Hygiene and Microbiology of Food

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.

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.