Learning objectives
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).
Prerequisites
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Course unit content
The course is designed to teach the student a scientific approach, useful to face the topics hygienic and safety about animal origin food; to give the basic knowledge about the main structures and laws concerning animal origin food; to give information about the main bacteria concerning animal origin food (indicators of quality and safety); to provide notions about the concept of risk and how this is handled; to give knowledge about the principal risks for the consumer, associated with food consumption of animal origin food.
Full programme
The contamination of foods of animal origin.
Alterations of food of animal origin: meat products, milk, eggs and fish products.
Food poisoning: factors conditioning the food-borne diseases (salmonellosis, botulism, vibriosis).
Food contaminated by helminth parasites: toxoplasmosis, trichinosis (EC Regulation 2075/2005), anisakiasis.
Processing technologies and food storage:
pasteurization, appertisation, sterilization, refrigeration and freezing, high hydrostatic pressure, drying and smoking, ionizing radiation, the use of chemical compounds (nitrites-nitrates, polyphosphates, organic acids) and antibiotics, fermentation, mechanically separated meat and manufacturing technology meat products.
Food Law: "hygiene package" EC Regulation 2073/2005 and SS. MM.
Sampling, labeling and related legislation.
HACCP.
Bibliography
Colavita G., Igiene e tecnologia degli alimenti di origine animale, Ed. Point Veterinaire Italie, 2012, Milano.
RONDANELLI E.G., FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia
Galli A., Bertoldi A. Igiene degli alimenti e HACCP (2006). IV Edizione. EPC Libri
Legislation update on: www.sostanzealimentari.it
Teaching methods
Frontal lessons and laboratory practical sessions
Assessment methods and criteria
The learning outcomes will be monitored through a written evaluation that will determine the level of knowledge and understanding of the course content. Then you will make an oral evaluation on cases of hazard in food industry and on application of the HACCP plan, to see if the student is able to critically analyze the strategies to employ. Appropriate forms of verification and evaluation are guaranteed to students with DSA (Law 170/2010).
Other information
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2030 agenda goals for sustainable development
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