Introduction to the course on Food Hygiene and Nutrition topics: health care in Italy worldwide
o Organization of the health care system 1
o Organization of the health care system 2
o Organization of the health care system 3
o Quality and value in health care
o the evolution of the concept of health

Demographic aspects related to health
o Demographic transition and epidemiological factors 1
o Demographic transition and epidemiological factors 2
o Epidemiological transition and determinants of health

Nutrition transition, concepts and international comparisons
Triple burden of malnutrition
Okkio alla salute
Gaining health-obesity surveillance adult population
Healthy eating guidelines 1
Healthy eating guidelines 2

Food infections, intoxications, and toxins
o Introduction on food infections, intoxications and toxins.
o Food infections, intoxications and food toxins
o Bacterial food infections: minor and major salmonellae, Staphylococcus aureus, Bacillus cereus, Food Botulism, Clostridium perfigens, Campylobacteriosis, Listeriosis, Cholera, Shigellosis.
o Parasitoses in food
o Food-borne viruses
Environmental Hygiene
o Introduction environmental hygiene
o Physical elements of environmental hygiene: water, air, radiation
o Biohazard
o Nosocomial infections and hand hygiene
o Disinfectant agents
o Urban health
Epidemiology and nutrition
o Epidemiology of major nutrition-related noncommunicable diseases and their risk factors: hypertension, obesity, cancer, diabetes, hypercholesterolemia
o Epidemiology of malnutrition
o Infections and nutrition: HIV, tuberculosis and nutrition
Food preservation
o Introduction to food preservation
o Temperature and microbial growth: cold and refrigeration, heat and cooking
o Moisture and water activity
o Radiated treatments of food
o Chemical preservation and ph-based preservation methods

Materials provided by the lecturer.

Introduction to the course on Food Hygiene and Nutrition topics: health care in Italy worldwide
o Organization of the health care system 1
o Organization of the health care system 2
o Organization of the health care system 3
o Quality and value in health care
o the evolution of the concept of health
Demographic aspects related to health
o Demographic transition and epidemiological factors 1
o Demographic transition and epidemiological factors 2
o Epidemiological transition and determinants of health
Nutrition transition, concepts and international comparisons
Triple burden of malnutrition
Okkio alla salute
Gaining health-obesity surveillance adult population
Healthy eating guidelines 1
Healthy eating guidelines 2

Food infections, intoxications, and toxins
o Introduction on food infections, intoxications and toxins.
o Food infections, intoxications and food toxins
o Bacterial food infections: minor and major salmonellae, Staphylococcus aureus, Bacillus cereus, Food Botulism, Clostridium perfigens, Campylobacteriosis, Listeriosis, Cholera, Shigellosis.
o Parasitoses in food
o Food-borne viruses
Environmental Hygiene
o Introduction environmental hygiene
o Physical elements of environmental hygiene: water, air, radiation
o Biohazard
o Nosocomial infections and hand hygiene
o Disinfectant agents
o Urban health
Epidemiology and nutrition
o Epidemiology of major nutrition-related noncommunicable diseases and their risk factors: hypertension, obesity, cancer, diabetes, hypercholesterolemia
o Epidemiology of malnutrition
o Infections and nutrition: HIV, tuberculosis and nutrition
Food preservation
o Introduction to food preservation
o Temperature and microbial growth: cold and refrigeration, heat and cooking
o Moisture and water activity
o Radiated treatments of food
o Chemical preservation and ph-based preservation methods

Materials provided by the lecturer.

• Qualitative characteristics of food and presence of secondary metabolites of interest as active biocompounds for maintaining Human’s health.
• Foods and the human intestinal microbiota: concepts of regulation and alteration of the intestinal microbial flora and development of diseases.
• The microbiological quality of food and microbial contamination of food.
• Stages of growth of microorganisms and factors that regulate microbial development: a) Water activity, pH, structures and nutrients, antimicrobials. b) Temperature, humidity, packaging atmosphere, preservatives, treatments. c) Interactions between microbial populations and biofilm formation. d) Forms of resistance of microorganisms.
• Alterations of food of microbial origin: alterative microorganisms and the different types of alterations.
• Microorganisms that cause foodborne illnesses. The analysis of microbiological risk in food: a) Identification of the hazard and its characterization, and b) Exposure assessment and control measures of the main microbial pathogens responsible for food diseases.
• The control of microorganisms in food. Main process strategies for the control of microorganisms in food: physical treatments, reduction of water activity, lowering of pH.
• Definition and principles of the HACCP (Hazard Analysis and Critical Control Points) preventive control system for the healthiness of food, with exercises on real cases.

Slides and teaching material provided by the teacher
-Textbooks:
Giovanni Antonio Farris, Marco Gobbetti, Erasmo Neviani, Massimo Vincenzini “Microbiologia dei prodotti alimentari” (2012) Publishing house Ambrosiana. ISBN : 978-88-08-18246

“Food Microbiology: Principles into Practice“ Osman Erkmenand T.Faruk Bozoglu Eds. (2016) Publishing house John Wiley & Sons, Ltd ; Print ISBN: 9781119237761 |Online ISBN: 9781119237860

James J. Jay, Martin J. Loessner, David A. Golden “Microbiologia degli alimenti “ (2009) Publishing house Springer Verlag. ISBN: 8847007852