Ttraining Course 13 A: Veterinarian Role in the Production of Food of Animal Origin
A.Y. 2023/2024
Learning objectives
The activity is designed to broaden the knowledge of the future veterinarian who intends to operate as a veterinarian inspector in food production. The training activities are preparatory to the third cycle of university studies (specialization schools or PhD).
Expected learning outcomes
Knowledge and understanding
The course aims to provide the student with the basic knowledge and skills necessary to deal with veterinary inspection activities concerning various production chains of food of animal origin.
Ability to apply knowledge and understanding
The student must know how to apply the current legislation and the correct procedures for assessing the hygiene and correctness of the production activities of food of animal origin.
Autonomy of judgment
The student must be able to independently evaluate the procedures applied in the production companies of food of animal origin, on the basis of the knowledge acquired and the information available to him. The activities carried out will allow a reflection on the social and ethical responsibilities of the veterinarian related to the official inspection activity.
Communication skills
The student must be able to communicate in an adequate way to the study group and to the teachers the assessments carried out at the food production plants.
Ability to learn
The student must demonstrate an adequate method of study and learning aimed at the practical application of the concepts learned during the course in order to be able to properly evaluate the operation of food companies of animal origin.
The course aims to provide the student with the basic knowledge and skills necessary to deal with veterinary inspection activities concerning various production chains of food of animal origin.
Ability to apply knowledge and understanding
The student must know how to apply the current legislation and the correct procedures for assessing the hygiene and correctness of the production activities of food of animal origin.
Autonomy of judgment
The student must be able to independently evaluate the procedures applied in the production companies of food of animal origin, on the basis of the knowledge acquired and the information available to him. The activities carried out will allow a reflection on the social and ethical responsibilities of the veterinarian related to the official inspection activity.
Communication skills
The student must be able to communicate in an adequate way to the study group and to the teachers the assessments carried out at the food production plants.
Ability to learn
The student must demonstrate an adequate method of study and learning aimed at the practical application of the concepts learned during the course in order to be able to properly evaluate the operation of food companies of animal origin.
Lesson period: Second 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
Second semester
Prerequisites for admission
Previous basic knowledge of Food Inspection I and Food Inspection II is advised.
Assessment methods and Criteria
The exam is made of a written test. The written test includes questions in the form of closed-answer quizzes and open-ended questions.
Clinical rotation
Course syllabus
In the Day one competences' document (DOCs), drawn up by the
European Coordinating Committee on Veterinary Training is a
list of knowledge and skills defined as 'day one competences' that
the new graduate must possess when entering the world of work. In the
electronic logbook lists the practical skills that the student
must acquire in order to meet the requirements of the
DOCs. The hospital rotation is aimed at having the student acquire
the skills and competences listed in the electronic logbook that from
from time to time it will be appropriate to implement on the case history
conferred.
European Coordinating Committee on Veterinary Training is a
list of knowledge and skills defined as 'day one competences' that
the new graduate must possess when entering the world of work. In the
electronic logbook lists the practical skills that the student
must acquire in order to meet the requirements of the
DOCs. The hospital rotation is aimed at having the student acquire
the skills and competences listed in the electronic logbook that from
from time to time it will be appropriate to implement on the case history
conferred.
Teaching methods
Practical work on visiting and hospitalised patients and material
biological material supplied for diagnostic purposes to the Veterinary Hospital
University Veterinary Hospital. The work will be carried out by the students individually or
in groups under the direct guidance of the lecturers. All students
will carry out activities in the departments of the Small Animal Hospital, the
departments of Ruminant and Swine Clinic, Horse Medicine
and in the facilities of the diagnostic services.
biological material supplied for diagnostic purposes to the Veterinary Hospital
University Veterinary Hospital. The work will be carried out by the students individually or
in groups under the direct guidance of the lecturers. All students
will carry out activities in the departments of the Small Animal Hospital, the
departments of Ruminant and Swine Clinic, Horse Medicine
and in the facilities of the diagnostic services.
Teaching Resources
No specific reference material is provided. In relation to the
activities carried out from time to time, students may be
encouraged to research and discuss scientific literature relating to
specific observed cases.
activities carried out from time to time, students may be
encouraged to research and discuss scientific literature relating to
specific observed cases.
