Food science and technology

• Knowledge and Understanding By the end of the course, students must demonstrate a basic knowledge of: the biology, ecology, and life cycle of the main parasites of human, animal, and environmental interest. host-parasite interaction mechanisms, including the processes of pathogenesis, immune evasion, and evolutionary adaptation. the main parasitic zoonoses and explain their impact on public health and food safety. • Applying Knowledge and Understanding By the end of the course, students must be able to integrate knowledge and manage complexity, with critical reflection, in particular: Apply acquired knowledge to identify macroscopic and microscopic preparations of the main foodborne parasites of human and veterinary interest. Have knowledge on how to use diagnostic tools to confirm the presence of parasitic infections in food or environmental samples. Evaluate epidemiological data relating to the spread of parasitic infections and infestations, identifying the most relevant parasites for food safety. • Making Judgements By the end of the course, students will be able to lay the foundations for a critical analysis of issues relating to the presence of parasites in food, recognizing the related risks to public health and the prevention, control, and management strategies, considering regulatory, hygienic-sanitary, and technological aspects. • Communication Skills Students will be able to use the specific terminology of the discipline, integrating knowledge of biology, zoological systematics, and epidemiology. • Learning Skills Students will develop the necessary skills to independently deepen the topics related to parasites in food, having learned the official channels for finding scientific information and for critically consulting scientific literature and sector regulations.

Basic knowledge of biology

Cancrini - Parassitologia medica illustrata - EDRA

not mandatory

oral interview

NA

Lessons in classroom