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; prevention (health promotion, vaccination, screening) (2h)
2. Methods in epidemiology: historical data; measures and studies in epidemiology; bias (2h)
3. Epidemiology and prevention of chronic diseases: risk factors; synergism and overlap of risk factors; risk assessment; OMICS for Public Health (2h)
4. Epidemiology and prevention of infectious diseases: risk factors; host-parasite relationships, source and reservoir of infection, portal of entry and exit, mode of transmission; disinfection and sterilization -
Healthcare-associated infections; healthcare waste management (3h)
5. Environmental public health and food safety: physical and chemical pollutants and environmental compartments; food contamination with biological factors (1h)
6. Healthcare management: brief overview of the healthcare systems, quality and risk management, errors in healthcare practice, evidence-based practice; bibliographic databases (exerc.) (2h)