Production and quality of fish products

A.Y. 2020/2021
6
Max ECTS
48
Overall hours
SSD
AGR/20
Language
Italian
Learning objectives
The main goal is to provide students the essential knowledge about world market of fish products, biology and production techniques of the main fish species. In particular, the chemical-physical characteristics of the water, the biology of aquatic species, the reproduction, the rearing systems, the nutritional requirements, the feeding techniques and the effects of different rearing parameters on the organoleptic and nutritional characteristics of fish, molluscs and shellfish will be discussed.
Expected learning outcomes
Acquisition, also through laboratory activities and technical visits to farms and processing plants, of specific skills to operate in the aquaculture and fish products sectors. The student will also acquire the knowledge necessary to identify the main farmed and catched aquatic species and to evaluate the quality and freshness of fish products.
Course syllabus and organization

Unique edition

Responsible
Lesson period
First semester
AGR/20 - AQUACULTURE, POULTRY AND RABBIT SCIENCE - University credits: 6
Lessons: 48 hours
Professor: Toschi Ivan
Professor(s)