The course is aimed at enabling the student to know and understand the principles of national and European food legislation and the food safety control system. In particular, the members and tools of the official control system will be known. In addition, it aims at providing in-depth knowledge about the meat processing technologies with emphasis on typical Italian meat products.
The student will have to use the gained knowledge to identify the health issues related to the different food productions, the members of the official control and the most appropriate management tools. The student will be provided with technical knowledge on meat processing technologies.