Hygiene and Technology of Food of Animal Origin

The course aims to provide the student with knowledge relating to:
- the principles and methods of physical, chemical and biological risk assessment in the food industry;
- the main techniques for processing and preserving products of animal origin (milk, meat, fish);
- the hygienic-sanitary problems of the main production chains and the sanitation procedures implemented in the food of animal origin industry;
- food additives;
- Italian and European legislation related to the production of food of animal origin.

The course aims to train a technician who knows the production chains of food of animal origin (from the raw material as it is - milk, meat, fish - to the processed product), who is able to evaluate them critically and to understand their hygiene problems.
health in order to implement means of prevention and risk assessment, on the basis of national and European regulatory references.