Safety and quality of food animal origin

A.Y. 2017/2018
Lesson for
12
Max ECTS
120
Overall hours
SSD
VET/02 VET/04 VET/07
Language
Italian
Learning objectives
Il corso si propone di fornire le competenze per valutare la qualità e sanità degli alimenti di origine animale, a partire dal processo produttivo fino al livello del consumatore finale.
Tra le finalità: 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
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
Professor: Chiesa Luca Maria
Toxicology residues
VET/07 - VETERINARY PHARMACOLOGY AND TOXICOLOGY - University credits: 3
Practicals: 16 hours
Lessons: 16 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.
Toxicology residues
Syllabus
Prof. Roberto Edoardo Villa
2 CFU lectures (16 ore)
1 CFU practical activities (16 ore)

Lectures
Food safety: importance of residues in products of animal origin (2 h)
Principles for food risk analysis (2 h)
Residues classification and source (2 h)
Maximum Residue Limits (2 h)
Environmental impact (2 h)
The national system of surveillance (2 h)
Main classes of drugs used in zootechnical animals (2 h)
Hormones, β2-agonists and antithyroids agents (2 h)
Practical activities
Methods of analysis for the identification of the residue in matrixes of animal origin (4 h)
Calibration and validation of the analytical methods (4 h)
Extraction and quantification of the residues from products of animal origin and in biological fluids (4 h)
Visita ai laboratori del Centro Antidoping (UNIRELab) (4 ore)
Visit to the antidoping laboratory (UNIRELab) (4 h)
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
Professor(s)
Reception:
by appointment
Lab. Food Inspection
Reception:
By appointment from Monday to Friday
Dep. VESPA