis of concrete examples, such as zoonosis management or health emergencies

Assessment methods

Written Exam (100%): multiple-choice questions, matching, true/false, and open-ended questions on fundamental concepts

Teaching tools

· Slide Presentations: Well-structured slides, supported by practical examples.

· Pre-Recorded Lectures: Using software approved by the University to record and share lectures.

· Digital Teaching Tools

• Panopto: For recording lectures and providing students with asynchronous access.
• Mentimeter: For polls, quizzes, and interactivity during lectures.
• Virtuale: Platform for sharing educational materials and managing activities.
• Teams and Zoom: For remote lessons and meetings.

Office hours

See the website of Annamaria Colacci