Unit HYGIENE, FOOD TECHNOLOGY AND MICROBIOLOGY

FOOD HYGIENE

Code	GP005415
CFU	3
Teacher	David Ranucci
Teachers	David Ranucci
Hours	39 ore - David Ranucci
Learning activities	Caratterizzante
Area	Discipline anatomo-patologiche ed ispettive veterinarie
Academic discipline	VET/04
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Hygiene principles in the production of food of animal origin. Risk analysis, management and communication to guarantee the safety and the quality of food of animal origin. Prerequisites for self-control and HACCP system implementation in the food industry. Traceability and traceability in the food chain
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 main biological, chemical and physical hazards in food of animal origin Knowing the factgor influencing survival and growth of microrganisms. Knowing the sources of food contamination Knowing elements of risk analysis, management and communication in the food chain Knowing the prerequisites and the HACCP system in the food industry Know the principles of traceability and traceability. Being able to analyze SSOP systems implemented in the food industry Being able to draw up and evaluate a self-control manual based on the HACCP system Being able to carry out risk analysis in the production of food of animal origin Relate with the various professional figures operating in the field of production of food of animal origin Knowing how to deal with issue related to the hygienic production of food
Teaching methods	The course is organized in theoretical lessons, using audiovisual methods, for all the topics indicated in the course program, including those involving practical trainings. The lessons are of 2 hours each divided into 10 hours inherent hazards and factors of microbial development, 5 hours related to contamination and risk analysis, 10 hours related to prerequisites and HACCP, 2 hours on traceability. The practical exercises will be carried out at a laboratory of microbiology of the Department of Veterinary Medicine (2 hours), at an IT laboratory (6 hours) and at processing plants (4 hours) The practical training will be guided by the teacher, will last 2 hours each and will be given in groups of up to 15 students. To allow all students to attend practical activities, they will be repeated 4 times
Extended program	Introduction to the course, principles of hygiene and definitions (2 hours) Main physical and chemical hazards in the food chain (5 hours) Factors influencing servival, growth and inactivation of microorganisms in food (3 hours) Principles of contamination along the food chain (2 hours) Analysis, management and communication of risk in food (3 hours) Hygiene of the production process: prerequisites and operational protocols (4 hours) The HACCP system (6 hours) Traceability and traceability principles (2 hours) Practical: Evaluation of the hygienic level of surfaces and equipments (2 hours x 4 groups). Food-borne disease: databases and analysis of the epidemiological situation (2 hours x 4 groups). Critical review of a self-control manual (4 hours x 4 groups). Evaluation of the application of the HACCP system in food processing plant (4 hours x 4 groups).

FOOD MICROBIOLOGY

Code	GP005414
CFU	2
Teacher	David Ranucci
Teachers	David Ranucci
Hours	26 ore - David Ranucci
Learning activities	Caratterizzante
Area	Discipline anatomo-patologiche ed ispettive veterinarie
Academic discipline	VET/04
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Characteristics of the main biological hazards, of the spoiling microorganisms and of the other bacteria used in the food chain
Reference texts	Igiene e tecnologie degli alimenti di origine animale- Colavita 2008. Le point Veterinaire Italie. Tiecco, Microbiologia degli alimenti,Bologna, Edagricole, 2000. The lesson slides, togheter with other teaching materials provided by the teacher in the IDl (moodle) of the course.
Educational objectives	Knowing the main bacteria, viruses, fungi and pathogenic parasites responsible for food poisoning Knowing the main microorganisms responsible for spèoilage in food of animal origin Knowing the main useful microorganisms (starter colture) used in the food supply chain Knowing the sampling methods adopted in the food of animal origin Knowing the main analytical methods for the isolation and counts of micro-organisms in food of animal origin Being able to sample the food of animal origin for microbiological purposes Being able to perform microbiological analysis of food of animal origin To relate with the various professional figures operating in the field of production of food of animal origin Knowing how to deal with issues related to the microbiology of foods of animal origin
Teaching methods	The course is organized in theoretical lessons, using methods audiovisual, for all the topics listed in the course program, including those involving practical trainings. The lessons are of 2 hours each with 10 hours pertaining to foodborne pathogens and 8 hours on spoiling microorganisms and starter cultures. The practical training will be conducted at a microbiology laboratory of the Department of Veterinary Medicine. The practical training will be guided by the teacher, will last 2 hours each and will be given in groups of up to 15 students. To allow all students to attend practical activities, they will be repeated 4 times
Extended program	Theoretical lessons Introduction to the course and definition of pathogenic, spoiling and useful microorganisms in the food supply chain (1 hour). Main pathogenic microorganisms in the food chain: description, isolation techniques and identification (7 hours) Main altering microorganisms in the food chain: description, isolation techniques and identification (2 hours) Main microorganisms used for technological and health purposes in the food chain: description, isolation techniques and identification (4 hours) Main fungi, yeasts and viruses of interest in the food chain: description, isolation techniques and identification (2 hours) Main pathogenic and altering parasites in the food chain: description, analytical techniques (2 hours) Practical training: Sampling methods for the isolation and counts of microorganisms from food (2 hours x 4 groups). Counts, isolation and identification of microorganisms from food (6 hours x 4 groups).

FOOD PRODUCTION TECHNOLOGY

Code	GP005416
CFU	3
Teacher	David Ranucci
Teachers	David Ranucci
Hours	39 ore - David Ranucci
Learning activities	Caratterizzante
Area	Discipline anatomo-patologiche ed ispettive veterinarie
Academic discipline	VET/04
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Main chemical, physical and organoleptic characteristics of foods of animal origin. Food spolage. Technology adopted in food of animal origin
Reference texts	Igiene e tecnologie degli alimenti di origine animale- Colavita 2008. Le point Veterinaire Italie. Scienza e tecnologia degli alimenti - Quaglia 1992. Chiriotti Editori The lesson slides, togheter with other teaching materials provided by the teacher in the IDl (moodle) of the course.
Educational objectives	Knowing the main chemical, fisical and sensory characteristics of food of animal origin Knowing the mechanism of food spoilage Knowing the mail technology for food processing and preservation Being able to hygienically produce a food of animal origin Being able to evaluate the processing procedures to obtain safe food of animal origin To relate with the various professional figures operating in the field of production of food of animal origin Knowing how to deal with issues related to the technology of foods of animal origin
Teaching methods	The course is organized in theoretical lessons, using audiovisual methods, for all the topics listed in the course program, including those involving practical trainings. The lessons are of 2 hours each with 7 hours pertaining chemical and phisical characteristics and mechanism of spoilage of food of animal origin, and 20 hours on Food technologies. The practical training will be conducted at a pilot plant of the Department of Veterinary Medicine. The practical training will be guided by the teacher, will last 2 hours each and will be given in groups of up to 15 students. To allow all students to attend practical activities, they will be repeated 4 times
Extended program	Introduction to the course and definitions (1 hour) Main chemical, physical and organoleptic characteristics of foods of animal origin (5 hours) Main enzymatic and chemical food spoilage (2 hour) Main physical methods used in the production and preservation of food, with specific examples (7 hours) Main chemical methods used in the production and conservation of foods with specific examples(4 hours) Main biological methods used in the production and conservation of food with specific examples (4 hours) Packaging systems and innovative methods of conservation in the food industry (2 hours) Management of by-products in the food industry (2 hours) Practical training: Hygienic production of a food of animal origin (4 hours x 4 groups) Evaluation of the production of food of animal origin at production sites (8 hours x 4 groups)