Learning objectives
knowing the slaughtering technique of different species - being able to identify the critical pint in the slughtering line
HYGIENE AND FOOD TECHNOLOGY OF ANIMAL ORIGIN
cod. 1002011
Academic year 2012/13
3° year of course - First semester
3° year of course - First semester
- Professor
- Academic discipline
- Ispezione degli alimenti di origine animale (VET/04)
- Field
- Discipline delle produzioni animali
- Type of training activity
- Characterising
26 hours
of face-to-face activities
of face-to-face activities
3 credits
hub:
course unit
in
in
Integrated course unit module: HYGIENE, TECHNOLOGY AND MICROBIOLOGICAL SAFETY OF FOOD OF ANIMAL