1. Knowledge and Understanding

By the end of the module, the student must demonstrate knowledge of:

• One Health Paradigm: The integrated vision of human, animal, and ecosystem health as the foundation for modern prevention.

• Environmental Hygiene: Water potability criteria, wastewater and waste management cycles, and physical risks (noise, ionizing radiation, air pollution).

• Food Safety: The European regulatory framework (EU Regulations), the role of the EFSA (European Food Safety Authority), and the principles of the HACCP system.

• Contaminants: The distinction between classical and emerging pollutants, biotoxins, and the dynamics of environmental contamination in food.

• Data Quality: The requirements of the UNI EN ISO 17025 standard for the competence of testing and calibration laboratories.

2. Applying Knowledge and Understanding

The student will be able to:

• Environmental Monitoring: Interpret modeling and investigation methodologies for assessing air and water quality.

• Food Risk Management: Apply HACCP procedures and understand the dynamics of Official Control throughout the supply chain.

• Analytical Application: Utilize analytical methodologies to detect pollutants and biotoxins in environmental and food matrices.

• Laboratory Procedures: Interface with or operate within laboratory settings following the rigorous quality standards prescribed by ISO 17025.

3. Making Judgements

The student must develop the capacity to:

• Critically evaluate the health impact of different types of waste and emerging pollutants on the local population.

• Determine the compliance of a matrix (water or food) based on legal parameters for potability and safety.

• Prioritize interventions based on the severity of the detected environmental contamination risk.

4. Communication Skills

The student will be able to:

• Draft technical reports on the results of environmental monitoring and food safety inspections.

• Effectively communicate health risks related to pollutants and biotoxins to both industry experts and the general public (risk communication).

• Use the specific terminology of EU regulations and ISO standards accurately.

5. Learning Skills

Upon completion, the student will have acquired:

• The ability to consult and interpret EFSA scientific opinions and environmental databases.

• An aptitude for constant updating regarding the evolution of EU Regulations and analytical techniques.

• An understanding of the necessity for continuous training within the fields of environmental quality and safety.

One Health. Environmental hygiene, objectives and investigation methodologies, modeling, and environmental monitoring activities.

Water, potability, and potability criteria. Wastewater and sewage, management and prevention of health outcomes. Noise, ionizing radiation, air pollution.

Food hygiene, HACCP system, EU regulations. EFSA. Biotoxins and environmental contamination risk management. Classical and emerging pollutants. Official control. Analytical methodologies applied in environmental and food hygiene.

Accreditation UNI EN ISO 17025.

Igiene ambientale - O. De Giglio, M. Ferrante, A. Azara, A. Carducci. Edises edizioni

• What is meant by oxidizing smog?
• What are the potability criteria?
• Define the function of the LUR model.