The student attending the course of “Inspection and control of fresh meat” will acquire knowledge and skills on regulatory requirements, hygienic management and official control concerning the production of fresh meat. The student acquires basic knowledge on microbial and chemical contamination of fresh meat, hygienic measures, labelling, traceability, and the main commercial and sanitary frauds. The planning and implementation of the teaching activities of the course aimed at stimulating the student to acquire the skills of analysis, linking and critical evaluation, developing practical skills and methodological approaches useful to mature application experiences in practical contexts or through simulations. The student will be able to communicate to professionals and specialists the results of assessments on hygiene and safety of processes and products, on the measures adopted for risk management, including the results of official control procedures, in relation to supply chains, processes and foods of animal origin treated in the integrated course.
