Food of aniimal and plant origin

A.Y. 2018/2019
10
Max ECTS
80
Overall hours
SSD
AGR/03 AGR/19
Language
Italian
Learning objectives
Studiare il prodotto vegetale fresco in termini di valorizzazione nutrizionale e qualitativa, le modificazioni biochimiche e fisiche che avvengono durante la maturazione dei prodotti frutticoli, la loro evoluzione dopo la raccolta e i fattori collegati alle perdite qualitative e quantitative, incluse quelle per le alterazioni biochimiche, patologiche e fisiologiche. Studiare le procedure commerciali di raccolta, lavorazione, conservazione e commercializzazione più adatte alle esigenze dei prodotti per la loro destinazione d¿uso.L¿insegnamento si pone come obiettivo la descrizione delle principali caratteristiche dei prodotti di origine animale (latte e derivati, carne e derivati, pesce) con particolare riferimento ai fattori zootecnici che ne condizionano la qualità e la produzione.
Expected learning outcomes
Le competenze acquisite dal corso di ¿Alimenti di origine vegetali¿ permettono la gestione professionale dei prodotti ortofrutticoli freschi al fine di salvaguardarne la qualità, la freschezza e la sicurezza alimentare e di ottimizzarne la trasformazione in prodotti di elevata qualità.Al termine del corso lo studente raggiungerà le competenze necessarie alla distinzione delle principali caratteristiche qualitative degli alimenti. Sarà in grado di operare una scelta oculata dei prodotti di origine animale offerti dal mercato anche in relazione alle modalità di produzione.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
Plant food
Course syllabus
GENERAL BIOLOGICAL CONSIDERATIONS: Postharvest losses in horticultural commodities. Biological aspects: composition, nutritive value, structure, morphology, growth and development- of pome, stone, soft fruits, grapes, citrus and leaf, fruit, stem, root, tuber vegetables, ornamentals and cut flowers. 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: carbohydrates, organic acids, pectic substances, lipids, aminoacid, protein, phenolics, mineral content, pigments, vitamins. 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 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. COMMODITY: Pome fruits, stone fruits, citrus, grapes, soft fruits, kiwi, tropical fruits, ornamentals. MINIMALLY PROCESSED PRODUCTS:Process, physiology and quality. PRACTICALS: Quality assesment. TECHNICAL TOURS:-Milano wholesale produce market.-Fresh cut factory.
Teaching methods
KAYS S.J. and Paull R.E. 2004. Postharvest Biology. Exon Press. Athens, GA Kader A.(editor). 2002. Postharvest Technology of Horticultural Crops. University of California ANR . Pub. n. 3311. Terza edizione. AKAYS S.J. 1991. Postharvest Physiology of Perishable Plant Products. AVI. SEYMOUR G.B., TAYLOR J.E., TUCKER A. 1993. Biochemistry of Fruit Ripening. Chapman et al.The material provided by the teacher is available on Ariel
Food of animal origin
Course syllabus
Aim of the course is to describe the characteristics of the animal products (milk, meat, fish) and the main factors affecting their quality, as animal species, breed, animal physiology, feeding strategy, herd management. The main goal is to provide the essential knowledge on food of animal origin and their production in order to allow to the experts of the food system to make the proper choice. Milk production (2 CFU): characteristics, storage, milk products (yogurt, cheese, butter); notice of lactation physiology; factors affecting milk quality (animal species, breed, lactation curves, dairy herd management and milking); principal parameters of hygiene and sanitation (somatic cell count, microbial content, micotoxin). Quality labels: PDO, PGI and TSG. Meat production (2CFU): 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
Notes from the course lectures Online course Food of animal origin (http://ariel.ctu.unimi.it)
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