Dietistic

Activity type

Scienze della dietistica

SSD

MED/42

Year

2nd year

Semester

1st semester

CFU

2

Hours distribution

20 classroom hours

Lecturers

STEFANO CAROTTI

Activity type

Scienze biomediche

SSD

MED/07

Year

2nd year

Semester

1st semester

CFU

2

Hours distribution

20 classroom hours

Lecturers

LUCIA NENCIONI

Activity type

Scienze biomediche

SSD

BIO/12

Year

2nd year

Semester

1st semester

CFU

2

Hours distribution

20 classroom hours

Lecturers

MARIO FONTANA

Students will demonstrate knowledge of the fundamentals of microbiology, general and applied hygiene, and clinical biochemistry, with particular reference to food safety and infection prevention. They will be able to describe the microbiological and hygiene principles for assessing biological risk in foods and interpret biochemical parameters useful for assessing health and nutritional status. Students will develop critical thinking skills in analyzing the hygienic and sanitary quality of foods, use scientific terminology appropriately, and acquire a study method useful for subsequent professional courses and ongoing training in food safety and hygiene

To fully understand the topics covered in the course and achieve the learning objectives, it is important that the student possess basic knowledge of chemistry, general biochemistry, nutritional biochemistry, as well as notions of cell biology.

Module: GENERAL AND APPLIED HYGIENE
legislation on food hygiene;
- HACCP methodology, good hygiene practice: control of nutritional qualities, and quality self-control plan;
- planning, organization and management of the food/catering service including training-updating of staff in charge of collective catering;



Module: MICROBIOLOGY
Microbiological techniques: sampling, direct examination and staining, culture examination, serological tests. Blood cultures. Concepts on the use of molecular biology.
Factors influencing bacterial growth and bacterial growth curve.
Antibiotics and antibiogram. Antibiotic resistance.
Digestive system: normal flora. Probiotics.
Food poisoning, infection and food poisoning concept.
Gram negative: Enterobacteria. Vibrio. Yersiniae. Brucella. Helicobacter. Campylobacter.
Gram positive: Staphylococci. Streptococci (Enterococci). Listeria. Bacilli. Clostridia.
Mycobacteria.
Mycotoxins.
Enteric viruses: hepatitis A virus, hepatitis E virus, calicivirus, rotavirus.
Food microbiology and food biotechnology concepts of microbiological interest.



Module: CLINICAL BIOCHEMISTRY
basic elements of laboratory analytical and diagnostic tools in the evaluation of metabolic and organ functions.

Module: GENERAL AND APPLIED HYGIENE
N/D
Module: MICROBIOLOGY
Lanciotti Principi di Microbiologia clinica. Ambrosiana


Module: CLINICAL BIOCHEMISTRY
bibliographical references will be provided during the course

Module: GENERAL AND APPLIED HYGIENE
N/D
Module: MICROBIOLOGY
N/D
Module: CLINICAL BIOCHEMISTRY
N/D

Teaching activities are mainly carried out through frontal lectures with the aid of slides and video, organized progressively to ensure a thorough understanding of the fundamentals of clinical biochemistry, hygiene, and food microbiology. Classes are enriched with interactive elements, such as guided questions, discussions, and case study analysis, which encourage active student participation and the development of a critical approach.

Mandatory attendance is required by the course of study. To take the exam, students must attend at least 67% of the module's lessons

Oral exam

Microbiology of food exam:
Describe the main bacterial infection transmitted through food and water

General and Applied Hygiene exam:
Describe the main application methodologies in the private and public sectors for risk management in the prevention of foodborne infections.

Clinical Biochemistry exam
Describe the laboratory analytical and diagnostic tools for the evaluation of metabolic and organ functions.

Module: GENERAL AND APPLIED HYGIENE

• -legislation on food hygiene;- HACCP methodology, good hygiene practice: control of nutritional qualities, and quality self-control plan;- planning, organization and management of the food/catering service including training-updating of staff in charge of collective catering;

• Microbiological techniques: sampling, direct examination and staining, culture examination, serological tests. Blood cultures. Concepts on the use of molecular biology.Factors influencing bacterial growth and bacterial growth curve.Antibiotics and antibiogram. Antibiotic resistance.Digestive system: normal flora. Probiotics10 hours


• Food poisoning, infection and food poisoning concept.Gram negative: Enterobacteria. Vibrio. Yersiniae. Brucella. Helicobacter. Campylobacter.Gram positive: Staphylococci. Streptococci (Enterococci). Listeria. Bacilli. Clostridia.Mycobacteria.Mycotoxins.Enteric viruses: hepatitis A virus, hepatitis E virus, calicivirus, rotavirus.Food microbiology and food biotechnology concepts of microbiological interest10 hours