Tecnology and Hygiene of food of animal origin

A.Y. 2018/2019
Lesson for
8
Max ECTS
80
Overall hours
SSD
VET/04
Language
Italian
Learning objectives
Il corso si propone di fornire gli strumenti essenziali per conoscere gli elementi di base riguardanti: i principi ed i metodi della valutazione del rischio fisico, chimico e biologico; le principali tecniche di trasformazione e di conservazione dei prodotti alimentari di origine animale e delle problematiche igienico sanitarie ad esse correlate; gli additivi alimentari; le procedure di sanificazione nell'industria degli alimenti di origine animale.

Course structure and Syllabus

Active edition
Yes
Responsible
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 8
Practicals: 32 hours
Lessons: 48 hours
ATTENDING STUDENTS
Syllabus
Lectures-Teacher Luca Chiesa

legislative knowledge for food of animal origin: hygiene package and Residues National Plan
Hygiene and quality for products O.A.
processing and food preservation (pasteurization technologies, appertisation, sterilization, refrigeration and freezing, high hydrostatic pressure, drying and smoking, ionizing radiation, use of chemical composites (nitrite-nitrates, phosphates, organic acids) and antibiotics, fermentation, separated meat mechanically.
Nutrition labeling
The meat products
- Hygiene and technology of products made from raw meat: sausage: dry-cured ham, bacon colonnata
- Hygiene and technology of meat products cooked: cooked ham, canned meat
Hygiene and technology processed fishery products


Teacher Lisa Vallone
Lectures (3 CFU )
Food hygiene and quality.
The milk.
Milk safety and security.
Technology and hygiene in cheese and dairy production: butter, yogurt and fermented milks, ricotta, mascarpone; fresh cheese; soft cheese; hard cheese; blue cheese; smear ripened cheese; stringy cheese.
Molds and mycotoxins in dairy products.
HACCP systems for dairy products.
European and national regulation of dairy products.
Microbiological and mycological analytic methods for dairy products.
Trainings (1 CFU)
Visits to firms and laboratories of food production; microbiological and mycological analysis in laboratory.
NON-ATTENDING STUDENTS
Syllabus
Lectures-Teacher Luca Chiesa

legislative knowledge for food of animal origin: hygiene package and Residues National Plan
Hygiene and quality for products O.A.
processing and food preservation (pasteurization technologies, appertisation, sterilization, refrigeration and freezing, high hydrostatic pressure, drying and smoking, ionizing radiation, use of chemical composites (nitrite-nitrates, phosphates, organic acids) and antibiotics, fermentation, separated meat mechanically.
Nutrition labeling
The meat products
- Hygiene and technology of products made from raw meat: sausage: dry-cured ham, bacon colonnata
- Hygiene and technology of meat products cooked: cooked ham, canned meat
Hygiene and technology processed fishery products

Teacher Lisa Vallone
Food hygiene and quality.
The milk.
Milk safety and security.
Technology and hygiene in cheese and dairy production: butter, yogurt and fermented milks, ricotta, mascarpone; fresh cheese; soft cheese; hard cheese; blue cheese; smear ripened cheese; stringy cheese.
Molds and mycotoxins in dairy products.
HACCP systems for dairy products.
European and national regulation of dairy products.
Microbiological and mycological analytic methods for dairy products.
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