Food Safety in Processing of Farm Food Products
A.Y. 2025/2026
Learning objectives
The purpose of the course is to provide students with the knowledge concerning the Food Safety criteria applicable to the processing of different types of foods of animal origin. In particular, The course focuses on the following objectives:
- Provide knowledge regarding the processing techniques of products of animal origin and derivatives and control elements in the Supply Chain
- Provide basic knowledge concerning the main chemical risks (naturally contained, fraudulently administered substances of food interest (bacteria and their toxins, viruses), as well as Provide knowledge on the chemical and physical conditions that underlie the deterioration
- Provide useful elements for the application of knowledge in the chemical-multi-residual field in the management of production processes;
- Provide the regulatory references that must be observed during the food transformation process in relation to the type of sale / consumer
- Provide elements of risk analysis also in relation to pathologies transmissible from animals to humans
-Provide elements of good chemical laboratory practices
-Provide elements of knowledge on the management of self-control and applicable certification schemes
- Provide knowledge regarding the processing techniques of products of animal origin and derivatives and control elements in the Supply Chain
- Provide basic knowledge concerning the main chemical risks (naturally contained, fraudulently administered substances of food interest (bacteria and their toxins, viruses), as well as Provide knowledge on the chemical and physical conditions that underlie the deterioration
- Provide useful elements for the application of knowledge in the chemical-multi-residual field in the management of production processes;
- Provide the regulatory references that must be observed during the food transformation process in relation to the type of sale / consumer
- Provide elements of risk analysis also in relation to pathologies transmissible from animals to humans
-Provide elements of good chemical laboratory practices
-Provide elements of knowledge on the management of self-control and applicable certification schemes
Expected learning outcomes
Experts in the procedures for the hygienic management of the production of food of animal origin as well as in the training and updating of operators, with specific reference to good hygiene work practices and the application of legislation on food production
The knowledge acquired will lead to skills also in the legislative field (in terms of responsibility of the food sector operator)
The knowledge acquired will lead to skills also in the legislative field (in terms of responsibility of the food sector operator)
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
Course syllabus
The fish supply chain: labeling, freshness of fish products, processing of tuna and salmon, human diseases transmitted by FISH parasites, problems of parasites in fishery products, Parasites in fishery products: diseases in humans, parasites of freshwater fish and saltwater fish, Anisakis and raw fish: risks and legislation. Types of processing: drying, salting, smoking, marinating, battering and breading, cooking - product characteristics and health risks, Sales methods (loose and packaged products) and health risks for the consumer. Health and product issues will be assessed.
Meat: beef, pork and poultry, slaughter, classification and use of different cuts of meat, food safety aspects for the consumer. Fraud in food of animal origin: health and commercial fraud
National and EU regulations in terms of Food Safety (e.g. Hygiene Package, National Residue Plan, Reg.2073
Food safety: basic concepts
Official food control
The obligations of OSA and OSM
The prerequisites of work environments and workers in the food sector
Drinking water
The valorization of food products and the link with the territory
Exercises
Chemical laboratory - multi-residue
Meat: beef, pork and poultry, slaughter, classification and use of different cuts of meat, food safety aspects for the consumer. Fraud in food of animal origin: health and commercial fraud
National and EU regulations in terms of Food Safety (e.g. Hygiene Package, National Residue Plan, Reg.2073
Food safety: basic concepts
Official food control
The obligations of OSA and OSM
The prerequisites of work environments and workers in the food sector
Drinking water
The valorization of food products and the link with the territory
Exercises
Chemical laboratory - multi-residue
Prerequisites for admission
The student must have basic knowledge of microbiology and food technology
Teaching methods
Frontal lessons, videos
Group exercises
Exercises in the Educational Laboratories
Educational trips to food companies
Individual lessons, in-depth study of the topics at the student's request
Group exercises
Exercises in the Educational Laboratories
Educational trips to food companies
Individual lessons, in-depth study of the topics at the student's request
Teaching Resources
Texts indicated on the first day of class, material made available during lessons and on the Ariel platform
Assessment methods and Criteria
Final oral examination with a topic of the student's choice
The learning assessment involves an oral examination at the end of the course.
The assessment criteria are: knowledge of all the topics covered in the course, ability to elaborate personally, correct use of the Italian language
Exam duration 45-60 minutes
The learning assessment involves an oral examination at the end of the course.
The assessment criteria are: knowledge of all the topics covered in the course, ability to elaborate personally, correct use of the Italian language
Exam duration 45-60 minutes
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professors:
Chiesa Luca Maria, Nobile Maria
Professor(s)