Inspection of Foods of Animal Origin

A.Y. 2019/2020
Lesson for
4
Max ECTS
32
Overall hours
SSD
VET/04
Language
Italian
Learning objectives
The course aims to provide the essential tools to know the basic elements concerning: the principles and methods of physical, chemical and biological risk assessment; the main techniques of transformation and conservation of food products of animal origin and of the health problems related to them; food additives; sanitation procedures in the food industry.
Knowledge on animal welfare
Knowledge relating to the slaughtering cycle for cattle, pigs, poultry and fish
Expertise in assessing critical control points in the slaughter chain for different species and in the production of eggs and fish products.
Knowledge in the production of the main cured meats and fish products.
Competence on food service and catering.

Course structure and Syllabus

Active edition
Yes
Responsible
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 4
Lessons: 32 hours
Professor: Chiesa Luca Maria
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