Food of Animal and Plant Origin

The assessment of the actual learning of the contents and topics covered in the lessons of the course is by written test lasting two hours with 3 open questions per module (for a total of 6 open questions).
The following topics, regarding the module of food of vegetable origin, will be subject of the test: knowledge of the physiological processes that play a role in determining the deterioration of plant products, in particular fruits and vegetables, and the factors that influence these processes; moreover, the understanding of all the procedures and technologies used in post-harvest to preserve and maintain the quality of plant products, and analytical approaches and methods for assessing quality attributes will be assessed.
As regards the module of food of animal origin, it will be ascertained the knowledge of the main husbandry techniques to produce, monitor and improve, from a qualitative-quantitative and hygienic-sanitary point of view, the final product of livestock farms, such as milk, fermented milk, butter, cheeses, beef and pork, and meat products.
The evaluation is expressed by thirtieths, resulting from the mathematical average of the grades obtained in the 2 single modules, approximated to the unit.
Evaluation is carried out considering: a) correctness of contents; b) completeness of response; c) language properties. Missing content reduces evaluation. Excess content is not evaluated.
To take the exam it is necessary to register within the deadline set on the UNIMIA application.
The grade is communicated to each individual student by e-mail automated by the University's verbalization system. The vote shall be recorded so that it may be rejected.
Students with specific learning disabilities or other disability certifications are kindly requested to contact the teacher via email at least 15 days before the date of the exam session to agree on individual exam requirements. Should the student wish to use concept maps, they should be attached to the request email so that the teacher can propose any changes/reductions to the submitted material. In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).