Inspection of Animal Source Foods 1
A.Y. 2021/2022
Learning objectives
To provide the main principles of hygiene and technology in animal food processing, in order to prevent and control food borne diseases. Study of the main microbiological, chemical and physical hazards related to food, of the main food preservation and transformation techniques, of health and hygiene issues, with references to community and national legislation.
Expected learning outcomes
Knowledge and understanding: the student will have to demonstrate adequate skills in the field of hygiene and food technologies of animal origin, in food safety legislation, in risk assessment and management in the various food productions of oa and in application of the HACCP system to the production of foods of animal origin.
Ability to apply knowledge and understanding: the student will have to demonstrate knowledge and useful concepts in order to establish correlations between conservation method, specific dangers and their control, in compliance with EU standards.
Making judgments: the student must demonstrate that he is able to critically examine and argue the information acquired
Communication skills: the student must demonstrate the ability to communicate the skills acquired with appropriate terminology.
Learning skills: the student will have to demonstrate the ability to learn useful in order to independently increase the knowledge of emerging risks in the food chain and to consult and understand the EU legislation on food safety.
Ability to apply knowledge and understanding: the student will have to demonstrate knowledge and useful concepts in order to establish correlations between conservation method, specific dangers and their control, in compliance with EU standards.
Making judgments: the student must demonstrate that he is able to critically examine and argue the information acquired
Communication skills: the student must demonstrate the ability to communicate the skills acquired with appropriate terminology.
Learning skills: the student will have to demonstrate the ability to learn useful in order to independently increase the knowledge of emerging risks in the food chain and to consult and understand the EU legislation on food safety.
Lesson period: First 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
First semester
More specific information on the delivery modes of training activities for a.y. 2021-22 will be provided over the coming months, based on the evolution of the public health situation.
Prerequisites for admission
Previous basic knowledge of veterinary pharmacology, veterinary toxicology and Infectious animal diseases is advised. Knowledge of muscle structure and biochemistry and of basic microbiology is also needed.
Assessment methods and Criteria
The exam is made of a written test, followed by a practical test. The written test includes questions in the form of closed-answer questions on the two subjects. To access the practical test the student must have reached the sufficiency (18/30) in each of the two modules. The written test results are published on course Ariel site.
Practical test: consists in ability to assess the rightness of food information label; the student will have to evaluate a food of animal origin with respect to the Regulation on microbiological criteria applicable to food products and to Reg.1333 on additives demonstrating to identify the preservation and technological characteristics of the food and to orientate himself in the Regulation, indicating and explaining the most pertinent microbiological criteria and additives.
The final mark is calculated as a mean obtained form the evaluation of the written test and the practical test.
Practical test: consists in ability to assess the rightness of food information label; the student will have to evaluate a food of animal origin with respect to the Regulation on microbiological criteria applicable to food products and to Reg.1333 on additives demonstrating to identify the preservation and technological characteristics of the food and to orientate himself in the Regulation, indicating and explaining the most pertinent microbiological criteria and additives.
The final mark is calculated as a mean obtained form the evaluation of the written test and the practical test.
Industrie e alimenti di origine animale
Course syllabus
Topic Hours
Introduction to the course and general principles of food law. 2
Labeling of food of animal origin 4
Food industry assessement and HACCP system. 3
Sanitization. 3
Meat quality and properties: PSE and DFD meat.
Water holding capacity.
Color of meat and meat products and conditioning factors. 2
Cold preservation techniques. 2
Thermal treatments. 3
Food additives: Reg. 1333/2008 and Reg. 1129/2011. 3
Milk and dairy products. 3
Eggs and egg products. 2
Meat products. 3
Honey, snails and frogs, novel food. 2
Introduction to the course and general principles of food law. 2
Labeling of food of animal origin 4
Food industry assessement and HACCP system. 3
Sanitization. 3
Meat quality and properties: PSE and DFD meat.
Water holding capacity.
