Unit ANIMAL PRODUCTION QUALITY

Course
Animal science
Study-unit Code
80011612
Curriculum
In all curricula
Teacher
David Ranucci
CFU
12
Course Regulation
Coorte 2021
Offered
2022/23
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
  • Rossana Roila (Codocenza)
Hours
  • 36 ore - David Ranucci
  • 18 ore (Codocenza) - Rossana Roila
Learning activities Caratterizzante
Area Discipline zootecniche e delle produzioni animali
Academic discipline VET/04
Type of study-unit Obbligatorio (Required)
Language of instruction English
Contents Sources of supply of food of animal origin. Main hygienic, 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, together 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 basic knowledge on food chemistry as preliminary step to understanding some 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 two hours of practical training will be conducted at a laboratory of the Department of Veterinary Medicine and will be supervised by the teacher. If the practical activity will not be conducted in a laboratory, due to the pandemic situation, the activity will be performed by virtual labs.
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 verification of learning of the module 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 be 3 and will cover issues related to food supply, food quality and product and food quality measuring methods.

The score assigned for each question will be as follows:
a) Knowledge and understanding: 4 points if excellent, 3 points if good, 2 points if fair, 1 point if sufficient.
b) Knowledge and x understanding applied: 4 points if excellent, 3 points if good, 2 points if discrete, 1 point if sufficient.
c) autonomy of judgment: 1 point.
d) communication skills: 1 point
e) ability to learn: 1 point

The value obtained will be mediated with the value obtained by the other module
The exam is passed if the student scores more than 18/30.
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, or simulation of panel tests/consumer test of different products of animal origin.

QUALITY CONTROL AND MANAGEMENT

Code 80565406
CFU 6
Teacher Gianluca Veneziani
Teachers
  • Gianluca Veneziani
Hours
  • 54 ore - Gianluca Veneziani
Learning activities Caratterizzante
Area Discipline zootecniche e delle produzioni animali
Academic discipline AGR/15
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents The main objective of the Course is to give information 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., LAVELLI V., MARJANI A. Qualità nelle aziende e nelle filiere agroalimentari (2004) - Ulrico Hoepli ed. Milano, Italia.
Educational objectives 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: 2008/2015 and 9004: 2009/2018.

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.
Prerequisites
Teaching methods The course is organized in face-to-face lessons on the topics reported in the program, organized in 2 daily hours for 3 days a week. The practical lessons, in which students are actively involved, concern classroom simulations of HACCP methods applications, documental traceability and ISO EN 9001: 2008/2015.
Other information
Learning verification modality The exam consists of an oral test of about 30 minutes and/or the presentation of technical composition realized individually or in a group.

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.
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: 2008/2015). 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: 2008/2015 organization of the rule. ISO 9001: 2008/2015 rule: phase of product design. Aspects of measurements, analysis and continuous improvement of the system in relation to ISO 9004: 2009/2018 rule.

Practical training.
The arguments of the practical trainings include the following aspects:
1 - quality and 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;
2 - case studies relating to the application of traceability: practical examples.
3 - practical applications relating to certification and standardization
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