Analysis of food of animal origin and consumer protection

A.Y. 2016/2017
Lesson for
3
Max ECTS
32
Overall hours
Language
Italian
Learning objectives
Conoscenza delle norme che regolano la conformità degli alimenti di origine animale destinati al consumo umano, conoscenza della fonti di contaminazione delle filiere zootecniche, conoscenze dei contaminanti nella filiera degli alimenti di origine animali controllare e gestire i processi di produzione, preparazione, trasformazione, confezionamento e conservazione degli alimenti di origine animale al fine della prevenzione e del controllo dei rischio sanitario connesso alle diverse fasi produttive.

Course structure and Syllabus

Active edition
Yes
Responsible
Practicals: 16 hours
Lessons: 16 hours
Professor: Chiesa Luca Maria
ATTENDING STUDENTS
Syllabus
This course includes topics: meat, milk and fish products


- Rules governing the conformity of animal foods for chemical residues: National Plan Residui- PNR-analyzes required for the different species and matrices.
- Bases of the hygiene package
- Slaughter methods (animal welfare and slaughtering techniques)
- meat
- Meat products (raw and cooked)
- Fish products health and safety issues
- Dairy
- Spoilage and pathogenic micro-organisms for food of animal origin
- methods of conservation
NON-ATTENDING STUDENTS
Syllabus
This course includes topics: meat, milk and fish products


- Rules governing the conformity of animal foods for chemical residues: National Plan Residui- PNR-analyzes required for the different species and matrices.
- Bases of the hygiene package
- Slaughter methods (animal welfare and slaughtering techniques)
- meat
- Meat products (raw and cooked)
- Fish products health and safety issues
- Dairy
- Spoilage and pathogenic micro-organisms for food of animal origin
- methods of conservation
Lesson period
Second semester
Lesson period
Second semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi
Professor(s)
Reception:
by appointment
Lab. Food Inspection