Gastronomic and wellness sciences, cultures and politics

The acquisition of practical knowledge relating to sampling techniques, the food analysis process, the calculation and expression procedures of the result obtained together with the uncertainty estimate; food safety and quality standards (Legislative Decree 852, 853 and 854 of 2004 - hygiene of foods of animal origin and HACCP); introduction to parasitology (symbiosis, parasitism, adaptations to parasitic life, biological cycles, reproductive strategies, pathogenic action, transmission routes, parameters epidemiological); water- and food-borne foodborne parasites: unicellular organisms (intestinal flagellates – Giardia spp.; intestinal amoebae – pathogenic and non-pathogenic; apicomplexa – Cryptosporidium spp., Toxoplasma and Sarcocystis); multicellular organisms (trematode helminths – Fasciola hepatica; Clonorchis sinensis and Opistorchis felineus; tapeworms – Dibothriocephalus sp., Taenia solium and Taenia saginata; Echinococcus spp.; nematodes Trichinella spp., Anisakis spp., geohelminths). Food inspection and parasitological risk. The food microbiology laboratory and microbiological examination methods. The new philosophy of food safety. Risk analysis. The system H.A.C.C.P. (Hazard Analysis and Critical Control Points). ISO standards. Standards of good laboratory practice. The accredited laboratory.