Unit NOVEL FOOD SOURCES

Course
Food technology and biotechnology
Study-unit Code
A003120
Curriculum
Tecnologie birrarie
Teacher
Eric Conti
CFU
6
Course Regulation
Coorte 2023
Offered
2023/24
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
  • Domizia Donnini (Codocenza)
  • Fabio Orlandi
Hours
  • 9 ore (Codocenza) - Domizia Donnini
  • 18 ore - Fabio Orlandi
Learning activities Affine/integrativa
Area Attività formative affini o integrative
Academic discipline BIO/03
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
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
It is useful to have basic knowledge in plant biology. Knowledge can facilitate the learning of plant histology, plant anatomy and morphology of the Algae, Plants and mushrooms present in the Course.

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
  • Eric Conti
Hours
  • 27 ore - Eric Conti
Learning activities Affine/integrativa
Area Attività formative affini o integrative
Academic discipline AGR/11
Type of study-unit Obbligatorio (Required)
Language of instruction ENGLISH
Contents Several insect species can be sustainable and high quality sources of food (for humans) and feed (for poultry and pig farms, aquaculture, pets). The course aims to provide basic and applied knowledge on edible insects, on their rearing and on food and/or feed use. Notions of biology, physiology and behavior of insects already used by industry and other species that have shown interesting application potential will be provided. Production and transformation techniques will be illustrated. The different types of products obtainable will also be illustrated, including products as such, protein flours, food supplements, non-food by-products such as biodiesel, bioplastics, fertilizers. The environmental benefits of insect protein production, legislative and market aspects, future challenges will also be discussed.
Reference texts - Teaching material provided by the lecturer
- Van Huis A. and Tomberlin J.K. (2018) Insects as Food and Feed: From production to consumption. Wageningen Academic Publishers, 2018.
Educational objectives The course mainly aims to provide basic and applied knowledge on edible insects, on their rearing and on food and/or feed use.
Prerequisites Basic knowledge of entomology
Teaching methods Face-face lectures using video-projection. Laboratory experience. Discussion of scientific articles. Seminars.
Other information NA
Learning verification modality The exam consists of a final oral test of about 30 minutes. It involves an interview on the topics discussed during the course.
The test aims at ascertaining: the student’s learning ability; the knowledge and understanding of the topics discussed during the lessons; the ability to apply the acquired skills; the ability to display, learn and develop solutions for independent judgement; the student’s exposure ability.
Extended program LESSONS
Introduction: edible insects in tradition; human and pet nutrition.
Insects as a highly sustainable source of animal proteins; composition and nutrients. Ecological and economic convenience. Possible risks and prevention.
Main edible insect species and species used as feed. Biological cycle, physiology, behavior.
Breeding methods and production processes. Nature and composition of substrates. Enhancement of by-products from the agro-food industry and waste biomass. Conservation and transformation. Food health and quality control.
Use of insects, protein flours, entomological supplements in human nutrition. Use in animal feed; feed and additives.
Use of secondary products deriving from the production of insects in the pharmacological and cosmetic industry, as an alternative energy source (biodiesel), for the production of bioplastics, as fertilizers.
End of the course. Prospects and future challenges.

LABORATORY
Practical sessions will be carried out in the laboratory and will aim at providing a practical knowledge of the organisms studied during the frontal lessons, their breeding, the possibilities of transformation and use.
Obiettivi Agenda 2030 per lo sviluppo sostenibile 2, 3, 4, 5, 8, 10, 11, 12, 13, 15
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