Hygiene and Microbiology of Food
A.Y. 2024/2025
Learning objectives
To provide the main principles of hygiene and technology in animal food processing, in order to prevent and control food borne diseases. Study of the main microbiological, chemical and physical hazards related to food, of the main food preservation and transformation techniques, of health and hygiene issues, with references to community and national legislation.
Expected learning outcomes
Knowledge and understanding: the student must demonstrate adequate skills in the field of hygiene and technology related to food of animal origin, in food safety legislation, in risk assessment and management in the various food productions of animal origin and in application of the HACCP system to the production of foods of animal origin.
Appling knowledge and understanding: the student must demonstrate knowledge and useful concepts in order to establish correlations between conservation method, specific dangers and their control, in compliance with EU regulations.
Making judgments: the student must demonstrate that he is able to critically examine and argue the information acquired.
Communication: the student must demonstrate the ability to communicate the skills acquired with appropriate terminology.
Lifelong learning skills: the student must demonstrate the ability to learn useful in order to independently increase the knowledge of emerging risks in the food chain and to consult and understand the EU legislation on food safety.
Appling knowledge and understanding: the student must demonstrate knowledge and useful concepts in order to establish correlations between conservation method, specific dangers and their control, in compliance with EU regulations.
Making judgments: the student must demonstrate that he is able to critically examine and argue the information acquired.
Communication: the student must demonstrate the ability to communicate the skills acquired with appropriate terminology.
Lifelong learning skills: the student must demonstrate the ability to learn useful in order to independently increase the knowledge of emerging risks in the food chain and to consult and understand the EU legislation on food safety.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Prerequisites for admission
Previous basic knowledge of veterinary pharmacology, veterinary toxicology, Zoonosis, Infectious and parasitic animal diseases and food inspection is advised.
Assessment methods and Criteria
The exam is made of a written test, followed by a practical test. The written test includes questions in the form of closed-answer questions on the two subjects. To access the practical test the student must have reached the sufficiency (18/30) in each of the two modules. The written test results are published on course Ariel site.
Practical test: consists in ability to assess the rightness of food information label; the student will have to evaluate a food of animal origin with respect to the Regulation on microbiological criteria applicable to food products and to Reg.1333 on additives demonstrating to identify the preservation and technological characteristics of the food and to orientate himself in the Regulation, indicating and explaining the most pertinent microbiological criteria and additives.
Rubric for practical examination
Grade Knowledge and understanding: Inadequate knowledge of food labelling regulations and the use of additives. The student is unable to correctly interpret the labelling of food of animal origin.
Ability to apply knowledge: Inadequate knowledge of the regulations on food labelling and the use of additives. The student is unable to correctly interpret the labelling of food of animal origin. The student is unable to apply Reg. 1333 of 2008 to solve the proposed question.
Critical and judgement skills: unsupported arguments. Insufficient capacity for discussion and critical analysis.
Ability to communicate what has been learnt: The student is unable to organise the discourse in a clear and coherent manner.Presence of serious errors in the use of nomenclature and technical terms. The discourse is unable to support conclusions and/or these are incorrect.
Grade 18 -22 Sufficient
Knowledge and understanding: Superficial and limited knowledge of the main concepts of food labelling regulations and the use of additives. Limited ability to demonstrate understanding of concepts.
Ability to apply knowledge: The student for the correct interpretation of the label, needs the teacher's intervention. The student for the correct use of Reg. 1333 and application, needs the teacher's intervention.
Critical thinking and judgement: Superficial organisation and ability to discuss arguments. Limited capacity for critical analysis.
Ability to communicate what has been learnt: slight difficulties or need for support from the teacher in the organisation of the discourse. Presence of non-serious errors in the use of nomenclature and technical terms. Poorly organised discourse to support conclusions, albeit correct.
Grade 23 -24 Fair
Knowledge and understanding: Fair knowledge of concepts relating to food labelling legislation and the use of additives. Presence of some minor inaccuracies.
Ability to apply knowledge: The student is able to correctly interpret food labelling. He needs the teacher's intervention for interpretation in particular cases. The student is able to correctly use Reg. 1333. Needs the teacher's intervention for application in particular cases.
