The aim of the course is to provide students the main skills necessary to carry out their professional activity in small and medium-sized food industries. The course will provide the principles about technological and hygienic-sanitary knowledge necessary for understanding the processes of production, processing and preservation of meat, fishery products, milk and related derived products with reference to European Union and National legislation . The main foodborne diseases and the possible strategies to prevent them will be discussed. The student should know: the normative basis of the (EC) Regulation 852/2004, the microbiological criteria - Hygienic food production: prerequisites and HACCP principles - Self-control in food production and consumption
Expected learning outcomes
The student must demonstrate to know, to identify and manage health hazards arising from foods of animal origin, in particular the factors that influence the growth and survival of microorganisms in food, food spoilage, food poisoning, bacterial agents cause of foodborne infection and toxin-producing bacteria (Salmonella spp., Listeria monocytogenes, Campylobacter spp. Escherichia coli producing Shiga-toxins, Yersinia enterocolitica, Clostridium perfringens and botulinum, Bacillus cereus, vibrios), Hepatitis A and E viruses, Norovirus, Rotavirus and the main microbiological analyzes to highlight deficiencies in process hygiene and the presence of pathogenic bacteria.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)