1. Basic concepts of epidemiology, hygiene and public health: concept of health; current epidemiological background and classification of diseases; concept of risk; indicators, exposure-effect, determinants of health and illness; primary, secondary and tertiary prevention
2. Methods in epidemiology: epidemiological measures; observational studies, trials, systemaic reviews and meta-analyses; confounding and bias
3. Concept of nutrition epidemiology: dietary questionnaires, the EPIC study
4. Concept of genetic epidemiology: polymorphisms, haplotypes, candidate gene studies and genome wide association studies
5. Epidemiology and prevention of infectious diseases: risk factors; source and reservoir of infection, portal of entry and exit, mode of transmission; primary prevention (vaccines, disinfection and sterilization)
6. Prevention of healthcare-associated infections: hand washing, gloves, instruments management, environmental controls, water, healthcare waste management
7. Environmental public health: physical and chemical pollutants and environmental compartments; the example of the dental amalgama; nutrition and oral health
8. Epidemiology and prevention of chronic diseases: epidemiology and prevention of periodontal disease, epidemiology and prevention of caries
9. Health education: intervention planning; methodology
10. Screening programs
11. Healthcare management: healthcare systems, financing, management models, clinical governance; healthcare quality and risk management, evidence-based practice, bibliographic databases (exercise)
12. Clincal research in Dante: Pier delle Vigne.