Learning objectives
Provide students with the foundation for taking on scientific and legislative issues related to preserved foods of animal origin. <br />
Examine the features of the most important food preservation systems with regard to inspection activity. <br />
Provide information related to the major risks to consumers arising from the consumption of preserved foods. <br />
Prerequisites
None.
Course unit content
Primary means of food preservation as regards inspection activity. National and European standards currently in force for preserved products. Issues concerning, risk, alteration and defects in animal based foods subjected to: High-temperature thermal treatments: preserves, semi-processed preserves, milk (pasteurised, UHT, sterilised), egg products. Fermentation processes: milk derivatives, dressed meat products. Low-temperature preservation: meat and fish products. <br />
Modified atmosphere and vacuum preservation. <br />
Combination of treatments: prepared meat products <br />
Ionising radiation. <br />
Full programme
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Bibliography
Tiecco G. (2000). Ispezione degli Alimenti di Origine Animale Calderini Edagricole, Bologna. <br />
<br />
Tiecco G. (1999). Igiene e Tecnologia Alimentare. Edagricole, Bologna: <br />
<br />
Teaching methods
Classroom lectures will be supplemented by Power Point presentations. calls will be oral. <br />
Assessment methods and criteria
At the conclusion of the course there will be a written test, while all subsequent exam
Other information
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