The teaching module on Industry and Inspection of Food of Animal Origin provides basic knowledge and definitions on hygiene and safety of food products. The student acquires understanding, knowledge and competences on the following subjects: a) food microbiology; b) microbiological, chemical and physical hazards associated with food products and control measures; c) preservation and spoilage of food products; d) technologies, hygiene, safety and control of the production and processing of milk and milk products, canned food, dehydrated and freeze-dried food, frozen products.
The student acquires skills and competences to manage corrective procedures and non-compliant food products, to ensure the enforcement of the own-checks and official control procedures, including the assessment of the results of analytical determinations.
In relation to the foodstuffs considered, the student will be able to develop independent judgment and critical evaluation:
i) to identify the biological, chemical and physical hazards;
ii) to detect process and food products deviation/non-compliance;
iii) to assess and manage risks concerning the food safety.
The student is able to communicate to specialists and professionals the results of his evaluations about the hygiene and safety of process and food products, the actions taken for risk management, including the results of the official control procedures.
Students acquire skills and methodological references to ensure updating of knowledge concerning the enforcement of the food regulations, including requirements and procedures, that are relevant for official control of food in the international, national and local context.