Animal Based Foods

The course provides the understanding of the main qualitative, technological and health characteristics of the main main products of animal origin (milk and meat) and their derivatives (fermented milks, cheeses, butter and meat products). Furthermore, knowledge about the physiological bases and factors related to the breeding methods of farms animals that influence the quality and production of these products.
The student will acquire knowledge of national and European legislation on food safety, will be able to evaluate physical, biological and chemical dangers along the "from farm to fork" axis, and the health and hygiene issues related to the consumption of food products of animal origin.

The student will be able to make a careful choice of products of animal origin offered by the market, distinguish their quality in relation to the origin and the methods of production, identify the main technological and health defects, and finally will be able to recognize the main product protection brands.
Furthermore, the student will acquire knowledge of the rules that regulate the conformity of foods of animal origin intended for human consumption, knowledge of the sources of contamination of livestock supply chains, knowledge of contaminants in the supply chain of foods of animal origin, control and manage the production and preparation processes , processing, packaging and conservation of foods of animal origin for the purpose of preventing and controlling health risks associated with the various production phases.