SCIENZE DELLA PREVENZIONE DEI SERVIZI SANITARIModule IGIENE DELL'AMBIENTE E DEGLI ALIMENTI
Academic Year 2025/2026 - Teacher: GEA MARZIA OLIVERI CONTIExpected Learning Outcomes
At the end of the course, the student will possess the theoretical tools to evaluate the role of the environment and lifestyle on human health and the basis for applying appropriate prevention interventions in the specific work context of the profile.
Required Prerequisites
any
Detailed Course Content
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.
Textbook Information
Igiene ambientale - O. De Giglio, M. Ferrante, A. Azara, A. Carducci. Edises edizioni
Learning Assessment
Learning Assessment Procedures
Assessment of knowledge acquired during the course and final oral exam
Examples of frequently asked questions and / or exercises
What is meant by oxidizing smog?
What are the potability criteria?
Define the function of the LUR model.