Critical thinking and judgement: ability to critically review arguments and knowledge. Arguments fairly well reported with some examples and critical analysis.
Ability to communicate what has been learnt: ability to organise speech clearly and correctly. Presence of non-serious errors in the use of nomenclature and technical terms. Presence of some appropriate arguments to support correct conclusions.
Grade 25 -26 Good
Knowledge and understanding: Good knowledge of the concepts of food labelling legislation and the use of additives. No errors or inaccuracies are evident.
Ability to apply knowledge: The student is able to correctly interpret food labelling. Some difficulties in interpretation in particular cases. The student is able to use Reg. 1333 correctly. Some difficulty in application in particular cases.
Critical thinking and judgement: Good critical review of arguments and knowledge. Coherent argumentation supported by sources. Convincing discussion of ideas and their implications.
Ability to communicate what has been learnt: Absence of errors in the use of nomenclature and technical terms. Some negligible coarseness in the organisation of discourse. Good ability to summarise literature, clarity and coherence in the presentation of arguments and conclusions.
Grade 27 -30 Excellent
Knowledge and understanding: Excellent knowledge of the concepts of food labelling legislation and the use of additives. Excellent reworking of concepts and very good familiarity with legislation.
Ability to apply knowledge: The student is able to correctly interpret food labelling, also in special cases. The student is able to use Reg. 1333 correctly, also in special cases.
Critical and judgement skills: Critical and systematic argumentation of the topics learnt suggesting alternative views. Thorough analysis supported by sources. Very competent and valid discussion of the topics.
Ability to communicate what has been learnt: Appropriate use of nomenclature, technical terms and expressions typical of the subject. Concise, precise and to the point language. Coherence and fluency in the organisation of arguments. Clear and correct conclusions.
Grade 30 -33 Honours
Knowledge and understanding: Excellent understanding of theories and arguments. Demonstrated knowledge and understanding of the subject matter above and beyond what is required.
Ability to apply knowledge: The student is able to correctly interpret food labelling in all cases. The student is able to correctly use Reg. 1333, in all cases.
Critical thinking and judgement: Excellent analysis and critical knowledge of the arguments, demonstrating originality of thought. Exceptional evaluation and sound discussion of theories learned.
Ability to communicate what has been learnt: Smooth and fluent construction of discourse. Concise, punctual and precise language. Full ownership of subject-specific technical language. Ability to summarise and coherently present arguments in a harmonious and pleasing manner. Clear and insightful conclusions.
The final mark is calculated as a mean obtained form the evaluation of the written test and the practical test.
Practical test: consists in ability to assess the rightness of food information label; the student will have to evaluate a food of animal origin with respect to the Regulation on microbiological criteria applicable to food products and to Reg.1333 on additives demonstrating to identify the preservation and technological characteristics of the food and to orientate himself in the Regulation, indicating and explaining the most pertinent microbiological criteria and additives.
Rubric for practical examination
Grade Knowledge and understanding: Inadequate knowledge of food labelling regulations and the use of additives. The student is unable to correctly interpret the labelling of food of animal origin.
Ability to apply knowledge: Inadequate knowledge of the regulations on food labelling and the use of additives. The student is unable to correctly interpret the labelling of food of animal origin. The student is unable to apply Reg. 1333 of 2008 to solve the proposed question.
Critical and judgement skills: unsupported arguments. Insufficient capacity for discussion and critical analysis.
Ability to communicate what has been learnt: The student is unable to organise the discourse in a clear and coherent manner.Presence of serious errors in the use of nomenclature and technical terms. The discourse is unable to support conclusions and/or these are incorrect.
Grade 18 -22 Sufficient
Knowledge and understanding: Superficial and limited knowledge of the main concepts of food labelling regulations and the use of additives. Limited ability to demonstrate understanding of concepts.
Ability to apply knowledge: The student for the correct interpretation of the label, needs the teacher's intervention. The student for the correct use of Reg. 1333 and application, needs the teacher's intervention.
