inspection of food of animal origin

Postgraduate type

Scuole di specializzazione

Academic year

2022/2023

Duration

3 years

Area

Veterinaria

Hub

Parma

Department

Department of Veterinary Science

Access requirements

Possono partecipare al concorso:

Those who hold the Degree in Veterinary Medicine: class LM 42 (single-cycle master's degree), class 47/S (single-cycle specialist degree), or class of the system prior to DM 509/99; who have obtained the Qualification to practice the profession. However, those who are not in possession of the Professional Qualification title may also take the admission examination to the School of Specialization, provided it is obtained by the first useful session following the actual start of the courses.
Also admitted to the competition for admission to the School are those who hold a degree from foreign universities deemed equivalent to a degree in Veterinary Medicine, limited to the purpose of enrollment in the School (MURST AND MAE Circular No. 658 of March 21, 2005).

Link to the call

Further information

Specifications

Over the three years of the course, the School is divided into 180 CFUs, of which 30 percent are formal didactic activities (ADF) and 70 percent are internship activities (ATP). Within the ADF, each CFU will be divided into 5 hours of frontal teaching activities and 20 hours available to the trainee for individual study activities.
Those who have passed the final examination will be awarded the Diploma of Specialist in Inspection of Food of Animal Origin

Director

Prof.ssa Silvia Bonardi

E.: silvia.bonardi@unipr.it

Avvisi: Administrative information can be obtained from the Graduate School Service Office.

E.: specializzazioni@unipr.it

Teaching

The trainee must accrue theoretical, scientific and professional knowledge in the field of food inspection and control of all stages of the production chains of foods of animal origin. In the training, special emphasis is given to European and aational legislation on the safety and marketing of food of animal origin, hygiene in food production and marketing, management of self-control plans, epidemiology of food diseases, risk assessment, management and communication, and animal welfare protection (European Quality Framework - Level 7).