Inspection of Foods of Animal Origin

A.Y. 2020/2021
Overall hours
Learning objectives
The course aims to provide basic knowledge about the principles and methods of physical, chemical and biological risk assessment in food. Aim of the course is also to provide knowledge related to the main techniques of transformation and preservation of food products of animal origin and the health and hygiene issues related to them.
Expected learning outcomes
At the end of the course the student will have expertise on the evaluation of animal welfare and on the slaughtering process of cattle, pigs, poultry and fish products. He/she will be able to evaluate the critical control points that can compromise the health and quality of meat, eggs and fish products. He/she will have the ability to evaluate and control products of animal origin in catering processes
Course syllabus and organization

Single session

Lesson period
Second semester
The lessons will be held on the Microsoft Teams platform and can be followed either in sync on the basis of the timetable or recorded by students and left available on the same platform or on / ARIEL based on the agreements made with the students.

Methods for verifying learning and evaluation criteria
The exam will take place in oral form using the Microsoft Teams platform where the regulations allow it, in presence, always in oral form
Course syllabus
Legislation - The white paper on food safety - Hygiene package - National Residual Plan - Chemical contamination of food: Regulation (EC) 1881/2006 defining the maximum levels of certain contaminants in foodstuffs. The official control of food-ATSThe obligations of the OSAFood industries of animal origin. Bovine, swine, poultry, fish farming: critical control techniques and points. Quality and properties of meat: quality, stress, PSE and DFD meat. Water retention capacity of meat WHC. Color of meat and meat products. Processed meat products: Puddings. Seasoned raw sausages. Cooked sausages: wurstel and mortadella. Baked ham. Seasoned cured ham. Legislative references. Fish products. Food additives: reg. 1333/2008 and reg. 1129/2011 and subsequent amendments. Main additives used in meat products and other products of animal origin. Employment and limitations. Labeling Reg.1169. Eggs and ovo products-classifications. Drinking water. Food service and catering.
Prerequisites for admission
The student must possess the concepts of biochemistry, microbiology and hygiene
Teaching methods
The didactic activity will be carried out through: lectures, seminars and exercises
Teaching Resources
Material available on the Professor ARIEL website, Corradini C. (1995) Chimica e tecnologia del latte. Ed. Tecniche Nuove Milano Del Monte P., Magnani U., Monari M. (2000) Industria dei salumi. Ed. Edagricole, Bologna Latrie R.A. (1983) Scienza della carne. Ed. Edagricole, Bologna Salvatori del Prato O. (1998) Trattato di tecnologia casearia. Ed. Edagricole, Bologna Tiecco G. (2000) Ispezione degli alimenti di origine animale. Ed. Calderoni-Edagricole, Bologna G. Colavita - Igiene e Tecnologie Alimentari - Ed agricole, Bologna. Lerici R., Lercker G. Principi di tecnologie Alimentari - Editrice CLUEB, Bologna. Giovanni Quaglia - Scienza e tecnologia degli alimenti - Chirotti Editori, Pinerolo. RONDANELLI E.G., FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia. Galli A., Bertoldi A. Igiene degli alimenti e HACCP (2006). IV Edizione. EPC Libri.
Assessment methods and Criteria
The assessment of the actual achievement of the expected learning results by the student takes place through an oral test.
Will be evaluated: the knowledge related to the production, processing and health of food of animal origin in order to prevent and control the health risk associated with the different production phases and in the work premises

To take the exam, you must register by the deadline set on the SIFA (
The evaluation is expressed by a mark out of thirty.
Lessons: 32 hours
Professor: Chiesa Luca Maria
by appointment
Lab. Food Inspection