Inspection in the meat and derived products chain
Course syllabus
Inspection activity at cattle slaughterhouse (5 hours)
Inspection activity at pig slaughterhouse (5 hours)
Inspection activity at poultry slaughterhouse (4 hours)
Inspection activity on wild game (2 hours)
Hygiene of sectioning and deboning of fresh meat (4 hours)
Hygiene of the production of transformed meat products (8 hours)
Traceability of meat and derived products (4 hours)
Inspection activity at pig slaughterhouse (5 hours)
Inspection activity at poultry slaughterhouse (4 hours)
Inspection activity on wild game (2 hours)
Hygiene of sectioning and deboning of fresh meat (4 hours)
Hygiene of the production of transformed meat products (8 hours)
Traceability of meat and derived products (4 hours)
Teaching methods
Visits at slaughterhouses and production plants.
Seminars by official veterinarians.
Seminars by official veterinarians.
Teaching Resources
Material provided on Areil website.
For voluntary detailed information: book: Manuale di ispezione e controllo delle carni, 3rd edition (2023); Stela, Scanzaini, Ghisleni, Casa editrice Ambrosiana.
For voluntary detailed information: book: Manuale di ispezione e controllo delle carni, 3rd edition (2023); Stela, Scanzaini, Ghisleni, Casa editrice Ambrosiana.
Seafood inspection
Course syllabus
Control system (BIP visit, early warning system, Traces). 4 hours.
Labelling of fishery products (fish, crustaceans and molluscs), freshness in fishery products, health checks (visit to a commercial platform of fishery products). 4 hours.
Fish processing facilities (visits to fish farms). 8 hours.
Labelling of fishery products (fish, crustaceans and molluscs), freshness in fishery products, health checks (visit to a commercial platform of fishery products). 4 hours.
Fish processing facilities (visits to fish farms). 8 hours.
Teaching methods
seminars and educational visits.
Teaching Resources
Provided on Ariel website
Dairy Product Inspection
Course syllabus
Seminar on predictive microbiology applied to dairy products 3 hours
Visit to the Milan milk center 5 hours
Visit to a Dairy production plant producing Taleggio DOP and Gorgonzola DOP 4 hours
Visit to a Dairy production plant mozzarella and fresh cheeses 4 hours
Visit to the Milan milk center 5 hours
Visit to a Dairy production plant producing Taleggio DOP and Gorgonzola DOP 4 hours
Visit to a Dairy production plant mozzarella and fresh cheeses 4 hours
Teaching methods
Practices (16 hours)
Teaching Resources
Provided on Ariel website
Clinical rotation
VET/03 - VETERINARY PATHOLOGY
VET/05 - INFECTIOUS DISEASES OF DOMESTIC ANIMALS
VET/06 - PARASITOLOGY AND ANIMAL PARASITIC DISEASES
VET/08 - VETERINARY CLINICAL MEDICINE
VET/09 - VETERINARY CLINICAL SURGERY
VET/10 - VETERINARY CLINICAL OBSTETRICS AND GYNECOLOGY
VET/05 - INFECTIOUS DISEASES OF DOMESTIC ANIMALS
VET/06 - PARASITOLOGY AND ANIMAL PARASITIC DISEASES
VET/08 - VETERINARY CLINICAL MEDICINE
VET/09 - VETERINARY CLINICAL SURGERY
VET/10 - VETERINARY CLINICAL OBSTETRICS AND GYNECOLOGY
Practicals: 64 hours
Professors:
Auletta Luigi, Boccardo Antonio, Di Giancamillo Mauro, Giudice Chiara, Luvoni Gaia Cecilia Rita, Manfredi Maria Teresa, Martini Valeria, Perego Roberta, Romussi Stefano Felice Maria, Spada Eva, Veronesi Maria Cristina, Zani Davide Danilo, Zucca Enrica
Dairy Product Inspection
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 1
Practicals: 16 hours
Professor:
Tirloni Erica
Inspection in the meat and derived products chain
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 2
Practicals: 32 hours
Professor:
Stella Simone
Seafood inspection
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 1
Practicals: 16 hours
Professor:
Bernardi Cristian Edoardo Maria
Professor(s)
Reception:
from Monday to Friday, on request
Reception:
on appointment
Department of Veterinary Medicine and Animal Sciences, via dell'università 6, Lodi