Inspection and Control of Food
A.Y. 2024/2025
Learning objectives
The aim of the course is to provide students with one day competences necessary to carry out the activities of the veterinary inspector, with special reference to meat and seafood. The course will provide the basic competences to perform:
- ante-mortem inspection of animals destined for the food-chain, including paying attention to welfare aspects; correctly identify conditions affecting the quality and safety of products of animal origin, to exclude those animals whose condition means their products are unsuitable for the food-chain.
- Perform a systematic gross post-mortem examination, record observations, sample tissues, store and transport them.
- Perform inspection of seafood including post-mortem inspection of seafood and inspection in the field of seafood technology.
- ante-mortem inspection of animals destined for the food-chain, including paying attention to welfare aspects; correctly identify conditions affecting the quality and safety of products of animal origin, to exclude those animals whose condition means their products are unsuitable for the food-chain.
- Perform a systematic gross post-mortem examination, record observations, sample tissues, store and transport them.
- Perform inspection of seafood including post-mortem inspection of seafood and inspection in the field of seafood technology.
Expected learning outcomes
Knowledge and understanding skills
The student must demonstrate knowledge about the management of the main health and hygienic concerns regarding meat inspection (infectious and parasitic diseases, chemicals such as drugs and anabolics). Particular attention is paid to the operational aspects and the rules that the veterinarian must apply in the inspection activity.
The student must possess the skills concerning the issues related to the production of fresh meat such as traceability, labeling, quality classification, hygiene and related control measures, management of meat (preservation, packaging) and by-products of slaughtering (health risk).
The student must demonstrate knowledge of the systematic classification of the main fish species marketed in Italy and Europe, the knowledge of diseases transmissible from fishery products (viral, bacterial and parasitic), acute and chronic food poisonings (histamine, algae biotoxins, environmental contaminants).
Ability to apply knowledge and understanding
The student must demonstrate that he is able to perform the inspection on meat and organs to establish suitability for consumption. Likewise, it will have to be able to assess the suitability for consumption of fishery products.
Making judgments The student must be able to apply the knowledge acquired in the proposed case studies, arguing the appropriate judgement
Communication
The student must demonstrate the ability to communicate the skills acquired with appropriate terminology.
Life long learning skills
The student must also demonstrate an ability of lifelong learning and a commitment to learning and professional development. This includes recording and reflecting on professional experience and taking measures to improve performance and competence.
The student must demonstrate knowledge about the management of the main health and hygienic concerns regarding meat inspection (infectious and parasitic diseases, chemicals such as drugs and anabolics). Particular attention is paid to the operational aspects and the rules that the veterinarian must apply in the inspection activity.
The student must possess the skills concerning the issues related to the production of fresh meat such as traceability, labeling, quality classification, hygiene and related control measures, management of meat (preservation, packaging) and by-products of slaughtering (health risk).
The student must demonstrate knowledge of the systematic classification of the main fish species marketed in Italy and Europe, the knowledge of diseases transmissible from fishery products (viral, bacterial and parasitic), acute and chronic food poisonings (histamine, algae biotoxins, environmental contaminants).
Ability to apply knowledge and understanding
The student must demonstrate that he is able to perform the inspection on meat and organs to establish suitability for consumption. Likewise, it will have to be able to assess the suitability for consumption of fishery products.
Making judgments The student must be able to apply the knowledge acquired in the proposed case studies, arguing the appropriate judgement
Communication
The student must demonstrate the ability to communicate the skills acquired with appropriate terminology.
Life long learning skills
The student must also demonstrate an ability of lifelong learning and a commitment to learning and professional development. This includes recording and reflecting on professional experience and taking measures to improve performance and competence.
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
Fish Inspection and Control
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professor:
Bernardi Cristian Edoardo Maria
Shifts:
1 TURNO PER TUTTI GLI STUDENTI DA 11 ORE
Professor:
Bernardi Cristian Edoardo Maria2 TURNO PER GRUPPI DI STUDENTI DA 5 ORE
Professor:
Bernardi Cristian Edoardo Maria3 TURNO PER GRUPPI DI STUDENTI DA 5 ORE
Professor:
Bernardi Cristian Edoardo Maria4 TURNO PER GRUPPI DI STUDENTI DA 5 ORE
Professor:
Bernardi Cristian Edoardo Maria5 TURNO PER GRUPPI DI STUDENTI DA 5 ORE
Professor:
Bernardi Cristian Edoardo Maria6 TURNO PER GRUPPI DI STUDENTI DA 5 ORE
Professor:
Bernardi Cristian Edoardo Maria7 TURNO PER GRUPPI DI STUDENTI DA 5 ORE
Professor:
Bernardi Cristian Edoardo MariaTurno
Professor:
Bernardi Cristian Edoardo Maria
Meat Inspection and control
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Lessons: 24 hours
Professor:
Stella Simone
Shifts:
Turno
Professor:
Stella Simone
Practical activities in slaughterhouses
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 2
Practicals: 16 hours
Lessons: 8 hours
Lessons: 8 hours
Shifts:
1 TURNO PER TUTTI GLI STUDENTI DA 6 ORE
Professor:
Stella Simone2-5 TURNI PER GRUPPI DI STUDENTI DA 5 ORE
Professor:
Bernardi Cristian Edoardo Maria3-3 TURNI PER GRUPI DI STUDENTI DA 5 ORE
Professor:
Recordati Camilla4-4 TURNI PER GRUPPI DI STUDENTI DA 5 ORE
Professor:
Stella SimoneTurno
Professor:
Stella Simone