Qualità e tracciabilità dei prodotti di origine animale
The student will know the main pillars of the European Policy in food safety and traceability with particular regard to the animal food products. At the end of the course, each student will be able to describe the main animal food production chain and the related aspects of food quality, safety, and traceability. Relevant notions will be understood about the analytical methods used for the evaluation of microbiological and chemical/biochemical parameters describing the total quality level of animal produces and the ones used for certifying the traceability related to the origin and/or process of an animal food product.
European policies on food safety; elements and evolution of the concept of food products quality and traceability; the role of the animal feeding and nutrition on the quality and safety of the derived food product. Methods and analytical procedures for the evaluation of the quality and traceability (origin and/or process) of the animal food products. Description of the main animal food production chains (dairy, meat, eggs, fish foods and beekeeping products) end the related aspects of food quality and safety, traceability and labelling. Climate changes and other environmental factors affecting the quality and safety of animal food products. Regulative frames for the quality, safety, and traceability of animal food products. Process traceability, Control and self-control (via HACCP) in the animal food production chains.