The teaching course comprehensively explores key topics at the intersection of nutrition, food safety, and public health. It begins with an overview of the triple burden of malnutrition, addressing undernutrition, micronutrient deficiencies, and overweight/obesity as interconnected global challenges. The relationship between food systems, biodiversity, and health is then examined, emphasizing the role of sustainable practices in ensuring optimal nutritional outcomes.
Food security, food knowledge, and food safety are fundamental components of the program, equipping students with the necessary tools to assess and mitigate risks associated with food production and consumption. The course also covers the regulatory framework surrounding health claims, initially through theoretical concepts and later reinforced with practical applications.
A critical aspect of the curriculum involves food contamination, delving into microbiological, chemical, and physical hazards that compromise food safety. Main foodborne diseases are discussed extensively, with an applied case study approach to enhance students' analytical skills. Complementing this, guidelines for preventing contamination are provided, offering essential strategies for minimizing foodborne risks.
Food allergies represent another significant theme, addressing the mechanisms of allergic reactions, risk analysis methods, and action levels for food allergens. Students engage in practical case study discussions to deepen their understanding of allergen management in food production.
The course further integrates the principles of Hazard Analysis and Critical Control Points (HACCP), outlining its application in food safety design and realization. The role of nutrients and their interactions is explored alongside the emerging field of functional and novel foods, including an in-depth seminar on the utilization of insects as novel food sources.
Thermal processing of food is discussed, highlighting the impact of heat treatments on food safety and quality. Food packaging, including materials and technologies, is examined in detail, with an emphasis on sustainability. A dedicated seminar on food waste addresses the environmental and economic implications of food losses, while another session explores sustainable food packaging solutions.
Interactive learning methods are incorporated throughout the course, including a Kahoot training session designed to reinforce key concepts through engaging digital quizzes. Seminars and discussions allow students to engage with contemporary issues in food science, ensuring a well-rounded and application-oriented learning experience.
- Docente: RACHELE DE GIUSEPPE