Unit ADE - Food safety in fish and fish products
- Course
- Veterinary medicine
- Study-unit Code
- A002682
- Curriculum
- In all curricula
- Teacher
- Raffaella Branciari
- Teachers
-
- Raffaella Branciari
- Hours
- 25 ore - Raffaella Branciari
- CFU
- 1
- Course Regulation
- Coorte 2017
- Offered
- 2021/22
- 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
- Fish and fishery products production chain. Control and Inspection of Freshwater and marine fish
Interdisciplinary seminars are provided in the area of production, control and inspection of fish and fish product
Visit of fishery industries , seminars with the participation of veterinary experts. - Reference texts
- Didactic material provided by the teacher
- Educational objectives
- D1 knowledge and understanding
The knowledge acquired during the course are :
(a) identification of fish species;
b)fish and fishery products safety ;
c) fish production chain;
d) fish and fishery product legislation.
D2 applying knowledge and understanding
The skills that the student will be expected to demonstrate based on the acquired knowledge listed above are:
(a) know how to assess health hazards related to fish products and the action;
b) know how to evaluate and understand legislation in the field of fishery products;
c) to understand the importance and the problems of the hygienic-sanitary aspects of the fishery production
D3 making judgements
At the end of the training course the student will have to demonstrate autonomy of judgment in the following areas:
(a) sanitary aspects of fishery products;
b) official control of fishery products;D4 communication skills
At the end of the training activity, the student should be able to:
a) organize, prepare and discuss, to an audience composed of equal level of knowledge, on the hygienic-sanitary aspects of fishery products
- be able to debate with collegue of the same level of preparation and with experts of the sector different topics, concerning the control of fishery products
- Demonstrate language skills in both written and oral form, as well as the ability to use terminology (both scientific and addressed to owner/farmer ) appropriate to the profession of veterinarian involved in the inspection of fishery products.
D5 learning skills
At the end of the training activity, the student should be able to:
- to interpret and consult texts, both scientific and informative, as well as the legislation and use the knowledge acquired to prepare an audit plan in a fish industry ;
- to conduct bibliografic research;
- able to follow ac ontinuing professional education, both in the private and public sectors - 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
- Preference is given to pratical activity at fishery industries and seminars
- Learning verification modality
- The evaluation do not include tests but only the frequency of the course and discussion during pratical activity
For information on support services for students with disabilities and / or DSA visit http://www.unipg.it/disabilita-e-dsa - Extended program
- - Species identification of marine fish and freshwater fish (6 h).
- legislation (3 hrs)
- Seminar on official control with the expert veterinary of public health (2 hours);
- Visit the center of sant' arcangelo of freshwater fish reproduction(3 hours);
- Visit of the fishermen cooperative of the Trasimeno lake (3 hours).
- Visit fishing platform (3h)
- Visit the production plant of molluscs or fish market (5h)