Food Sciences

The course aims to provide students with:
- knowledge necessary to understand food transformation processes, as well as skills related to quality control and product safety;
- knowledge related to health control of food of animal origin, hygiene applied to food production and techniques and interventions to be adopted for the protection of public health;
- knowledge on the relations between food and health with respect to biological, physical and chemical risks, on food contamination mechanisms, on the main conservation techniques, on hygiene problems inherent to collective catering;
- ability to appropriately use information and health and food education methodologies;
- knowledge of Italian and European legislation on food hygiene and safety.

At the end of the course, students will be able to:
- know the fundamentals to understand food transformation processes and acquire skills in the field of quality control and food safety;
- identify the relationship between qualitative characteristics of a food product and the technological conditions adopted;
- know the rationale and the modalities related to the health control of food of animal origin, hygiene applied to food production, techniques and interventions to be adopted for the protection of public health;
- know the main contaminants (biological, chemical, physical) and the associated risks, the food contamination routes, the main conservation techniques, the hygiene issues inherent to collective catering to identify and implement prevention and control strategies;
- understand the relevance and methods of epidemiological surveillance and the dynamics of foodborne epidemics in the population;
- use information and health and food education methodologies;
- know the Italian and European legislation on food hygiene and safety.