Methodologies for the safety and traceability of food - Modulo 1 (2008/2009)

  1. Home
  2. Teaching
  3. Master’s degrees (no longer running)
  4. Masters in Agroindustrial Biotechnology
  5. Insegnamenti

Course partially running

Course code
4S00266
Name of lecturer
Giovanna Felis
Number of ECTS credits allocated
3
Academic sector
AGR/16 - AGRICULTURAL MICROBIOLOGY
Language of instruction
Italian
Location
VERONA
Period
2° Sem dal Mar 9, 2009 al Jun 12, 2009.
Course news Seminars related to the course

To show the organization of the course that includes this module, follow this link * Course organization

Lesson timetable

Learning outcomes

The course is intended to give information on food safety, traceability, risk, and the avialble techniques for the rapid and specific detection of pathogens and contaminants in food.

Syllabus

The course is organized in four parts, as follows:
1. definitions of food safety, traceability, tracking and tracing, labelling, food quality
2.problems of food safety (undesired and dangerous biotic components, compound of microbial origin, such as mycotoxins, biogenic amines, antibiotic-resistance genes)
3. Internaltional and national rules and laws related to food safety
4. techniques for the detection of food contaminants and for the reduction of risks linked to food.

Assessment methods and criteria

The exam consists of an oral part: the student will present some literature data related to an argument of the course. This presentation will be the basis for questions and discussion.

Teaching aids

Documents

Links

Studying

Share