Unit NOVEL FOOD SOURCES
- Course
- Food technology and biotechnology
- Study-unit Code
- A003120
- Curriculum
- Tecnologie birrarie
- Teacher
- Eric Conti
- CFU
- 6
- Course Regulation
- Coorte 2024
- Offered
- 2024/25
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa integrata
FUNGI AND SEAWEED AS FOOD SOURCES
| Code | A002136 |
|---|---|
| CFU | 3 |
| Teacher | Fabio Orlandi |
| Teachers |
|
| Hours |
|
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Academic discipline | BIO/03 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian, English |
| Contents | - A brief description of the algae systematics. Cell structure, morphological organization, metabolism, reproduction, main types of biological cycles, ecology. Brief description of the main algae of food and industrial interest. Use of algae in human nutrition, main nutrients provided by algae, algae extract as food additives and supplements, biological activities of natural compounds derived from algae. Use of algae in animal husbandry, algae material as simple feed or additive for compound feed. Use of Algae in Agriculture, Fertilizers and stabilizers, waste water treatment. Use in Pharmacology and Cosmetics, Algotherapy; Use as alternative energy (Methane Gas, Biodiesel), in Construction (micro-algae in bio-construction) and other uses (paper, design). - Mushrooms: hints of biology and ecology of ascomycetes and basidiomycetes with particular reference to edible and not edible species. Cultivated mushrooms: main species and methods of cultivation. Truffles: biology, ecology and description of marketable species in Italy. Nutritive properties of truffles and processed products. Truffle cultivation methods. |
| Reference texts | 1. C. Rinallo 2018. Piante Alimentari. Biologia, Composizione Chimica, utilizzo. PICCIN. ISBN: 978-88-299-2888-0 2. Scientific articles and lecture notes provided by the teacher regarding the use of Algae. 3. Ferri F., Zjalic S., Reverberi M., Fabbri A.A., Fanelli C., 2010. I funghi. Coltivazione e proprietà medicinali. Edagricole. 4. Bencivenga M., Baciarelli Falini L., 2012. Manuale di tartuficoltura in Umbria. Regione Umbria. (pdf free download) 5. Scientific articles and lecture notes provided by the teacher regarding the use of Mushrooms. |
| Educational objectives | EDUCATIONAL TARGETS: To recognize, by a systematic point of view, the main plant organisms (Algae and Plants) and Mushrooms that are part of the human food chain as such or through their processing. To know the main uses of micro and macro algae and of some plant families of food and industrial interest, understanding which cultivation parameters influence the qualitative and quantitative characteristics of plant products. Particular attention is dedicated to aspects of nutritional and gastronomic interest obtaining knowledge of structure, location and function of the different molecules present in plants (algae and superior plants) and of the biological characteristics of cellular districts, tissues and plant organs in relation to their use for food and industrial applications (zootechnics, agriculture, pharmacology, etc.). Understanding and evaluation of the most important aspects inherent the quality of food of plant origin and the strong dependence between production factors and their final products. Acquire knowledge about the most used Mushroom species and cultivated truffle species and processed products based on mushrooms and truffles. |
| Prerequisites | E' utile possedere nozioni di base in biologia vegetale. Le conoscenze possono facilitare l'apprendimento degli aspetti istologici e anatomo-morfologici degli organismi vegetali e dei funghi presentati nel corso. |
| Teaching methods | Theoretical lessons and practical activities |
| Other information | Frontal lessons will take place in the classrooms of DSA3-UNIPG in S. Peter Abbey Borgo XX Giugno 74 – Perugia, Annual didactic calendar according to the Department DSA3 |
| Learning verification modality | Oral examination To have news about support services to students with handicap and/or DSA please visit the following web page: http://www.unipg.it/disabilita-e-dsa |
| Extended program | - Notes on the systematics of algae. Cell structure, morphological organization, metabolism, reproduction, main types of biological cycles, ecology. Short description of the main algae of food and industrial interest. Use of algae in human nutrition, main nutrients supplied by algae, seaweed extracts as additives and food supplements, biological activities of natural compounds derived by algae. Use of Algae in Zootechnics, algal material as a simple feed or additive for compound feed. Use of Algae in Agriculture, fertilizers and stabilizers, wastewater treatment. Seaweed use in pharmacology and cosmetics, Algotherapy; Use as alternative energies (Methane Gas, Biodiesel), in construction industry (micro-algae in green building) and other uses (paper, design). - Mushrooms: notes of biology of ascomycetes and basidiomycetes: reproductive cycle and sporocarps, morphology and identifying characters. Main forms of trophism of fungi: ecological role and productive aspects in food. Identification of fungi and health risks: intoxications. Cultivated mushrooms: main species and methods of cultivation. Truffles: biology, ecology and description of marketable species in Italy. Nutritive properties of truffles and processed products. Truffle cultivation methods. |
INSECTS AS FOOD SOURCES
| Code | A003121 |
|---|---|
| CFU | 3 |
| Teacher | Eric Conti |
| Teachers |
|
| Hours |
|
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Academic discipline | AGR/11 |
| Type of study-unit | Obbligatorio (Required) |