Unit ADE - Meat hygiene
- Course
- Veterinary medicine
- Study-unit Code
- A000676
- Curriculum
- In all curricula
- Teacher
- Beniamino Terzo Cenci Goga
- Teachers
-
- Beniamino Terzo Cenci Goga
- Hours
- 25 ore - Beniamino Terzo Cenci Goga
- CFU
- 1
- Course Regulation
- Coorte 2019
- Offered
- 2022/23
- 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
- Basic information on the characteristics of meat plants, slaughterhouses.
Meat cuts identification, meat inspection.
Practical in meta plants - Reference texts
- -) Textbook: La macellazione religiosa. Protezione degli animali e produzione igienica delle carni. B. Cenci Goga e A.G. Fermani. 2010. Point Vétérinaire Italie.
-) Textbook: Igiene e tecnologie degli alimenti di origine animale. 2008. G. Colavita. Point Vétérinaire Italie.
-) Textbook: Ispezione degli alimenti. 2018. B. Cenci Goga. Point Vétérinaire Italie.
-) Textbook: Sanità pubblica veterinaria e igiene degli alimenti. 2014. B Cenci Goga e AG Fermani Point Vétérinaire Italie. - Educational objectives
- Obtain specific information on the structural characteristics of meat plants for proper audit and inspection activity.
Moreover – Dublin descriptors
(knowledge and understanding
have demonstrated knowledge and understanding in the fields of food safety and official control, and that provides a basis or opportunity for originality in developing and/or applying ideas in the field of meat quality and meat safety;
applying knowledge and understanding
can apply their knowledge and understanding, and problem solving abilities in new or unfamiliar environments within broader (or multidisciplinary) contexts related to meat quality and meat safety;
making judgements
have the ability to integrate knowledge and handle complexity, and formulate judgements with incomplete or limited information, but that include reflecting on social and ethical responsibilities linked to the application of their knowledge and judgements;
communication skills
can communicate their conclusions, and the knowledge and rationale underpinning these, to specialist and nonspecialist audiences clearly and unambiguously;
learning skills)
have the learning skills to allow them to continue to study in a manner that may be largely self-directed or autonomous - Prerequisites
- Prerequisites are: Regulation LM 42 and microbiology, food hygiene, infectious diseases, food inspection
- Teaching methods
- ¿ Lezioni frontali - face-to-face
¿ Flipped learning – flipped learning
¿ Esercitazioni - Practical training
¿ Lezioni teoriche ed esercitazoni pratiche - Theoretical lessons and practical training
¿ Seminari - Seminars
¿ Escursioni - Field trips
¿ Laboratorio - Laboratory
¿ Lezioni frontali a carattere seminariale con audiovisivi - Seminar lectures with audiovisual material - Other information
- Material is available at the web page of the professor:
http://www.unipg.it/cencigog
. - Learning verification modality
- Interpretation of case studies
- Extended program
- 1.2 Meat production
1.2.1 Characteristucs of the slaughrehouse
1.2.2 Animal transportattion
1.2.3 Slaughtering
Techniques.
Regulation
Carcass classification
Carcass identification
Meat cuts
Further details
http://www.unipg.it/cencigog