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