Department of Veterinary Sciences

Lecturer	Sofiane TAMANDJARI
Information	- Doctor of Veterinary Department of Veterinary Sciences Website : https://www.univ-soukahras.dz/en/module/512 Semester : S7 Unit : - Credit : 0 Coefficient: 3
Content	Introduction II. FOOD BACTERIOLOGY: 1. Food hazards for the consumer 2. Diseases transmitted to humans by foodstuffs 3. Toxi-infections, food poisoning 4. Occupational diseases 5. Development of microbial agents 6. Food alterations 7. Harmful role of microorganisms 8. Bacteriological control III/ FOOD PRESERVATION AND STABILIZATION TECHNOLOGY 1. Refrigeration treatments - Refrigeration - Freezing 2. Heat treatment - Pasteurized products - semi-preserves - sterilized products - preserves 3. Drying and freeze-drying treatment 4. Irradiation 5. Additives: preservatives and antioxidants. 6. Acidification and acid fermentation. 7. Salting and curing. IV. MILK AND DAIRY PRODUCTS V. EGGS AND EGG PRODUCTS VI. FISH AND FISH PRODUCTS. VII. HONEY, QUALITY AND CONTROL VIII. ADDITIVES IX. WASTEWATER: WASTEWATER TREATMENT. PRACTICAL WORKSHOPS Physico-chemical techniques Milk, acidity, fat content. Fish : Assessment of freshness. Visits: ENAFROID, dairies, canneries.
Evaluation	EMD 1 + EMD 2 / 2 = Note d\\\'examen