First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
ANIMAL SCIENCE AND TECHNOLOGY
Course unit
HEALTH AND HYGIENE OF FOOD OF ANIMAL ORIGIN
AGN1030394, 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
ANIMAL SCIENCE AND TECHNOLOGY (Ord. 2017)
AG0065, Degree course structure A.Y. 2017/18, A.Y. 2017/18
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination HEALTH AND HYGIENE OF FOOD OF ANIMAL ORIGIN
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-AG0065-000ZZ-2017-AGN1030394-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 STEFANIA BALZAN VET/04

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses VET/04 Inspection of Food Products of Animal Origin 8.0

Course unit organization
Period Second semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 26/02/2018
End of activities 01/06/2018

Examination board
Board From To Members of the board
9 Commissione a.a. 2017/18 01/12/2017 30/11/2018 BALZAN STEFANIA (Presidente)
NOVELLI ENRICO (Membro Effettivo)
FASOLATO LUCA (Supplente)
8 Commissione a.a. 2016/17 01/12/2016 30/11/2017 BALZAN STEFANIA (Presidente)
NOVELLI ENRICO (Membro Effettivo)
FASOLATO LUCA (Supplente)

Syllabus
Prerequisites: Knowledge of the fundamentals of biology and chemistry is useful for an efficient understanding of the course contents.
Target skills and knowledge: The aim is to provide an overview of operational concepts technical and scientific management concerning the issue of food hygiene. The training will be given particular emphasis in
foodborne disease, food hygiene and food processing,H.A.C.C.P.and food safety plans, audit.
Examination methods: Oral examination
Assessment criteria: The student will be evaluated on the basis of the knowledge and the capacity to organize a plan of self-control method according to H.A.C.C.P.
Assessment of the knowledge of the student will be based on the understanding of the topics presented during classes and on the ability of analyzing the problems of products of animal origin a critical manner.
Course unit contents: 1CFU-Biological, chemical and physical hazards, foodborne disease,intrinsic, extrinsic and implicit factors.
2CFU-Scenarios introduced by the new European regulations (H.A.C.C.P., risk analysis, audit, consumer protection)
3CFU-European Food law
4CFU-Contamination of food: personal and processing hygiene
5CFU-Sanification & pest control
6CFU-Food & feed traceability
7CFU-H.A.C.C.P.methodology
8CFU-Food animal origin products
Planned learning activities and teaching methods: The course includes:
- 48 hours in class teaching;
- 16 hours of practice session (workshop with food certification eexpert, quality assurance expert and food operators, role play, technical visits).
Additional notes about suggested reading: Lessons notes
Techinical books.

The course material (slides) is made available on the Moodle platform (https://elearning.unipd.it/scuolaamv/).

Office hours: ask for an appointment by e-mail.
Textbooks (and optional supplementary readings)
  • De Felip G, Recenti sviluppi di igiene e microbiologia degli alimenti. --: Tecniche nuove, --. Cerca nel catalogo
  • A. Galli Volontario, A. Bertoldi, Igiene degli alimenti e Haccp. --: EPC libri, --.
  • G. Moretti, C.Rossi, La sicurezza igienica nell’azienda alimentare. --: Edagricole, --. Cerca nel catalogo
  • G. Cescatti, E. Feller, S. Ferrarini, E. Novelli, LA SICUREZZA ALIMENTARE PER LA PRODUZIONE E IL CONSUMO. --: Edizioni Libreria Progetto Padova, 2013.