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

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
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 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

Calendar
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)

Syllabus
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)