Unit ANIMAL PRODUCTION

QUALITY OF FISH AND ZOOTECHNICAL PRODUCTS

Code	A002049
CFU	6
Teacher	Simona Mattioli
Teachers	Simona Mattioli
Hours	54 ore - Simona Mattioli
Learning activities	Caratterizzante
Area	Discipline delle scienze animali
Sector	AGR/20
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Products quality concept (technological, nutritional, organoleptic) of fish and livestock products and their processed products; the factors that influence the quality of products of animal origin; the major problems of the sector; the quality requirements and the main analytical techniques for the qualitative characterization of different types of products such as meat, fish, eggs, milk and their processed products and novel food.
Reference texts	1. Handouts and materials provided by the teacher. 2. LAWRIE R.A. (1983): Scienza della carne, Edagricole, Bologna. 3. Paolo Cabras, Aldo Martelli (2004) Chimica degli alimenti. Piccin-Nuova Libraria 4. Igiene e tecnologie degli alimenti di origine animale. Accademia, G. Colavita.
Educational objectives	The aim of the course is to introduce the qualitative bases (technological, nutritional, organoleptic) of some foods of animal origin, as well as the main analytical techniques for assessing the quality of livestock and fish products. In order to allow graduate students to have adequate knowledge to operate in the quality control sector regarding the production chains of meat, eggs, dairy and fish products. Moreover, will be instructed also novel food (insect) The main knowledge acquired will be on: - different types of products such as meat, milk, eggs and fish products; - quality control of products of animal origin and its processed products; - analytical evaluation for quality control.
Prerequisites	The ability to perform simple mathematical calculations is required, as well as, also some knowledge of physics, analytical chemistry, organic chemistry and biochemistry. To this aim, for efficiently follow the course, it is recommended to have passed other exams of the first and second year such as Chemistry and Biochemistry. It is also necessary to follow the Zootechnics module (within the course in Animal Production), in order to understand the factors that can affect the quality of animal products. To participate in the practical workshops it is necessary to have passed the DL81/08 eligibility.
Teaching methods	The course is organized as follows - Lectures on all the topics of the course; - Laboratory exercises for the evaluation of the quality of the studied products; - Classroom exercises for bibliographic research of scientific articles in English relating to the factors that influence the quality of products; - Seminars held by small teacher/student working groups on processed products - Interactive quizzes to understand the seminar activities carried out by the teacher/student working groups - Foreign language activity
Other information	the teacher can be contacted for any clarification by e-mail
Learning verification modality	The exam includes an oral test and the presentation of a paper in the classroom group product concerning a processed product of their choice. The oral exam consists of a discussion lasting about 20 minutes aimed at ascertaining the level of knowledge and the ability to understanding achieved by the student on the technical contents indicated in program. The exam will also have the purpose of verifying the student's ability to connect, analyze and communicate with particular attention to language properties and the ability to organize the required topics. The presentation of the paper in the classroom represents the final phase of one training course carried out in collaboration with the teacher and with experts of the sector and aimed at identifying and searching for real solutions to issues taken into consideration.
Extended program	Concept of quality (technological, nutritional, organoleptic) • Quality of meat and its processed products • Quality of wild animals • Quality of fish products (fish, molluscs and crustaceans) • Quality of eggs • Quality of milk and its derivatives • Novel Food • Analytical evaluations for the determination of quality in the laboratory During the exercises, students will be involved in: 1. visits to companies that process and transform food products of animal origin; 2. in the laboratory, the application of the main analytical techniques for assessing the quality of animal products; 3. the bibliographic research of scientific articles in English relating to processed products, and in the use of the main search engines of international bibliography, choosing the most appropriate keywords for identifying the articles; 4. the preparation of a Power Point presentation and in the evaluation through interactive quizzes of the presentation activity.
Obiettivi Agenda 2030 per lo sviluppo sostenibile	2,3,15

LIVESTOCK PRODUCTION AND MANAGEMENT PRINCIPLES

Code	A002044
CFU	6
Teacher	Mariano Pauselli
Teachers	Mariano Pauselli
Hours	54 ore - Mariano Pauselli
Learning activities	Caratterizzante
Area	Discipline delle scienze animali
Sector	AGR/19
Type of study-unit	Obbligatorio (Required)