The Food Industries and quality course provides the following learning objectives:
a) Food Legislation
The student acquires knowledge and skills regarding the essential regulatory framework defined by European and national food legislation, outlining the requirements for Food Business Operator and the Official Control of products of animal origin, including Certifications. Basic knowledge is acquired concerning the sources of legislation and the relationships between regulations and sources, including definitions and terminology.
The international framework of organizations related to food sector, including rules and agreements with consequent relapses for the European Union's food legislation body, are analyzed. The main regulatory references of EU food legislation defined by Regulation 178/2002 are examined, concerning the principles of legislation, the obligations of the FBO (Food Business Operator), the establishment of the EFSA (European Food Safety Authority), food safety procedures, hygiene standards, and official controls. Implications of national regulations on procedures relevant for official controls by Competent Authorities are analyzed.
b) Hygiene and Food safety management in food production
The objective of the course “Hygiene and Food safety management in food production” is to provide
students the basis knowledge for a correct application of food safety and hygiene requirements in food premises. The student will acquire the methodology of a Food Safety Management System in the production and marketing of foods of animal origin. Specifically, the course will be aimed to provide the elements of prerequisite programs (environmental and operational conditions); knowledge on the application of permanent procedures based on HACCP principles; the methodology
of risk analysis in to ensure food safety and to protect public health; the key steps in developing food traceability systems and withdrawal/recall actions.
c) Food Industries and Food Inspection of food of animal origin
The student acquires knowledge and skills in production, hygiene of technologies and foods of animal-origin, including:
-the relationships between food and microorganisms.
-abiotic contaminations of foods, including residues of veterinary medicines.
-adverse reactions associated with foods.
-technologies for the production, processing, preservation, packaging, and distribution of animal-origin foods.
-hygienic and safety management in the milk and dairy product supply chain, preserves and semi-preserves, and dehydrated foods (dried, freeze-dried), including relevant regulatory requirements and official control.
The student's training takes place in an informed context of relationships and responsibilities among stakeholders in food chains, including implications for public health, the international context, and societal expectations. This includes relationships among humans, the environment, and animals, as well as the distribution of responsibilities in the implementation of regulatory requirements by the Food Business Operator and the Competent Authority.
The module “Food microbiology” provides to the students the basic knowledge for a correct application of the methods for the detection and enumeration of microorganism in food e the
determination of antibiotic residues in raw milk.