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.
Lesson period: First semester
(In case of multiple editions, please check the period, as it may vary)