Safety and Quality of Food Animal Origin
A.Y. 2018/2019
Learning objectives
Il corso si propone di fornire le competenze per valutare la qualità e sanità degli alimenti di origine animale, a partire dal processo produttivo fino al livello del consumatore finale.
Tra le finalità: conoscenza delle norme che regolano la conformità degli alimenti di origine animale destinati al consumo umano, conoscenza della fonti di contaminazione delle filiere zootecniche, conoscenze dei contaminanti nella filiera degli alimenti di origine animali controllare e gestire i processi di produzione, preparazione, trasformazione, confezionamento e conservazione degli alimenti di origine animale al fine della prevenzione e del controllo dei rischio sanitario connesso alle diverse fasi produttive.
Tra le finalità: conoscenza delle norme che regolano la conformità degli alimenti di origine animale destinati al consumo umano, conoscenza della fonti di contaminazione delle filiere zootecniche, conoscenze dei contaminanti nella filiera degli alimenti di origine animali controllare e gestire i processi di produzione, preparazione, trasformazione, confezionamento e conservazione degli alimenti di origine animale al fine della prevenzione e del controllo dei rischio sanitario connesso alle diverse fasi produttive.
Expected learning outcomes
Undefined
Lesson period: First 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
First semester
ATTENDING STUDENTS
NON-ATTENDING STUDENTS
Website
Production and marketing of food of animal origin
Course syllabus
part 1 - prof.Balzaretti
1- the product categories of food
2- safe production and processing of food of animal origin.
3- the product categories of dairy products
4- the trade sectors of fresh and processed meat products
5 -the waste of food, criteria for the recovery
6- construction of sheets and specifications of purchase
part 2 - prof. Cattaneo
frontal lessons
1.food legislation in European Union. RASFF system.
2. legislation in food production and trading, food import and export.
3. specific legislation for seafood
4. food contact materials law
5.food additives legislation
6. food contaminants legislation
7. Irradiation and new techniques in food preservation
8. Novel food - GMO legislation
Practise exercise
food labelling legislation and pratice in food and seafood labelling.
1- the product categories of food
2- safe production and processing of food of animal origin.
3- the product categories of dairy products
4- the trade sectors of fresh and processed meat products
5 -the waste of food, criteria for the recovery
6- construction of sheets and specifications of purchase
part 2 - prof. Cattaneo
frontal lessons
1.food legislation in European Union. RASFF system.
2. legislation in food production and trading, food import and export.
3. specific legislation for seafood
4. food contact materials law
5.food additives legislation
6. food contaminants legislation
7. Irradiation and new techniques in food preservation
8. Novel food - GMO legislation
Practise exercise
food labelling legislation and pratice in food and seafood labelling.
Toxicology residues
Course syllabus
Prof. Roberto Edoardo Villa
2 CFU lectures (16 ore)
1 CFU practical activities (16 ore)
Lectures
Food safety: importance of residues in products of animal origin (2 h)
Principles for food risk analysis (2 h)
Residues classification and source (2 h)
Maximum Residue Limits (2 h)
Environmental impact (2 h)
The national system of surveillance (2 h)
Main classes of drugs used in zootechnical animals (2 h)
Hormones, β2-agonists and antithyroids agents (2 h)
Practical activities
Methods of analysis for the identification of the residue in matrixes of animal origin (4 h)
Calibration and validation of the analytical methods (4 h)
Extraction and quantification of the residues from products of animal origin and in biological fluids (4 h)
Visita ai laboratori del Centro Antidoping (UNIRELab) (4 ore)
Visit to the antidoping laboratory (UNIRELab) (4 h)
2 CFU lectures (16 ore)
1 CFU practical activities (16 ore)
Lectures
Food safety: importance of residues in products of animal origin (2 h)
Principles for food risk analysis (2 h)
Residues classification and source (2 h)
Maximum Residue Limits (2 h)
Environmental impact (2 h)
The national system of surveillance (2 h)
Main classes of drugs used in zootechnical animals (2 h)
Hormones, β2-agonists and antithyroids agents (2 h)
Practical activities
Methods of analysis for the identification of the residue in matrixes of animal origin (4 h)
Calibration and validation of the analytical methods (4 h)
Extraction and quantification of the residues from products of animal origin and in biological fluids (4 h)
Visita ai laboratori del Centro Antidoping (UNIRELab) (4 ore)
Visit to the antidoping laboratory (UNIRELab) (4 h)
Production and marketing of food of animal origin
Course syllabus
part 1 - prof.Balzaretti
1- the product categories of food
2- safe production and processing of food of animal origin.
3- the product categories of dairy products
4- the trade sectors of fresh and processed meat products
5 -the waste of food, criteria for the recovery
6- construction of sheets and specifications of purchase
part 2 - prof. Cattaneo
frontal lessons
1.food legislation in European Union. RASFF system.
2. legislation in food production and trading, food import and export.
3. specific legislation for seafood
4. food contact materials law
food additives legislation
6. food contaminants legislation
7. Irradiation and new techniques in food preservation
8. Novel food - GMO legislation
Practise exercise
food labelling legislation and pratice in food and seafood labelling.
The teachers are prepared to give information and assistance to the not attending students
1- the product categories of food
2- safe production and processing of food of animal origin.
3- the product categories of dairy products
4- the trade sectors of fresh and processed meat products
5 -the waste of food, criteria for the recovery
6- construction of sheets and specifications of purchase
part 2 - prof. Cattaneo
frontal lessons
1.food legislation in European Union. RASFF system.
2. legislation in food production and trading, food import and export.
3. specific legislation for seafood
4. food contact materials law
food additives legislation
6. food contaminants legislation
7. Irradiation and new techniques in food preservation
8. Novel food - GMO legislation
Practise exercise
food labelling legislation and pratice in food and seafood labelling.
The teachers are prepared to give information and assistance to the not attending students
Modules or teaching units
Functionality of muscle and adipose tissue
VET/02 - VETERINARY PHYSIOLOGY - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professor:
Faustini Massimo
Production and marketing of food of animal origin
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Chiesa Luca Maria
Toxicology residues
VET/07 - VETERINARY PHARMACOLOGY AND TOXICOLOGY - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professor:
Villa Roberto Edoardo
Professor(s)
Reception:
By appointment from Monday to Friday
Dep. DIVAS Lodi