Inspection of Foods of Animal Origin
A.Y. 2023/2024
Learning objectives
The course aims to provide basic knowledge about the principles and methods of physical, chemical and biological risk assessment in food. Aim of the course is also to provide knowledge related to the main techniques of transformation and preservation of food products of animal origin and the health and hygiene issues related to them.
Expected learning outcomes
At the end of the course the student will have expertise on the evaluation of animal welfare and on the slaughtering process of cattle, pigs, poultry and fish products. He/she will be able to evaluate the critical control points that can compromise the health and quality of meat, eggs and fish products. He/she will have the ability to evaluate and control products of animal origin in catering processes
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Legislation - The white paper on food safety - Hygiene package - National Residual Plan - Chemical contamination of food: Regulation (EC) 1881/2006 defining the maximum levels of certain contaminants in foodstuffs. The official control of food-ATSThe obligations of the OSAFood industries of animal origin. Bovine, swine, poultry, fish farming: critical control techniques and points. Commercial cuts of meat in bovine, pork and poultry speciesQuality and properties of meat: quality, stress, PSE and DFD meat. Water retention capacity of meat WHC. Color of meat and meat products. Processed meat products: Puddings. Seasoned raw sausages. Cooked sausages: wurstel and mortadella. Baked ham. Seasoned cured ham. Legislative references. Fish products. Food additives: reg. 1333/2008 and reg. 1129/2011 and subsequent amendments. Main additives used in meat products and other products of animal origin. Employment and limitations. Labeling Reg.1169. Eggs and ovo products-classifications. Drinking water. Food service and catering.
Prerequisites for admission
The student must possess the concepts of biochemistry, microbiology and hygiene
Teaching methods
The didactic activity will be carried out through: lectures, seminars and exercises
Teaching Resources
Material available on the Professor ARIEL website, 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.
Assessment methods and Criteria
The assessment of the actual achievement of the expected learning results by the student takes place through an oral test.
Will be evaluated: the knowledge related to the production, processing and health of food of animal origin in order to prevent and control the health risk associated with the different production phases and in the work premises
The dates of the exams, and the registration deadline to take the exam, are communicated through the University application (UNIMIA)
The evaluation is expressed by a mark out of thirty.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
Will be evaluated: the knowledge related to the production, processing and health of food of animal origin in order to prevent and control the health risk associated with the different production phases and in the work premises
The dates of the exams, and the registration deadline to take the exam, are communicated through the University application (UNIMIA)
The evaluation is expressed by a mark out of thirty.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 4
Lessons: 32 hours
Professor:
Chiesa Luca Maria
Educational website(s)
Professor(s)