1)The student at the end of the course will demonstrate knowledge and understanding about:
Applicability of the rules of the food industry and their legal significance in the context national and European; In recognition of the most important hygienic and safety valence microorganisms, and their role of microbiological criteria; To the management of risk arising from the consumption of animal origin foods by application of HACCP plans.
2) The student also applying the knowledge and understanding acquired, must be able to collaborate with other professionals in order to: Contribute to the prevention of the hazards that can be recognized in food industry; Prepare plans HACCP of food industry
3) At the end of the lessons, the student must demonstrate that has understood the knowledge related to the various topics covered during the theoretical and theoretical-practical lessons and how to correlate them to the different organizational levels but above all to know how to integrate and handle them in interdisciplinary field (autonomy of judgment).
4) The student must demonstrate to be able to communicate clearly the knowledge learned using a language always appropriate to interlocutors (communication).
5) In addition the student must demonstrate that has developed skills that make it widely autonomous in self-management of knowledge (learning ability).