Safety of fish products and derivatives

A.Y. 2021/2022
4
Max ECTS
48
Overall hours
SSD
AGR/20 VET/04
Language
Italian
Learning objectives
The course provides the basic knowledge to work in production chains of fish products and derivatives; in particular the topics will concern: fishing's problems and aquaculture production, the different rearing systems of the most important fish species, the main techniques of preservation, processing and transformation of fish products and derivatives and the effects they have on the quality and safety of the product, frauds, legislation, labeling and product traceability.
Expected learning outcomes
At the end of the course, the student will acquire the skills to work in the production chains of fish products and derivatives and will demonstrate knowledge and ability in the production, safety and quality of fish products and derivates useful on production/processing, distribution and foodservice.
Course syllabus and organization

Single session

Responsible
Lesson period
Second semester
More specific information on the delivery modes of training activities for a.y. 2021-22 will be provided over the coming months based on the evolution of the public health situation.
In general the lessons will be held on the Microsoft Teams platform and can be followed either in sync on the basis of the timetable or recorded by students and left available on the same platform or on/ARIEL based on the agreements made with the students.

Methods for verifying learning and evaluation criteria
The exam will take place in oral form using the Microsoft Teams platform where the regulations allow it, in presence, always in oral form.
Course syllabus
- Situation of fisheries and aquaculture and analysis of consumption of fish and fish products in Italy and in the world (the role of aquaculture, main species caught and farmed, etc.)
- Breeding systems, quality of production and sustainability of aquaculture
- Food safety
- Fraud recognition (e.g. species substitution, differentiation of fresh from frozen product, caught and farmed product, etc.)
- Processing and transformation of fish products and derivatives
- Product labeling and traceability
Prerequisites for admission
The student must possess the basic concepts of biology, biochemistry and microbiology.
Teaching methods
The didactic activity will be carried out through: lectures, seminars and exercises
Teaching Resources
Notes from the lessons. Material available on the Professor ARIEL website.
Il controllo sanitario e qualitativo dei prodotti alimentari della pesca di Annibale Palese, Leonardo Palese Editore: Piccin-Nuova Libraria
Qualità e processi di trasformazione dei prodotti ittici di Antonella De Leonardis la Feltrinelli: G. Colavita - Igiene e Tecnologie Alimentari - Ed agricole, Bologna.
Piano HACCP «prodotti ittici». Software per l'autocontrollo alimentare. CD-ROMdi Gaetano Manzone Editore: M&M ASSOCIATI
Assessment methods and Criteria
The assessment of the actual achievement of the expected learning results by the student will take place through an oral test.
Will be evaluated the knowledge relating to fishing's problems and aquaculture production, the different rearing systems of the most important fish species, the recognition of species (through photos), to the production, processing and health of fish products in order to prevent and control the health risks associated with the different production and working areas.
To take the exam, you must register by the deadline set on the SIFA (http://www.unimi.it/).
The evaluation is expressed by a mark out of thirty.
AGR/20 - AQUACULTURE, POULTRY AND RABBIT SCIENCE - University credits: 0
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 0
Field activity: 32 hours
Lessons: 16 hours
Professor(s)
Reception:
by appointment
Lab. Food Inspection