Laurea Magistrale a Ciclo Unico in Medicina Veterinaria

The evaluation of learning outcomes  includes the discussion of  written reports related to problem solving and oral assessment.

A written report, as  group project,  is required for each module on the three areas specified below:

- epidemiological investigation of a foodborne episode

- study on the shelf-life of a food processed through the use of tools such as predictive microbiology programs

- application of good slaughter practices.

In the oral assessment, the student must demonstrate to be able to describe a production chain, the technologies applied and the effect on food hygiene and safety. The student must demonstrate knowledge of the operation of slaughtering plants for the various animal species and know the main aspects concerning the prevention of foodborne diseases.  He/she must be able to apply the information to case studies, analyzing the phenomena, evaluating and justifying the choices. During the exam the competence acquired in the practical activities is assessed, through critical discussion of written reports. Exposure skills, the correct use of specialized terminology and application of knowledge in diversified contexts are also assessed. In the event of failure to achieve the learning objectives, even limited to one module, the student must repeat the entire exam.

The reports and the related discussion account for 20% of the final score.

MD Igiene degli alimenti di OA
- General principles: concept of total quality of food and deepening of hygiene and quality.
- Role of microorganisms in foods: commensal and spoiling bacteria, saprophytes, indicators, probiotics, pathogens.
- Pathogenetic mechanisms of food poisoning: infections, intoxications, toxinfections.
- Ecophysiology of microorganisms in foods and factors that influence the growth and survival of microorganisms in foods.
- Mechanisms of defense of the organism.
- Emerging pathogens: definitions, factors contributing to emergency / re-emergence.
- Factors causing foodborne infections.
- Main nutritional microbial agents (Salmonella, thermophilic Campylobacter, E. coli, Listeria monocytogenes, Staphylococcus aureus, spore forming bacteria, Vibrio) and prevention and control systems.
- Notes on chemical and physical contamination of food.
Practical lessons: isolation and enumeration of pathogenic microorganisms in food matrices (group teaching activities). Simulation of epidemiological investigation during a foodborne disease outbreak.

MD Lavori pratici nei macelli e industrie di trasformazione delle carni (SSD VET/04)
Description of the meat production technology (slaughter, cutting, packaging and distribution). Information on the relevant equipment.
Hygienic-structural requirements laid down by the legislation applicable to the slaughter of the various animal species with references to animal welfare.
Hygiene of slaughter and management of by-products.
Ritual slaughter
Classification of carcasses.
Labeling of pork, ovine and caprine beef.
Production of mechanically separated meat.
Slaughter of wild animals with references to good working practices.
Practical lessons: videos about the slaughter of different animal species; Practical activities at the faculty slaughterhouse (small groups for two days for each group).

MD Principi di tecnologia alimentare e sicurezza delle produzioni
Food quality. Intrinsic and extrinsic factors related to food preservation.
Food alterations; Identification of major alteration markers (d-amino acids, AVBT, TMA.N, K index, biogenic amines, etc., indicator microorganisms).
Nutrition labeling, nutrition and health information, allergens.
Basic knowledges on materials and object in contact with food; Packaging techniques in order to improve food shelf-life.
Technologies of common use: use of cold; concentration; Use of salt; lyophilization; Heat use (pasteurization, sterilization); Fermented foods; High isostatic pressures; ionizing radiations.
Criteria for certifying thermal treatments: D, Z, F. Study of thermal treatment curves and evaluation of effectiveness.
New technologies: pulsed fields; Vacuum cooking,
Regulation and methods of use of additives and flavorings in relation to the different types of foods Insights into various categories of additives. Technological adjuvants.
Short movies will be used to illustrate some food technologies, on which the discussion will be launched to identify the risks, the preventive actions to be implemented, the technological parameters; case studies will be developed in particular on the management of food allergens and additives, as well as on the evaluation of the effectiveness of heat treatment (integrated reading of pasteurization graphs- analytical reports- etc.) and shelf-life study using predictive microbiology software.

Materiale didattico presentato durante il corso e approfondimenti (fascicoli, articoli scientifici) disponibili sul sito o mediante rimandi con link.

Testi consultabili

Coccolin S. et al. La microbiologia applicata alle industrie alimentari -2007  ed Aracne Milano.

Visciano - Schirone. Igiene degli Alimenti. Edagricole 2014