Learning objectives
At the end of the course, it is expected students to able to:
- Know the composition and variability of the major factors that have a direct effect both upon the quality and the safety of meat and fish products.
- Identify the main processes that hake place after the death of the animal directly influencing the product quality.
- Identify pathogenic, spoilage and industrial use microorganism in meat and fish products together with the conditions that could favour and/or inhibit their growth.
- Know the main mechanisms and techniques used to ensure quality control.
- Be able to set, stablish and manage new protocols intended to be applied in quality control systems related with distribution and commercialisation of foodstuffs.
- Be able to critically analyse and interpret using the scientific method, data and evidence related with different aspects linked to quality assurance.
- Be able to efficiently communicate, both written and spoken, different topics liked to the various aspects covered during the course, appropriate language and terminology.
- Be able to develop a sense of self-directed learning, organisation, planning and making decisions in a multidisciplinary work environment.
Prerequisites
Even though it is not compulsory for the objectives of the course, it is advisable for the students to have a good basis of general biology, microbiology, biochemistry and general chemistry.
Course unit content
The course aims to provide students with a scientific approach to face the hygiene and sanitary problems in the field of food of animal origin, with specific reference to the monitoring of the quality and safety of meat and fish products.
Specifically, the student will be trained on the main health issues related to food products (microbial, chemical and physical contamination) and on the Italian and European legislation in force in the food sector (MODULE 1). Notions will also be provided relating to food prevention of conservation in the production phase, marketing of acquiring skills in drawing up car plans in the field of production, as well as notions concerning the organization of official controls regarding the inspection and hygiene of meat products and of fish products (MODULE 2).
Finally, MODULE 3 and MODULE 4 will be dedicated to the hygienic-sanitary, chemical-nutritional, organoleptic and commercial quality analysis of meat products and fish products, respectively, as well as the tools and techniques for controlling and managing their quality.
Full programme
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Bibliography
Alasalvar, C & Taylor, T (2002) – Seafoods: quality, technology and nutraceutical applications. Ed. Springer.
Krämer, J & Cantoni, C (2011) – Alimenti, microbiologia e igiene. Ed. Tecniche nuove.
Tiecco, G (2001) – Igiene e tecnologia alimentare (2ª edizione) Ed. Edagricole.
In addition to this list of books of general content, during the course the students will be provided with additional material regarding the various topics covered during the lectures.
Slide presentations and any other material used, will be also considered as an integral part of the teaching material and periodically uploaded to the Elly platform.
Teaching methods
Alternate frontal and dialectic lectures via case study discussion within the classroom so as to bring out prior knowledge from the students.
Assessment methods and criteria
The module’s evaluation will be conducted by a final written tests including multiple choice questions so as to ascertain the optimal knowledge of key concepts and the ability to deepen the study of the module.
Other information
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