- Docente: Santina Romani
- Credits: 4
- SSD: AGR/15
- Language: Italian
- Moduli: Rosalba Lanciotti (Modulo Mod 1) Santina Romani (Modulo Mod 2)
- Teaching Mode: Traditional lectures (Modulo Mod 1) Traditional lectures (Modulo Mod 2)
- Campus: Cesena
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Corso:
Second cycle degree programme (LM) in
Food Science and Technology (cod. 8531)
Also valid for First cycle degree programme (L) in Food Technology (cod. 8528)
First cycle degree programme (L) in Viticulture and Enology (cod. 8527)
Learning outcomes
The main purpose of the course is to provide knowledgeon the hygienic and sanitary risksrelated tofoodproduction inorder toprevent or reducethem.
Moreover the course aims to provide the principles forcleaning and sanitizingof environments,plants and tools in different food industries. The studentwill be able todraw up sanitizing plans in relationto the needsof thefood industry, choosetheappropriatesanitizingand cleaning techniquesand assess their effectiveness;help train the food industry workers.
Course contents
The course contents will include the following topics:
Introduction to hygiene problemsin the food industry. Sanitation programs: definitions and benefits. Negative consequences of inadequate sanitation. Laws, regulations and guidelines, for the control of food production, processing and preparation. Main source of biological and non-biological hazards and contaminants in food industry. Microorganisms in foods. Food borne illness. Poisoning, infections. Workers’ personal hygiene and safety. Worker training in sanitation and personal safety.
Fundamental principles and applications essential for food production safety (laws, regulations, systems: HACCP, GMPs, GHPs, SOPs, SSOPs). Hygiene control measures and disinfection methods in food establishments, processing plants and equipments. Monitoring and preventing techniques for the effectiveness of cleaning and sanitizing. Influence of surface and kind of material on the cleaning and sanitizing degree of food processing plants. Cleaning and sanitizing of equipment and food processing plants. Quality management and risk assessment. Cleaning agents; disinfectants; water in food processing; treatment of water for use incleaning and sanitizing. Cleaning and sanitizing practices in the industries of cereals, bakery products, fish, poultry and meat products, vegetable products, dairy products, beverages; basic sanitation practices in other food processing industries.
Readings/Bibliography
Lectures notes and updated selected papers that will be supplied by the teacher.
- “Sanificazione nell’industria alimentare" N. G. Marriott, R. B. Gravani.
A. M. Vecchio (Ed.), Springer, 5aed. (2008).
Teaching methods
Lectures. Seminarsconducted byexpert in the field.
Assessment methods
The assessment of learningis through afinal written examof 1 hour for each part, during which it is notallowed to usebooks, notes,computer media.
The written testwill containa series ofmultiple choice andopen questions. The test aim at assessand verifythe skills andknowledge acquired inthe issues addressedthroughoutall the course program.The final grade (as average of both parts) isof thirty.
The record of gradetakes placeon the datesfixedand indicatedinAlmaesami. It is possible to viewthe performed test andask for clarification.
Teaching tools
Lectures notes and updated selected papers from various journals and conferences that will be supply by the teacher during lectures and available on the web. PC, projector, lab.
Office hours
See the website of Santina Romani
See the website of Rosalba Lanciotti