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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

HYGIENE AND FOOD TECHNOLOGY
cod. 19630

Academic year 2007/08
3° year of course - Second semester
Professor
Academic discipline
Ispezione degli alimenti di origine animale (VET/04)
Field
Tecnologie
Type of training activity
Characterising
24 hours
of face-to-face activities
2 credits
hub: -
course unit
in - - -
lectures timetable unavailable
exam calls

Integrated course unit module: HYGIENE AND MILK AND FISH PRODUCT QUALITY

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Learning objectives

Acquisition of the knowledge necessary for quality management in the fish produce supply chain, also in relation to food safety aspects

Prerequisites

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Course unit content

<br />Fish product inspection and hygiene principles for the purpose of correct assessment of their state of freshness and consumer health protection <br />
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Health and hygiene legislation  
<br />Main preservation techniques, manufacture and processing of fish products with respective effects on product quality

Full programme

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Bibliography

G. Arcangeli, G. Baldrati, P. Pirazzoli, La trasformazione dei prodotti della pesca: tecnologia, controllo e igiene di lavorazione, SSICA, 2003. <br />
T. Civera, P. Manzoni, Igiene e controllo dei prodotti della pesca, Ed. Clu, Torino, 1993.

Teaching methods

The course will consist of classroom lectures and will be supplemented by visits to fish product manufacturing and processing companies; assessment will be through oral tests

Assessment methods and criteria

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Other information

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