Analysis of food of animal origin and consumer protection

A.Y. 2019/2020
Overall hours
Learning objectives
The course aims to provide the main knowledge in the field of inspections in relation to the Community reference standards and national transpositions (National Residual Plan) for quality analysis, certification, fraud and food safety in food production chains. animal origin. The course provides the theoretical bases and practical applications of the main techniques in the field of: labeling, shelf-life, materials for food packaging, analysis of environmental contaminants, mycotoxins, antibiotics
Expected learning outcomes
The course and its learning outcomes will examine the knowledge of the main analytical techniques used at inspection level in the field of food of animal origin. Learning outcomes will be considered the knowledge of analytical techniques with regard to the reference regulations, executive procedures and interpretation of the data for the purpose of understanding the analytical results usually used for food safety indicators of food of animal origin. We also expect the acquisition and knowledge of the methods with elements of practical autonomy in the execution during laboratory hours.
Course syllabus and organization

Unique edition

Lesson period
Second semester
Course syllabus
This course includes topics: meat, milk and fish products

- Rules governing the conformity of animal foods for chemical residues: National Plan Residui- PNR-analyzes required for the different species and matrices.
- Bases of the hygiene package
- Slaughter methods (animal welfare and slaughtering techniques)
- meat
- Meat products (raw and cooked)
- Fish products health and safety issues
- Dairy
- Spoilage and pathogenic micro-organisms for food of animal origin
- methods of conservation
Prerequisites for admission
knowledge of biochemistry, microbiology, infectious diseases and nutrition
Teaching methods
The lessons will concern:
- frontal lessons
- exercises
- seminars
- educational outputs
Teaching Resources
[Program's information]:
Corradini C. (1995 Chimica e tecnologia del latte. Ed. Tecniche Nuove Milano
Del Monte P., Magnani U., Monari M. (2000) Industria dei salumi. Ed. Edagricole, Bologna
Latrie R.A. (1983) Scienza della carne. Ed. Edagricole, Bologna
Salvatori del Prato O. (1998) Trattato di tecnologia casearia. Ed. Edagricole, Bologna
Tiecco G. (2000) Ispezione degli alimenti di origine animale. Ed. Calderoni-Edagricole, Bologna
G. Colavita - Igiene e Tecnologie Alimentari - Ed agricole, Bologna.
Lerici R., Lercker G. Principi di tecnologie Alimentari - Editrice CLUEB, Bologna.
Giovanni Quaglia - Scienza e tecnologia degli alimenti - Chirotti Editori, Pinerolo
RONDANELLI E.G., FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia
Galli A., Bertoldi A. Igiene degli alimenti e HACCP (2006). IV Edizione. EPC Libri
G.Colavita, Igiene e Tecnologie degli alimenti di origine animale. Point Veterinarie Italie
Assessment methods and Criteria
Oral question on all topics of the course (theoretical and practical) carried out in the year in which the student had followed the course
Assessment parameters: ability on the part of the student to evaluate them critically and to understand their hygiene and health problems and analysis according to the regulations in force in the sector in order to be able to implement means of prevention and risk assessment, based on national and Europeans
In particular, the ability to report on the topics covered and to combine the theoretical part with the practical part will be assessed; ability of critical reasoning, quality of exposure and competence in the use of an appropriate language
Practicals: 16 hours
Lessons: 16 hours
Professor: Panseri Sara