Tecnology and Hygiene of food of animal origin
A.Y. 2020/2021
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
Lesson period: First semester (In case of multiple editions, please check the period, as it may vary)
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 8
Practicals: 32 hours
Lessons: 48 hours
Lessons: 48 hours
Professors:
Chiesa Luca Maria, Vallone Lisa
Educational website(s)
Professor(s)