international interuniversity master’sdegreein · consumer to fork, principal foodborne bacterial...
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International Interuniversity
Master’s Degree in
Food Safety and Food Risk Management
Curriculum: Risk Management (Bologna-Ferrara)
May 19 , 2020 Name: Prof. Gerardo Manfreda
May 19 , 2020 Name: Prof. Gerardo Manfreda
RISK ANALISYS AND RISK MANAGEMENT
Risk management framework
May 19 , 2020 Name: Prof. Gerardo Manfreda
Curriculum Risk Management (UNIBO and UNIFE)
Advanced Food Technology and Food Process
Advanced and predictive food microbiology
Farm biosecurity and foodborne risk
Foodborne risk traceability (Mod. I)
Farm biosecurity and zoonotic risk prevention (Mod. II)
Risk assessment of food products to human health
Evaluation of adverse health effects from human exposure to foodborne hazards
(Mod. I)
Innovative approach for risk assessment in microbiome food value chain (Mod. II)
Students’ free choices Practical training Final dissertation
May 19 , 2020 Name: Prof. Gerardo Manfreda
6 ECTS
6 ECTS
6 ECTS
6 ECTS
6 ECTS 17 ECTS 4 ECTS
6 ECTS
May 19 , 2020 Name: Prof. Gerardo Manfreda
Learning outcomes
The main purpose of the course is to provide
theoretical and practical knowledge on emerging food
processing and packaging technologies able to
positively impact on food risk management
Laboratory activities, on food company visits
Course contents
Emerging technologies in food processing
Innovation in food packaging
In-Package Cold Plasma Generation
Pulsed Electric Fields (PEF)
IS IS
Vacuum Impregnation with competitor bacteria
Advanced Food Technology and Food Process
6 ECTS
May 19 , 2020 Name: Prof. Gerardo Manfreda
Learning outcomes
The main purpose of the course is to critically apply some
analytical approaches for risk management of biological risks in
different food type, to understand the factors involved in
contamination, microbial adaptation and growth. Moreover, the
students will acquire the bases for the application of
mathematical model and statistical procedures to early warning
of biological risks to human health food industry.
Scientific seminaries, practical training lessons
Advanced and predictive food microbiology
Course contents
Primary models for microbial growth and microbial death
Secondary models to evaluate the effect of different variables
Practical applications (case studies) of predictive microbiology for
early warning to apply by regulatory agency and food industry
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fu/g
Time (h)
5ºC
10ºC
15ºC
Probability of surviving of S. enteritidis vs treatment time (min)
Growth of L. monocytogenes in smoked salmon
6 ECTS Farm biosecurity and foodborne risk
Foodborne risk traceability (Mod. I)
Farm biosecurity and zoonotic risk prevention (Mod. II)
May 19 , 2020 Name: Prof. Gerardo Manfreda
Learning outcomes Mod. I
Manage the microbial food risk by tracing from
consumer to fork, principal foodborne bacterial
pathogens related in particular to food of animal origin
scientific seminaries, laboratory activities
Foodborne risk traceability (Mod. I) 3 CFU
Course contents
Phenotypic and genotypic methods for bacterial typing
Genotypic and phenotypic characterization of AMR
Use of molecular international databases on foodborne
pathogens
Genomic tracing of Listeria monocytogenes
PFGE analysis for Salmonella enteritidis
6 ECTSFarm biosecurity and foodborne risk
Foodborne risk traceability (Mod. I)
Farm biosecurity and zoonotic risk prevention (Mod. II)
May 19 , 2020 Name: Prof. Gerardo Manfreda
Learning outcomes Mod. I
To manage the risk factors by biosecurity measures applied in farms
To propose practical, economically feasible and flexible initiatives to reduce the zoonotic
hazards at primary production level.
scientific seminaries, on farm visits
Farm biosecurity and zoonotic risk prevention (Mod. II) 3 ECTS
Course contents
Principles of biosecurity, vaccination and hygiene practices applied in food producing animal
farms.
Practical activities will be performed by visit some farms to verify the management of risk
factors related to their structural characteristics and management of animal
6 ECTSRisk assessment of food products to human health
Evaluation of adverse health effects from human exposure to
foodborne hazards(Mod. I)
Innovative approach for risk assessment in microbiome food value
chain (Mod. II)
May 19 , 2020 Name: Prof. Gerardo Manfreda
Learning outcomes
Knowledges on the principles and the methods for risk evaluation and
management in human population exposed to toxic compounds in
food.
scientific seminaries, case studies
Evaluation of adverse health effects from human exposure to
foodborne hazards(Mod. I) 3 ECTS
Course contents
Dose-response assessment of toxicants.
Definition of chemical safety limits.
Risk management and Safety standards for food ingredients and contaminants.
Case studies of xenobiotics in food.
