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Università degli Studi di Parma Università degli Studi di Parma
University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

FOOD INDUSTRY AND FOOD CONTROL
cod. 19626

Academic year 2008/09
3° year of course - Second semester
Professor
Academic discipline
Ispezione degli alimenti di origine animale (VET/04)
Field
Tecnologie
Type of training activity
Characterising
60 hours
of face-to-face activities
5 credits
hub: -
course unit
in - - -
lectures timetable unavailable
exam calls

Integrated course unit module: FOOD INDUSTRY AND HEALTH AND HYGIENE STANDARDS

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Learning objectives

The aim of the course is to provide cognitive elements on the technological, hygiene and structural aspects of production chains and processing of foodstuffs of animal origin

Prerequisites

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Course unit content

<br />The course will consider the aspects underpinning the application of hygiene in the food industry and the risk analysis approach. Particular emphasis will be given to the discussion of topics regarding traceability in the agrifood supply chain, with definition of operating schemes. With the aid of educational visits, the supply chains of poultry products, egg products and apiary products will be examined from a technical and structural point of view 

Full programme

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Bibliography

Material provided during classroom lectures <br />
<br />
Tiecco G. Igiene e tecnologia alimentare. Ed: Il Sole 24 Ore Edagricole,2001

Teaching methods

Classroom lectures and guided educational visits. <br />
<br />
There will be an oral exam

Assessment methods and criteria

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Other information

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