Safety and hygiene of food products

First cycle degree in

Safety and hygiene of food products

Class: L-26 - Food Sciences & L-38 - Zoology

Class L-26 - Food Sciences & L-38 - Zoology

Duration 3 years

Branch Vicenza

Language Italian

Tuition fees and scholarships

Programme coordinator LISA MACCATROZZO

Access Restricted

A course that rests on the solid foundations of physics, mathematics, biostatistics, and biochemistry. Students are offered a wide range of insights into animal and plant systems by covering subjects ranging from zoology to applied zootechnics, agri-food economics to agronomy, as well as the anatomy and physiology of livestock. Enter into your profession within the agri-food and agro-zootechnical sector catering to large-scale distribution. Learn how to assess the characteristics of foods and processing techniques, deal with transmissible diseases that move from animals to humans through food and understand the risk to the consumer, gain access to process and product certification systems and company self-control procedures. The course ensures students have a working understanding of agri-food legislation, economics, and workplace safety.

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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

Training

I Year FARM ANIMAL GENETICS, PRODUCTION TECHNIQUES AND STRUCTURES [CFU 15] PHYSIOLOGY AND GENERAL PATHOLOGY [CFU 11] ANIMAL BIOLOGY AND BIOSTATISTICS [CFU 8] GENERAL CHEMISTRY AND PRINCIPLES OF BIOCHEMISTRY [CFU 12] MATHEMATICAL ANALYSIS AND PHYSICS [CFU 6] VETERINARY ANATOMY [CFU 6] AGRONOMY AND CROP PRODUCTION [CFU 6] ENGLISH LANGUAGE [CFU 3] II Year FOOD BORNE AND WATER BORNE ZOONOSES [CFU 10] PRINCIPLES OF FOOD MICROBIAL ECOLOGY AND FOOD LEGISLATION [CFU 10] XENOBIOTICS, RISK EVALUATION AND CONTROL PROCEDURES [CFU 8] LABORATORY METHODS ON FOODS [CFU 8] FOOD TECHNOLOGY [CFU 10] ANIMAL PRODUCTION AND FOOD QUALITY [CFU 6] PRINCIPLES OF AGRICULTURAL AND FOOD ECONOMICS [CFU 6] III Year SAFETY PROCEDURES, QUALITY ASSURANCE, HEALTH AND SAFETY IN THE FOOD INDUSTRIES [CFU 12] OTHER KNOWLEDGE USEFUL FOR THE INTEGRATION INTO THE LABOUR MARKET [CFU 3] ECONOMIC OF AGRI-FOOD MARKETS AND STATISTICAL METHODS FOR RISK ANALYSIS [CFU 8] PRACTICAL TRAINING AND PLACEMENT 1 [CFU 12] PRACTICAL TRAINING AND PLACEMENT 2 [CFU 14] PRACTICAL TRAINING AND PLACEMENT 3 [CFU 27] TRAINING, WORK PLACEMENT, SEMINARS [CFU 2]

TrainingI Year FARM ANIMAL GENETICS, PRODUCTION TECHNIQUES AND STRUCTURES [CFU 15] PHYSIOLOGY AND GENERAL PATHOLOGY [CFU 11] ANIMAL BIOLOGY AND BIOSTATISTICS [CFU 8] GENERAL CHEMISTRY AND PRINCIPLES OF BIOCHEMISTRY [CFU 12] MATHEMATICAL ANALYSIS AND PHYSICS [CFU 6] VETERINARY ANATOMY [CFU 6] AGRONOMY AND CROP PRODUCTION [CFU 6] ENGLISH LANGUAGE [CFU 3] II Year FOOD BORNE AND WATER BORNE ZOONOSES [CFU 10] PRINCIPLES OF FOOD MICROBIAL ECOLOGY AND FOOD LEGISLATION [CFU 10] XENOBIOTICS, RISK EVALUATION AND CONTROL PROCEDURES [CFU 8] LABORATORY METHODS ON FOODS [CFU 8] FOOD TECHNOLOGY [CFU 10] ANIMAL PRODUCTION AND FOOD QUALITY [CFU 6] PRINCIPLES OF AGRICULTURAL AND FOOD ECONOMICS [CFU 6] III Year SAFETY PROCEDURES, QUALITY ASSURANCE, HEALTH AND SAFETY IN THE FOOD INDUSTRIES [CFU 12] OTHER KNOWLEDGE USEFUL FOR THE INTEGRATION INTO THE LABOUR MARKET [CFU 3] ECONOMIC OF AGRI-FOOD MARKETS AND STATISTICAL METHODS FOR RISK ANALYSIS [CFU 8] PRACTICAL TRAINING AND PLACEMENT 1 [CFU 12] PRACTICAL TRAINING AND PLACEMENT 2 [CFU 14] PRACTICAL TRAINING AND PLACEMENT 3 [CFU 27] TRAINING, WORK PLACEMENT, SEMINARS [CFU 2]