• 2020-2024close
• Open Access close
• Research software close
• Other research products close
• Other ORP type close
• Italian close
• Assessing the socio-economic impact... close

Il corso online "IA e Robotica: nuove generazioni, nuove visioni" è una delle iniziative che fanno parte del progetto STACY (Secondary TeAcher CommuniTY), coordinato dal Consiglio Nazionale delle Ricerche - Istituto per le Tecnologie Didattiche (CNR-ITD). STACY è uno degli otto progetti del Training Program di RAISE, un'iniziativa finanziata dal Ministero dell'Università e della Ricerca (MUR) per la creazione e il rafforzamento di ecosistemi dell'innovazione tecnologica e digitale, e per la promozione della collaborazione tra il sistema della ricerca, il sistema produttivo e le istituzioni territoriali. La finalità principale del corso è fornire ai docenti metodi e strumenti per stimolare in aula una riflessione critica sui temi dell'Intelligenza Artificiale e della Robotica in visione prospettica, così da permettere agli studenti e alle studentesse di approcciarsi alle nuove tecnologie in maniera consapevole. Qui di seguito gli obiettivi specifici dell'azione formativa suddivisi nei 5 moduli in cui è articolato il corso online. M1 - Introduzione a AI, Robotica e Pensiero Anticipatorio - Acquisire conoscenze di base sull'Intelligenza artificiale (AI) e la Robotica - Conoscere e comprendere le possibili applicazioni dell'AI e della Robotica alla didattica - Acquisire conoscenze di base sui Future Studies e sul concetto di Pensiero Anticipatorio (Anticipatory Thinking) M2 - Perché è importante parlare di futuro - Comprendere le motivazioni per cui si parla di futuro e si promuovono i Future Studies - Riflettere sull'impatto dei Future Studies sull'individuo e sulla società - Conoscere le possibili implicazioni fattuali ed etiche dei Future Studies in vari campi di applicazione M3 - Il Metodo Backcasting - Acquisire competenze di base sul metodo del Backcasting - Comprendere le possibili applicazioni didattiche del metodo del Backcasting M4 - Progettare attività di riflessione prospettica in classe - Progettare una breve attività didattica in grado di stimolare una riflessione critica e prospettica da parte degli studenti sulle applicazioni e le possibili evoluzioni dell'AI&R - Personalizzare la progettazione didattica in base alle esigenze del gruppo classe. M5 - Realizzare in classe l'attività progettata - Condurre e sperimentare in classe l'attività progettata nel modulo precedente; - Valutare le ricadute sugli studenti e sulle studentesse dell'attività condotta in classe.

Questo documento riassume le principali tecnologie didattiche hardware e software utilizzabili in base all'età per lo sviluppo dei concetti scientifici nelle nuove generazioni.

Italian National Committee for Food Safety (CNSA) opinion of 9 MARCH 2021 on SARS-COV-2 virus and food In the light of the importance and topicality of the subject, and considering the specific requests for clarification made by the Advisory Section of Consumer and Producer Associations and by other stakeholders, the Food Safety Section deemed it appropriate to carry out an analysis of current knowledge concerning the relationship between viruses and food. Based on the existing international studies, pending possible subsequent modifications and/or clarifications, it can be concluded that there is no scientific evidence to suggest that the SARS-CoV-2 virus is transmitted via food through raw or cooked food. Under normal conditions, there is no evidence yet that contaminated packaging transmits the infection, and the risk of SARS-CoV-2 infection through food contact materials, packaging and surfaces appears negligible. The most important preventive measures to be applied by workers involved in food distribution and sales are physical distancing, good personal hygiene with frequent hand washing and the application of general food hygiene rules. Consumers should be reminded that when shopping, it is good practice to keep a distance of at least 1.5 metres from one another, sanitise the shopping cart or basket, sanitise their hands before and after using the shopping cart or basket and/or protect hands with gloves to be disposed of in special containers after shopping, as well as to use a properly worn mask for all the time spent in the supermarket. At home, there is no need to sanitise food packaging, but it is necessary to wash hands after handling packages. While temperatures used for cooking are sufficient to inactivate the coronavirus, refrigeration and freezing temperatures do not appear to cause a reduction in the viability of the virus. Washing with only drinking water appears to be sufficient to sanitise fruit and vegetables. IT; it; pdf; o.pinto@sanita.it

