Università degli Studi di Perugia

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Unit ANIMAL PRODUCTION QUALITY

Course
Animal science
Study-unit Code
80011612
Curriculum
In all curricula
Teacher
Maurizio Servili
CFU
12
Course Regulation
Coorte 2017
Offered
2018/19
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa integrata

QUALITY MANAGEMENT AND FOOD PROVISIONING

Code 80512406
CFU 6
Teacher David Ranucci
Teachers
  • David Ranucci - Didattica Ufficiale
Hours
  • 54 ore - Didattica Ufficiale - David Ranucci
Learning activities Caratterizzante
Area Discipline zootecniche e delle produzioni animali
Sector VET/04
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents Sources of supply of food of animal origin. Main hygienc, chemical, nutritional and technological characteristics of food of animal origin. Analytical methods for assessing the hygiene and quality of food of animal origin. Application of the main analytical methods used for the evaluation of the food hygiene and food quality.
Reference texts Igiene e tecnologie degli alimenti di origine animale-
Colavita 2008. Le point Veterinaire Italie.

The lesson slides, togheter with other teaching materials provided by the teacher in the IDl (moodle) of the course.
Educational objectives Knowing the sources of supply of food of animal origin
Knowing the trade of food of animal origin
Know the hygienic characteristics of food of animal origin
Knowing the chemical and physico-chemical characteristics of food of animal origin
Know the organoleptic characteristics of the different foods of animal origin
Knowing the technological characteristics of the raw materials of animal origin for their transformation
Knowing the main analytical methods for assessing the quality of milk and dairy products
Knowing the main analytical methods for assessing the quality of meat and meat products
Knowing the main analytical methods for assessing the quality of fish and fish products
Knowledge of the main sensory analysis to evaluate the quality of food of animal origin
Being able to assess the hygienic characteristics of the main products of animal origin
Being able to assess the main characteristics of the physical-chemical and chemical products of animal origin
Being able to evaluate the organoleptic characteristics of different foods of animal origin
Being able to assess the technological characteristics of the raw materials of animal origin for their transformation
Being able to perform microbiological analysis of food of animal origin
Being able to perform chemical and chemical-physical analysis of food of animal origin
Being able to perform sensory evaluation of foods of animal origin
Relate to the various professionals working in the production of food of animal origin
Knowing how to deal with issues relating to the quality of food of animal origin
Prerequisites The students must have passed the Chemistry exams as preliminary step to understanding the aspects of food quality control and management
Teaching methods The course is organized in theoretical lessons in classroom, using audiovisual methods, for all the topics listed in the course program, including those involving a practical training. The lessons are of three hours each with 5 lessons for the part relating to "supply of food of animal origin", 5 lessons for the part relating to "Qualitative characteristics of food of animal origin" and 4 lessons for the part relating to " Analytical methods for evaluating the quality of food of animal origin. "
The practical training will be conducted at a laboratory of the Department of Veterinary Medicine, which can vary depending on the type of exercise (microbiological, chemical and organoleptic). This 3 supervised practical training will blast three hours each. Three educational tours, lasting three hours each, will be planned at manufacturing facilities, retail distribution or testing laboratories, depending on the availability, in order to assess the product quality at farm level and, where is possible, the methods used for quality assessment.
Other information For information on support services for students with disabilities and / or
DSA visit the page http://www.unipg.it/disabilita-e-dsa
Learning verification modality The exam consist in an oral exam of about 30-45 minutes to determine the level of knowledge, the student's understanding of the topics discussed in the lesson and reported in the program, as well as to allow verification of his / her Communication skills, also evaluating technical language, the ability to apply acquired skills, and to develop solutions in autonomy of judgment.
The questions will cover issues related to product and process quality control, compulsory and voluntary standards on food safety certification, HACCP methodology, certification concepts in case studies for traceability applications, food sullpy chains.
Extended program Theoretical lessons:
Supply of food of animal origin:
Sources of supply of food of animal origin (meat, milk, eggs, fish, honey). World situation, the main European and national food production and raw materials of animal origin intended for processing. National and International Import and export of major food of animal origin. Distribution of food and consumption of foods of animal origin. Product classifications of foods of animal origin with particular reference to meat, fishery products and dairy products.
Qualitative characteristics of food of animal origin:
Main features of hygiene for the marketing of products of animal origin with particular reference to meat, fish, milk and dairy products. Main chemical and nutritional changes and the possibility of any of these features through technological interventions. Main technological characteristics of the raw materials of animal origin to be processed. Typing of animal products through the quality characteristics (examples of dairy products and meat products PDO, PGI and traditional).
Analytical methods for assessing the quality of food of animal origin:
Analytical methods for evaluating the hygienic quality of animal products with particular reference to bacteriological tests, analytical methods for evaluating the composition and organoleptic characteristics of products of animal origin; useful analytical methods to evaluate the possible technological capabilities of the raw material meat and milk and their influence on finished products; methods for sensory evaluation of the quality of food of animal origin (consumer and panel tests).
Practical training:
Application of the main analytical methods used in industrial and research laboratories for the evaluation of the quality features, including hygienic and technological characteristics of different foods of animal origin.
Simulation of panel tests/consumer test of different products of animal origin.

