First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP7079883, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course 5 years single cycle degree in
MV0991, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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Number of ECTS credits allocated 9.0
Type of assessment Mark
Course unit English denomination HYGIENE AND TECHNOLOGY FOR FOOD SAFETY
Website of the academic structure
Department of reference Department of Animal Medicine, Production and Health
Mandatory attendance
Language of instruction Italian
Single Course unit The Course unit CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit is available ONLY for students enrolled in VETERINARY MEDICINE (Ord. 2017)

Teacher in charge PAOLO CATELLANI VET/04

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/15 Food Sciences 2.0
Core courses VET/04 Inspection of Food Products of Animal Origin 7.0

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

Type of hours Credits Teaching
Hours of
Individual study
Practice 1.0 10 15.0 No turn
Lecture 8.0 80 120.0 No turn

Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
3 Commissione a.a. 2019/20 01/12/2019 30/11/2020 CATELLANI PAOLO (Presidente)
2 Commissione a.a. 2018/19 01/12/2018 30/11/2019 CATELLANI PAOLO (Presidente)

Prerequisites: In order to follow the course the student should have acquired the knowledge of biology, biochemistry and microbiology.

Examination prerequisites: Integrated course of Veterinary Microbiology and Immunology
Target skills and knowledge: PART 2+5 ULC
A graduate in Veterinary Medicine must be able to judge if food is safe for human consumption and if it will maintain its sensorial and nutritional characteristics during the entire storage time. In this integrated course the student should acquire basic and specialized knowledge about food hygiene and food technology. Essentials of food analysis and HACCP systems applied to the food industry will be also given.

The student acquires knowledge about the quality of the system and system certification. The regulatory quality and the facilities for the evaluation of quality: training institutions, accreditation and certification. Types of certification and accreditation. The technical regulation and technical standard. The ISO 9000. General procedures, standard operating procedures and registration of analytical operations. Continuous improvement: the quality improvement tools and methodologies
Examination methods: PART 2+5 ULC: Oral examination
PART 2 ULC: Written examination at the end of the Course
Assessment criteria: Verifying the level of understanding and assimilation of the topics discussed in class and the ability to apply in practice the main standards for certification of systems and products will be the form of evaluation of the ability.
Course unit contents: PART 2 ULC (20 H)
- 1 ULC. Protection of consumer health. National and Community inspection agencies. The European “food hygiene package” (EC Regulations n. 178/02, 852/04, 853/04, 854/04). Food hygiene. Fraud foods. Hazards in the food chain. The traceability of food and the rules for a veterinarian.
- 1 ULC. HACCP System and food safety. Microbial contamination in food industry (bioareosol, biofilm). Elements of human food microbiology: general concepts and functional classification of microorganisms according to the action they perform; involved factors. Role of the main microbial genera in spoilage of food (Enterobacteriaceae, Pseudomonadacee, moulds and yeasts) and of the lactic acid bacteria (LAB) as agents of positive fermentations. The microbiological criteria according to the EC regulation 2073/2005.

PART 5 ULC (50 H)
- 2 ULC. Ecological factors (intrinsic and extrinsic factors); quorum sensing. The traditional technologies (salting, smoking, heat treatments, etc.) and the mild technologies (food vacuum packaging and MAP, ionizing radiation, etc.) and their role in conditioning the food hygiene. The specific technologies for seasoned meat products, cheese, yogurt, ricotta cheese, egg products, fishery products and canned foods.
- 2 ULC. General information on epidemiology and control of waterborne and foodborne diseases. Specific framework of the main microbial agents of foodborne disease: spore-forming, Listeria, Staphylococcus; Enterobacteriaceae (Salmonella, Escherichia, Yersinia, Cronobacter), Campylobacter, Vibrio. Enteric viruses.
- 1 ULC. Practical work (see “Learning activities…”).

PART 2 ULC (20 H)
• ISO9001, ISO14001, OHSAS18001, ISO22000
• Product Certification
• Standard Operative Procedure
• Audit ISO19011
Planned learning activities and teaching methods: PART 2+5 ULC
The teacher will give lectures based on power point slides and the watching video clips.
The practical works consist in study visits to food processing plant aiming to verify the application of the technological methodologies and the control of food hygiene (HACCP system).
Lectures = 60 hours; practical activities = 10 hours

Frontal lessons

The course is completed with the activities planned for the practical application (Tirocinio) that the student must perform in the first person (hands on) under the supervision of a teacher.
Additional notes about suggested reading: Slides shown at lessons, recommended books, European legislation of interest in the course and websites related to teaching are available on Moodle platform (

Consulting hours: by appointment (phone/e-mail).
Textbooks (and optional supplementary readings)
  • Colavita, G, Igiene e tecnologie degli alimenti di origine animale. Milano: Le Point Veterinaire Italie, 2008. Cerca nel catalogo
  • Kramer, J; Cantoni, C, Alimenti, microbiologia e igiene. Milano: Tecniche nuove, 2011. Cerca nel catalogo
  • Tiecco, G, Igiene e Tecnologia alimentare. Bologna: Edagricole, 2001. Cerca nel catalogo
  • Tiecco, G, Microbiologia degli alimenti di origine animale. Bologna: Edagricole, 2000. Cerca nel catalogo
  • Jay, JM; Loessner, MJ; Golden, DA, Microbiologia degli alimenti. Milano: Springer-Verlag Italia, 2009. Cerca nel catalogo
  • Hui, YH, Handbook of Meat and Meat Processing. --: CRC Press, 2012. Cerca nel catalogo
  • Sardelli, A, Dalla certificazione alla qualità totale. Milano: Bibliografica, 2001. Cerca nel catalogo
  • Kanare, HM; Girelli, A, Il quaderno di laboratorio. Edizione italiana a cura di Alberto Girelli. Milano: Gruppo editoriale informatico, 1994. Cerca nel catalogo
  • De Felip, G, Recenti sviluppi di igiene e microbiologia degli alimenti. Milano: Tecniche nuove, 2001. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Questioning
  • Problem solving
  • 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 on Land