Analysis of food of animal origin and consumer protection

A.Y. 2018/2019
Lesson for
3
Max ECTS
32
Overall hours
SSD
VET/04
Language
Italian
Learning objectives
Conoscenza delle tecniche di screnning e di conferma utilizzate nell'analisi di laboratorio per gli alimenti di origine animale, conoscenza della strumentazione utilizzata, gestione delle prove: dal campionamento, preparazione del campione e dello strumento al risultato finale.

Course structure and Syllabus

Active edition
Yes
Responsible
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Professor: Panseri Sara
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