Safety of Fish Products and Derivatives
A.Y. 2024/2025
Learning objectives
The course provides the basic knowledge to work in production chains of fish products and derivatives; in particular the topics will concern: fishing's problems and aquaculture production, the different rearing systems of the most important fish species, the main techniques of preservation, processing and transformation of fish products and derivatives and the effects they have on the quality and safety of the product, frauds, legislation, labeling and product traceability.
Expected learning outcomes
At the end of the course, the student will acquire the skills to work in the production chains of fish products and derivatives and will demonstrate knowledge and ability in the production, safety and quality of fish products and derivates useful on production/processing, distribution and foodservice.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
- Situation of fisheries and aquaculture and analysis of consumption of fish and fish products in Italy and in the world (the role of aquaculture, main species caught and farmed, etc.)
- Breeding systems, quality of production and sustainability of aquaculture
- Food safety, strategies and analytical innovations
- Fraud recognition (e.g. species substitution, differentiation of fresh from frozen product, caught and farmed product, etc.)
- Processing and transformation of fish products and derivatives
- Product labeling and traceability
- Breeding systems, quality of production and sustainability of aquaculture
- Food safety, strategies and analytical innovations
- Fraud recognition (e.g. species substitution, differentiation of fresh from frozen product, caught and farmed product, etc.)
- Processing and transformation of fish products and derivatives
- Product labeling and traceability
Prerequisites for admission
The student must possess the basic concepts of biology, biochemistry and microbiology.
Teaching methods
The didactic activity will be carried out through: lectures, seminars and exercises
Teaching Resources
Notes from the lessons. Material available on the Professor ARIEL website.
Il controllo sanitario e qualitativo dei prodotti alimentari della pesca di Annibale Palese, Leonardo Palese Editore: Piccin-Nuova Libraria
Qualità e processi di trasformazione dei prodotti ittici di Antonella De Leonardis la Feltrinelli: G. Colavita - Igiene e Tecnologie Alimentari - Ed agricole, Bologna.
Piano HACCP «prodotti ittici». Software per l'autocontrollo alimentare. CD-ROMdi Gaetano Manzone Editore: M&M ASSOCIATI
Il controllo sanitario e qualitativo dei prodotti alimentari della pesca di Annibale Palese, Leonardo Palese Editore: Piccin-Nuova Libraria
Qualità e processi di trasformazione dei prodotti ittici di Antonella De Leonardis la Feltrinelli: G. Colavita - Igiene e Tecnologie Alimentari - Ed agricole, Bologna.
Piano HACCP «prodotti ittici». Software per l'autocontrollo alimentare. CD-ROMdi Gaetano Manzone Editore: M&M ASSOCIATI
Assessment methods and Criteria
The assessment of the actual achievement of the expected learning results by the student will take place through an oral test, with a duration of approximately 45-60 minutes.
Will be evaluated the knowledge relating to fishing's problems and aquaculture production, the different rearing systems of the most important fish species, the recognition of species (through photos), to the production, processing and health of fish products in order to prevent and control the health risks associated with the different production and working areas.
The dates of the exams, and the registration deadline to take the exam, are communicated through the University application (UNIMIA)
The evaluation is expressed by a mark out of thirty.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 15 days before the exam session to agree on any individualized measure.
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).
Will be evaluated the knowledge relating to fishing's problems and aquaculture production, the different rearing systems of the most important fish species, the recognition of species (through photos), to the production, processing and health of fish products in order to prevent and control the health risks associated with the different production and working areas.
The dates of the exams, and the registration deadline to take the exam, are communicated through the University application (UNIMIA)
The evaluation is expressed by a mark out of thirty.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 15 days before the exam session to agree on any individualized measure.
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).
AGR/20 - AQUACULTURE, POULTRY AND RABBIT SCIENCE
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN
Field activity: 8 hours
Laboratories: 24 hours
Lessons: 16 hours
Laboratories: 24 hours
Lessons: 16 hours
Shifts:
Professor(s)