The course is aimed at acquiring a solid knowledge of the main concepts of hygiene and safety of food products throughout the food chain. The student will acquire awareness of food safety management systems in the food sector and the ability to create and manage related plans. The student will be able to analyze the main problems that will interface with production, control and certification of food. Finally, he will know the latest technologies used in the inspection of food for the purposes of control and certification of production. The course is organized in lectures and in practical activities (classroom / production plants).