Critical thinking and judgement: Superficial organisation and ability to discuss arguments. Limited capacity for critical analysis.
Ability to communicate what has been learnt: slight difficulties or need for support from the teacher in the organisation of the discourse. Presence of non-serious errors in the use of nomenclature and technical terms. Poorly organised discourse to support conclusions, albeit correct.
Grade 23 -24 Fair
Knowledge and understanding: Fair knowledge of concepts relating to food labelling legislation and the use of additives. Presence of some minor inaccuracies.
Ability to apply knowledge: The student is able to correctly interpret food labelling. He needs the teacher's intervention for interpretation in particular cases. The student is able to correctly use Reg. 1333. Needs the teacher's intervention for application in particular cases.
Critical thinking and judgement: ability to critically review arguments and knowledge. Arguments fairly well reported with some examples and critical analysis.
Ability to communicate what has been learnt: ability to organise speech clearly and correctly. Presence of non-serious errors in the use of nomenclature and technical terms. Presence of some appropriate arguments to support correct conclusions.
Grade 25 -26 Good
Knowledge and understanding: Good knowledge of the concepts of food labelling legislation and the use of additives. No errors or inaccuracies are evident.
Ability to apply knowledge: The student is able to correctly interpret food labelling. Some difficulties in interpretation in particular cases. The student is able to use Reg. 1333 correctly. Some difficulty in application in particular cases.
Critical thinking and judgement: Good critical review of arguments and knowledge. Coherent argumentation supported by sources. Convincing discussion of ideas and their implications.
Ability to communicate what has been learnt: Absence of errors in the use of nomenclature and technical terms. Some negligible coarseness in the organisation of discourse. Good ability to summarise literature, clarity and coherence in the presentation of arguments and conclusions.
Grade 27 -30 Excellent
Knowledge and understanding: Excellent knowledge of the concepts of food labelling legislation and the use of additives. Excellent reworking of concepts and very good familiarity with legislation.
Ability to apply knowledge: The student is able to correctly interpret food labelling, also in special cases. The student is able to use Reg. 1333 correctly, also in special cases.
Critical and judgement skills: Critical and systematic argumentation of the topics learnt suggesting alternative views. Thorough analysis supported by sources. Very competent and valid discussion of the topics.
Ability to communicate what has been learnt: Appropriate use of nomenclature, technical terms and expressions typical of the subject. Concise, precise and to the point language. Coherence and fluency in the organisation of arguments. Clear and correct conclusions.
Grade 30 -33 Honours
Knowledge and understanding: Excellent understanding of theories and arguments. Demonstrated knowledge and understanding of the subject matter above and beyond what is required.
Ability to apply knowledge: The student is able to correctly interpret food labelling in all cases. The student is able to correctly use Reg. 1333, in all cases.
Critical thinking and judgement: Excellent analysis and critical knowledge of the arguments, demonstrating originality of thought. Exceptional evaluation and sound discussion of theories learned.
Ability to communicate what has been learnt: Smooth and fluent construction of discourse. Concise, punctual and precise language. Full ownership of subject-specific technical language. Ability to summarise and coherently present arguments in a harmonious and pleasing manner. Clear and insightful conclusions.
The final mark is calculated as a mean obtained form the evaluation of the written test and the practical test.
Industries and animal food
Course syllabus
Course syllabus
Topic Hours
Introduction to the course and student opinions. 1
Labeling of food of animal origin 3
Food industry assessement and HACCP system. 2
Sanitization. 2
Cold preservation techniques and thermal treatments. 3
Food additives: Reg. 1333/2008 and Reg. 1129/2011. 2
Milk and dairy products. 3
Eggs and egg products. 2
Meat products. 3
Semi preserved. 2
Preserves.2
Topic Hours
Introduction to the course and student opinions. 1
Labeling of food of animal origin 3
Food industry assessement and HACCP system. 2
Sanitization. 2
Cold preservation techniques and thermal treatments. 3
Food additives: Reg. 1333/2008 and Reg. 1129/2011. 2
Milk and dairy products. 3
Eggs and egg products. 2
Meat products. 3
Semi preserved. 2
Preserves.2
Teaching methods
Lectures (24 hours)
Practices (16 hours)
Practices (16 hours)
Teaching Resources
Supplied in the teacher myAriel website.
