First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
BIOTECHNOLOGIES FOR FOOD SCIENCE
Course unit
FOOD MICROBIOLOGY, LIVESTOCK PRODUCTION SYSTEMS AND CONTROL OF FOOD CHAINS
MVO2045609, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
BIOTECHNOLOGIES FOR FOOD SCIENCE (Ord. 2017)
IF0362, Degree course structure A.Y. 2017/18, A.Y. 2017/18
N0
bring this page
with you
Degree course track BIOTECNOLOGIE PER L'ALIMENTAZIONE [001LE]
Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD MICROBIOLOGY, LIVESTOCK PRODUCTION SYSTEMS AND CONTROL OF FOOD CHAINS
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Comparative Biomedicine and Food Science
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-IF0362-001LE-2017-MVO2045609-N0
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANTONELLA CAPUTO MED/07
Other lecturers PAOLO CARNIER AGR/17
VALERIO GIACCONE VET/04

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/17 General Techniques for Zoology and Genetic Improvement 2.0
Educational activities in elective or integrative disciplines VET/04 Inspection of Food Products of Animal Origin 2.0
Core courses MED/07 Microbiology and Clinical Microbiology 2.0
Core courses MED/07 Microbiology and Clinical Microbiology 2.0

Mode of delivery (when and how)
Period First semester
Year 1st Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Lecture 8.0 64 136.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018

Examination board
Board From To Members of the board
6 Commissione a.a. 2017/18 01/12/2017 30/11/2018 CAPUTO ANTONELLA (Presidente)
GIACCONE VALERIO (Membro Effettivo)
CARNIER PAOLO (Supplente)
5 Commissione A.A. 2016/17 01/12/2016 30/11/2017 CAPUTO ANTONELLA (Presidente)
GIACCONE VALERIO (Membro Effettivo)
CALISTRI ARIANNA (Supplente)
CARNIER PAOLO (Supplente)

Syllabus
Prerequisites: General microbiology and molecular biology (for Food Microbiology); None for the other two parts
Target skills and knowledge: FOOD MICROBIOLOGY MODULE (4CFU) (Teacher: Antonella Caputo)
The student has to demonstrate his/her knowledge on principal food microrganisms and the main principal procedures to identify them. In addition, the student has to know the main procedures to avoid food contamination by microrganisms.

LIVESTOCK PRODUCTION SYSTEMS (2CFU)(Teacher: Paolo Carnier)
The course provides students with basic knowledge on main characteristics of livestock production systems and of animal products used for food production.

HYGIENE AND CONTROL OF FOOD CHAINS(2CFU)(Teacher: Valerio Giaccone)
The student will acquire knowledge about the possible hazards in food chain (from farm to fork) and the harmful effects on the consumer health.
Examination methods: Written questionnaire with multiple-choice and short-answer questions for each part. The final score will be the ponderal mean.
Assessment criteria: Aim of the final examination is to verify the preparation of the student to in reference to the main educational goals of the 3 modules.
Course unit contents: FOOD MICROBIOLOGY
Both negative (spoilage, disease) and positive aspects (fermentation) of micro-organisms will be dealt with. Important factors that influence growth of micro-organisms (e.g. water activity, pH, adding preservatives, heating, modified atmosphere packaging) will be discussed. Moreover, the main bacterial food borne pathogens (e.g. Campylobacter, Salmonella, E. coli O157), viruses, parasites and fungi will be reviewed with respect to the human disease. Finally, good manufacturing practices (including personal hygiene) and the principles of cleaning and disinfection and the application of genetic techniques will be explained.

LIVESTOCK PRODUCTION SYSTEMS
Livestock production systems. Aims of livestock production. Meat, milk and dairy products. Dairy cattle production systems. Beef cattle production systems. Pig production. Dry-cured ham production. Rabbit and poultry production systems. Aim and organization of livestock breeding.

HYGENE AND CONTROL OF FOOD CHAINS
The system of self control in food industry by means of HACCP and HACCP simplified methodology: basic therotical and practical knowledge required to start and evaluate a Self Control Manual
Planned learning activities and teaching methods: The teachers will give lectures based on power point slides; a practical part with group work to assess how well the student knows and manages the food safety will be also part of the Hygene and control of food chains part.
Textbooks (and optional supplementary readings)
  • G. Bittante, I. Andrighetto, M. Ramanzin, Fondamenti di Zootecnica. --: Petrini Editore, Torino, 1999. per il modulo Sistemi di produzione animale Cerca nel catalogo
  • Colavita G et al.,, Igiene e tecnologie degli alimenti di origine animale. --: Le Point Veterinaire Italie, Milano, 2008. per il modulo Igiene e controllo delle filiere alimentari Cerca nel catalogo
  • Kramer J, Cantoni C, Alimenti, microbiologia e igiene. --: Tecniche nuove, Milano,, 2011. per il modulo Igiene e controllo delle filiere alimentari Cerca nel catalogo
  • GA Farris, M Gobetti, E Neviani, M Vincenzini, Microbiologia dei prodotti alimentari. --: Casa Editrice Ambrosiana, 2012. per il modulo Microbiologia degli alimenti