6 ECTSRisk assessment of food products to human health
Evaluation of adverse health effects from human exposure to
foodborne hazards(Mod. I)
Innovative approach for risk assessment in microbiome food value
chain (Mod. II)
May 19 , 2020 Name: Prof. Gerardo Manfreda
Learning outcomes
Knowledges on metagenomic technologies
Microbial food risk assessment by metagenomic analysis
Role of microbiomes in foods to manage the human foodborne diseases
scientific seminaries, laboratory activities
Innovative approach for risk assessment in microbiome food
value chain (Mod. II) 3 ECTS
Course contents
General Introduction the study of microbiomes; NGS sequencing,
bioinformatic analysis, microbiomes in food system
May 19 , 2020 Name: Prof. Gerardo Manfreda
Additional seminaries
New Food Safety Metrics (ALOP, FSO, PO, PC)
Decision support tools to manage the food risk at the industry level
A fit for purpose sampling plans to manage the risk for FBO and RA
Additional Technical visit
Visit at one ready to eat food industry and discussion on risk management
Exams
Oral and written examination
Practical Training
Amadori Group
Martini Group
Orogel
EmmeFood
Laboratories (food safety and food technology) at UNIBO
IZSLER (Sections Bologna and Forlì)
Erasmus collaborations
Within and in collaboration with:
May 19 , 2020 Name: Prof. Gerardo Manfreda
Food of animal origin
Food of plant origin
Ready to eat food products
Students’ free choices
May 19 , 2020 Name: Prof. Gerardo Manfreda
One Health in food safety
Risk management of antimicrobial resistance (Mod. I)
Risk management of zoonotic parasites along the food chain (Mod. II)
Risk analysis in the food chain and animal welfare
Microbial genomics for risk analysis (Mod. I)
Risk analysis in animal welfare (Mod. II)
Food Economics and policy
Geochemical and isotopic fingerprint as tools for food traceability
and food safety
Students’ free choices
May 19 , 2020 Name: Prof. Gerardo Manfreda
One Health in food safety
Risk management of antimicrobial resistance (Mod. I)
Learning outcomes Mod. I
Students will be familiar with the basic concepts of antibiotics, their
mechanisms of action and their use in food producing animals. The
strategies implemented at local, national and international scale to fight
antimicrobial resistance will be illustrated and discussed. Students will
be aware of the role of both food and environment for the development
and spread of antimicrobial resistance. Students will understand which
preventive measures can be applied to contain antimicrobial resistance.
scientific seminaries
Students’ free choices
May 19 , 2020 Name: Prof. Gerardo Manfreda
One Health in food safety
Risk management of zoonotic parasites along the food
chain (Mod. II)
Learning outcomes Mod. II
Students will acquire knowledge on the main food-borne zoonotic
parasites transmitted through consumption of fresh (including raw and
undercooked or poorly processed meat/fish) or processed food. The
students will acquire knowledges also on the methodologies for their
detection, characterisation and tracing, their occurrence and survival in
relevant food matrices, the importance of food as a vehicle of infection
and the possible control measures along the whole food chain.
scientific seminaries, laboratory activities
Students’ free choices
May 19 , 2020 Name: Prof. Gerardo Manfreda
Risk analysis in the food chain and animal welfare
Microbial genomics for risk analysis (Mod. I)
Learning outcomes Mod. I
Students will acquire knowledges on microbial genomics applied to
outbreak investigation, source attribution and risk assessment. Whole
genome sequencing platforms and technologies will be described.
Benefits of a real-time outbreak investigation and a more targeted
source attribution and hazard identification/characterisation will be
discussed along with major challenges and opportunities.
scientific seminaries
Students’ free choices
May 19 , 2020 Name: Prof. Gerardo Manfreda
Risk analysis in the food chain and animal welfare
Risk analysis in animal welfare (Mod. II)
Learning outcomes Mod. II
Students will acquire deep understanding on what animal welfare is and
why it is matter. Students will develop skills in assessing welfare in
livestock using the most recent welfare assessment tools developed
around the world. Animal welfare indicators will be described along with
new technologies developed for monitoring animal behaviour and
welfare.
scientific seminaries, on farm visits, tutorials, scenario-based learning,
problem-based learning
Students’ free choices
May 19 , 2020 Name: Prof. Gerardo Manfreda
Learning outcomes
By the end of the course, students will acquire an understanding of the
economic forces behind the functioning of food markets, and knowledge
of the most important food policy instruments. Students will be also
introduced to models and quantitative methods for the analysis of food
systems and the most relevant food policies. A special focus on the
market for food safety, risk behaviors and food safety policies will be
provided.
applied case studies and quantitative tutorials
Food Economics and policy
Students’ free choices
May 19 , 2020 Name: Prof. Gerardo Manfreda
Learning outcomes
The course will introduce the student to chemical features of natural
systems (freshwater, aquifer, soils and plants) in order to understand the
concepts of geochemical anomalies and natural background.
series of practical exercises both in open-field, in lab and with the use of
softwares
Geochemical and isotopic fingerprint as tools for
food traceability and food safety
Curriculum Risk Management
May 19 , 2020 Name: Prof. Gerardo Manfreda
Contacts:
Prof. Giovanni Molari [email protected]
Prof. Gerardo Manfreda [email protected]
https://www.unibo.it/it