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First Semester 
Teaching style
Lingua Insegnamento

Informazioni aggiuntive

Course Curriculum CFU Length(h)
[60/76]  BIOTECHNOLOGY [76/10 - Ord. 2018]  Industriale e Ambientale 6 48


KNOWLEDGE AND UNDERSTANDING: The course aims to provide a comprehensive knowledge of the theoretical principles and methods of epidemiological investigation and prevention methodologies applied to environmental and food matrices.
APPLYING KNOWLEDGE AND UNDERSTANDING: Students will be able to identify and analyze markers, tracers and indicators of pollution in environmental and food matrices.
MAKING JUDGEMENTS: Interpretation and comparison of scientific data.
COMMUNICATION: Ability to explain concepts and data drawn from scientific publications.
LEARNING SKILLS: consultation of databases, publications and information sources accredited at national and international level.


Basic concepts of biochemistry and microbiology


Lectures (5 credits, 40 hours)
Definition and content of the course.
General Principles of Epidemiology and Prevention: epidemiological studies; prevention; health education.
Hygiene and food quality: factors affecting the growth of microorganisms in food; role of microorganisms in food (beneficial microorganisms, spoilage organisms, pathogenic microorganisms); food-borne infections; lactic acid bacteria in food biotechnology; the HACCP system.
Environmental hygiene: atmospheric air (chemical and physical characteristics, urban air pollution -sources, contaminants, effects-, prevention); water for human use: physical, chemical and microbiological characteristics, correction of water intended for human consumption; municipal solid waste: classification, characteristics, methods of collection and disposal; urban waste water: study of the characteristics and mode of treatment and disposal.

Laboratory practices (1 credit, 8 hours)
Analytical methods for the determination of biological indices of infection in the water for human use.
Microbiological analysis of food (determination of total bacterial count, coliforms, E. coli, lactic acid bacteria, food pathogens).

Teaching Methods

The course consists in lectures involving the use of PowerPoint presentations and videos, and laboratory exercises that consist in the application of microbiological methods for the analysis of food matrices. Educational visits to different companies could be carried out. The lectures will be alternated with innovative teaching methods, which aim at the active involvement of students in the learning process (active learning). This will be achieved by continuously inviting students to reflect on topics with review questions on previously addressed topics and by using e-learning tools, through which students can use their smartphones to answer questions and actively participate in the lesson (e. g. Kahoot). In accordance with the Manifesto degli Studi for the AY 2022-2023 (page 17): "Teaching will be delivered in presence. The lessons can be integrated with audiovisual materials and streaming".

Verification of learning

Oral examination. The student will discuss orally a few different topics proposed by the teacher, using, where necessary, schemes / graphic representations. Knowledge of the topics of the course, the ability to link between different topics, the expressive capacity, the use of appropriate terminology, the ability to synthesize will be evaluated.
The final exam of the course is based on the evaluation of an oral examination.
The final grade takes into account several factors:
Quality of the knowledge, skills and competences:
a) appropriateness, accuracy and consistency of knowledge
b) appropriateness, accuracy and consistency of skills
c) appropriateness, accuracy and consistency of competences
Exposition mode:
a) Capacity of expression;
b) Proper use of the specific language of the discipline;
c) Logical capacity and consequentiality in the fitting of the contents;
e) Ability to connect different arguments by finding the common points and establish a consistent overall design, ie taking care of structure, organization and logical connections of speech exposition;
f) Ability to summarize.
Relational qualities:
Capability to exchange and interacte with the teacher during the interview.
Personal qualities:
a) critical spirit;
b) ability to self-evaluation.

Consequently, the judgment can be:
a) Fair (18 to 20/30)
The candidate demonstrates little knowledge acquired, superficial level, many gaps. Expressive abilities modest, but still sufficient to support a coherent dialogue; logical capacity and consequentiality in the fitting of the subjects at elementary level; poor capacity for synthesis, lack of interaction with the teacher durations interview.
b) Moderate (21 to 23)
The applicant demonstrates a discreet acquisition of knowledge but lack of depth, with a few gaps; expressive abilities more than sufficient to support a coherent dialogue; acceptable mastery of the language of science, logical capacity and consequentiality in the fitting of the arguments of moderate complexity, more than enough capacity for synthesis and the ability to graphic expression acceptable.
c) Good (24 to 26)
The candidate demonstrates a rather large knowledge, moderate depth, with small gaps; satisfactory mastery of the expressive capabilities and significant scientific language; dialogical ability and critical thinking well detectable, good capacity for synthesis and ability to graphic expression more than acceptable.
d) Outstanding (27 to 29)
The candidate demonstrates a very extensive knowledge, well depth, with marginal gaps; remarkable powers of expression and high mastery of scientific language; remarkable capacity of dialogue, good competence and relevant aptitude for logic synthesis, high capacity for synthesis and graphic expression.
e) Excellent (30)
The candidate demonstrates a very extensive and in-depth knowledge, gaps irrelevant, high capacity and high mastery of the expressive language of science; excellent capacity of dialogue, aptitude to make connections between different subjects, excellent ability to synthesize and very familiar with the expression graphics.
The praise is attributed to the candidates clearly above average, and whose notional, expressive, conceptual, and logical limits, if any, as a whole are completely irrelevant.


- Capolongo S., D'Alessandro D., Signorelli C.: Igiene edilizia ed ambientale, Società Editrice Universo, ed. 2007.
- Bertoldi A., Galli A., Franzetti L.: Igiene degli alimenti e HACCP. Aggiornato alle più recenti disposizioni legislative. Modelli applicativi. Nuova ediz. Editore: EPC, 2017.

More Information

Additional materials will be provided. How to sign: in order to take the exam the students have to sign on ESSE3. The students of the cohorts prior to the A.Y. 2020-2021 who must take the Applied Hygiene module can make use of the appeals provided for the "Applied Hygiene" exam present in the current exam calendar by sending Prof. Cosentino (scosenti@unica.it) an email for registration at least 3 days before the appeal.

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