Food of aniimal and plant origin

A.Y. 2019/2020
10
Max ECTS
80
Overall hours
SSD
AGR/03 AGR/19
Language
Italian
Learning objectives
The course aims to introduce the physiology of animal and fresh vegetable product, in relation to its food features. It aims to provide scientific basis on biochemical and physical changes that occur during ripening, postharvest evolution and the factors related to qualitative and quantitative losses, including those for biochemical, pathological and physiological spoilage. The course deals with the commercial procedures for harvesting, processing, storage and marketing that are best suited to the products. It provides knowledge on technologies for the preservation of the freshness and qualitative analysis. Moreover, the course provides the understanding of the main characteristics of animal products (milk and dairy products, meat and meat products, fish) by providing knowledge on zootechnical factors that affect quality and production of these products.
Expected learning outcomes
At the end of the course the student will achieve the skills necessary to distinguish the main qualitative characteristics of food. The skills will enable the professional management of fresh fruit and vegetables in order to safeguard their quality, freshness and safety and to optimize their transformation into high quality products. It also provides the knowledge of the typical and excellent Italian fruit and vegetable product in order to protect its value. The student will be able to make a careful choice of products of animal origin offered by the market also in relation to production methods.
Course syllabus and organization

Unique edition

Responsible
Lesson period
First semester
Prerequisites for admission
No prerequisites
Assessement methods and criteria
The assessment of the effective learning of the contents and topics covered in the lessons of the course takes place by means of an oral test.
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.
To take the exam it is necessary to register within the deadline set on the SIFA.
The grade is communicated to each individual student by e-mail automated by the University's verbalization system.
Plant food
Course syllabus
GENERAL BIOLOGICAL CONSIDERATIONS: Postharvest losses in horticultural commodities. Biological aspects and composition, nutritive value, structure, morphology, growth and development- of horticultural crops.
RIPENING PHYSIOLOGY Respiration: definitions, characterisation of process, measurements, factors affecting, comparative rates, biological significance;Traspiration: definitions, characterisation of process, measurements, factors affecting, comparative rates, biological significance; Role of plant hormones in senescence. Ethylene and fruit ripening: biosynthesis, factors affecting production rate; Physiological disorders: symptoms and causes;Pathological diseases: host-parasite-environmental relationship, infection processes, disease control methods.
COMPOSITION AND QUALITY: Compositional changes during postharvest. Quality and its components.
COMMERCIAL PRACTICES AND PROCEDURES: Maturity and quality standards, standardisation and inspection. Standard (fisical, chemical, sensorial and microbiological) and innovative (NIR, laser,electronic nose, image analysis) methods for quality and maturity assesment. Harvesting and handling systems for fresh market or processing.Temperature technologies and control, cooling and storage systems.Transportation and distribution: methods and principles. Controlled and modified atmosferes during storage and transit. MINIMALLY PROCESSED PRODUCTS: Process, physiology and quality.
Teaching methods
Classroom-taught lessons
Bibliography
Notes from the lessons. The teaching material provided by the teacher is available on the Ariel platform
Food of animal origin
Course syllabus
MILK PRODUCTION: characteristics, storage, milk products (yogurt, cheese, butter); notice of lactation and ruminant digestion physiology; factors affecting milk quality (animal species, breed, lactation curves, dairy herd management, nutrition and milking); principal parameters of hygiene and sanitation (somatic cell count, microbial content, micotoxin). QUALITY LABELS: PDO, PGI and TSG. MEAT PRODUCTION: from muscle to meat, storage and meat products; beef, swine, fish and poultry meat characteristics; factors affecting quality: animal species, breed, feeding strategy, herd management. Principal meat products: cured meat and sausages. Legislation (labelling and traceability).
Teaching methods
Classroom-taught lessons
Bibliography
Notes from the lessons. The teaching material provided by the teacher is available on the Ariel platform
Food of animal origin
AGR/19 - ANIMAL SCIENCE - University credits: 5
Lessons: 40 hours
Professor: Bava Luciana
Plant food
AGR/03 - ARBORICULTURE AND FRUITCULTURE - University credits: 5
Lessons: 40 hours
Professor: Spinardi Anna