FOOD INDUSTRY AND FOOD CONTROL
Learning outcomes of the course unit
The aim of the course is to provide cognitive elements on the technological, hygiene and structural aspects of production chains and processing of foodstuffs of animal origin
Course contents summary
The course will consider the aspects underpinning the application of hygiene in the food industry and the risk analysis approach. Particular emphasis will be given to the discussion of topics regarding traceability in the agrifood supply chain, with definition of operating schemes. With the aid of educational visits, the supply chains of poultry products, egg products and apiary products will be examined from a technical and structural point of view
Recommended readings
Material provided during classroom lectures
Tiecco G. Igiene e tecnologia alimentare. Ed: Il Sole 24 Ore Edagricole,2001
Teaching methods
Classroom lectures and guided educational visits.
There will be an oral exam
