| 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. 2019/20
Information concerning the students who enrolled in A.Y. 2019/20
HEALTH AND HYGIENE OF FOOD OF ANIMAL ORIGIN
AGN1030394, A.A. 2019/20
Information concerning the students who enrolled in A.Y. 2019/20
Information on the course unit
| Degree course |
Second cycle degree in ANIMAL SCIENCE AND TECHNOLOGY AG0065, 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 | HEALTH AND HYGIENE OF FOOD OF ANIMAL ORIGIN | |
| Website of the academic structure | https://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/ | |
| 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 | ENRICO NOVELLI | 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 |
| 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 |
|---|---|---|---|
| 12 Commissione a.a. 2019/20 | 01/12/2019 | 30/11/2020 |
NOVELLI
ENRICO
(Presidente)
BALZAN STEFANIA (Membro Effettivo) CARDAZZO BARBARA (Supplente) |
| 11 Commissione a.a. 2018/19: dal 24/02/2019 | 24/02/2019 | 30/11/2019 |
NOVELLI
ENRICO
(Presidente)
BALZAN STEFANIA (Membro Effettivo) CARDAZZO BARBARA (Supplente) |
| Prerequisites: | The knowledge of the fundamentals of biology and chemistry is required for the understanding of the teaching contents. |
| Target skills and knowledge: | The student acquires knowledge of technical-scientific and management concepts related to the issue of hygiene of food of animal origin with particular reference to primary production. During the teaching, particular emphasis will be given on the epidemiology of food diseases, on the management of hygiene in the processing of foods, to the development of H.A.C.C.P. plans, the reduction of risk in the production areas, food safety plans and audit. |
| Examination methods: | To be defined |
| Assessment criteria: | The evaluation of the student's knowledge gain is based on the understanding of the topics presented in the teaching and on the ability to critically analyze the problems of food safety management in the production of food of animal origin. |
| Course unit contents: | 1CFU-Foodborne disease, biological, chemical and physical hazards, intrinsic, extrinsic and implicit factors.
1CFU-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: person and processing hygiene 5CFU-Sanification & pest control 6CFU-Food & feed traceability 7CFU-H.A.C.C.P. methodology and handbooks of good hygienic practices 8CFU-Application of hygiene procedures in the plants for food of animal origin production |
| Planned learning activities and teaching methods: | The teaching includes:
- 48 hours of class teaching; - 16 hours of practice session (problem solving, workshop by food certification experts and quality assurance experts/food business operators, role playing, technical visits to food plants). |
| Additional notes about suggested reading: | Lessons notes
Technical books. The teaching material (slides) is made available in the Moodle platform (https://elearning.unipd.it/scuolaamv/). Office hours: ask by e-mail for an appointment. |
| Textbooks (and optional supplementary readings) |
|