Hygiene and food technology
Learning outcomes of the course unit
Acquisition of the knowledge necessary for quality management in the fish produce supply chain, also in relation to food safety aspects
Course contents summary
Fish product inspection and hygiene principles for the purpose of correct assessment of their state of freshness and consumer health protection
Health and hygiene legislation
Main preservation techniques, manufacture and processing of fish products with respective effects on product quality
G. Arcangeli, G. Baldrati, P. Pirazzoli, La trasformazione dei prodotti della pesca: tecnologia, controllo e igiene di lavorazione, SSICA, 2003.
T. Civera, P. Manzoni, Igiene e controllo dei prodotti della pesca, Ed. Clu, Torino, 1993.
The course will consist of classroom lectures and will be supplemented by visits to fish product manufacturing and processing companies; assessment will be through oral tests