Inspection of Products of Animal Origin 2021/2022

Academic Year 2021/2022

Learning outcomes

At the end of the course the student is able to: Know the sanitary and commodity requirements of food of animal origin. Know the main working and storage processes for which animal foodstuffs are submitted. Know the main methodologies for health and bromatological control carried out on food of animal origin. Know the current national and Community legislation on food of animal origin.

Course contents

Overview of the composition of the foodstuffs. Specific chemical and physical properties of the principal food constituents and their rheological properties. Food frauds. Chemical contamination of food.

Introduction to the risk analysis

European official control system on food and feed. Main european laws on food safety. Reg. 178/2002.

Laws on Maximum Residue Limit, Growth-promoters, on residue control.

Meat inspection

Seafood inspection

Dairy products inspection

Honey inspection

Egg inspection

Readings/Bibliography

The course material is available to students in the website https://virtuale.unibo.it/

Teaching methods

During the lessons the most notable issues in the various food chains will be discussed

Assessment methods

The final examination aims to assess the achievement of the main learning objectives.

The evaluation of the student consists of 31 Multiple Choice Questions. Each correct answer gives 1 point, errors or answers 0 points.

The tests are corrected and discussed in class.

Upon request, an oral exam can be taken. In this case, the following points will be assessed:

- language appropriateness

- ability to present concepts

- ability to make connections

Teaching tools

Projector, computer

Office hours

See the website of Giampiero Pagliuca

00529 - Inspection of Products of Animal Origin

Course Unit Page

SDGs