International Interuniversity Master’sDegreein · consumer to fork, principal foodborne bacterial...

International Interuniversity

Master’s Degree in

Food Safety and Food Risk Management

Curriculum: Risk Management (Bologna-Ferrara)

May 19 , 2020 Name: Prof. Gerardo Manfreda


RISK ANALISYS AND RISK MANAGEMENT

Risk management framework


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


6 ECTS

6 ECTS

6 ECTS

6 ECTS

6 ECTS 17 ECTS 4 ECTS

6 ECTS


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


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

0

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0 100 200 300 400 500 600

Lo

g c

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




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





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)


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


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


foodborne hazards(Mod. I)

Innovative approach for risk assessment in microbiome food value

chain (Mod. II)


Learning outcomes

Knowledges on metagenomic technologies

Microbial food risk assessment by metagenomic analysis

Role of microbiomes in foods to manage the human foodborne diseases


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


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:


Food of animal origin

Food of plant origin

Ready to eat food products

Students’ free choices


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




Risk management of antimicrobial resistance (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




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.





Microbial genomics for risk analysis (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




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



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



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


Contacts:

Prof. Giovanni Molari [email protected]

Prof. Gerardo Manfreda [email protected]

https://www.unibo.it/it

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