• Nano-Code: 2020-1-BG01-KA226-HE-095017
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he-lp9

HE Undergraduates in nanotechnology (EQF 8):

HE-LP9Nanotechnology impact on food security for COVID-19
SummaryThe mechanisms affecting viral properties and approaches aimed at utilizing viral particle characteristics are presented in this training unit. It provides information about the importance of ventilation to prevent the transmission of COVID-19, the air filtration systems’ features, and their impact on COVID-19 spread. The training material is focused on the cleaning and sanitizing procedures for SARS-CoV-2, physical distancing, and involvement of food business operators and food workers in minding global food safety standards and assurance of coherency in the quality and safety of food products. The variety of physical factors and antiviral food components that effect SARS-CoV-2 transmission are described. Emphasis is given on the input of the nanotechnologies and nanomaterials in antiviral food packaging.
ULOs
Knowledge & Skills		Upon completion of HE-LP9 the trainee will be able to:
  • Know the mail characteristics of viruses and their importance in terms of structure, taxonomy, and mechanism of viral action;
  • Understand the functional nanoparticles and their antiviral activity;
  • Explain the strategies for the construction of Virus-Based Nanoparticles (VNPs) and their application in therapeutic interventions and drug delivery;
  • Present the immunization and immunotherapy approaches based on virus-derived structures.
  • Knows the importance of ventilation to prevent the transmission of COVID-19;
  • Understands the importance of air filtration systems;
  • Understands the features of HEPA filters;
  • Knows that the transmission of COVID-19 can be reduced by filtering systems.
  • Reveal the pandemic impact on the food sector in terms of remote diffusion of COVID-19 through Food;
  • Know the basics of the guidelines for preventing COVID-19 influence on food businesses
  • Apply the standard cleaning and sanitizing procedures for SARS-CoV-2 virus, physical distancing demands;
  • Know the safety measures in the food sector envisaged for the operational bodies in the food processing and packaging industries and food supply and catering services;
  • Explain the measures foreseen for the transformation of the food systems after COVID-19.
  • Evaluate the effect of temperature, pressure, humidity, acidity, and irradiation on SARS-CoV-2 transmission;
  • Assess the impact of COVID-19 on food packaging
  • Know the uses of nanomaterials (nanoparticles and nanocomposites) in food packaging
  • Present the characteristics of the active food packaging and Smart / Intelligent food packaging systems
  • Comprehend the antiviral mechanism of nanoparticles’ activity in food packaging systems.
CompositionLO 1.1. Viral particles and functional nanomaterials crossing point
LO 2.1. Improved and virus-disabling air filtration systems
LO 5.1. Food and COVID-19
LO 5.2. Transmission of COVID-19 by food and food packaging
(Self)AssessmentHE-LP9 Test
Credit points6
ValidationCertificate
This project has been funded with support from the European Commission. This web-site reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.