The course aims to provide basic knowledge about the principles and methods of physical, chemical and biological risk assessment in food. Aim of the course is also to provide knowledge related to the main techniques of transformation and preservation of food products of animal origin and the health and hygiene issues related to them.
Expected learning outcomes
At the end of the course the student will have expertise on the evaluation of animal welfare and on the slaughtering process of cattle, pigs, poultry and fish products. He/she will be able to evaluate the critical control points that can compromise the health and quality of meat, eggs and fish products. He/she will have the ability to evaluate and control products of animal origin in catering processes
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)