Learning objectives
The course is part of the Integrated course of Food Hygiene
The course aims to enable the student to know and understand the basic elements of the categories of meat-producing animals and slaughter technologies. The student will gain the ability to use the knowledge and understanding gained in identifying health issues related to the production of fresh meat and the points of the food chain in which they may occur.
LEARNING OUTCOMES
The student at the end of the course, using the knowledge previously acquired will need to demonstrate knowledge and understanding about:
- The differences between the categories of fresh meat
- The potential health problems related to the consumption of contaminated meat
The student also applying the knowledge and understanding acquired, shall be able, even collaborating with other professionals, to
- contribute to the prevention of contamination hygienic potentially dangerous to the consumer
- Identify the problems related to the lines of slaughter and cutting of fresh meat
Prerequisites
Microbiology basics
Course unit content
The first lessons are designed to provide students with basic information on meat-producing animals (species, breeds and types). In the second phase knowledge on the technology of processing of livestock in meat (slaughter)is given. The last part of the course is aimed at evaluating the factors which influence the hygiene of fresh meat.
Full programme
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Bibliography
Slides given by the Professor
Lawrie’s meat science (Seventh edition) Woodhead Publishing Series in Food Science, Technology and Nutrition No. 128
Teaching methods
In room lectures (with movies regarding slaugtering techniques)and practicals in estabilishments
Assessment methods and criteria
The final evaluation of the module will be performed through the execution of a written test where the first multiple-choice questions will be used to assess the learning of basic knowledge, while the second part consisting of open questions will be used to evaluate the critical skills of the student in critically evaluating the production lines of fresh meat. The evaluation of this module expressed in thirties will be mediated with the results achieved in the other modules of the course in order to get the final evaluation.
Other information
the slides will be put on line dy the Professor
