09304 - Applied Hygiene

Academic Year 2021/2022

  • Teaching Mode: Traditional lectures
  • Campus: Bologna
  • Corso: Second cycle degree programme (LM) in Health Biology (cod. 5729)

Course contents

An introduction to the role of applied hygiene in public health strategies for food safety and nutrition

Basic epidemiology measures

Risk analysis pillars.

Basic principle in toxicology. Dose-response relationships and thresholds

Food safety: additives, pesticides mycotoxins dioxins, dioxins-like compounds

Endocrine disruptors in food

Safety of drinking water

Toxic compounds produced in food by cooking and processing

Prevention and management of food poisoning Prevenzione. gestione delle tosssinfezioni alimentari

Food exposome and nutritional epigenetics

Risk-benefit assessment of food

Office hours

See the website of Annamaria Colacci


Good health and well-being Clean water and sanitation Responsible consumption and production Climate Action

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.