QUALITY CONTROL AND MANAGEMENT

Code 80565406
CFU 6
Teacher Maurizio Servili
Teachers
  • Maurizio Servili - Didattica Ufficiale
Hours
  • 60 ore - Didattica Ufficiale - Maurizio Servili
Learning activities Caratterizzante
Area Discipline zootecniche e delle produzioni animali
Sector AGR/15
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents The main objective of the Course is to give informations about the quality management and quality control. A particular emphasis is devoted to the main aspects related to the quality management for the food safety.
Reference texts PERI C. Qualità: Concetti e Metodi (1998) - Franco Angeli ed. Milano, Italia
PERI C. Linee guida per la messa a punto di sistemi qualità nelle aziende enologiche - HACCP (1998) - Chiriotti Ed. - Pinerolo - Italia
PERI C., LAVELLI V., MARJANI A. Qualità nelle aziende e nelle filiere agroalimentari (2004) - Ulrico Hoepli ed. Milano, Italia.
Educational objectives The main objective of the Course is to give informations about the quality management and quality control. A particular emphasis is devoted to the main aspects related to the quality management for the food safety.
Prerequisites Chemistry
Teaching methods The course is organized in face-to-face lessons on the topics reported in the program (42 hours), organized in 3 daily hours for 2 days a week. The practical lessons (18 hours), in which students are actively involved, are of 3 daily hours and concern classroom simulations of HACCP methods applications, documental traceability and ISO EN 9001 2008/2015.
Learning verification modality The Course aims to provide information about the application of statutory and voluntary rules active in quality assurance in the food industry. The areas of application concerning the process and product certification, the analytical and the documentary traceability, HACCP, the analytical methods for the food quality control will be given. Application of these rules to specific sectors of the food industry.



The main knowledge will be on:
- concept of quality;
- principles of quality control management;
- principles of the certification of products and processes;
- statutory and voluntary rules on food safety;
- general rules for the drafting of a self-hygiene manual;
- different concepts of traceability;
- traceability rules;
- ISO ISO 9001/08 and 9004/09.
The student should be able, applying their knowledge, to get the following capabilities of being able to do (skills):
- apply the concepts of the certification in case studies relating to the application of traceability;
- apply the HACCP method;
- to compile a self-hygiene manual;
- apply the principles and rules of traceability;
- quality management;
- evaluate and interpret the quality for the purpose of continuous improvement.
Extended program Face-to-face lessons.
The certification of the process: examines the quality control management and the relative certification in relation to national, European and international voluntary and legally binding rules (ISO UNI EN ISO 9001-2008). Traceability and its applications. HACCP (Hazard Analysis Critical Control Points). The identification of risks and their assessment, the identification of critical points, the specification of control policies of the critical points and coding of control procedures together with the application of the current regulations (hygiene package). Product certification.

In detail.
General quality concept of a product and related examples. Quality management and process and product certification. Product certification: analytical aspects of the certification. Compulsory rules on food safety certification: HACCP, regulatory aspects, risk analysis and definition of the only serious risks to human health associated with the transformation process, decision of the critical points of prevention (CCP) and application to the operations of the technological processes. General rules for the drafting of a self-hygiene manual.
Traceability: general aspects and analysis of the legally binding rules. Internal and external traceability and related voluntary rules.
Quality: ISO 9001/2008 organization of the rule. ISO 9001/08 rule: phase of product design. Aspects of measurements, analysis and continuous improvement of the system in relation to ISO 9004/09 rule.

Practical training.
The arguments of the practical trainings include the following aspects: practical applications relating to certification; HACCP: case studies on the application of the method of risk selection and definition of the relating CCP applied to production; practical applications relating to the drafting of a manual of self-control of hygiene; case studies relating to the application of traceability: practical examples.
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