Biochemistry and Microbiology of Animal Derived Foods

The course aims to provide students with skills on the nature, characteristics, and modifications of proteins that characterize foods of animal origin and their interactions with other food constituents, also in relation to its overall quality. The course also aims to provide students with knowledge of the physiology, ecology and genetics of pathogenic microorganisms and hygiene indicators linked to the supply chains of food products of animal origin.

At the end of the course the students will be able to understand the molecular basis of the quality of products of animal origin, also in relation to the transformation interventions aimed at improving safety and their nutritional value. Students will also know how to prevent, control or use microorganisms in the production process to ensure the safety and quality of food of animal origin. At the end of the course, the students will also be able to design and organize a hygiene and quality control system in accordance with current legislation.