Studying at the University of Verona
Here you can find information on the organisational aspects of the Programme, lecture timetables, learning activities and useful contact details for your time at the University, from enrolment to graduation.
Study Plan
The Study Plan includes all modules, teaching and learning activities that each student will need to undertake during their time at the University.
Please select your Study Plan based on your enrollment year.
1° Year
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2° Year activated in the A.Y. 2018/2019
Modules | Credits | TAF | SSD |
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3° Year activated in the A.Y. 2019/2020
Modules | Credits | TAF | SSD |
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Modules | Credits | TAF | SSD |
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Legend | Type of training activity (TTA)
TAF (Type of Educational Activity) All courses and activities are classified into different types of educational activities, indicated by a letter.
Applied sciences for health and safety in the veterinary sector (2018/2019)
The teaching is organized as follows:
ISPEZIONE DEGLI ALIMENTI DI ORIGINE ANIMALE
Credits
2
Period
See the unit page
Academic staff
See the unit page
MODELLI E METODI DI PREVENZIONE E VIGILANZA NELLA FILIERA AGROALIMENTARE DI ORIGINE ANIMALE
Credits
1
Period
See the unit page
Academic staff
See the unit page
Learning outcomes
The main connotation of the professional luggage of the Health and Safety Officer should be the ability to identify, to assess and to manage risks in order to protect people’s safety.
This course intends to provide the knowledge and the experiences which are useful and essential for the development of actions and procedures designed to promote and ensure food safety. In particular the didactic activity focuses the attention on the study of the legislation in food safety, on chemical, physical and biological dangers observed in animal food, on diseases transmitted with food, on the food safety management and on official controls on the food chain.
Program
Evolution of the legislation in food safety (hygiene package)
Food safety and food security
Official controls and Competent Authority’s organization
Physical, chemical and biological risks in food companies
HACCP’s principles
Food safety manual
Main diseases transmitted with food
Verification’s techniques on animal food’s healthiness
Examination Methods
writing text + oral text