Processing Industries of Food of Animal Origin

The course program is divided into lectures and tutorial and will focus on the following topics: meat, milk, fish, eggs, honey
Frontal teaching
legislative knowledge for food of animal origin: hygiene package and residual national plan
Characteristics of food of animal origin, Hygiene and quality for OA products, slaughtering (bovine, pig, poultry, sheep and goat and fish), classification of bovine carcasses, maturation of meat, color of meat, WHC: Capacity (or power ) of water retention of the meat
Food processing and preservation technologies (pasteurization, sterilization, refrigeration and freezing, high hydrostatic pressures, drying and smoking, ionizing radiation, use of chemical composites (nitrites-nitrates, polyphosphates, organic acids) and antibiotics, fermentation, separate meats mechanically.
- Food labeling
- Meat products
- Hygiene and technology of raw meat products: e.g. salami: raw ham, colonnata lard
- Hygiene and technology of cooked meat products: e.g. cooked ham, canned meat
Hygiene and technology of fishery and processed products, fraud (replacement of species, fresh / frozen, farmed fish), processing of tuna and salmon, health problems in fish products.

For the part related to the topics of milk of dairy products and other foods of oa

Frontal lessons
- Hygiene of milk production
- Composition and physical-chemical, microbiological parameters of drinking milk
- Restoration of milk. Heat treatments and other treatments
- Cheese, classification. D.O.P, I.G.P and S.T.G cheeses;
- Cheese-making processes: grafts; milk coagulation.
- Examples of technologies for the production of fresh, pasta filata and aged cheeses.
- Milk derivatives: yogurt, milk cream, butter and ricotta;
- Eggs and egg products
- Other foods of oa e.g. honey



Training
Visits to companies and production laboratories, laboratory analyzes, classroom practical topics, seminars.