Food Safety in Processing of Farm Food Products

The aim of the course "Food Safety in the Processing of Farm Products" is to provide students with knowledge and understanding of the basic concepts of health and quality of food products of
animal origin, including technologies for processing and preserving these products. Students will also acquire practical laboratory skills, particularly in the determination of residues related to
chemical contamination.

Knowledge and Understanding:
By the end of the course, students must demonstrate that they have acquired and understood the fundamental concepts of safety and quality of food of animal origin, with reference to biological,
chemical, and physical contamination. The course will also cover the main processing and preservation technologies, particularly in relation to the safety and quality of the final product.
Applying Knowledge and Understanding:
Students must be able to apply their knowledge to the processing of animal-based products, managing and using practical and technical tools to assess the hygienic and sanitary quality of food.
Critical Thinking and Judgment:
Students must demonstrate critical thinking and judgment skills in evaluating real-world food safety risks, interpreting analytical results, and proposing improvements in hygiene, quality, and
safety. These skills will be developed through lectures and practical exercises, and students will be expected to communicate their knowledge using appropriate and correct terminology, both in classroom discussions and during the oral examination.
Communication Skills:
Students will be able to draft technical reports, interpret analytical reports, and effectively
communicate health and safety issues within a professional or business context.
Lifelong Learning Skills:
Students should demonstrate that they have acquired the knowledge and maturity to operate
independently in a professional setting. The course supports the development of tools for
continuous learning, including updates on regulations, emerging technologies, and new
approaches in the field of food safety.