| 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
CERTIFICATION, ACCREDITATION OF LABORATORY AND LEGISLATION FOR FOOD INDUSTRY
MVN1031381, A.A. 2018/19
Information concerning the students who enrolled in A.Y. 2018/19
CERTIFICATION, ACCREDITATION OF LABORATORY AND LEGISLATION FOR FOOD INDUSTRY
MVN1031381, A.A. 2018/19
Information concerning the students who enrolled in A.Y. 2018/19
Information on the course unit
| Degree course |
Second cycle degree in BIOTECHNOLOGIES FOR FOOD SCIENCE IF0362, Degree course structure A.Y. 2017/18, A.Y. 2018/19 |
 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 | CERTIFICATION, ACCREDITATION OF LABORATORY AND LEGISLATION FOR FOOD INDUSTRY | |
| Department of reference | Department of Comparative Biomedicine and Food Science | |
| 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 | LEONARDO ALBERGHINI | VET/04 | |
|---|---|---|---|
| Other lecturers | MATTEO GIANESELLA | VET/08 |
Mutuated
| Course unit code | Course unit name | Teacher in charge | Degree course code |
|---|---|---|---|
| AGO2044650 | CERTIFICATION, ACCREDITATION OF LABORATORY AND LEGISLATION FOR FOOD INDUSTRY | LEONARDO ALBERGHINI | AG0064 |
ECTS: details
| Type | Scientific-Disciplinary Sector | Credits allocated | |
|---|---|---|---|
| Educational activities in elective or integrative disciplines | VET/04 | Inspection of Food Products of Animal Origin | 6.0 |
| Educational activities in elective or integrative disciplines | VET/08 | Clinical Veterinary Medicine | 2.0 |
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 | 2 |
| Lecture | 6.0 | 48 | 102.0 | No turn |
Examination board
| Board | From | To | Members of the board |
|---|---|---|---|
| 9 Commissione a.a. 2018/19 | 01/12/2018 | 30/11/2019 |
ALBERGHINI
LEONARDO
(Presidente)
GIANESELLA MATTEO (Membro Effettivo) CATELLANI PAOLO (Supplente) GIACCONE VALERIO (Supplente) |
| 8 Commissione a.a. 2017/18 | 01/06/2017 | 30/11/2018 |
ALBERGHINI
LEONARDO
(Presidente)
GIANESELLA MATTEO (Membro Effettivo) CATELLANI PAOLO (Supplente) GIACCONE VALERIO (Supplente) |
| Target skills and knowledge: | To know the legislation about identification and registration of livestock animals.
• To deepen the legislation about animal welfare and animal protection. • Basic knowledge of European and National legislation, both general and specific on food safety (“hygiene package”) • To know the Food Labeling Regulations • Knowledge of food control activities with the sanctions on food production • European and National legislation regulating the use of animals in scientific procedures; principles for more ethical use of animals in testing are the Three Rs (3Rs): Replacement, reduction and refinement. |
| Examination methods: | Written examination at the end of the Course |
| Assessment criteria: | Evaluation of the ability to apply in practice the main standards for certification of systems and products, and accreditation
Evaluation of the ability to apply in practice the instructions of national and EU regulations |
| Course unit contents: | • ISO9001, ISO14001, OHSAS18001, ISO22000
• ISO 17025 • Product Certification • Standard Operative Procedure • Audit ISO19011 •Identification and registration of livestock animals; •Farm animal welfare, legislation during the transport and protection of animals during the slaughtering or killing process •Food production law (hygiene package); •Food Labeling Regulations; •Food production control; •Legislation regulating the use of animals in scientific procedures Practical session: UE and Italian laws: search databases; exercise with documents to written, i.e.: registrations and documents for the profession. |
| Planned learning activities and teaching methods: | Frontal lessons and practice (problem solving, role playing, ) |
| Additional notes about suggested reading: | course lessons
You can find in Moodle (https://elearning.unipd.it/scuolaamv/): • slides shown at lessons • Recommended books (see specific section) • Legal resources suggested by the teacher |
| Textbooks (and optional supplementary readings) |
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