HYGIENE AND MILK AND FISH PRODUCT QUALITY
Learning outcomes of the course unit
The course has been designed to provide detailed information regarding hygiene problems involving the dairy and fish products chain. The technological aspect of dairy production will be covered and, in particular, relative to the production of milk destined for human consumption, butter and Parmigiano-Reggiano cheese. European and Italian standards pertaining to both agri-food sectors will also be examined.
Course contents summary
The Hygiene and Quality of Milk and Fish Products course has been designed to teach students about the problems concerning production and preservation of milk destined for human consumption, the technologies involved in principal dairy products and the hygiene issues related to the consumption of these food products. Also covered will be the principal hygiene risks related to the fish product chain, requirements for the application of GMP and GHP (Good Manufacturing and Good Health Practices), as well as the HACCP system in the fish product sector.
The microbiological criteria applicable to the food products of these two chains – dairy and fish products – will be evaluated in the light of European and Italian standards.
Refer to individual units
The course will also include a number of field trips to dairies that produce Parmigiano-Reggiano cheese.