3RD INTERNATIONAL DISSECTION COURSE FOR 3D – SKULLBASE – H&N “NEUROWALKERS”
Course Info
- Data: 12/12/2024
- Lingua: inglese
- Luogo: Verona
- Crediti ECM: No
- Durata: 3 Giorni
Informazioni
Faculty:
Giovanni Cristalli
Paolo De Carli
Martin Jurlina
Luciano Mastronardi
Ramesh Nair
Kaz Niemczky
Paolo Ruscito
Francesco Zenga
–PROGRAM–
THURSDAY DECEMBER 12TH – DAY 1
8:00 AM – 5:00 PM
Head and Neck Paragangliomas: NS and ENT working cheek to cheek
1 Clinical and molecular classifications P. De Carli
2 Therapeutic options: indications to surgery P. Ruscito
3 Surgical approaches and special intraoperative problems K. Niemczky
4 Rehabilitation of cranial nerves palsy after surgery of HNPs G. Cristalli
Cadaver Lab:
MORNING SESSION 10:00 AM – 1:00 PM
Mastoidectomy
AFTERNOON SESSION 2:00 PM – 5:00 PM
Jugular bulb exposure; high-laterocervical exposure of neurovascular structures
FRIDAY DECEMBER 13TH – DAY 2
8:00 AM – 5:00 PM
Cavernous sinus from above and from below: the two sides of the moon
1. Anatomy of cavernous sinus and Meckel’s cave F. Zenga
2. Endoscopic endonasal approach to the cavernous sinus M. Jurlina
3. Transcranial approach to anterior cavernous sinus L. Mastronardi
4. Extended application of middle fossa to internal auditory canal and anteriorly toward petrous apex K. Niemczky
Cadaver Lab:
MORNING SESSION 10:00 AM – 1:00 PM
Endoscopic approach
AFTERNOON SESSION 2:00 PM – 5:00 PM
Pterional approach, clinoidectomy, anterior cavernous sinus exposure; rhomboid approach and IAC schletonization
SATURDAY DECEMBER 14TH – DAY 3
8:00 AM – 12:00 PM
The limits: for avoiding the avoidable… (lectures only)
1. Surgical treatment for cavernous sinus pathologies: Which limitations? R. Nair
2. Head and Neck Paragangliomas: surgery or Wait&Watch K. Niemczky
3. Complications of endoscopic approaches M. Jurlina
4. Complications of skull base surgery L. Mastronardi
REGISTRATION FEE
€ 1.600,00 VAT INCLUDED
FEE INCLUDES
CATERING SERVICE DURING THE COURSE
SURGICAL AND EDUCATIONAL MATERIAL
ATTENDANCE CERTIFICATE
INSURANCE
NR. 1 DINNER IN A TYPICAL RESTAURANT