Unit SAFETY OF FOOD OF ANIMAL ORIGIN
- Course
- Animal science
- Study-unit Code
- 85072206
- Curriculum
- In all curricula
- Teacher
- Dino Miraglia
- Teachers
-
- Dino Miraglia
- Hours
- 54 ore - Dino Miraglia
- CFU
- 6
- Course Regulation
- Coorte 2020
- Offered
- 2022/23
- Learning activities
- Caratterizzante
- Area
- Discipline delle produzioni animali
- Academic discipline
- VET/04
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Hazards and risks connected to the consumption of food of animal origin; implementation and revision of HACCP systems and of risk analysis along the food chain; national and European legislation concerning food of animal origin; laboratory analysis techniques.
- Reference texts
- A.A.V.V. (a cura di Giampaolo Colavita) IGIENE E TECNOLOGIE DEGLI ALIMENTI DI ORIGINE ANIMALE Le Point Veterinaire Italie S.r.l., MILANO, (2008).
Teaching material supplied by the Teacher - Educational objectives
- Notions concerning the origin of safety, meaning the absence or limitation of hazards and risks linked to eating foods of animal origin, both fresh and transformed, with particular reference to foodborne diseases, to contaminations, to the effect of the application of technology during production, transformation and final consumption. Knowledge of the communitarian laws concerning foods of animal origin and feed. Notions concerning the implementation of HACCP programmes along the production line.
- Prerequisites
- In order to understand the hygiene of the various production sectors it is necessary to have successfully supported the examination of Food Industries and Technologies of animal products. In addition, they need the knowledge of Microbiology, Chemistry, Pharmacology, Toxicology and Parasitology to be able to follow profitably topics related to biological and chemical hazards associated with the recruitment of the different foods of animal origin.
- Teaching methods
- face-to-face
Field trips
Laboratory - Learning verification modality
- The exam includes an oral examination lasting about 30 minutes which is aimed at ascertaining the level of knowledge and understanding reached by the student on the theoretical and methodological contents indicated in programmam and the ability to apply the skills acquired. The oral exam will also allow to check the student's communication skills (language properties and exposure).
- Extended program
- Hazards along the production line of food of A.O.:
- primary production: animal diseases transmissible to man through food (foodborne diseases), environmental contaminations and residues of therapeutic or auxinic treatments, control activity and its implementation, communitarian and national laws;
- collection, transformation, conservation and distribution of foods: biological hazards and production hygiene; chemical and physical hazards; communitarian and national law and control activity (2 CFU).
The production lines:
- meat and meat products, milk and dairy products, fish and fish products, eggs and honey; traceability, risk analysis and HACCP along the production lines: laws and their implementation, compulsory and voluntary certification (1 CFU).
The appraisal of quality and healthiness:
- analytical approach: bacteriological analyses, chemical and chemical-physical analyses; appraisal of organoleptic, nutritional and technological food quality; appraisal of alterations and of the state of preservation; identification of frauds and sophistications (1 CFU).
- Laboratory analisys of fresh meats and meat products, milk and milk products, fish and fish products, eggs and honey. Guided tours of production plants and of laboratories of interest (2 CFU).