Learning objectives
The laboratory activities aim to provide students with practical and applied experience in the hygiene and sanitary control techniques of animal-derived foods and related production processes. By the end of the course, students will have learned to:
1. Apply the theoretical knowledge gained during the theoretical course and independently choose the most suitable methodological approach to solving analytical issues related to the safety of animal-derived foods and related production processes;
2. Perform sampling and microbiological analyses on animal-derived products;
3. Conduct air and surface sampling to assess environmental contamination;
4. Apply the principal chemical and physico-chemical tests to assess the deterioration status of animal-derived products;
4. Identify and distinguish the main fish species of health and commercial interest through morphological identification techniques.
Prerequisites
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Course unit content
The course offers a series of laboratory activities divided into modules to provide students with practical knowledge in the following areas:
1. Sampling techniques and microbiological analysis: the students will learn how to prepare samples and conduct basic microbiological analyses to assess the safety, hygienic quality, and preservation status of food products. Additionally, they will be introduced to air and surface sampling methodologies to evaluate the quality of production environments and detect potential contaminants;
2. Chemical and physico-chemical analysis of animal-derived products: the course will cover techniques to determine the preservation status of animal-derived products, including acidification, rancidity, and proteolysis.
3. Recognition of fish species of health and commercial interest: students will be trained to recognize fish species of significant health and commercial interest through morphological and morphometric analysis.
Full programme
The course content and laboratory activities are divided into the following practical modules:
1. Specific safety rules for accessing laboratories and attending the course;
2. Sampling techniques and microbiological analysis:
- preparation of samples and basic microbiological analysis to assess safety, hygienic quality, and preservation status;
- air sampling methodologies for evaluating production environment quality;
- surface sampling techniques for detecting contaminants.
3. Chemical and physico-chemical analysis of animal-derived products to evaluate preservation status:
- determination of pH and titratable acidity of milk through acid-base titration;
- measurement of protein nitrogen, non-protein nitrogen, and proteolysis index of fish products using the Kjeldahl method;
- measurement of the degree of lipid oxidation in meats through iodometric titration;
- determination of shell integrity, presence of foreign bodies, and height of air cell in eggs through candling.
4. Recognition of fish species:
- Morphological and morphometric analysis of major chordates, cephalopod mollusks, and bivalve mollusks of health and commercial interest.
Bibliography
- Lecture slides provided to students through the ELLY platform and supplementary readings;
- Analisi dei prodotti alimentari by P. Cabras, C.I.G. Tuberoso, P. Visciano. Ed. Piccin (2014), ISBN 9788829923113
Teaching methods
Short sessions of explanatory lectures followed by direct practical activities.
Assessment methods and criteria
Learning will be assessed through a multiple-choice written test. Additionally, students will need to maintain a laboratory notebook where they record all activities performed, results obtained, and observations made during practical sessions.
Other information
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