Analysis of Food of Animal Origin and Consumer Protection
A.Y. 2018/2019
Learning objectives
Conoscenza delle tecniche di screnning e di conferma utilizzate nell'analisi di laboratorio per gli alimenti di origine animale, conoscenza della strumentazione utilizzata, gestione delle prove: dal campionamento, preparazione del campione e dello strumento al risultato finale.
Expected learning outcomes
Undefined
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
This course includes topics: meat, milk and fish products
- Rules governing the conformity of animal foods for chemical residues: National Plan Residui- PNR-analyzes required for the different species and matrices.
- Bases of the hygiene package
- Slaughter methods (animal welfare and slaughtering techniques)
- meat
- Meat products (raw and cooked)
- Fish products health and safety issues
- Dairy
- Spoilage and pathogenic micro-organisms for food of animal origin
- methods of conservation
- Rules governing the conformity of animal foods for chemical residues: National Plan Residui- PNR-analyzes required for the different species and matrices.
- Bases of the hygiene package
- Slaughter methods (animal welfare and slaughtering techniques)
- meat
- Meat products (raw and cooked)
- Fish products health and safety issues
- Dairy
- Spoilage and pathogenic micro-organisms for food of animal origin
- methods of conservation
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professor:
Panseri Sara
Professor(s)