Tecnology and Hygiene of food of animal origin

A.Y. 2016/2017
8
Max ECTS
72
Overall hours
SSD
VET/04
Language
Italian
Learning objectives
Undefined
Expected learning outcomes
Undefined
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
ATTENDING STUDENTS
Course syllabus
Lectures-Teacher Luca Chiesa

legislative knowledge for food of animal origin: hygiene package and Residues National Plan
Hygiene and quality for products O.A.
processing and food preservation (pasteurization technologies, appertisation, sterilization, refrigeration and freezing, high hydrostatic pressure, drying and smoking, ionizing radiation, use of chemical composites (nitrite-nitrates, phosphates, organic acids) and antibiotics, fermentation, separated meat mechanically.
Nutrition labeling
The meat products
- Hygiene and technology of products made from raw meat: sausage: dry-cured ham, bacon colonnata
- Hygiene and technology of meat products cooked: cooked ham, canned meat
Hygiene and technology processed fishery products


Teacher Lisa Vallone
Food hygiene and quality.
The milk.
Milk safety and security.
Technology and hygiene in cheese and dairy production: butter, yogurt and fermented milks, ricotta, mascarpone; fresh cheese; soft cheese; hard cheese; blue cheese; smear ripened cheese; stringy cheese.
Molds and mycotoxins in dairy products.
HACCP systems for dairy products.
European and national regulation of dairy products.
Microbiological analytic methods for dairy products
NON-ATTENDING STUDENTS
Course syllabus
Lectures-Teacher Luca Chiesa

legislative knowledge for food of animal origin: hygiene package and Residues National Plan
Hygiene and quality for products O.A.
processing and food preservation (pasteurization technologies, appertisation, sterilization, refrigeration and freezing, high hydrostatic pressure, drying and smoking, ionizing radiation, use of chemical composites (nitrite-nitrates, phosphates, organic acids) and antibiotics, fermentation, separated meat mechanically.
Nutrition labeling
The meat products
- Hygiene and technology of products made from raw meat: sausage: dry-cured ham, bacon colonnata
- Hygiene and technology of meat products cooked: cooked ham, canned meat
Hygiene and technology processed fishery products

Teacher Lisa Vallone
Food hygiene and quality.
The milk.
Milk safety and security.
Technology and hygiene in cheese and dairy production: butter, yogurt and fermented milks, ricotta, mascarpone; fresh cheese; soft cheese; hard cheese; blue cheese; smear ripened cheese; stringy cheese.
Molds and mycotoxins in dairy products.
HACCP systems for dairy products.
European and national regulation of dairy products.
Microbiological analytic methods for dairy products
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 8
Practicals: 16 hours
Lessons: 56 hours
Professor(s)
Reception:
by appointment
Lab. Food Inspection