cod. 1007981

Academic year 2018/19
1° year of course - Second semester
Academic discipline
Ispezione degli alimenti di origine animale (VET/04)
Discipline veterinarie e riproduzione animale
Type of training activity
47 hours
of face-to-face activities
6 credits
hub: PARMA
course unit

Learning objectives

The ability to apply knowledge and understanding. At the end of the course the student will be able to apply procedures to ensure the verification of compliance with feed and food law, animal health and animal welfare rules. The student must be able to manage and control all food of animal origin. They will be able to ensure the safety of food and they will be able to identify the main biological, physics or chemical hazards . They will be able to identify the main hazards in the food-chain and will be able to apply strategies to prevent, eliminate or reduce all hazards. Judgment skills. The goal of this course is to provide tools for collecting and analyzing data and to ensure the safety of food products of animal origin for human consumption. Communication skills. At the end of the course the student should be able to express properly in the sector of food safety by and using the strict language technical words in this field.


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Course unit content

The first part of the course covers the main Community and National rules on the hygiene and safety of foodstuff s. In particular, the course will include the hygiene rules such as Regulations EC. The food safety ensured throughout the control of food chain and the high level of protection of consumers will be treated in that part. The second part of the course covers the application of basic common hygiene requirements; the sources of microorganisms and the contamination ways, the main hygienic and safety characteristics of food, and the application of good hygiene practice. The third part of the course will include: the risk assessment, the methods to control microbial contamination and microbiological criteria, the control of parasites, food-borne diseases which come from microorganisms such as viruses, bacteria and parasites;- application of classical and biomolecular methods in food microbiology

Full programme

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- International Commission on Microbiological Specifications for Foods (ICMSF) (2018)
Microorganisms in Foods 7 Microbiological Testing in Food Safety Management Second Edition - Springer International Publishing AG 2018; Slides of the lectures (available through the ELLY platform); Colavita G. (2012). Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire Italie.

Teaching methods

Lessons with PC aided, case studies

Assessment methods and criteria

written tests

Other information

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