Tecnology and Hygiene of food of animal origin

A.Y. 2020/2021
8
Max ECTS
80
Overall hours
SSD
VET/04
Language
Italian
Learning objectives
The course aims to provide the know of the main production and processing techniques, conservation of animal food (milk, meat and fish), hygienic and sanitary problems related to them.
Expected learning outcomes
he aim of the course will be to train a technician able to verify and control the production processes related to technologies for the production of food of animal origin (milk, meat and fish, as such and processed), for the purpose of prevention and control of connected health risk to the different production phases
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 8
Practicals: 32 hours
Lessons: 48 hours
Professor(s)
Reception:
by appointment
Lab. Food Inspection