Environment and Workplace Prevention Techniques

The activity is conducted at university laboratories and in Convention bodies and is aimed at acquiring technical and practical skills that enable the professional to: Being able to analyze and evaluate in an integrated manner, through appropriate official control techniques (eg. Monitoring, surveillance, verification, inspection, audit etc.), Dangers and hazards in the contexts of life, work and food (analysis, evaluation, management and communication of chemical, physical and biological-microbiological). Being able to collaborate with the judicial authorities for investigation of crimes against the environmental heritage, on health and safety conditions in the workplace and on foods; be able to carry out their professional activities within the facilities in which it operates, with high levels of autonomy and responsibility professional technical. Being able to discuss the evaluation and decision-floor operating with more knowledge in contexts of work "as a team" with other professionals at various levels, in health and technical processes of prevention.