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 2011/12
3° year of course - First semester
3° year of course - First semester
- Professor
- Sergio GHIDINI
- Academic discipline
- Ispezione degli alimenti di origine animale (VET/04)
- Field
- Discipline delle produzioni animali
- Type of training activity
- Characterising
24 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
Contacts
Toll-free number
800 904 084Student registry office
+39 0521 902604
segreteria.medicinaveterinaria@unipr.it
Quality assurance office
Education manager:
Ms. Giulia Branca
+39 0521 902601
Office e-mail didvet@unipr.it
Manager e-mail giulia.branca@unipr.it
President of the degree course
Prof. Claudio Cipolat Gotet
claudio.cipolatgotet@unipr.it
Faculty advisor
Prof. Federico Righi
federico.righi@unipr.it
Career guidance delegate
Prof. Alberto Sabbioni
alberto.sabbioni@unipr.it
Erasmus delegates
Prof. Federico Righi
federico.righi@unipr.it
Quality assurance manager
Prof. Mattia Iotti
mattia.iotti@unipr.it
Internships
Prof. Alberto Sabbioni
alberto.sabbioni@unipr.it