B8989 - CERTIFICAZIONE E TRACCIABILITA' DEGLI ALIMENTI DI ORIGINE ANIMALE

Learning outcomes

At the end of the course, students will have acquired knowledge of:

• the basic principles of food safety legislation;
• the fundamental principles of internal traceability and food chain traceability;
• the correct terminology and the ability to navigate certification systems;
• the legislative requirements related to food labelling.

In particular, students will be able to:

• understand and operate within food traceability systems across food supply chains;
• understand and work within certification systems related to quality, traceability, and food safety.

This course is part of an integrated programme whose overall objective is to provide students with knowledge and competencies regarding the safety of foods of animal origin, covering both legislative and toxicological aspects.

Upon completion of the course, students will be able to independently address issues and apply the knowledge acquired concerning the main mandatory and voluntary standards related to the safety, quality, traceability, and labelling of foods of animal origin.

Course contents

Introduction to the concept of food safety: biological, chemical, and physical hazards in food and their main sources of contamination.

Regulation (EC) No 178/2002, with particular emphasis on definitions and provisions relating to general food law, including EFSA, RASFF, risk analysis, the precautionary principle, food and feed safety requirements, traceability, and product withdrawals/recalls.

Basic principles of internal traceability and traceability throughout the food supply chain.

Standardization bodies and types of certification schemes.

UNI EN ISO 9001 – Quality Management Systems.

UNI EN ISO 22000 – Food Safety Management Systems.

UNI EN ISO 22005 – Traceability in the Feed and Food Chain.

International standards: BRCGS and IFS.

Regulations governing food labelling.

Labelling and traceability requirements for meat, fishery, egg, and dairy products.

Readings/Bibliography

No specific textbook is required for this course.

Course materials are made available to students through the Virtuale platform at https://virtuale.unibo.it/course/view.php?id=19189 and on the teacher’s website at https://www.unibo.it/sitoweb/teresa.gazzotti/didattica.

The most recent consolidated versions of the European legislation covered in the course are available on the EUR-Lex website: https://eur-lex.europa.eu/ .

Teaching methods

Lectures.

Group work.

Guided visits to food supply chain companies and/or guest lectures by professionals working in the sector, aimed at providing further insight into the topics covered during the course.

Assessment methods

Student assessment consists of an optional mid-term assessment and an oral examination.

The mid-term assessment is not a prerequisite for admission to the oral examination; however, it contributes to the final grade.

The mid-term assessment consists of a group project designed to evaluate students’ ability to critically investigate a specific topic and to present it using appropriate technical terminology. Groups are assigned by the instructor, and a single grade is awarded to each group. The grade is expressed on a scale of 30 and contributes one-fifth of the final mark.

The oral examination consists of questions on three topics covered during the course and typically lasts approximately 25–30 minutes.

Assessment criteria are as follows:

• 30–30 cum laude: comprehensive knowledge of all course topics, excellent critical analysis and ability to make connections between concepts, full command of the relevant terminology, and strong argumentation skills.
• 25–29: good knowledge of a broad range of course topics, good critical analysis skills, and sound command of the relevant terminology.
• 20–24: adequate knowledge of a limited range of course topics, satisfactory analytical skills, and the ability to express concepts using appropriate language.
• 18–19: basic knowledge of a very limited range of course topics, analytical skills demonstrated only with the guidance of the examiner, and generally correct use of language.

During the oral examination, the use of supporting materials, including textbooks, notes, and electronic devices, is not permitted.

With regard to assessment activities, the use of artificial intelligence (AI) tools is prohibited. Any use of AI constitutes a violation of academic integrity.

The result of the oral exam will be communicated at the end of the session. The minimum passing grade is 18/30.

The course Certification and Traceability of Foods of Animal Origin is part of the integrated course Safety of Foods of Animal Origin, together with the course Toxicology of Residues in Foods of Animal Origin. The final grade is calculated as a weighted average of the grades obtained in the individual courses. The final grade is officially recorded by Prof. Teresa Gazzotti.

Students are entitled to refuse the registration of a passing grade proposed by the examination board on at least one occasion.

Students with Specific Learning Disorders (SLD) or temporary or permanent disabilities

Students with SLD or temporary or permanent disabilities are encouraged to contact the relevant University Office in advance (https://site.unibo.it/studenti-con-disabilita-e-dsa/it ). The Office will propose any necessary accommodations, which must be submitted to the course instructor for approval at least 15 days in advance. The instructor will evaluate the appropriateness of such accommodations in relation to the learning objectives of the course.

Teaching tools

PowerPoint presentations, videos, and online resources will be used during the course.

Students experiencing difficulties with the course content are encouraged to contact the instructor by email to arrange an appointment for further explanation and guidance.

Office hours

See the website of Teresa Gazzotti