- Docente: Roberto Rosmini
- Credits: 3
- SSD: VET/04
- Language: Italian
- Teaching Mode: In-person learning (entirely or partially)
- Campus: Bologna
- Corso: First cycle degree programme (L) in Environment and Workplace Prevention Techniques (cod. 8487)
Learning outcomes
The student must know and apply evaluation methods, preventive
measures and the legislative tools disposable in the field of
hygiene of food of animal origin. The course gives theoretical and
practical knowledges useful to oerate both in pubblic and private
sectors, for what is concerned food products, fish products, milk
and milk products, egges, egg products, honey, helixes and
amphibians.
Course contents
The programme of the course includes fundamental concepts of
hygiene of food of animal origin. In particular physical-chemical
and microbiological aspects that affect food hygiene and according
food safety are presented. The programme treates fresh meat, minced
meat and prepared meat, meat products, in particular delicatessen
products, fish, shellfish, crustaceous, milk for human alimentary
use, milk products, in paarticular, cheese, fresh eggs, egg
products, honey and other beehive products, helices and amphibians.
Frozen foods, pre-coked foods, food additives, food dyes, food
labelling and presentation the final consumer are briefly treated
too. Theoretical lessons will be followed by practices on the
sensorial evaluation of the main food of animal origin on the
prevention of possible hazards with the aim to improve food
safety.
Readings/Bibliography
Alimenta LEX, vedi link con www.scienzaediritto.com
Igiene e tecnologie degli alimenti di origine animale. Ed. Le Point
Vétérinaire Italie 2010, Milano
Teaching methods
Theoretical lessons and exemplifications of real cases will be
supported by guided visits or documentations of food production,
transormation and commercialization plants. Drill-lessons on
analytical and sensorial evaluation of foodstuffs of animal origin
will done.
Assessment methods
Test formalities. The examination consists in a converstion about
the subjects of the course, in the production of short critical
papers or written answer to questionnaires on subjects of
interest.
Teaching tools
Theoreticl lessons will be followed by practices on the sensorial
evaluation of the main food of animal origin on the prevention of
possible hazards with the aim to improve food safety
Links to further information
http://www.scienzaediritto.com
Office hours
See the website of Roberto Rosmini