Tecnology and Hygiene of food of animal origin

A.Y. 2019/2020
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
Course syllabus
The program of the part of the course relating to Prof. Chiesa Luca is divided into 24 hours of lectures +16 hours of training and will focus on the following topics:
Frontal teaching
legislative knowledge for food of animal origin: hygiene package and residual national plan
Characteristics of food of animal origin, Hygiene and quality for OA products, slaughtering (bovine, pig, poultry, sheep and goat and fish), classification of bovine carcasses, maturation of meat, color of meat, WHC: Capacity (or power ) of water retention of the meat
Food processing and preservation technologies (pasteurization, sterilization, refrigeration and freezing, high hydrostatic pressures, drying and smoking, ionizing radiation, use of chemical composites (nitrites-nitrates, polyphosphates, organic acids) and antibiotics, fermentation, separate meats mechanically.
- Food labeling
- Meat products
- Hygiene and technology of raw meat products: e.g. salami: raw ham, colonnata lard
- Hygiene and technology of cooked meat products: e.g. cooked ham, canned meat
Hygiene and technology of fishery and processed products

Training
Visits to companies and production laboratories, laboratory analyzes, classroom practical topics, seminars.
dairy products sector
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
Prerequisites for admission
For the part of the program related to Prof. Chiesa, the following knowledge of the two-year period is required: chemistry, biochemistry, microbiology, parasitology, infectious diseases, nutrition
Teaching methods
The course includes 24 hours of lectures, held in the classroom.
The course also includes 16 hours of training: educational visits to production and marketing establishments e.g. cattle slaughterhouse, classification of carcasses-SEUROP-and health problems, fish market-fraud in the sector (e.g. recognition of species, difference between fresh and frozen product, difference between caught and farmed product) and health problems, large-scale distribution platforms, seminars / conferences on current topics, laboratory
activities.
dairy products sector:
The course includes 24 hours of classroom lessons.
The course also includes 16 hours of practical activity: production of yoghurt and fresh cheese in laboratory, microbiological and mycological laboratory analyses, field trip to dairy farms and production company.
Teaching Resources
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. Ed Point Veterinaire Itale
The material used in the classroom for explanations will be present on the UNIMI Ariel portal, the material used for seminars and conferences will be delivered to the students.
dairy products sector:
Ispezione e controllo degli alimenti. AA.VV. Curato da B. Cenci Goga. Ed. Le Point Veterinaire Italie
Le forme del latte. Slow Food Editore
Trattato di tecnologia lattiero-casearia. O. Salvadori del Prato. Ed. Edagricole
Microbiologia e tecnologia lattiero-casearia. G. Mucchetti, E. Neviani. Ed. Tecniche nuove
Microbiologia e tecnologia lattiero-casearia. Qualità e sicurezza. G. Mucchetti, E. Neviani. Ed. Tecniche nuove
Minicaseifici aziendali. O. Salvadori Del Prato. Ed. Edagricole
Muffe, Alimenti e Micotossicosi. I. Dragoni, C. Cantoni, A, Papa, L. Vallone. Ed. Città Studi, Milano
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
Evaluation parameters: ability on the part of the student to critically evaluate them and to understand their hygiene and health problems in the sector in order to implement prevention and risk assessment means, based on national and European regulatory references
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.
dairy products sector:
Oral question on all subjects of the course (theoretical and practical) (about 20 minutes). The student is invited to prepare a slide presentation.
Assessment parameters: ability to report on the topics covered; ability to reason critically, quality of exposure and competence in the use of appropriate language.
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