Program:
- Definitions and purposes of Hygiene Nutrition
- Nutritional epidemiology: general concepts, association and
effect measurement, bias, error; observational and experimental studies
- Feeding and Nutrition
- Food Pyramid
- The nutritional surveillance as a means of prevention: Diet and chronic degenerative diseases;life style risk factors for the development of chronic degenerative diseases.
- Body Mass Index (BMI)
- Epidemiology of obesity
- Cardiovascular Diseases
- Diabetes
- Cancer
- Osteoporosis
- Iodine deficiency
- Iron Deficiency Anemia
- Tooth Decay
- Nutritional safety and food quality
- Voluntary and involuntary food additives and contaminants
- Food and nutrition: impact on the immune response
- Adverse reactions to foods: allergies and intolerances
- Microbiota, probiotics, prebiotics and symbiotic
- Food contamination and its prevention
- Catering: systems and types
- Labelling legislation
- EU regulations.
- National Committee for Food Safety
- Healt claim: Regulation
- Microbial analysis and food safety management:GMP and HACCP systems, ISO guidelines
- Food safety legislation
- HACCP and practical application
- Codex Alimentarius
- Tracking and tracing,
- Indoor environmental hygiene (air, surface..) and food safety
- Detecting of foodborne pathogens: microbiological analysis, immunological techniques and modern methods based on molecular biology techniques like PCR, RFLP, DNA microarray assay.
