Hygiene and Technology of Food of Animal Origin

The course aims to provide the student with knowledge relating to:
- the principles and methods of physical, chemical and biological risk assessment in the food industry;
- the main techniques for processing and preserving products of animal origin (milk, meat, fish);
- the hygienic-sanitary problems of the main production chains and the sanitation procedures implemented in the food of animal origin industry;
- food additives;
- Italian and European legislation related to the production of food of animal origin.

1. Knowledge and understanding: at the end of the course, the student must demonstrate that he/she has acquired and understood the characteristics of food of animal origin, the basic concepts of hygiene and product quality as well as the processing and preservation technologies of food of animal origin.

2. Ability to apply knowledge and understanding: the student must demonstrate the ability to apply the acquired knowledge relating to the processing of animal products, quality management and the safety of food of animal origin.

3-4. Critical and judgmental skills: the student must demonstrate critical and judgmental skills with regard to the notions learnt during the course of study (frontal teaching and practical teaching); and also have the ability to communicate knowledge with correct and appropriate terminology, both in the classroom and during the oral examination.

5. Ability to pursue studies autonomously throughout life: the student must demonstrate that he/she has acquired knowledge and maturity that will make him/her autonomous in facing the working reality in which he/she will work.