Preservation and transformation of products of animal origin

A.Y. 2020/2021
6
Max ECTS
52
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The course aims to provide students with the knowledge of the main production processes for the conservation and transformation of products of animal origin. The course also aims to provide students with the criteria to evaluate and manage the quality of raw materials, finished products of animal origin and the entire production chain.
Expected learning outcomes
At the end of the course the students will be able to draw up technical specifications, including quality and control sheets, for products of animal origin. The students will also be able to act on the production processes to solve problems and manage non-conformities. At the end of the course the students will also be able to manage the analytical checks on the products in order to guarantee the quality of the product.
Course syllabus and organization

Single session

Responsible
Lesson period
Second semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 8 hours
Lessons: 44 hours
Professor(s)
Reception:
on appointment
settore didattico Colombo; IV floor