The integrated course of Industries and Food Quality Control develops the study and knowledge on food hygiene and food safety, food technologies and official controls applied to the production, processing, preservation and distribution of food of animal origin. The student acquires knowledge, competence and critical approach on the following subjects: a) food safety management system; b) process and product compliance to the food law requirements; b) criteria, methods and analytical techniques for the evaluation of hygiene and safety of food of animal origin; c) food safety and risk analysis principles; d) development and application of surveillance methods, official control and procedures based on HACCP principles; e) assessment of hygiene, safety and compliance with the requirements of food law of production processes and products of the milk and dairy products, retort food products, dehydrated and freeze-dried products, meat products, eggs and egg products, honey and beehive products.
The teaching activity is designed to stimulate the student in order to acquire knowledge and competence, to develop a critical approach and experiences in practical contexts or throughout simulations.
The student will be able to communicate to professionals and specialists the results of the evaluations about hygiene and safety of process and food products, also concerning the measures adopted for the risk management, including the results of the official control.
The student acquires skills and methodological tools to guarantee the learning and independent updating of knowledge and competences, with reference to databases and information source.