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Derived from
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18267 Quality of animal products in Agricultural and Environmental Science LM-69 Danieli Pierpaolo
(syllabus)
Definitions and evolution of the concept of intrinsic quality (organoleptic, nutritional, hygienic, total) applied to the food sector
Introduction to the European legislation of the sector: Food law, Hygiene package and vertical regulations for the different production chains.
Extrinsic quality (environmental, animal welfare, other). Internal or mandatory traceability and chain or voluntary
Technical aspects of quality: laboratory techniques for basic quantitative assessments (rheology) and advanced (molecular methods for micro nutrients, contaminants, bioactive substances, etc.). Elements of microbiology with reference to the main pathogenic or altering organisms and substances released by them into the matrix causing toxinfection and/or toxicosis in humans.
Quality and safety of the supply chain of animal products: meat, milk and dairy products, eggs and egg products, bee products
(reference books)
None. Teaching materials are made available to students via Unitus Moodle platform
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