Food safety management requires training and expertise in microbiology hygiene, food science and technology, public health as well as in agricultural practices, animal nutrition, risk analysis and elaboration of control systems like HACCP (Hazard Analysis and Critical Control Points).
The Master in Food and Food Safety for Human Health aims at enhancing and broadening knowledge and skills in feed and food safety and their impact on human health, with a properly balanced mixture of classroom lectures, lab and practical activities, visits to farms and feed and food industries, individual and group learning, and internships.
The participants will improve and expand their knowledge and skills in the following subjects:
• Assessment of the main hygienic characteristics of food
• Safety evaluation of feed for livestock
• Monitoring of farm activities following biosafety criteria
• Preparation of a self-control planning based on HACCP in food and feed industries
• Execution and monitoring of microbiological analysis of food of animal origin, for the
evaluation of their hygienic qualities
• Execution and monitoring of chemical and physical analysis on food
Those students completing the Master in Food and Food Safety for Human Health and who wish to continue their studies at the University of Perugia, can directly access the second year of a programmed Master Degree (two year program - 120 EUC ).
The Master in Food and Food Safety for Human Health is a First Level Master and can be attended by holders of First Level university degrees (3 years = Bachelor) in Biotechnology and Biology and by holders of Master Degrees in Medicine, Pharmacy and Pharmaceutical Chemistry and Technologies.
The maximum number of students who can be admitted is established at 50.
Other course for the remaining 27 credits.
|SAFETY OF CROP PRODUCTS AND PLANTS||14|
|Impact of plant breeding and genetic engineering||4|
|Environmental pollution and chemicals in crop product safety||3|
|Crop products and plant hygiene||1|
|Crop products and plant technology||6|
|FEED SAFETY AND ANIMAL FARMING||12|
|Feed hygiene and safety||3|
|Feed control and legislation||1|
|SAFE PRODUCTION OF FOODS||26|
|Food technology – food of animal origin||2|
|Meat and meat products: post-mortem findings, animal infectious diseases and bacterial zoonoses, foodborne parasites, hygiene||6|
|Milk and diary products: animal infectious diseases and bacterial zoonoses, hygiene||4|
|Fish, eggs: animal infectious diseases and bacterial zoonoses, foodborne parasites, hygiene||4|
|Food control and legislation – Biological risk analysis||2|
|Food control and legislation – Chemical residues in food of animal origin, risk analysis||2|
|Food traceability and labelling||2|
Supplementary individual stage activities (100 hours = 4 ECTS) will be planned in research centers, farms and food and feed industries.
Intermediate and final exams, mostly written, will assess the performance and achievements of participants.
The Master in Feed and Food Safety for Human Health is
a full-time one year program
(60 EUC = European University Credits = 1,500 hours), recognized by the Italian and European educational system.
Lessons will be held by professors from the University of Perugia as well as by invited external professors, researchers or specialized staff (other Italian and foreign Universities, Research Centres Italian Ministry of Health). Averagely lessons are given from September 2017 to September 2018.