The Role of the Veterinarian in the Field of Food of Animal Origin
A.Y. 2024/2025
Learning objectives
The activity is designed to expand the knowledge of the future veterinarian who intends to work as a veterinarian in food production. The activity plans to provide students with knowledge on study topics not found in the core course of study such as the anatomy of fishery products and basic knowledge of aquaculture. It is expected to deepen and apply the knowledge acquired in the courses on inspection of food of animal origin and hygiene and microbiology of food of animal origin through the field activities in the individual modules. The training activities are preparatory to the third cycle of university studies (postgraduate school or PhD).
Expected learning outcomes
Knowledge and understanding skills
The course aims to deepen and broaden the knowledge and skills necessary to deal with veterinary activities in the inspection field concerning different production chains of food of animal origin. In addition, the student will acquire specific knowledge in anatomy of aquatic and aquaculture species.
Ability to apply knowledge and understanding
The student must be able to apply current regulations and correct procedures for the assessment of the hygiene and correctness of food production activities of animal origin.
Autonomy of judgment
The student must be able to independently evaluate the procedures applied in animal-origin food production companies in the light of the knowledge acquired and the information available to him/her. The activities performed will allow reflection on the social and ethical responsibilities of the veterinarian related to official inspection activities.
Communication skills
The student should be able to adequately communicate to the study group and faculty the evaluations carried out at food production establishments.
Learning skills.
The student must demonstrate an adequate method of study and learning aimed at the practical application of the concepts learned during the course in order to be able to properly evaluate the operations of food production establishments of animal origin.
The course aims to deepen and broaden the knowledge and skills necessary to deal with veterinary activities in the inspection field concerning different production chains of food of animal origin. In addition, the student will acquire specific knowledge in anatomy of aquatic and aquaculture species.
Ability to apply knowledge and understanding
The student must be able to apply current regulations and correct procedures for the assessment of the hygiene and correctness of food production activities of animal origin.
Autonomy of judgment
The student must be able to independently evaluate the procedures applied in animal-origin food production companies in the light of the knowledge acquired and the information available to him/her. The activities performed will allow reflection on the social and ethical responsibilities of the veterinarian related to official inspection activities.
Communication skills
The student should be able to adequately communicate to the study group and faculty the evaluations carried out at food production establishments.
Learning skills.
The student must demonstrate an adequate method of study and learning aimed at the practical application of the concepts learned during the course in order to be able to properly evaluate the operations of food production establishments of animal origin.
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
Assessment methods and Criteria
The examination consists of a written test and an oral test. For the written test, a case study proposal is provided; the resolution, of the proposed case, will be discussed in the oral test. The time given to take the written test is 30 minutes.
Anatomy of aquatic species
Course syllabus
- Bony fish anatomy with hands-on dissection activity and simulation on models (8 hours)
- Anatomy of crustaceans and mollusks with practical dissection activity (5h)
- Practical activity of observation of histological preparations (3h)
- Anatomy of crustaceans and mollusks with practical dissection activity (5h)
- Practical activity of observation of histological preparations (3h)
Teaching methods
Dissection activities in the dissecting room and microscope reading activities to provide new knowledge about aquatic organisms, which were not covered during the course of study.
Teaching Resources
not provided
Aquaculture fundamentals
Course syllabus
- Aquaculture activities in the world, species reared and types of facilities (3 hours)
- The rearing of rainbow trout: spawning techniques, larval rearing and fattening (3 hours).
- The breeding of sea bass and sea bream: hatchery organization and management, spawning techniques and larval rearing, mariculture (3 hours).
- Atlantic salmon farming (3 hours).
- Educational view at an aquaculture facility (4 hours).
- The rearing of rainbow trout: spawning techniques, larval rearing and fattening (3 hours).
- The breeding of sea bass and sea bream: hatchery organization and management, spawning techniques and larval rearing, mariculture (3 hours).
- Atlantic salmon farming (3 hours).
- Educational view at an aquaculture facility (4 hours).
Teaching methods
Seminar activities with case studies and educational visits to farms.
Teaching Resources
Presentations provided by the lecturer.
Per approfondimenti: Cataudella S. Bronzi P., Acquacoltura Responsabile, 2001 Unimar-Uniprom.
Per approfondimenti: Cataudella S. Bronzi P., Acquacoltura Responsabile, 2001 Unimar-Uniprom.
Seafood inspection
Course syllabus
- Practical activity at fishery product ventilation platform (4 hours);
- Educational visit at aquaculture fish slaughtering plant (3 hours);
- Educational visit at caviar production plant (3 hours);
- Educational visit at Border Inspection Point in Malpensa Airport (3 hours);
- Educational visit at fishery product processing plant (3 hours).
- Educational visit at aquaculture fish slaughtering plant (3 hours);
- Educational visit at caviar production plant (3 hours);
- Educational visit at Border Inspection Point in Malpensa Airport (3 hours);
- Educational visit at fishery product processing plant (3 hours).
Teaching methods
Field activities to apply and deepen the acquired inspection knowledge; interactive discussions of practical cases and discussion with official veterinary colleagues are planned during the activities.
