Provide the basic principles and the technological and hygienic-health knowledge needed to understand food preservation and food processing of meat and meat products, fish/seafood, milk and dairy products, eggs and eggproducts and other minor animal foods with references to EU and national legislation. Deepen the technological processes of some of the most important animal foods.
Expected learning outcomes
The aim of the course will be to train a student with a specific technical-professional competence related to the food production industries of animal origin, in particular considering the aspects related to food technology applied to the production, processing and conservation phases of food animal origin, with the ability to evaluate the product from the raw material to the transformation, assessing its suitability for consumption and compliance of food of animal origin in relation to the requirements of food legislation. Exercises from laboratories / seminars / educational visits will have the purpose of to introduce students to the realities of the territory and industry connected to the sector
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)