Acquisire le conoscenze di base sull'igiene dei prodotti alimentari e sulle loro caratteristiche nutrizionali. Acquisire le conoscenze di base relative alle principali tecnologie di produzione alimentare. Conoscere il metodi di valutazione del rischio applicata alle produzioni alimentari.

Please refer to the program of each course

The course will address the main issues relating to the production, management and consumption of food, from composition to food technologies, nutritional safety and food microbiology and hygiene to the application of current legislation on quality control.

Cabras P and Martelli A “Chimica degli Alimenti”, Piccin (2014).
Jay JM, Loessner MJ, Golden DA. “Microbiologia degli alimeni”. Springer- Verlag, 2009
Debellis L & Poli A. “Alimentazione, Nutrizione e Salute” (2019) EdiSES Università, Napoli
National and Regional guidelines for catering.
Linee Guida per una Sana Alimentazione Italiana (website: http://www.sinu.it)
SOCIETÀ ITALIANA DI NUTRIZIONE UMANA “Livelli di assunzione di riferimento di Energia e nutrienti per la popolazione italiana (LARN). IV
revisione 2014. SICS editore (website: http://www.sinu.it)
Banca Dati di Composizione degli Alimenti per Studi Epidemiologici in Italia a cura di GNAGNARELLA P, SALVINI S, PARPINEL M. Versione 2.2008 (website http://www.bda-ieo.it
Pisanello D., Guida alla legislazione alimentare. L'applicazione pratica, il controllo ufficiale, la responsabilità, le sanzioni, il crisis management, la fornitura di informazioni, Roma, EPC Editore, 2022

Nutrients: macro- and micro-components. Guide lines and security levels (LARN). Carbohydrates: monosaccharides, disaccharides, oligosaccharides and polysaccharides, functions and needs. Dietary fiber. Lipids: fatty acids, glycerides, phosphoglycerides, sphingolipids, functions and needs. Vegetable oils: olive oil and seed oils. Industrial techniques of extraction and grinding operations. Proteins: features and functions. essential amino acids. Protein quality: chemical indices (CS A / E and CS A / T) and biological indices (D, BV, PER, NPU and NPR). Water-soluble and fat-soluble vitamins. Mineral salts and trace elements.
Food and Nutrition: basic concepts and nutritional role of the food components
The basic principles of a healthy balanced diet. The school meals design and formulation. The modifications undergone by food treatments: basic principles and bioavailability of nutrients. Contamination of food: nutritional aspects of the main chemical food contaminants. The food composition database dietetics, epidemiology and Public Health.
FOOD LAW: Introductory notions on the sources of national and community law. Historical evolution of food law. Regulation no. 178/02 EC. Corporate self-control and the HACCP system. The reg. EU no. 625/17 and official food control activities. Law n. 283/62 and implementation regulation DPR n. 327/80. Food crimes envisaged by the Criminal Code and by Law no. 283/62. Notes on the decriminalization rules for food crimes.
General concepts on: foodborne pathogens and altering microorganisms. Factors that control microbial development in food: Temperature (refrigeration, freezing, deep freezing and defrosting procedures; pasteurization, sterilization, drying), Aw (freeze-drying), pH, redox potential, atmosphere of the storage environment, additives, other factors. Sanitation in food businesses. Pest control strategies. Application of hygienic prerequisites as part of the implementation of the food safety management system.
Food Technology: principles and methods for food processing and preservation. Functional and new generation foods.
European Food Law: Community Regulations No. 178/2002, EC Reg. No.
852/2004, EC Reg. No. 882/2004.
Risk analysis system: risk assessment, risk management, risk communication. Risk assessment methods: microbiological profile of the product; process analysis. From assessment to production risk management: Food Safety Objective and Performance criteria. Risk management tools: the HACCP system. Overview of the use of predictive models.

Frontal lessons and case study

Teaching support tools: Power Point presentations, reports and other material made available by the teachers

Written and/or oral test (see each course information)

This course explores topics closely related to one or more goals of the United Nations 2030 Agenda for Sustainable Development (SDGs)