Color of meat and meat products and conditioning factors. 2
Cold preservation techniques. 2
Thermal treatments. 3
Food additives: Reg. 1333/2008 and Reg. 1129/2011. 3
Milk and dairy products. 3
Eggs and egg products. 2
Meat products. 3
Honey, snails and frogs, novel food. 2
Teaching methods
Lectures (32 hours)
Practices (16 hours)
Practices (16 hours)
Teaching Resources
Supplied in the teacher Ariel website.
- Principles of Food Sanitation (Marriott, Norman G. author.; Schilling, M. Wes. author.; Gravani, Robert B.) Edizione 2018 versione on line scaricabile attraverso Minerva
- HACCP : a food industry briefing (Mortimore, Sara, author.; Wallace, Carol ) Edizione 2015 versione on line scaricabile attraverso Minerva.
- Principles of Food Sanitation (Marriott, Norman G. author.; Schilling, M. Wes. author.; Gravani, Robert B.) Edizione 2018 versione on line scaricabile attraverso Minerva
- HACCP : a food industry briefing (Mortimore, Sara, author.; Wallace, Carol ) Edizione 2015 versione on line scaricabile attraverso Minerva.
Igiene e tecnologia alimentare
Course syllabus
Topic Specific subject Hours
Introduction Definition of food hygiene and regulatory principles 1
General principles Principles of EC Reg. 178/2002, functions of EFSA,
of hygiene of food traceability and rapid alert system 3
Main rules Summary of the main rules to be applied in the
production of food of animal origin: Reg. CE 852/2004
and 853/2004 2
Factors that regulate Bacterial growth and environmental influences (hurdles the growth and survival technology). Influence of temperature, pH, water activity,
of microorganisms redox potential. 5
Alteration of food Non-microbial alteration of food
Microbial alteration of the main types of foods: meat
products, dairy products, fishery products 4
Infections and Main foodborne diseases caused by microbial agents:
food poisoning Gram negative (Salmonella, Campylobacter, Escherichia
coli, etc.), Gram positive (Listeria monocytogenes,
Staphylococcus aureus, Clostridia, Bacilli, etc.).
Foodborne Viral Infections. 6
Official control Procedures for official sampling and control of food
Audit at the factories. Controls on the import of food 3
Introduction Definition of food hygiene and regulatory principles 1
General principles Principles of EC Reg. 178/2002, functions of EFSA,
of hygiene of food traceability and rapid alert system 3
Main rules Summary of the main rules to be applied in the
production of food of animal origin: Reg. CE 852/2004
and 853/2004 2
Factors that regulate Bacterial growth and environmental influences (hurdles the growth and survival technology). Influence of temperature, pH, water activity,
of microorganisms redox potential. 5
Alteration of food Non-microbial alteration of food
Microbial alteration of the main types of foods: meat
products, dairy products, fishery products 4
Infections and Main foodborne diseases caused by microbial agents:
food poisoning Gram negative (Salmonella, Campylobacter, Escherichia
coli, etc.), Gram positive (Listeria monocytogenes,
Staphylococcus aureus, Clostridia, Bacilli, etc.).
Foodborne Viral Infections. 6
Official control Procedures for official sampling and control of food
Audit at the factories. Controls on the import of food 3
Teaching methods
Lectures (24 hours)
Practices (16 hours)
Practices (16 hours)
Teaching Resources
Supplied in the teacher's Ariel website
Modules or teaching units
Igiene e tecnologia alimentare
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 4
Practicals: 16 hours
Lessons: 24 hours
Lessons: 24 hours
Professors:
Stella Simone, Tirloni Erica
Shifts:
Professor:
Stella Simone
Turno 1 per un gruppo di studenti
Professor:
Tirloni EricaTurno 2 per un gruppo di studenti
Professor:
Tirloni Erica
Industrie e alimenti di origine animale
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 5
Practicals: 16 hours
Lessons: 32 hours
Lessons: 32 hours
Professor:
Bernardi Cristian Edoardo Maria
Shifts:
Professor:
Bernardi Cristian Edoardo Maria
Turno 1 per un gruppo di studenti
Professor:
Bernardi Cristian Edoardo MariaTurno 2 per un gruppo di studenti
Professor:
Bernardi Cristian Edoardo MariaProfessor(s)