Food without borders: the veterinian's role in food inspection

A.Y. 2015/2016
Lesson for
8
Max ECTS
128
Overall hours
SSD
VET/04
Language
Italian
Learning objectives
Il modulo ha lo scopo di fornire competenze e sviluppare ambiti di riflessione rispetto a:
- Normative in materia di sicurezza alimentare in UE; norme per la commercializzazione da e per i paesi terzi di prodotti alimentari di origine animale
- Ruolo del veterinario ufficiale nelle realtà di produzione, commercializzazione e somministrazione degli alimenti.
- Ruolo e compiti del veterinario aziendale nelle diverse filiere alimentari.

Course structure and Syllabus

Active edition
Yes
Responsible
Modulo: Analisi di laboratorio degli alimenti di origine animale
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 1
Practicals: 16 hours
Professor: Cattaneo Patrizia
Modulo: Filiera carne
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 2
Practicals: 32 hours
Professor: Stella Simone
Modulo: Filiera prodotti ittici/prodotti della pesca
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 2
Practicals: 32 hours
Modulo: Filiere produttive- filiera latte/prodotti lattiero caseari
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 1
Practicals: 16 hours
Professor: Vallone Lisa
Modulo: Prodotti trasformati/prodotti carnei
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 1
Practicals: 16 hours
Professor: Bersani Carla
Modulo: Ristorazione collettiva e norme cogenti e volontarie nella produzione degli alimenti
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 1
Practicals: 16 hours
Modulo: Filiera carne
Syllabus
Role of the Veterinarian in fresh meat production chain, taking into account the modern production and distribution (import-export, new consumer typologies). Emerging hygienic and qualitative critical problems in the production of meat. Veterinary inspection and control activity, including pratical aspects and documents.
Modulo: Filiere produttive- filiera latte/prodotti lattiero caseari
Syllabus
presence of typical and spoilage or pathiogenic moulds in foodstuffs. Information about mycotoxins and animal food contamination. Prevention and contrast against mould spoilage.
Protection of traditional products and promotion of specifical properties of dairy products. Microbiological and market parameters and process hygiene requirements needed for exported/imported products. Pratical activity in the laboratory and visit of production plants.
Modulo: Analisi di laboratorio degli alimenti di origine animale
Syllabus
The veterinary inspection and the main laboratory analyses aimed at the suitability and safety for consumption of food of animal origin ; the compliance with hygiene and health requirements, the compliance with composition and labelling.
Modulo: Filiera prodotti ittici/prodotti della pesca
Syllabus
Practical works: the control system (visit PIF, Rapid alert system, Traces), seafood labelling (finfish, crustacean and shellfish), requirements concerning parasites (visit a commercial fish platform).
Modulo: Prodotti trasformati/prodotti carnei
Syllabus
Technologies and microbial systems usefuly to improve meatl products in respect of health and hygienic quality and of their characteristics on the basis of the health regulations on force.
Lesson period
Second semester
Lesson period
Second semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi