Inspection of Food of Animal Origin Specialisation in Inspection of Food of Animal Origin ENROLMENT Director: Professor Andrea Armani Deputy Director: Professor Roberta Nuvoloni Class: Hygiene of the production, processing, marketing, storage, and transport of food of animal origin and their derivatives Administrative headquarters: Department of Veterinary Sciences The specialist in Inspection of Food of Animal Origin (FOA) must acquire expertise in food inspection and in controlling all stages of the production chains of animal-derived foods, with particular focus on production hygiene, marketing, and food service, the management of self-monitoring plans, the epidemiology of foodborne diseases, risk assessment, management and communication, as well as the protection of animal welfare. Admission Pending the issuance of the decree allocating the resources provided by the 2025 Budget Law for the funding of scholarships for veterinary specialisation students, the admission call for the school is suspended. Admission is through a call for applications available on the University of Pisa website.The number of places available will be specified within the call.The University website also provides procedures, forms, and past examination papers. Maximum number of students per year of the course: 10Number of additional students allowed (subject to available capacity): 3 Military veterinarians: 1 Veterinarians collaborating under a fixed-term contract with the Tuscan Regional Health Service: 2 The functioning of the School is governed by the Regulations. Access requirement The following requirements are required for admission to the competitions, under penalty of exclusion: A single-cycle Master’s degree in Veterinary Medicine (class 47/S or LM-42) or a five-year “old system” degree in Veterinary Medicine, and qualification to practise as a Veterinary Surgeon in Italy. If not yet obtained, the qualification must be achieved by the date set for the start of teaching activities. Single-cycle Master’s degree qualifying for the profession of Veterinarian (class LM-42) introduced by Ministerial Decree No. 653 of 05-07-2022 Foreign degree equivalent to the Italian academic qualification required for admission. For the assessment of the degree, a legally recognised certificate and additional declarations specified in the admission call are required. Entrance Examination The examination will consist of a written test in the form of a multiple-choice test comprising 50 questions, each with one correct answer and two incorrect answers. The test is designed to assess general knowledge in the area of specialisation.Time allowed: 50 minutes. Educational Objectives Recognition based on both clinical and anatomo-pathological assessment, with the support of relevant laboratory tests, of the most common diseases affecting animals raised for food production; The organisation and management of systems and technologies for the production and processing of raw materials The principles of sustainable production techniques; The principles of animal welfare management; Statistics applied to the epidemiology of foodborne diseases; The principles of professional ethics of particular relevance to Public Veterinary Medicine. Assessment of the sanitary characteristics and quality of food of animal origin Prevention and elimination of the causes of food hazards and the onset of foodborne diseases Implementation and application of programmes for the development of cross-sectoral strategies aimed at achieving the objective of ‘food safety’ Development of protocols for quality certification in food supply chains Assessment of the ‘environmental’ impact of different production activities Assessment of the impact on human health of new lifestyles and new types of consumption Management of collective catering Assessment of the properties of various materials intended to come into contact with food Issues related to the transport of food Issues related to the trade and import of foodstuffs Educational Offer First year MODULEACTIVITIESSCIENTIFIC-DISCIPLINARY SECTORECTSAnimal Physiology and WelfareLVET/02 (new sector MVET-01/B) Veterinary Physiology3Anatomy of fish speciesLVET/01 (new sector MVET-01/A) Anatomy of domestic animals2Beekeeping and Quality of Hive ProductsLAGR/20 (new sector AGRI-09/D) Zooculture1Breeding Technologies and Quality of Poultry and Rabbit SpeciesLAGR/20 (new sector AGRI-09/D) Zooculture1Breeding Technologies and Milk QualityLAGR/19 Specialised Animal Science1Breeding Technologies and Meat QualityLAGR/19 Specialised Animal Science1Aquaculture TechnologyL+PTAGR/20 (new sector AGRI-09/D) Zooculture2+1Food LegislationL+TVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin2+2Food MicrobiologyL+TVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin2+1MarketingLSECSP/08 Economics and Business Management1Institutions of Public and Administrative LawLIUS/09 Institutions of Public Law2HACCP System Applied to Food ProductionTVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin5Physico-chemical Analysis of Food of Animal OriginTVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin5Tools and Methods of Official ControlTVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin28 Legend: L=lecturePT=practical teachingT=internship Second year MODULEACTIVITIESSCIENTIFIC-DISCIPLINARY SECTORECTSHACCP System Applied to Food ProductionL+TVET/03 (new sector MVET-02/A) General Pathology and Veterinary Anatomical Pathology2+3Veterinary Pharmacology, Pharmacodynamics, and PharmacovigilanceLVET/07 Veterinary Pharmacology and Toxicology2Veterinary ToxicologyL+TVET/07 Veterinary Pharmacology and Toxicology1+4Veterinary EpidemiologyLVET/05 (new sector MVET-03/A) Infectious Diseases of Domestic Animals2Animal Health Control and Zootechnical LegislationL+TVET/05 (new sector MVET-03/A) Infectious Diseases of Domestic Animals2+1Infectious Diseases of Species of Inspectorial InterestL+TVET/05 (new sector MVET-03/A) Infectious Diseases of Domestic Animals2+1Parasitic ZoonosesL+TVET/06 (new sector MVET-03/B) Parasitology and Parasitic Diseases of Animals2+1Clinical Pathology of Farm AnimalsLVET/08 (new sector MVET-04/B) Veterinary Clinical Medicine1Microbiological Analysis of Food of Animal OriginTVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin5Analytical Methods and Biotechnology Applied to the Inspection of Food of Animal OriginTVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin5Tools and Methods of Official ControlTVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin24Information Systems Supporting Food Safety ManagementL3 Legend: L=lecturePT=practical teachingT=internship Third year MODULEACTIVITIESSCIENTIFIC-DISCIPLINARY SECTORECTSInspection of Raw Materials and Processed ProductsL+TVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin4+1Certification and Auditing TechniquesL+PT+TVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin2+1+1Tools and Methods of Official ControlTVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin28Aquaculture HygieneL+PT+TVET/05 (new sector MVET-03/A) Infectious Diseases of Domestic Animals1+1+1Microbiology of Fishery ProductsLVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin1Processing Technologies of Fishery ProductsL+PT+TVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin1+1+1Inspection of Fishery ProductsL+PT+TVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin1+1+3Hygiene of Dairy FarmsLVET/05 (new sector MVET-03/A) Infectious Diseases of Domestic Animals1+1+1Microbiology of Dairy ProductsL+PT+TVET/05 (new sector MVET-03/A) Infectious Diseases of Domestic Animals1Dairy TechnologiesL+PT+TVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin1+1+1Inspection of Dairy ProductsL+PT+TVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin1+1+3Hygiene of Meat-Producing FarmsL+PT+TVET/05 (new sector MVET-03/A) Infectious Diseases of Domestic Animals1+1+1Microbiology of Meat and Meat ProductsLVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin1Processing Technologies for Meat and Meat ProductsL+PT+TVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin1+1+1Inspection of Meat and Meat ProductsL+PT+TVET/04 (new sector MVET-02/B) Inspection of Food of Animal Origin1+1+3Final exam9 Legend: L=lecturesPT=practical teachingT=internship The educational offering is defined in accordance with the Regulations. Career Opportunities The specialisation diploma provides access to professional opportunities in veterinary public health, official control, and food safety within the supply chains of food of animal origin. 1) In the public sector: Eligibility to participate in competitions for Veterinary Director positions Local Health Authorities (ASL) Zooprophylactic Institutes Border Checkpoints Ministry of Health and Bodies of the Official Control System 2) Leadership roles in the private sector and in consultancy: Food Safety and Quality Manager of a Facility HACCP and Self-Control Manager or Consultant Auditor and Food Certification Specialist Consultant for Regulatory Compliance, Traceability, and Non-Conformity Management Trainer in Food Hygiene and Safety Supply Chain Expert in the Meat, Dairy, and Fishery Sectors Class Schedule Teaching activities are generally concentrated over two days per week. Timetable 2025/2026 Curricular Internship – Training Project The internship at the Specialization Schools consists of the trainee participating in professionally-oriented practical activities to complete their theoretical, practical, and specialized training.A list of approved facilities for internships is available.To complete an internship at facilities not affiliated with the Department, it is necessary to follow the procedure for signing a new agreement, which can be found on the dedicated page. The internship can be carried out without overlapping with classroom teaching.The trainee who begins the internship must present themselves at the facility with the Personal Training Record (provided by the Graduates Office). For the internship assessment, the Training Record and the Internship Report from the Educational Tutor are required. Further details are provided in the internship procedure, which also includes the training plan.