- Principles of Food Sanitation (Marriott, Norman G. author.; Schilling, M. Wes. author.; Gravani, Robert B.) Edizione 2018 versione on line scaricabile attraverso Minerva
- HACCP : a food industry briefing (Mortimore, Sara, author.; Wallace, Carol ) Edizione 2015 versione on line scaricabile attraverso Minerva.
- Principles of Food Sanitation (Marriott, Norman G. author.; Schilling, M. Wes. author.; Gravani, Robert B.) Edizione 2018 versione on line scaricabile attraverso Minerva
- HACCP : a food industry briefing (Mortimore, Sara, author.; Wallace, Carol ) Edizione 2015 versione on line scaricabile attraverso Minerva.
Food hygiene and technology
Course syllabus
Topic Specific subject Hours
Introduction Definition of food hygiene and regulatory principles 1
General principles Principles of EC Reg. 178/2002, functions of EFSA,
of hygiene of food traceability and rapid alert system 3
Main rules Summary of the main rules to be applied in the
production of food of animal origin: Reg. CE 852/2004
and 853/2004 2
Factors that regulate Bacterial growth and environmental influences (hurdles the growth and survival technology). Influence of temperature, pH, water activity,
of microorganisms redox potential. 5
Alteration of food Non-microbial alteration of food
Microbial alteration of the main types of foods: meat
products, dairy products, fishery products 4
Infections and Main foodborne diseases caused by microbial agents:
food poisoning Gram negative (Salmonella, Campylobacter, Escherichia
coli, etc.), Gram positive (Listeria monocytogenes,
Staphylococcus aureus, Clostridia, Bacilli, etc.).
Foodborne Viral Infections. 6
Official control Procedures for official sampling and control of food
Audit at the factories. Controls on the import of food 3
Introduction Definition of food hygiene and regulatory principles 1
General principles Principles of EC Reg. 178/2002, functions of EFSA,
of hygiene of food traceability and rapid alert system 3
Main rules Summary of the main rules to be applied in the
production of food of animal origin: Reg. CE 852/2004
and 853/2004 2
Factors that regulate Bacterial growth and environmental influences (hurdles the growth and survival technology). Influence of temperature, pH, water activity,
of microorganisms redox potential. 5
Alteration of food Non-microbial alteration of food
Microbial alteration of the main types of foods: meat
products, dairy products, fishery products 4
Infections and Main foodborne diseases caused by microbial agents:
food poisoning Gram negative (Salmonella, Campylobacter, Escherichia
coli, etc.), Gram positive (Listeria monocytogenes,
Staphylococcus aureus, Clostridia, Bacilli, etc.).
Foodborne Viral Infections. 6
Official control Procedures for official sampling and control of food
Audit at the factories. Controls on the import of food 3
Teaching methods
Lectures (32 hours)
Teaching Resources
Supplied in the teacher's Ariel website
Food hygiene and technology
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 4
Lessons: 32 hours
Professor:
Stella Simone
Industries and animal food
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 4
Practicals: 16 hours
Lessons: 24 hours
Lessons: 24 hours
Professors:
Bernardi Cristian Edoardo Maria, Tirloni Erica
Shifts:
Professor:
Bernardi Cristian Edoardo Maria
1 TURNO PER GRUPPI DI STUDENTI DA 8 ORE
Professor:
Bernardi Cristian Edoardo Maria2 TURNO PER GRUPPI DI STUDENTI DA 8 ORE
Professor:
Bernardi Cristian Edoardo Maria3 TURNO PER GRUPPI DI STUDENTI DA 8 ORE
Professor:
Tirloni Erica4 TURNO PER GRUPPI DI STUDENTI DA 8 ORE
Professor:
Tirloni Erica5 TURNO PER GRUPPI DI STUDENTI DA 8 ORE
Professor:
Tirloni Erica6 TURNO PER GRUPPI DI STUDENTI DA 8 ORE
Professor:
Tirloni EricaProfessor(s)