Safety and hygiene of food products (2020/2021)
Class: L-26 - Food Sciences & L-38 - Zoology
Deepening
Characteristics and objectives
Students improve their knowledge in basic sciences such as physics, mathematics, biostatistics, chemistry and biochemistry. Regarding animals and plants, students deepen several issues on zoology, anatomy and physiology of livestock animals as well as in the fields of agronomy and economic principles applied to agricultural and food disciplines. Students develop specific skills in evaluating the chemical, microbiological and quality of foods, the potential presence of xenobiotics in foods and the techniques of food processing. They also study pathologies of animals that are transmissible to humans through foods of animal origin and the risk analysis. Students know the procedure of certification for process and product, the HACCP procedures and their application as well as the regulations of the food market and the legislation in force. They deepen issues of hygiene and safety in the environments of food's production, retail and supplying also through guided tours and internships in food enterprises and in laboratories of foods analysis.
Occupational opportunities
Graduates will be involved in the technical, hygienic and economic management of the agri-food enterprises as well as in the supply chain and in the quality control management. They will be experienced in hygiene procedures applied to food and beverage production as well as in training and upgrading of the food operators, with particular regard to good hygiene practices and knowledge and application of the food legislation. Graduates will be able to employ their skills as counseling activity on technical-productive, hygienic-sanitary and regulatory issues in the companies that support with their services the agri-food sector, catering and large-scale trade. They can be engaged as a technical operator in public and private laboratories aimed to food analysis and counseling. Graduates will be able to carry out technical management activities for the qualitative, quantitative, and hygienic-health improvement of the primary productions and for the animal welfare in livestock's companies.
From Bachelor's degree to Master's degree
Access to the master's degree programs in the scientific areas of animal production, food production or food control is carried out according to the rules for admission published by each School.
Teaching list
I Anno FARM ANIMAL GENETICS, PRODUCTION TECHNIQUES AND STRUCTURES [ GIORGIO MARCHESINI ] PHYSIOLOGY AND GENERAL PATHOLOGY [ MARIA ELENA GELAIN ] ANIMAL BIOLOGY AND BIOSTATISTICS [ SEVERINO SEGATO ] GENERAL CHEMISTRY AND PRINCIPLES OF BIOCHEMISTRY [ FABIO VIANELLO ] MATHEMATICAL ANALYSIS AND PHYSICS [ SANDRO AZAELE ] VETERINARY ANATOMY [ LISA MACCATROZZO ] AGRONOMY AND CROP PRODUCTION [ ANTONIO BERTI ] ENGLISH LANGUAGE [ LISA MACCATROZZO ] FINAL EXAM [ -- -- ] II Anno FOOD BORNE AND WATER BORNE ZOONOSES [ MATTIA CECCHINATO ] XENOBIOTICS, RISK EVALUATION AND CONTROL PROCEDURES [ FRANCESCA CAPOLONGO ] LABORATORY METHODS ON FOODS [ ENRICO NOVELLI ] PRINCIPLES OF FOOD MICROBIAL ECOLOGY AND METHODS FOR RISK ANALYSIS [ LUCA FASOLATO ] FOOD TECHNOLOGY [ GABRIELLA PASINI ] ANIMAL PRODUCTION AND FOOD QUALITY [ SEVERINO SEGATO ] PRINCIPLES OF AGRICULTURAL AND FOOD ECONOMICS [ CRISTIANO FRANCESCHINIS ] III Anno ECONOMIC RULES OF AGRI-FOOD MARKETS AND FOOD LEGISLATION [ PIERO VIO ] SAFETY PROCEDURES, QUALITY ASSURANCE, HEALTH AND SAFETY IN THE FOOD INDUSTRIES [ STEFANIA BALZAN ] OTHER KNOWLEDGE USEFUL FOR THE INTEGRATION INTO THE LABOUR MARKET [ FRANCESCA CAPOLONGO ] TRAINING, WORK PLACEMENT, SEMINARS [ FRANCESCA CAPOLONGO ] PRACTICAL TRAINING AND PLACEMENT 3 [ FRANCESCA CAPOLONGO ] PRACTICAL TRAINING AND PLACEMENT 2 [ FRANCESCA CAPOLONGO ] PRACTICAL TRAINING AND PLACEMENT 1 [ FRANCESCA CAPOLONGO ]
