Corso di Laurea in Dietistica

General principles of demography and sanitary statistic finalized to the epidemiological study (census of the population, rates, prevalence and incidence, mortality, birth-rate, morbidity).
General principles of epidemiology and prevention of the infectious disease (sources and reservoirs of infection, kind of contact, and promoting factor of diffusion; primary and secondary prevention, notification and isolation).
The vaccination: sort, program, delivery.
General principles: foodborne  disease, disease by direct contact transmission, sexually transmitted disease, parentally transmitted disease, vertical disease transmission.
Factors that control the microbial development in the foods: T (refrigeration, congelation, freezing and procedures of thawing), pasteurization, sterilization, UHT, exsiccation, Aw (lyophilization), pH, potential redox, atmosphere of maintenance (controlled / modifies atmosphere), additive, other factors
Contamination of the foods: indicative microorganisms of quality, indicative microorganisms of salubriousness, sources of contamination.
microbiological analysis of food (general principles): drinkable and natural water, milk, meat, microbiology of the wraps.
Classification of foods according to the microbiological shelf life. Methods of microbiological analysis of food (notes); reading and understanding of the results.