Basic knowledge of biology, such as
differences between autotrophic / heterotrophic organisms,
prokaryotes / eukaryotes, mitosis / meiosis, cell
animal / plant cell.
Basic knowledge of animal biology and zoology.
Traditional with the help of powerpoint presentations.
The aim of this course is to provide to student scientific
and technical knowledge, as well as critical capacity
to evaluate the phytosanitary state of foodstuffs and
the putative rescues joining to food warranty.
Particularly, the student will be able: to indentify
mycotoxigenic fungi and insects from main foodstuffs
(grains, flours etc., dried and fresh fruits); to know cell
biology and metabolism; to assess the main
mycotoxinic effects on humans, animals and food
chain; to assess the influence of pre and post-harvest
technologies on diseases caused from toxigenic fungi;
and to carry out surveys and control of transformation,
storage of foodstuffs.
It aims to promote a prevention and sustainability
culture in achieving food security by stimulating a
critical view in the preparation and management of
integrated pest control programs.
The student will know the biological features of main
mycotoxigenic fungi and environmental condition for
their growth, understand the rescues and effects of
fungal, mycotoxigenic and insect contamination
towards human and animal healthy, know and be
able to set up prevention strategies regarding food
field in order to obtain productions with high quality
and food warranty by use of tools and methodologies
with low environment impact.
Matta A., 1996. Fondamenti di Patologia Vegetale.
PATRON EDITORE, BO.
- Dragoni I., Cantoni C., Papa A., Vallone L., 2000.
Muffe alimenti e micotossicosi. Città Studi Edizioni
- Marco Delledonne. Micotossine. Riconoscimento e
prevenzione delle micotossicosi di interesse medico.
- SÜSS, LOCATELLI. I parassiti delle derrate.
Riconoscimento e gestione delle infestazioni nelle
industrie alimentari. Calderini Edagricole, 2001.
- DOMENICHINI, Atlante delle impurità solide degli
alimenti, Chiriotti Ed., Pinerolo, 1997.
- Appunti presi autonomamente a lezione.
- Material provided by the teacher during the course
on specific topics.
- Notes taken independently during the course.
Lerning evaluation takes place through a
practical test that involves the analysis of slides and an
oral test lasting about 30 min.
The practical test aims to evaluate the ability to
recognize the main solid and biological impurities
found in food (eggs, larvae, adults of mites or whole
insects and their fragments, rodent hairs, animal,
vegetable and synthetic textile fibers, etc.) and based
on the recognition of three slide preparations among
those that the student had available during the
The oral exam consists of at least four questions on
subjects of the program topics. Two questions will be
related to the biology of insects (damage and related
control measures of a particular pest species) of
mycotoxigenic fungi (infectious process, damage,
symptoms and signs, means of control and
prevention); the other two questions will focus on
methods of analysis to detect the contamination of
arthropods and rodents in food, and on the synthetic
and chemical characteristics of mycotoxins, damage
caused to humans and animals if swallowed. The
expository clarity and the property of language will be
The final mark consists of the summary of the
evaluations of all the topics presented by the student.
In case of an insufficient level of learning, the student
is invited to deepen the topics in which it is lacking,
also taking advantage of further explanations by the
Morphology, systematic, biology and damages of food pests. Sanitary risks related to the presence of
arthropod and rodent pests in food; legislative aspects. Monitoring of pests in the production, storage
and food service environments. Sampling methods, analysis of mites, insects and packaging
materials. Detection methods of solid and biological impurities in food samples; the filth-test
contribution to identify critical points in food processing. The desing of buildings and facilities as a
mean of prevention of food pest infestations. Preventive pest control means. Sustainable control
strategies of food pests. Insects as food.