FOOD INDUSTRY AND HEALTH AND HYGIENE STANDARDS
| FOOD INDUSTRY AND FOOD CONTROL (5 credits) | Health and hygiene standard applied to foods of animal origin (4 credits) |
Learning outcomes of the course unit
Provide concepts regarding technological, structural and hygienic aspects of major animal-based products;
Analyse basic information regarding food legislation, existing cross-sector and vertical standards;
Comprehend the goals of the new European legislation in the alimentary field, in light of the principles outlined in the White Book 2000 and the standards published following its issue
Course contents summary
Course material, divided into units with classroom instruction and field trips, covers the technical-structural organisation of food plants; and analyses the production technology of a range of animal-based food products (cured meats and sausages, egg products, beekeeping, etc.) with emphasis on the standards that govern the activity of the producers and management of hygiene and production. In particular, in addition to the vertical standards for each food chain (fish, milk and dairy products, eggs and egg products, poultry and beekeeping), the “Hygiene packet” and traceability standards, GM foods, specialty foods and baby foods and organic products.
Recommended readings
Tiecco G. (1999). Hygiene and food technology. Edagricole, Bologna:
Moggi C., Turconi G. (2003). Igiene degli Alimenti e Nutrizione Umana. Edizioni mediche scientifiche internazionali, Roma.
Clerici A. Rubino V. (2005). Controllo ufficiale e autocontrollo nel pacchetto igiene. Edizioni Taro
Teaching methods
The course includes classroom lectures and field trips.
At the end of the course, there will be an oral exam.
