Learning objectives
knowing the slaughtering technique of different species - being able to identify the critical pint in the slughtering line
Prerequisites
general microbiology - animal anathomy and phisiology
Course unit content
Raw meat production Hygiene
Full programme
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Bibliography
COLAVITA G. Igiene e Tecnologie degli Alimenti di Origine Animale. POINT VETERINAIR ITALIE
Teaching methods
Class lectures and practical exercitations in food enterprises
Assessment methods and criteria
written examination
Other information
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