Unit ADE - Food safety in processed food
- Course
- Veterinary medicine
- Study-unit Code
- A003070
- Curriculum
- In all curricula
- Teacher
- Dino Miraglia
- Teachers
-
- Dino Miraglia
- Hours
- 25 ore - Dino Miraglia
- CFU
- 1
- Course Regulation
- Coorte 2018
- Offered
- 2022/23
- Learning activities
- A scelta dello studente
- Area
- A scelta dello studente
- Academic discipline
- VET/04
- Type of study-unit
- Opzionale (Optional)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Evaluation of the legislative, sanitary and rheological aspects of the meat and dairy supply chain; alternative production chains will also be considered (e.g., heliculture and derived products).
Interdisciplinary seminars with experts in the field of production and control of animal products as well as visits of food industries will be promoted. - Reference texts
- Didactic material provided by the teacher.
- Educational objectives
- The main objectives of the course is to provide knowledge related to the regulatory and sanitary aspects of the production chains considered, with a focus on specific production contests.
The main knowledge acquired will be:
- knowledge related to chemical, physical and biological hazards that may affect the different production chains;
- knowledge related to the effect of applied technologies in food production, preservation and consumption;
- knowledge of EU legislation related to food of animal origin;
- knowledge aimed at the implementation and revision of self-control systems and risk analysis along the production chain;
- knowledge of basic techniques for setting up laboratory tests for the evaluation of quality and hygiene aspects of foodstuff.
The main skills (i.e., the ability to apply the knowledge acquired) will be:
- assess hazards and risks in relation to different types of foods of animal origin;
- evaluate the typical organoleptic characteristics of different food products;
- assessment of the structural and sanitary requirements of A.O. foods production sites;
- setting up laboratory analysis for the evaluation of qualitative aspects of foodstuff.
At the end of the course, the student should demonstrate independent judgment in evaluating the topics considered. - Prerequisites
- In order to understand and be able to apply most of the topics described in the course, it is necessary to have successfully passed the exam of hygiene and technology of food of animal origin.
- Teaching methods
- Visits to food industries, organized seminars and practical laboratory activities.
- Learning verification modality
- The evaluation will consider the course attendance and the student involvement in the topics covered.
For information on support services for students with disabilities and / or
DSA visit http://www.unipg.it/disabilita-e-dsa. - Extended program
- Hazards in A.O. food production chains object of the course:
- biological hazards and production hygiene; chemical and physical hazards; EU and national regulations and control activities (4 hours).
Production chains:
- traceability, risk analysis and self-control in meat and dairy products; regulatory concepts and their application; compulsory and voluntary certification (4 hours).
Health and hygiene quality assessment:
- bacteriological and chemical-physical analyses; assessment of technological and sensory quality of food; evaluation of alterations and state of preservation (8 hours).
Visits of production facilities (9 hours).