FOOD SCIENCE Single channel
Chair (Coordinator) and Rapporteur: SIMONA GABRIELLI
Module 1: FOOD SCIENCES AND TECHNOLOGIES
- Activity type
- Scienze della prevenzione nell' ambiente e nei luoghi di lavoro
- SSD
- AGR/15
- Year
- 3rd year
- Semester
- 1st semester
- CFU
- 2
- Hours distribution
- 20 classroom hours
- Lecturers
- FABIO DI CIACCIO
Module 2: GENERAL AND APPLIED HYGIENE
- Activity type
- Scienze della prevenzione nell' ambiente e nei luoghi di lavoro
- SSD
- MED/42
- Year
- 3rd year
- Semester
- 1st semester
- CFU
- 2
- Hours distribution
- 20 classroom hours
- Lecturers
- GIOVANNA GIANNITELLI
Module 3: INSPECTION OF FOOD OF ANIMAL ORIGIN
- Activity type
- Scienze della prevenzione nell' ambiente e nei luoghi di lavoro
- SSD
- VET/04
- Year
- 3rd year
- Semester
- 1st semester
- CFU
- 2
- Hours distribution
- 20 classroom hours
- Lecturers
- ROBERTO PETRUCCI
Module 4: PARASITOLOGY AND PARASITIC DISEASES OF ANIMALS
- Activity type
- Scienze della prevenzione nell' ambiente e nei luoghi di lavoro
- SSD
- VET/06
- Year
- 3rd year
- Semester
- 1st semester
- CFU
- 2
- Hours distribution
- 20 classroom hours
- Lecturers
- SIMONA GABRIELLI
Learning outcomes
assess food quality and safety, identifying biological, chemical, and physical hazards.
Apply principles of food handling, preservation, and processing.
Know the current legislation on food safety and prevention of foodborne diseases.
Evaluate nutritional prevention strategies and health promotion initiatives.
Prerequisites
The student should have basic knowledge of general food-safety
Programme
Biological associations
Adaptations to parasitic life
Life cycles of the major medically and veterinary important protozoa (flagellates, sporozoans, and amoebae) and metazoa (digenean trematodes, cestodes, and nematodes)
Mechanisms of infection and transmission
Routes of parasite entry
Parasite–host–environment interactions
Socioeconomic and ecological factors influencing the spread of parasitic diseases
Zoonoses and opportunistic parasites
Major prophylactic measures and food control strategies for the prevention of parasitic diseases
Books
G. Cancrini Parassitologia e tecniche di laboratorio per le professioni sanitarie
Bibliography
Module: FOOD SCIENCES AND TECHNOLOGIES
N/D
Module: GENERAL AND APPLIED HYGIENE
N/D
Module: INSPECTION OF FOOD OF ANIMAL ORIGIN
N/D
Module: PARASITOLOGY AND PARASITIC DISEASES OF ANIMALS
N/D
Lessons mode
The course consists of frontal lectures supported by multimedia presentations
Frontal teaching is complemented by interactive discussions and questions to encourage active participation and critical thinking.
Frequency
Attendance at lectures is mandatory and will be monitored.
Students must attend at least 65% of the scheduled teaching hours to be admitted to the final examination.
Active participation during classes is considered an integral part of the learning process.
Exam mode
The learning assessment consists of an oral examination.
During the interview, the student must demonstrate theoretical and practical knowledge of main topics of the course
The evaluation will consider clarity of exposition, use of appropriate technical terminology, and critical reasoning skills
Example exam questions
Parasites transmitted through raw meat or fish and their prevention
Arguments
- Introduction
- Amoebae
- Intestinal Flagellates and Sporozoa
- Haemoflagellates and Tissue Flagellates
- Toxoplasma and Plasmodia
- Cestodes and Digeneans
- Nematodes
- Prevention strategies for the major parasites of human and veterinary importance
Sustainability goals
- Academic year2026/2027
- Degree program to which the course belongsEnvironment and Workplace Prevention Techniques - Course C - ASL Frosinone
- Languageita
- CFU8 CFU, distributed among 4 integrated didactic modules
- Total duration80 hours