Teaching Resources
not provided
Dairy products inspection
Course syllabus
- Educational visit to milk processing plant (4 hours).
- Educational visit to dairy product production plant (4 hours).
- Educational visit to industrial confectionery products production plant (4 hours).
- Application of predictive microbiology models with special focus on dairy products (4 hours).
- Educational visit to dairy product production plant (4 hours).
- Educational visit to industrial confectionery products production plant (4 hours).
- Application of predictive microbiology models with special focus on dairy products (4 hours).
Teaching methods
Field activities to learn more about the hygienic aspects of production realities; interactive discussions and discussion with official veterinary colleagues are planned during the activities.
Teaching Resources
not provided.
Inspection of other products of animal origin
Course syllabus
- Educational visit to cattle slaughtering plant (4 hours);
- Educational visit to sheep and goat slaughtering plant (4 hours);
- Educational visit to pig slaughtering and cutting plant (6 hours);
- Educational visit to poultry slaughtering plant (4 hours);
- Educational visit to meat cutting and preparation workshop (4 hours);
- Educational visit to cured meat production plant (4 hours);
- Educational visit at offal production plant (4 hours);
- Educational visit at game processing center (2 hours).
- Educational visit to sheep and goat slaughtering plant (4 hours);
- Educational visit to pig slaughtering and cutting plant (6 hours);
- Educational visit to poultry slaughtering plant (4 hours);
- Educational visit to meat cutting and preparation workshop (4 hours);
- Educational visit to cured meat production plant (4 hours);
- Educational visit at offal production plant (4 hours);
- Educational visit at game processing center (2 hours).
Teaching methods
Field activities to apply and deepen the acquired inspection knowledge; interactive discussions of practical cases and discussion with official veterinary colleagues are planned during the activities.
Teaching Resources
Not provided.
Inspection of other products of animal origin
Course syllabus
- Educational visit to snail slaughtering and processing plant (4 hours);
- Educational visit at honey and hive products production plant (3 hours);
- Educational visit at frog import plant (3 hours);
- Educational visit at traditional food import plant (3 hours);
- Educational visit at novel food production plant (3 hours).
- Educational visit at honey and hive products production plant (3 hours);
- Educational visit at frog import plant (3 hours);
- Educational visit at traditional food import plant (3 hours);
- Educational visit at novel food production plant (3 hours).
Teaching methods
Field activities to apply and deepen the acquired inspection knowledge; interactive discussions of practical cases and discussion with official veterinary colleagues are planned during the activities.
Teaching Resources
Not provided.
Laboratory analysis of food of animal origin
Course syllabus
- Determination of pH and water activity in different animal products (2 hours).
- Determination of salt content in processed products (2 hours).
- Determination of ABVT, according to Reg. (EC) 2074/2005 (4 hours).
- Determination of nitrates and nitrites in cured meat products (4 hours).
- Determination of rancidity in products of animal origin (4 hours).
- Determination of salt content in processed products (2 hours).
- Determination of ABVT, according to Reg. (EC) 2074/2005 (4 hours).
- Determination of nitrates and nitrites in cured meat products (4 hours).
- Determination of rancidity in products of animal origin (4 hours).
Teaching methods
Laboratory activities with discussion of the results obtained to deepen the acquired inspection knowledge.
Teaching Resources
Methods will be provided by the lecturer.
Anatomy of aquatic species
VET/01 - VETERINARY ANATOMY - University credits: 1
Practicals: 16 hours
Professor:
Di Giancamillo Alessia
Shifts:
Turno
Professor:
Di Giancamillo Alessia
Aquaculture fundamentals
AGR/19 - ANIMAL SCIENCE - University credits: 1
Practicals: 16 hours
Professor:
Moretti Vittorio Maria
Shifts:
Turno
Professor:
Moretti Vittorio Maria
Dairy products inspection
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 1
Practicals: 16 hours
Professor:
Tirloni Erica
Shifts:
Turno
Professor:
Tirloni Erica
Inspection of other products of animal origin
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 2
Practicals: 32 hours
Professor:
Stella Simone
Shifts:
Turno
Professor:
Stella Simone
Inspection of other products of animal origin
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 1
Practicals: 16 hours
Professor:
Bernardi Cristian Edoardo Maria
Shifts:
Turno
Professor:
Bernardi Cristian Edoardo Maria
Laboratory analysis of food of animal origin
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 1
Practicals: 16 hours
Professor:
Bernardi Cristian Edoardo Maria
Shifts:
Turno
Professor:
Bernardi Cristian Edoardo Maria
Seafood inspection
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 1
Practicals: 16 hours
Professor:
Bernardi Cristian Edoardo Maria
Shifts:
Turno
Professor:
Bernardi Cristian Edoardo MariaProfessor(s)
Reception:
By appointment
Lodi - Via dell'Università 6 - 26900 - Lodi (LO)
Reception:
The teacher is happy to help students after a requested appointment by email
Via dell'Università 6, 26900 Lodi