Processing industries of food of animal origin

A.Y. 2016/2017
Lesson for
6
Max ECTS
56
Overall hours
Language
Italian

Course structure and Syllabus

Active edition
Yes
Responsible
Practicals: 16 hours
Lessons: 40 hours
Professors: Bersani Carla, Chiesa Luca Maria
ATTENDING STUDENTS
Syllabus
the program includes:
- Hygiene package
- National Plan NRP Residui-
- Nutrition labeling
- Food Additives
- methods of conservation
- Contamination of food of animal origin from Chemicals and Micro.
- Packaging, Materials in contact with the food of animal origin
- Composition of the meat (with notes on fishery products)
- Slaughter (from Muscle to Meat, Quality 'and properties' of Meat Quality, Stress, PSE meat and DFD)
- Meat products, national and regional productions and typicality
- Fish and problematic products (Syndrome scombroid poisoning histamine poisoning amines biogene- determination of CO)

Milk, milk derivative and dairy produce:
Composition and physicochemical parameters of milk, notions of microbiology;
Cheese fermentation and maturing (D.O.P, I.G.P e S.T.G);
Microbiological controls and recovery of milk through thermal treatments of pasteurisation and sterilisation;
Milk derivates: yogurt, cream, butter and "ricotta";
Processes of curdling, milk yeast and inoculates, rennet and clotting/coagulation (starters);
Fermented milks, ricotta cheese and food preparation.
NON-ATTENDING STUDENTS
Syllabus
the program includes:
- Hygiene package
- National Plan NRP Residui-
- Nutrition labeling
- Food Additives
- methods of conservation
- Contamination of food of animal origin from Chemicals and Micro.
- Packaging, Materials in contact with the food of animal origin
- Composition of the meat (with notes on fishery products)
- Slaughter (from Muscle to Meat, Quality 'and properties' of Meat Quality, Stress, PSE meat and DFD)
- Meat products, national and regional productions and typicality
- Fish and problematic products (Syndrome scombroid poisoning histamine poisoning amines biogene- determination of CO)

Milk, milk derivative and dairy produce:
Composition and physicochemical parameters of milk, notions of microbiology;
Cheese fermentation and maturing (D.O.P, I.G.P e S.T.G);
Microbiological controls and recovery of milk through thermal treatments of pasteurisation and sterilisation;
Milk derivates: yogurt, cream, butter and "ricotta";
Processes of curdling, milk yeast and inoculates, rennet and clotting/coagulation (starters);
Fermented milks, ricotta cheese and food preparation.
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