MICROBIOLOGICAL CONTROL OF FOOD OF ANIMAL ORIGIN AND RELATED LEGISLATION
Learning outcomes of the course unit
The teaching aim of the course is to enable the students to deepen processing techniques of food of animal origin and the food microbial and chemical contamination problems. Students will acquire a practical approach through educational visits to food industries. Moreover students will acquire some theoretical and practical knowledge on the preparation of food samples, analysis and methods of control.
Course contents summary
The course studies in depth some aspects concerning techonologies applied to food of animal origin processing industries focusing on quality and safety issues. Specifically the processing techniques of meat products(cooked and fermented meat), of milk and dairy products, of fishery products and of eggs products are dealt with.
COLAVITA G.: Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire Italie, 2008, Milano
GALLI A., BERTOLDI A.: Igiene degli alimenti e HACCP in accordo con le nuove disposizioni del pacchetto igiene – Modelli applicativi. Ed. EPC Libri, 2006
FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia
SALVADORI DEL PRATO O.: Tecnologie del latte, Ed. Edagricole, 2005, Bologna
Teaching material provided at seminars and educational visits.
Legislation update on:sostanzealimentari.it
Frontal lesson with educational visits.
Assessment methods and criteria