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 the prerequisites and the HACCP system in the food industry; Knowledge of the principles of traceability; Knowledge on the procedures for the management of animal by-products in the food industry; Knowledge of elements of risk analysis in the food chain; 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; 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 1.5-2 hours each divided into 6 hours inherent hazards and factors of microbial development, 17 hours related to prerequisites and HACCP, 2 hours on traceability and animal by-products in the food industry, 2 hours related to risk analysis, PRACTICAL ACTIVITIES: The practical training will be carried out in classrooms of the Department of Veterinary Medicine (8 hours), and at processing plants (4 hours). The practical training will be guided by the teacher, will last 4 hours each and will be given in groups of up to 20-25 students. To allow all students to attend practical activities, they will be repeated 4 times. SELF-DIRECTED LEARNINH ACTIIVITIES: Group work on establishing the flowchart and define critical control points in a food of animal origin for the purpose of HACCP (4 hours); evaluation of the application of operating procedures and HACCP system at food processing plants (4 hours). DESK-BASED WORK: each student independently will carry out the critical evaluation of a self-control manual based on the HACCP system (4 hours) in a classroom of the Department. This training activity will be guided by the teacher.
Other information
Learning verification modality	The exams is joint for the modules of Food Hygiene, Food Microbiology and Food Production Technology. The exam procedures include both a written and an oral test. The written test consists of a multiple choice test based on 40 closed questions that covers all the course contents (15 for the module of food hygiene, 15 for food production technology and 10 for food microbiology), with 3 answers which only one is the correct one. The questions are randomly extracted from a homogeneous group of questions. 0.5 points are assigned to the correct answers, wrong or not given answers results in 0 points assigned. The written test will evaluate the main knowledge and skills acquired and will last approximately 45 minutes. The oral exam is entered if the score in the written test is not less than 15/30 (10 points out of 20). The oral exam covers all the course contents and consists of a single question for each module (3 questions), randomly chosen by the student, to assess knowledge and competences, even acquired,, autonomy of judgment, communication and learning skills. The duration of the approximate oral exam is 30 minutes. The following scores will be assigned to a single question: a) knowledge and understanding: 1 point if good and 0.5 points if sufficient; b) applied knowledge and understanding: 1 point if good and 0.5 points if sufficient; c) making judgment: 1 point if good and 0.5 points if sufficient; d) communication skills: 1 point if good and 0.5 points if sufficient; e) learning skills: 0.5 points if sufficient. In total, 13.5 points will be awarded with the oral exam. The final grade is composed considering both the result of the written test and the progress of the oral exam and is considered passed if the student scores a total of 18/30 or more.
Extended program	THEORETICAL LESSONS: Introduction to the course, principles of hygiene and definitions (2 hours) Main physical and chemical hazards in the food chain (4 hours) Factors influencing survival, growth and inactivation of microorganisms in food (2 hours) Hygiene of the production process: prerequisites programs and operational protocols (6 hours) The HACCP system and self-control manual (7 hours) Traceability principles and food animal byproducts (2 hours) Risk analysis and foodborne outbreaks management (4 hours) Training activities: SELF DIRECTED LEARNING: Group work with making a flow chart and defining critical control points in the production process of an assigned food (4 hours x 4 groups). Evaluation of the application of the HACCP system in food processing plant (4 hours x 4 groups). DESK BASED: Critical review of a production manual based on HACCP system (4 hours x 4 groups).
Obiettivi Agenda 2030 per lo sviluppo sostenibile

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. Basic predictive microbiology.
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, together 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), predictive microbiology. 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; knowing basic element of predictive microbiology and challenge test D2 - APPLYING KNOWLEDGE AND UNDERSTANDING. The student should be able to (main skills): sampling food of animal origin for microbiological analysis; choose the microbiological criteria of food safety hygiene and process hygiene applied in food and interpret the pertinent analytical results; using predictive microbiology software. 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	The course is organized in face-to-face classroom lectures, using audio-visual methods, for all topics outlined in the course syllabus, including those that subsequently involve hands-on practice. The lessons are of 2 hours each with 14 hours pertaining to foodborne pathogens and relative food legislation, 4 hours on spoiling microorganisms and starter cultures, 2 hours on predictive microbiology and challenge test. The practical training will be conducted in a classroom of the Department of Veterinary Medicine and in a food factory. PRACTICAL ACTIVITY: The practical training will be guided by the teacher, will last 4 hours each and will be given in groups of up to 20-25 students. To allow all students to attend practical activities, they will be repeated 4 times Self - directed learning activities: Group work to define microbiological criteria of food safety and process hygiene applied to an assigned food product (4 hours). Evaluation of the main microbiological indicators and related analytical methods used in a food industry (4 hours). To enable all students to attend self-directed activities under the guidance of the teacher, they will be repeated 4 times
Other information
Learning verification modality	The exam is joint for the modules of Food Hygiene, Food Microbiology and Food Production Technology. The exam procedures include both a written and an oral test. The written test consists of a multiple choice test based on 40 closed questions that covers all the course contents (15 for the module of food hygiene, 15 for food production technology and 10 for food microbiology), with 3 answers which only one is the correct one. The questions are randomly extracted from a homogeneous group of questions. 0.5 points are assigned to the correct answers, wrong or not given answers results in 0 points assigned. The written test will evaluate the main knowledge and skills acquired and will last approximately 45 minutes. The oral exam is entered if the score in the written test is not less than 15/30 (10 points out of 20). The oral exam covers all the course contents and consists of a single question for each module (3 questions), randomly chosen by the student, to assess knowledge and competences, even acquired, autonomy of judgment, communication and learning skills. The duration of the approximate oral exam is 30 minutes. The following scores will be assigned to a single question: a) knowledge and understanding: 1 point if good and 0.5 points if sufficient; b) applied knowledge and understanding: 1 point if good and 0.5 points if sufficient; c) making judgment: 1 point if good and 0.5 points if sufficient; d) communication skills: 1 point if good and 0.5 points if sufficient; e) learning skills: 0.5 points if sufficient. In total, 13.5 points will be awarded with the oral exam. The final grade is composed considering both the result of the written test and the progress of the oral exam and is considered passed if the student scores a total of 18/30 or more.
Extended program	Theoretical lessons Introduction to the course and definition of pathogenic, spoiling and useful microorganisms in the food supply chain and pertinent food legislation (2 hour). Main pathogenic microorganisms (bacteria, virus, molds and parasites) in the food chain: description, isolation techniques and identification (10 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 (2 hours) Predictive microbiology and challenge test (2 hours) TRAINING ACTIVITY SELF DIRECTED LEARNING: Group work to define microbiological criteria of food safety and process hygiene applied to an assigned food product (4 hours). Evaluation of the main microbiological indicators and related analytical methods used in a food industry (4 hours).
Obiettivi Agenda 2030 per lo sviluppo sostenibile

FOOD PRODUCTION TECHNOLOGY

Code	GP005416
CFU	3
Teacher	Raffaella Branciari
Teachers	Raffaella Branciari
Hours	39 ore - 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 spoilage. 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	microbiology
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: Flipped classroom (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	written test, multiple choice, and oral exam
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)
Obiettivi Agenda 2030 per lo sviluppo sostenibile	reduce inequalities