Preservation and Transformation of Products of Animal Origin
A.Y. 2020/2021
Learning objectives
The course aims to provide students with the knowledge of the main production processes for the conservation and transformation of products of animal origin. The course also aims to provide students with the criteria to evaluate and manage the quality of raw materials, finished products of animal origin and the entire production chain.
Expected learning outcomes
At the end of the course the students will be able to draw up technical specifications, including quality and control sheets, for products of animal origin. The students will also be able to act on the production processes to solve problems and manage non-conformities. At the end of the course the students will also be able to manage the analytical checks on the products in order to guarantee the quality of the product.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Lesson period
Second semester
Teaching methods: lessons will be held on the Microsoft Teams platform and can be followed both in synchronously based on the timetable, and asynchronously because the lessons will be recorded and left available to students on the Ariel platform. Some lessons may be held in person, however, guaranteeing the synchronous mode for students who will not have the opportunity to reach the Faculty of Agricultural and Food Sciences. The face-to-face lessons will aim to encourage interaction with students, for further information and clarifications.
The program and the reference material will not change.
The exam will take place in oral form using the Microsoft Teams platform or, where the regulation allows, in the presence, always in oral form.
The program and the reference material will not change.
The exam will take place in oral form using the Microsoft Teams platform or, where the regulation allows, in the presence, always in oral form.
Course syllabus
Meat industry: economic data, traceability and regulations.
Preservation technologies of fresh meat (refrigeration, freezing).
Ingredients and additives for products of animal origin.
Products from beef and pork: fermented products (salami); raw whole piece cured products (bresaola, prosciutto); cooked whole piece products (ham); cooked minced products (bologna, frankfurters); raw minced products (salami, sausages); canned meat.
Typical products and production specifications (Disciplinari).
Processing of poultry meat: cooked products (chicken or turkey roast); ready to cook products (breaded, chicken nuggets).
Canned fish: tuna, sardines, salted and in oil anchovy, seafood salad, smoked products.
Eggs and egg products: technology, freshness indexes and functional properties.
Low-fat meat products and by-products.
Preservation technologies of fresh meat (refrigeration, freezing).
Ingredients and additives for products of animal origin.
Products from beef and pork: fermented products (salami); raw whole piece cured products (bresaola, prosciutto); cooked whole piece products (ham); cooked minced products (bologna, frankfurters); raw minced products (salami, sausages); canned meat.
Typical products and production specifications (Disciplinari).
Processing of poultry meat: cooked products (chicken or turkey roast); ready to cook products (breaded, chicken nuggets).
Canned fish: tuna, sardines, salted and in oil anchovy, seafood salad, smoked products.
Eggs and egg products: technology, freshness indexes and functional properties.
Low-fat meat products and by-products.
Prerequisites for admission
Students must be familiar with biochemistry, microbiology and the main food technology unit operation.
Teaching methods
Lectures. Seminars held by experts from industry and/or academia. One technical visit. In accordance with teachers, planned seminars will be carried out by the students.
Teaching Resources
Notes from the course lectures. Slides shown during the lectures and other texts are available in the e- learning site ARIEL (https://ariel.unimi.it).
Assessment methods and Criteria
The evaluation, based on knowledge, understanding, and critical thinking of the topics, will include one or two questions, to which the student should answer extensively, and a number of more specific questions. Part of the final grade (up to 3/30) is related to the personal contribution to a project such as a short oral presentation or the discussion of a scientific paper regarding the topics debated during the lessons.
To take the exam the student needs to sign up, within the required date, on SIFA (http://www.unimi.it/).
The final grade is expressed by a mark out of 30 and it will be communicated to the student by e-mail through SIFA.
To take the exam the student needs to sign up, within the required date, on SIFA (http://www.unimi.it/).
The final grade is expressed by a mark out of 30 and it will be communicated to the student by e-mail through SIFA.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professor:
Casiraghi Ernestina Maria