Università Roma Tre

At the end of the course the student will be able to:
Discuss food hygiene by describing intrinsic and extrinsic factors for
development of altering and pathogenic microorganisms (viruses, bacteria,
mushrooms) in food by critically approaching the dangers potentially
present in foods on the market;
• Present the main pathogenic microorganisms and zoonotic parasites
transmitted by food;
• Discuss the application of the basic principles of Food hygiene and basic
microbiological knowledge acquired in the various activities of catering;
• Identify the main elements of Quality (ISO, HACCP and audit) to properly
manage hygiene food
• Research the essential elements of the food hygiene legislation and identify
the main projections envisaged by the EU demonstrating a basic
knowledge;
• Read and understand the scientific literature on food hygiene; discuss the
basic elements of microbiology in order to independently explore topics of
professional interest;
• Communicate in a clear and complete knowledge acquired with a conscious
and correct use of technical terminology, demonstrating to have reached a
degree of understanding of the topics in order to communicate in a fully
understandable even to those who do not possess specific preparation.
• Apply active training methods to identify, implement and evaluate the above
specific objectives
• Apply the planning cycle to find problems solution

Materiale didattico del corso fornito dal docente;
Il testo consigliato per approfondire gli argomenti trattati
nell'insegnamento:
Alimenti, microbiologia e igiene. J. Kramer, C. Cantoni - Tecniche Nuove,2011
Saranno suggeriti spunti di lettura tratti dai seguenti testi:
Igiene degli Alimenti e HACCP. EPC Editore 2017 VI edizione
Igiene. Medicina Preventiva. Sanità Pubblica – II Edizione 2013 Idelson
Gnocchi Ricciardi W.; Brusaferro S.
Igiene degli alimenti e principi di nutrizione per responsabili, dirigenti e
addetti delle aziende alimentari Pitagora Edizione 2014 Marco Silano,
Vittorio Silano
Manuale Oxford di Sanità Pubblica Guest C., Ricciardi W., Kawachi I., Lang
L. III Edizione 2015