Learning objectives
- - -
RISK MANAGEMENT AND HACCP IN THE FOOD CHAIN
cod. 24157
Academic year 2008/09
3° year of course - First semester
3° year of course - First semester
- Professor
- Academic discipline
- Ispezione degli alimenti di origine animale (VET/04)
- Field
- A scelta dello studente
- Type of training activity
- Student's choice
24 hours
of face-to-face activities
of face-to-face activities
3 credits
hub:
course unit
in
in
Integrated course unit module: HYGIENE MEAT PRODUCTION