Learning objectives
D1 – KNOWLEDGE AND UNDERSTANDING
At the end of the course, the student will be able to know and understand:
1. The essential elements of the techniques of production of the major meat products of animal origin, which are the raw material for the agro-food sector.
2. The main factors that influence the quality of the final product.
D2 – APPLYING KNOWLEDGE AND UNDERSTANDING
At the end of the course, the student will be able to:
1. Apply acquired knowledge about animal products in the various working contexts related to the agro-food sector.
D3 – MAKING JUDGEMENTS
At the end of the course, the student will be able to:
1. Learn the concepts of producing animal products;
2. Understand the impact of welfare issues on the quality of animal products.
D4 – PRACTICE SKILLS
At the end of the course, the student will be able to:
1. Evaluate the quality of meat and fish products.
Prerequisites
Course unit content
The course aims to provide the knowledge to understand the animal production sector (meat and fish). The course describes the main aspects related to animal farming influencing the commercial and nutritional value of meat, fish and their derived products. The course also describes the main quality traits of animal products in relation to the current food legislation. Practice will be carried out at the laboratory in which students will apply the notions learned during the course.
Full programme
Bovine meat sector
Processing of the carcass and main cuts. Nutritional and qualitative aspects of the carcasses and meats
Fish products
Evaluation of the breeding structures of the main farmed fish species and evaluation of the well-being and environmental impact.
Bibliography
“Igiene e tecnologie degli alimenti di origine animale”.
Ed. Le point vétérinaire Italie Srl
Elisabetta Bernardi, Ettore Capri, Giuseppe Pulina
CARNI E SALUMI: LE NUOVE FRONTIERE DELLA SOSTENIBILITÀ
Ed. Franco Angeli
Antonella De Leonardis
Qualità e processi di trasformazione dei prodotti ittici
Ed. Aracne
Slides shown at lesson
Teaching methods
During the practice hours the characteristics of meat and fish productions will be presented.
The practical lessons will also be supplemented by seminars and educational visits aimed at deepening some specific issues and evaluating the breeding structures.
Assessment methods and criteria
The written exam will be based on multiple choice questions. Through these questions it will be determined whether the student has achieved the goal of knowledge and understanding.
Other information
