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)
2. Methods in epidemiology: measures and studies in epidemiology; bias and confounding
3. Epidemiology and prevention of chronic diseases: risk factors; synergism and overlap of risk factors; biomarkers for risk assessment
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 –Prevention of healthcare-associated infections; healthcare waste management
5. Environmental public health and food safety: physical and chemical pollutants and environmental compartments; food contamination with biological factors
6. Healthcare management: brief overview of the healthcare systems, quality and risk management, errors in healthcare practice, evidence-based practice, bibliographic databases