Safety and Quality of Food Animal Origin

Course introduction
Muscle cell types
Skeletal muscle structures and functions
Nerve resting and action potentials
Synapses
Neuromuscular transmission
Muscle contraction mechanism
Muscle mechanics
Skeletal muscle metabolism
Post mortem muscle biology
Cardiac muscle
Cardiac pacemaker
Smooth muscle
Adipose tissue
White, brown and beige adipose tissue
Fat-muscle relations
Adipose tissue as endocrine organ

The course program is divided into lectures and tutorial and will focus toward meat, milk, fish, eggs, and honey food chains
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
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, classificationP.D.O. , P.G.I. and G.S.T. 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.

Lectures
Food safety: importance of residues in products of animal origin (2 h)
Principles for food risk analysis (2 h)
Residues classification and source (2 h)
Maximum Residue Limits (2 h)
Environmental impact (2 h)
The national system of surveillance (2 h)
Main classes of drugs used in zootechnical animals and their management (2 h)
Hormones, β2-agonists and antithyroids agents (2 h)
Practical activities
Methods of analysis for the identification of the residue in matrixes of animal origin (8 h)
Calibration and validation of the analytical methods (4 h)
Extraction and quantification of the residues from products of animal origin and in biological fluids (4 h)