Safety and quality of food animal origin

A.Y. 2015/2016
Lesson for
12
Max ECTS
112
Overall hours
SSD
VET/02 VET/04 VET/07
Language
Italian

Course structure and Syllabus

Active edition
Yes
Responsible
Functionality of muscle and adipose tissue
VET/02 - VETERINARY PHYSIOLOGY - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Professor: Faustini Massimo
Production and marketing of food of animal origin
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Toxicology residues
VET/07 - VETERINARY PHARMACOLOGY AND TOXICOLOGY - University credits: 3
Lessons: 24 hours
ATTENDING STUDENTS
Production and marketing of food of animal origin
Syllabus
part 1 - prof.Balzaretti
1- the product categories of food
2- safe production and processing of food of animal origin.
3- the product categories of dairy products
4- the trade sectors of fresh and processed meat products
5 -the waste of food, criteria for the recovery
6- construction of sheets and specifications of purchase

part 2 - prof. Cattaneo
frontal lessons
1.food legislation in European Union. RASFF system.
2. legislation in food production and trading, food import and export.
3. specific legislation for seafood
4. food contact materials law
5.food additives legislation
6. food contaminants legislation
7. Irradiation and new techniques in food preservation
8. Novel food - GMO legislation
Practise exercise
food labelling legislation and pratice in food and seafood labelling.
NON-ATTENDING STUDENTS
Production and marketing of food of animal origin
Syllabus
part 1 - prof.Balzaretti
1- the product categories of food
2- safe production and processing of food of animal origin.
3- the product categories of dairy products
4- the trade sectors of fresh and processed meat products
5 -the waste of food, criteria for the recovery
6- construction of sheets and specifications of purchase

part 2 - prof. Cattaneo
frontal lessons
1.food legislation in European Union. RASFF system.
2. legislation in food production and trading, food import and export.
3. specific legislation for seafood
4. food contact materials law
food additives legislation
6. food contaminants legislation
7. Irradiation and new techniques in food preservation
8. Novel food - GMO legislation
Practise exercise
food labelling legislation and pratice in food and seafood labelling.

The teachers are prepared to give information and assistance to the not attending students
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi