Tecnology and Hygiene of Food of Animal Origin
A.Y. 2018/2019
Learning objectives
Il corso si propone di fornire gli strumenti essenziali per conoscere gli elementi di base riguardanti: i principi ed i metodi della valutazione del rischio fisico, chimico e biologico; le principali tecniche di trasformazione e di conservazione dei prodotti alimentari di origine animale e delle problematiche igienico sanitarie ad esse correlate; gli additivi alimentari; le procedure di sanificazione nell'industria degli alimenti di origine animale.
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
Course syllabus
NON-ATTENDING STUDENTS
Lectures-Teacher Luca Chiesa
legislative knowledge for food of animal origin: hygiene package and Residues National Plan
Hygiene and quality for products O.A.
processing and food preservation (pasteurization technologies, appertisation, sterilization, refrigeration and freezing, high hydrostatic pressure, drying and smoking, ionizing radiation, use of chemical composites (nitrite-nitrates, phosphates, organic acids) and antibiotics, fermentation, separated meat mechanically.
Nutrition labeling
The meat products
- Hygiene and technology of products made from raw meat: sausage: dry-cured ham, bacon colonnata
- Hygiene and technology of meat products cooked: cooked ham, canned meat
Hygiene and technology processed fishery products
Teacher Lisa Vallone
Lectures (3 CFU )
Food hygiene and quality.
The milk.
Milk safety and security.
Technology and hygiene in cheese and dairy production: butter, yogurt and fermented milks, ricotta, mascarpone; fresh cheese; soft cheese; hard cheese; blue cheese; smear ripened cheese; stringy cheese.
Molds and mycotoxins in dairy products.
HACCP systems for dairy products.
European and national regulation of dairy products.
Microbiological and mycological analytic methods for dairy products.
Trainings (1 CFU)
Visits to firms and laboratories of food production; microbiological and mycological analysis in laboratory.
legislative knowledge for food of animal origin: hygiene package and Residues National Plan
Hygiene and quality for products O.A.
processing and food preservation (pasteurization technologies, appertisation, sterilization, refrigeration and freezing, high hydrostatic pressure, drying and smoking, ionizing radiation, use of chemical composites (nitrite-nitrates, phosphates, organic acids) and antibiotics, fermentation, separated meat mechanically.
Nutrition labeling
The meat products
- Hygiene and technology of products made from raw meat: sausage: dry-cured ham, bacon colonnata
- Hygiene and technology of meat products cooked: cooked ham, canned meat
Hygiene and technology processed fishery products
Teacher Lisa Vallone
Lectures (3 CFU )
Food hygiene and quality.
The milk.
Milk safety and security.
Technology and hygiene in cheese and dairy production: butter, yogurt and fermented milks, ricotta, mascarpone; fresh cheese; soft cheese; hard cheese; blue cheese; smear ripened cheese; stringy cheese.
Molds and mycotoxins in dairy products.
HACCP systems for dairy products.
European and national regulation of dairy products.
Microbiological and mycological analytic methods for dairy products.
Trainings (1 CFU)
Visits to firms and laboratories of food production; microbiological and mycological analysis in laboratory.
Course syllabus
Lectures-Teacher Luca Chiesa
legislative knowledge for food of animal origin: hygiene package and Residues National Plan
Hygiene and quality for products O.A.
processing and food preservation (pasteurization technologies, appertisation, sterilization, refrigeration and freezing, high hydrostatic pressure, drying and smoking, ionizing radiation, use of chemical composites (nitrite-nitrates, phosphates, organic acids) and antibiotics, fermentation, separated meat mechanically.
Nutrition labeling
The meat products
- Hygiene and technology of products made from raw meat: sausage: dry-cured ham, bacon colonnata
- Hygiene and technology of meat products cooked: cooked ham, canned meat
Hygiene and technology processed fishery products
Teacher Lisa Vallone
Food hygiene and quality.
The milk.
Milk safety and security.
Technology and hygiene in cheese and dairy production: butter, yogurt and fermented milks, ricotta, mascarpone; fresh cheese; soft cheese; hard cheese; blue cheese; smear ripened cheese; stringy cheese.
Molds and mycotoxins in dairy products.
HACCP systems for dairy products.
European and national regulation of dairy products.
Microbiological and mycological analytic methods for dairy products.
legislative knowledge for food of animal origin: hygiene package and Residues National Plan
Hygiene and quality for products O.A.
processing and food preservation (pasteurization technologies, appertisation, sterilization, refrigeration and freezing, high hydrostatic pressure, drying and smoking, ionizing radiation, use of chemical composites (nitrite-nitrates, phosphates, organic acids) and antibiotics, fermentation, separated meat mechanically.
Nutrition labeling
The meat products
- Hygiene and technology of products made from raw meat: sausage: dry-cured ham, bacon colonnata
- Hygiene and technology of meat products cooked: cooked ham, canned meat
Hygiene and technology processed fishery products
Teacher Lisa Vallone
Food hygiene and quality.
The milk.
Milk safety and security.
Technology and hygiene in cheese and dairy production: butter, yogurt and fermented milks, ricotta, mascarpone; fresh cheese; soft cheese; hard cheese; blue cheese; smear ripened cheese; stringy cheese.
Molds and mycotoxins in dairy products.
HACCP systems for dairy products.
European and national regulation of dairy products.
Microbiological and mycological analytic methods for dairy products.
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 8
Practicals: 32 hours
Lessons: 48 hours
Lessons: 48 hours
Professors:
Chiesa Luca Maria, Vallone Lisa
Professor(s)