First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP3051657, A.A. 2019/20

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

Information on the course unit
Degree course First cycle degree in
AG0057, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD INSPECTION
Website of the academic structure
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website
Mandatory attendance No
Language of instruction Italian
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

Teacher in charge PAOLO CATELLANI 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 First semester
Year 3rd Year
Teaching method frontal

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

Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2017 course timetable

Prerequisites: Prerequisites:
Target skills and knowledge: The student will acquire basic knowledge on food safety control of animal origin (meat, fishery products, honey, eggs, cheeses), necessary for human health protection. The student in his professional development will be able to use that knowledge to easily find the material needed to answer questions related to the activities of work (regulations on food hygiene, HACCP, etc.).
Examination methods: Oral examination
Assessment criteria: The evaluation of preparing will be based on level checking of learning of the topics discussed in class.
Course unit contents: Part 1st (3,5 ULC) - Protection of consumer health. The European “food hygiene package” (EC Regulations n. 178/02, 852/04, 853/04). National and Community inspection agencies. Fraud foods. Food hygiene. HACCP. Risk analysis. Hazards in the food chain.

Part 2rd (2 ULC) - Systematic identification of fish species. Methods in order to test the freshness. Microbiological and chemical hazards derived from fish. Parasites. Spoilage of fresh and frozen fish and fishery products.

Part 3nd (2 ULC) - Livestock for slaughter, registers livestock, animal welfare and transport of animals for slaughter. Structural and functional aspects of slaughterhouse: hygiene and microbial contamination. Information about some infectious and parasitic diseases. Spoilage of fresh and frozen meat and prepared meat and meat products

Part 4th (0,5 ULC) - Hygienic-sanitary evaluations of main food spoilage of animal origin.
Planned learning activities and teaching methods: The teacher will give lectures based on power point slides (48 hours). Practical works (16 hours): technical visit to food processing plant (slaughterhouse and fish market); watching video clips. In addition, a group work to assess how well the student knows and manages the food safety.
Additional notes about suggested reading: Slides shown at lessons, legislation of interest in the course and websites related to teaching are available on Moodle platform (
Consulting hours: by appointment (e-mail/phone).
Textbooks (and optional supplementary readings)
  • Colavita G, et al., Igiene e tecnologie degli alimenti di origine animale. Milano: Le Point Veterinaire Italie, 2012. Per tutte le parti del corso Cerca nel catalogo
  • Pellegrino, Tortonese, Pesci marini e prodotti alimentari derivati. Bologna: Edagricile, 1982. Per la parte 2 del corso
  • Kramer, Cantoni, Alimenti, microbiologia e igiene. Milano: Tecniche nuove, 2011. Per tutte le parti del corso Cerca nel catalogo
  • Scanziani, Stella, Manuale di ispezione e controllo delle carni. Milano: CEA, 2018. Per la parte 3 del corso Cerca nel catalogo
  • Ghinelli, Le carni conservate. Parma: La nazionale, 1975. Per la parte 3 del corso Cerca nel catalogo
  • Collins, Huey, Gracey, Gracey's Meat Hygiene. Oxford: Wiley Blackwell, 2015. Per la parte 3 del corso Cerca nel catalogo
  • Flick, Granata, Martin, The Seafood Industry Species, Products, Processing, and Safety - 2d Ed.. --: John Wiley & Sons,, 2012. Per la parte 2 del corso Cerca nel catalogo
  • Manzoni, Enciclopedia illustrata delle specie ittiche marine. Novara: De Agostini, 1993. Per la parte 2 del corso
  • Cenci Goga et al, Ispezione e controllo degli alimenti.. Milano: Le Point Veterinaire Italie, 2018. Per tutte le parti del corso Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Case study
  • Working in group
  • Questioning
  • Problem solving
  • Active quizzes for Concept Verification Tests and class discussions
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Good Health and Well-Being Clean Water and Sanitation Industry, Innovation and Infrastructure Responsible Consumption and Production Life Below Water Life on Land