Italian National Committee for Food Safety (CNSA) opinion of 22 September 2021 on Cystic echinococcosis: current knowledge and suggestions for prevention and control Cystic echinococcosis (CE), caused by Echinococcus granulosus, is a chronic and debilitating zoonotic larval cestode infection in humans, which requires the one-health approach as it involves humans and livestock or wildlife health and food and environmental contamination. CE is widespread in many regions of the world and endemic in several Italian Regions. Despite the carrying out of important international research programs, many scientific uncertainties and various issues about CE do not allow us to outline a precise epidemiological framework both in humans and in animals. Although it is difficult to calculate accurately the health and economic burden of CE, the disease is estimated to be responsible for significant economic losses in the public health sector. Globally, a 2006 study estimated an annual loss of 760 million and 140 million dollars attributable to infection in humans and livestock, respectively. As regards Italy, EC is the second cause of hospitalization for zoonosis and human infection is estimated to be responsible for a cost of around 4,000,000 euros per year. To this cost must be added the economic losses due to the reduction in milk production in livestock. The Food Safety Section of the CNSA highlights the need to raise awareness and inform citizens and health professionals about CE in order to reduce the spread of the disease. Furthermore, the Section hopes to carry out studies aimed at characterizing the sources of infection and the socio-cultural habits involved in the transmission of the disease in endemic areas. IT; it; pdf; o.pinto@sanita.it

Italian National Committee for Food Safety (CNSA) opinion of 23 MARCH 2020 on Assessment of risk from exposure to aflatoxins resulting from consumption of maize-based and dry and dried fruit-based products Mycotoxins are important food contaminants of fungoid origin. Among mycotoxins, aflatoxins represent the most relevant class, both for their intrinsic toxicity and their presence in food products, national as well as imported: it is likely that their presence is augmenting as a result of climate change. The main aflatoxin, aflatoxin B1, classified by IARC as carcinogenic to humans (group 1), can be significantly present in dry and dried fruit and maize-based products. The Food Safety Section of CNSA has analysed the national situation, based on contamination incidence data from 2016-2018 official controls and on the available consumption data, and has found that the estimated exposure levels, as regards the presence of aflatoxins B1 in samples of maize-based and dry and dried fruit-based products, deserve adequate attention, particularly with respect to children and adolescents. Therefore, the Food Safety Section recommends continuing and strengthening aflatoxin prevention and control activities throughout the food chain and providing useful information to consumers in order to minimize the exposure to aflatoxins during household food preparation. IT; it; pdf; o.pinto@sanita.it

Italian National Committee for Food Safety (CNSA) opinion of 15 JULY 2020 on Modified mycotoxins: elements for risk assessment and uncertainty characterization Modified mycotoxins (also called masked mycotoxins) are metabolites of mycotoxins that can be of different origins, since they can be produced: (a) by the fungus itself, diffusing them in the host; (b) by metabolism in plants, animals and humans; (c) during food processing. Modified mycotoxins are mainly products of fusariotoxins, which are priority contaminants in the food chain, due to their wide diffusion and relevant toxicants: zearalenone, deoxynivalenol, trichothecenes and fumonisins. Currently, there is no sound evidence available to assess if masked mycotoxins have lower, higher or different potency than parent mycotoxins. In addition, the lack of analytical standards and the variety of molecules represent a major limitation in identifying and precisely quantifying modified mycotoxins. Therefore, risk assessment of these mycotoxins suffers from significant uncertainties. Despite these uncertainties, there are indications that modified mycotoxins could have additive effects with their corresponding parent mycotoxin, thus contributing to toxic effects. Similar considerations underpin the precautionary approach adopted by EFSA in its opinions on modified mycotoxins published so far. The Food Safety Section of CNSA underlines the importance and current relevance of this issue, due to the high toxicity of mycotoxins, as well as to the fact that climate change might be a favourable factor for their production and the resulting human exposure. Therefore, the Food Safety Section of CNSA calls for an adequate financing of scientific studies with broad involvement of Bodies and Institutes, in order to have, in the short term, the elements needed to perform an effective assessment of consumer exposure and potential health risks. IT; it; pdf; o.pinto@sanita.it

Italian National Committee for Food Safety (CNSA) opinion of 11 MAY 2021 on Unregulated mycotoxins: Ochratoxin A in cheeses and pork products Ochratoxin A (OTA) is of particular health relevance, as it has marked toxic properties, including carcinogenicity with a potential genotoxic mechanism, and is very widespread in food products. Plant-based foods are the main sources of OTA in the diet; however, it is also present in foods of animal origin, especially in pork products and dairy products, mainly related to the surface proliferation of toxicogenic fungi during the ripening nd storage phases. On the basis of the available data, the theoretical level of Italian consumer exposure deriving from the consumption of raw ham and cheeses was calculated. Based on EFSA toxicological reference values, the estimated exposure levels provide MOEs of less than 10,000 for neoplastic effects with a genotoxic mechanism. In particular the results indicate a health concern for children and for high consumers of ham and cheeses. In addition OTA is a highly widespread mycotoxin in food products, whereas the theoretical exposure data reported here relate only to separate consumption of raw ham and cheeses. Consequently, the calculated MOEs do not concern the total daily intake of OTA, to which plant foods are also expected to contribute significantly. To protect consumer health, OTA contamination should be prevented and reduced. Good practices should be adopted in the ripening and storage of cheeses and cured meats. Furthermore, it is important to inform the consumer to avoid the consumption of cheeses and cured meats that have potentially toxigenic molds and that it is not sufficient to remove only the moldy parts, as the mycotoxin can migrate in depth. IT; it; pdf; o.pinto@sanita.it