Analysis of Food of Animal Origin and Consumer Protection
A.Y. 2020/2021
Learning objectives
The course aims to provide the main knowledge in the field of inspections in relation to the Community reference standards and national transpositions (National Residual Plan) for quality analysis, certification, fraud and food safety in food production chains. animal origin. The course provides the theoretical bases and practical applications of the main techniques in the field of: labeling, shelf-life, materials for food packaging, analysis of environmental contaminants, mycotoxins, antibiotics
Expected learning outcomes
The course and its learning outcomes will examine the knowledge of the main analytical techniques used at inspection level in the field of food of animal origin. Learning outcomes will be considered the knowledge of analytical techniques with regard to the reference regulations, executive procedures and interpretation of the data for the purpose of understanding the analytical results usually used for food safety indicators of food of animal origin. We also expect the acquisition and knowledge of the methods with elements of practical autonomy in the execution during laboratory hours.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
During the emergency teaching phase the course program and the reference material will not change.
Teaching methods: Frontal lessons will be provided in blended form, in presence and on the Microsoft Teams platform (e-learning). Exercises lessons will be organized in the terminal phase of the course, if possible in the presence or in synchronous mode on a platform.
The exam sessions will be performed on site or on by using the Microsoft Teams platform. It will be an oral examination.
Teaching methods: Frontal lessons will be provided in blended form, in presence and on the Microsoft Teams platform (e-learning). Exercises lessons will be organized in the terminal phase of the course, if possible in the presence or in synchronous mode on a platform.
The exam sessions will be performed on site or on by using the Microsoft Teams platform. It will be an oral examination.
Course syllabus
This course includes topics: meat, milk and fish products
- Rules governing the conformity of animal foods for chemical residues: National Plan Residui- PNR-analyzes required for the different species and matrices.
- Bases of the hygiene package
- Slaughter methods (animal welfare and slaughtering techniques)
- meat
- Meat products (raw and cooked)
- Fish products health and safety issues
- Dairy
- Spoilage and pathogenic micro-organisms for food of animal origin
- methods of conservation
-packaging and shelf life
- Rules governing the conformity of animal foods for chemical residues: National Plan Residui- PNR-analyzes required for the different species and matrices.
- Bases of the hygiene package
- Slaughter methods (animal welfare and slaughtering techniques)
- meat
- Meat products (raw and cooked)
- Fish products health and safety issues
- Dairy
- Spoilage and pathogenic micro-organisms for food of animal origin
- methods of conservation
-packaging and shelf life
Prerequisites for admission
knowledge of biochemistry, microbiology, infectious diseases and nutrition
Teaching methods
The lessons will concern:
- frontal lessons
- exercises
- seminars
- educational outputs
- frontal lessons
- exercises
- seminars
- educational outputs
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. Point Veterinarie Italie
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. Point Veterinarie Italie
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
Assessment parameters: ability on the part of the student to evaluate them critically and to understand their hygiene and health problems and analysis according to the regulations in force in the sector in order to be able to implement means of prevention and risk assessment, based on national and Europeans
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
Assessment parameters: ability on the part of the student to evaluate them critically and to understand their hygiene and health problems and analysis according to the regulations in force in the sector in order to be able to implement means of prevention and risk assessment, based on national and Europeans
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
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professor:
Panseri Sara
Professor(s)