CERTIFICATION, LABELLING AND TRACEABILITY OF FOOD OF ANIMAL ORIGIN
cod. 1008449

Academic year 2020/21
2° year of course - First semester
Professor
BACCI Cristina
Academic discipline
Ispezione degli alimenti di origine animale (VET/04)
Field
Attività formative affini o integrative
Type of training activity
Related/supplementary
51 hours
of face-to-face activities
6 credits
hub: PARMA
course unit
in ITALIAN

Learning objectives


The course initially aims to allow the student to know and understand the need to enhance the food chain through certifications, as well as to identify the interconnections between the supply chain and agro-food and certifications, differentiating the ways in which the different types of attestations refer to the productive chain by providing, implicitly or explicitly, an added value (I and II Dublin descriptors). At the end of the training activity, the student will be able to: interpret the meaning of the certification and the purpose they aim for; express themselves with appropriate terms and develop appropriate management actions, based on knowledge regarding the complex field of food quality assessment. (III, IV and V Dublin descriptors).

Prerequisites


None

Course unit content


The first lessons deal with topics that will provide the student with a general overview of the certifications that can be adopted in the food supply chain and the meaning they assume within society.
A topic will be deepened with in order to highlight the obligations, on the part of every public establishment and food industry, to adopt systematic actions for self-control of risks. The seminar activities that will integrate the course will allow students to be introduced to the themes of European policy on quality, of the traceability and quality of products of animal origin, of the indication of origin on the label and of sustainable environmental management for food companies.

Full programme


Supply chain and quality. Types of certifications (product and process). Mandatory and voluntary certifications (regulated and not). Gluten free; No GMOs, Organic farming, Biodynamic farming, Made in Italy & 100% Made in Italy, DOP; IGP and TSG. Hazard Analysis Critical Control Point and controlled supply chain. International Food Standard and British Retail Consortium. Integrated production. Biodiversity Friend. Global G.A.P. Main International Organization for Standardization (ISO 14001, ISO 22000, ISO 22005, ISO 28000).

Bibliography


Teaching material provided by the teacher uploaded on Elly platform

Teaching methods

The course will be held through lectures to Students in synchronous-streaming (“in telepresenza”) on the Teams platform. Therefore, the opportunity of Student/Teacher interaction will be preserved by the simultaneous use of the Teams platform.

Assessment methods and criteria

Written test with three open answers; each answer is assigned a score ranging from 0 to 10. The total score the student can reach with the written test varies from <18/30 to 30/30.
Praise can be awarded (30 cum laude) if the total score starts at 30/30 and the answers are articulated optimally. If the total score is insufficient (16-17/30) the candidate can take an oral test.
The results of the written test are communicated to the candidates on the day they are called for an oral exam. In case of the persistence of the health emergency, the exams will be conducted remotely, as follows:
remote oral questions, through the Teams platform (guide http://selma.unipr.it/).
Appropriate forms of verification and evaluation are guaranteed to students with DSA (Law 170/2010).

Other information

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