First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
FOOD INSPECTION
AVP4068077, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2008)
IF0365, Degree course structure A.Y. 2008/09, A.Y. 2017/18
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination FOOD INSPECTION
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)

Lecturers
Teacher in charge VALERIO GIACCONE VET/04

Integrated course for this unit
Course unit code Course unit name Teacher in charge
AVP4068076 MICROBIOLOGY AND FOOD INSPECTION (C.I.) ALESSIO GIACOMINI

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses VET/04 Inspection of Food Products of Animal Origin 6.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 4.0 32 68.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Examination board not defined

Syllabus

Common characteristics of the Integrated Course unit

Prerequisites: In order to successfully attend the course it is desirable that the student had previously acquired those skills and knowledge that come from applied chemistry and applied biology. Also helpful are the knowledge of English language and the ability to use Internet for information retrieving and management.
Target skills and knowledge: To acquire general knowledge of the microbial world (morphology, metabolism, physiology and ecology) along with the main characteristics and functions of the most important microbial groups related to food. Microbiological aspects of the most important fermented foods (dairy, enological,salami and bread)are discussed
Students will acquire knowledge on “Food Inspection”, in particular on: European and Italian legislation on food quality control; general concepts and epidemiology of waterborne and foodborne diseases; main microbial agents of foodborne disease; commercial and nutritional labelling of foods, labeling of foods from a legal point of view; the problem of allergens on food label; general rules on the application of Good Manufacturing Practices in food processing.
Examination methods: The exam consists of a written test (questions with multiple choice answers) and an oral test.
Assessment criteria: The students are expected to show both thorough understanding of the concepts taught and ability to apply the knowledge in practical situations related to food.

Specific characteristics of the Module

Course unit contents: In the Food Inspection Course, students receive basic notions about the epidemiology of foodborne diseases and the main pathogens of foodborne diseases (bacteria, viruses as well as parasites). The professor also provides basic insights into the integrated control systems that are implemented in the food industries to keep under control the hygiene of production processes (own-checking manuals with HACCP methodology).
Planned learning activities and teaching methods: The lessons are articulated in frontal and practical parts in classroom as well as in exercise classroom. Lessons always provide computer support in the form of presentations in Power Point. The teacher promotes student-teacher interaction and exchange of information between students.
Additional notes about suggested reading: The Food Inspection study focuses essentially on files in Power Point submitted to lessons, as well as partly on other files provided by the teacher and which may have interest in expanding and deepening the knowledge of the students.
Textbooks (and optional supplementary readings)