The course aims to focus on the main aspects of hygiene applications: risk analysis and quality, foods, environmental and working settings. The first part face in detail the methodology of risk analysis with its fundamental components of the assessment, control and communication, and apply quality systems, with references to the rules of standardization and certification. The part concerning food hygiene consider the epidemiological and analytical aspects related to food control, HACCP methodology and the national and international regulation on food safety. The part on environmental and working settings hygiene aims to study health problem related to human-environment interactions, and methodologies of risk analysis applied to contexts of life and work: water, air, soil, confined environments, working activities. Particular attention is paid to safety regulations related to the biologist profession.