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, together with other teaching materials provided by the teacher in the IDl (moodle) of the course.
Educational objectives	The main aim of the course is to provide students with the bases needed to adress the study of hygiene of food of animal origin with particular reference to the main factors that influence the hygiene of the productions and the application of protocols and procedures to guarantee the food safety . D1 - KNOWLEDGE AND UNDERSTANDING.. The student should be able to (main acquired knowledge): Knowledge of the main biological, chemical and physical hazards in food of animal origin; Knowledge of the microbial growth factors in foods of animal origin; Knowledge of the sources of contamination of food of animal origin; Knowledge of elements of analysis, management and communication of risk in the food chain; Knowledge of the prerequisites and the HACCP system in the food industry; Knowledge of the principles of traceability and traceability. D2 - APPLYING KNOWLEDGE AND UNDERSTANDING. The student must be able to (main skills): analyze prerequisite systems of the food industry; draw up and evaluate a self-control manual based on the HACCP system; carry out risk analysis in the production of food of animal origin; use predictive microbiology programs. D3 - MAKING JUDGMENT: the student will have to demonstrate the ability to face the problems related to the hygienic production of food, integrating the acquired knowledge also at an interdisciplinary level. D4 - COMMUNICATION :the student must be able to relate to the various professional figures operating in the field of food production. D5 - LIFELONG LEARNING SKILLS: the students will have to develop skills that allow them to continue to study mostly in a self-directed or autonomous way.
Prerequisites
Teaching methods	Theoretical lessons: 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. PRACTICAL ACTIVITIES:The practical training will be carried out at a laboratory of microbiology of the Department of Veterinary Medicine (2 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 SELF-DIRECTED LEARNINH ACTIIVITIES: Food-borne disease: databases and analysis of the epidemiological situation, thed escription of a food products for HACCP manual and a Critical review of a HACCP manual (6 hours) will be held at the computer room of the Department guided by the teacher and will be given in groups of up to 15 students. To allow all students to self directed learning activities, they will be repeated 4 times
Other information
Learning verification modality
Extended program	THEORETICAL LESSONS: 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 ACTIVITYl: Evaluation of the hygienic level of surfaces and equipments (2 hours x 4 groups). Evaluation of the application of the HACCP system in food processing plant (4 hours x 4 groups). SELF DURECTED LEARNING : Food-borne disease: databases and analysis of the epidemiological situation (2 hours x 4 groups). Description of a product and Critical review of a production manual based on HACCP system (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	The main objective of the course is to provide to students the bases needed to address the study of microbiology of food of animal origin with particular reference to the main microorganisms that cause food infections and food poisoning, spoiling microorganisms and microorganisms used for technological purposes (starter cultures) . D1 - KNOWLEDGE AND UNDERSTANDING. The student should be able to (main acquired knowledge): Knowing the main bacteria, viruses, fungi and pathogenic parasites responsible for foodborne diseases; Knowing the main microorganisms responsible for food spoilage; Knowing the main useful microorganisms used in the food production; Knowing the sampling methods adopted in food of animal origin; Knowing the main analytical methods for the evaluation of the presence or quantity of microorganisms in foods of animal origin D2 - APPLYING KNOWLEDGE AND UNDERSTANDING. The student sholuld be able to (main skills): sampling food of animal origin for microbiological analysis; perform microbiological analysis of food of animal origin D3 - MAKING JUDGMENT: The student should be able to face the problems related to the microbiology of food of animal origin. D4 - COMMUNICATION :the student must be able to relate to the various professional figures operating in the field of food production and food safety with particular regards to food microbiology issue. D5 - LIFELONG LEARNING SKILLS: the students should develop skills that allow them to continue to study mostly in a self-directed or autonomous way.
Prerequisites
Teaching methods	Theoretical lessons: classroom , using aaudiovisual methods on 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. PRACTICAL ACTIVITY: 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 Self - directed learning activities : virtual laboratory in food microbiology and predictive microbiology will last 2 hour each , will be guided by the teacher and will be given in groups of up to 15 students. To allow all students to self directed learning activities, they will be repeated 4 times
Other information
Learning verification modality
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 activity: Sampling methods for the isolation and counts of microorganisms from food (2 hours x 4 groups). Counts, isolation and identification of microorganisms from food (2 hours x 4 groups). SELF DIRECTED LEARNING: Virtual lab on food miycrobiology (2 hours x 4 groups). Predictive microbiology (2 hours x 4 groups).

FOOD PRODUCTION TECHNOLOGY

Code	GP005416
CFU	3
Teacher	David Ranucci
Teachers	Raffaella Branciari (Codocenza)
Hours	39 ore (Codocenza) - Raffaella Branciari
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	The main objective of the course is to provide to students the bases needed to address the study of the food technology with particular reference to the main process adopted to food of animal origin and the connection with safety and quality aspects. D1 - KNOWLEDGE AND UNDERSTANDING: The student should be able to (main acquired knowledge): Knowing the main chemical, physical and sensory characteristics of food of animal origin; Knowing the mechanism of food spoilage; Knowing the mail technology for food processing and preservation D2 - APPLYING KNOWLEDGE AND UNDERSTANDING: The student will be able to (main skills): hygienically produce food of animal origin; evaluate the processing procedures to obtain safe food of animal origin. D3 - MAKING JUDGMENT: the student be able to face the problems related to food safety in relation to the food technology adopted. D4 – COMMUNICATION: the student must be able to relate to the various professional figures operating in the field of food products and food chain. D5 - LIFELONG LEARNING SKILLS: the students will have to develop skills that allow them to continue to study mostly in a self-directed or autonomous way.
Prerequisites
Teaching methods	THEORETICAL LESSONS: 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 -3 hours each with 7 hours pertaining chemical and physical characteristics and mechanism of spoilage of food of animal origin, and 20 hours on Food technologies. PRACTICAL ACTIVITIES: The practical training will be conducted at the didactic lab of the Department of Veterinary Medicine and food processing plants. The practical training will be guided by the teacher, will last 2-4 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 SELF DIRECTED ACTIVITIES: Virtual labs on pasteurization and sterilization (4 hours ) guided by the teacher, will be given in groups of up to 15 students. To allow all students to attend practical activities, they will be repeated 4 times
Other information
Learning verification modality
Extended program	THEORETICAL LESSONS: 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 ACTIVITIES: 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 (4 hours x 4 groups) SELF DIRECTED LEARNING: Virtual labs (4 hours x 4 groups)