Preservation and Transformation of Products of Animal Origin
A.Y. 2023/2024
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 can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Meat industry: economic data, traceability and regulations.
Preservation technologies of the products of animal origin (refrigeration, freezing, superchilling).
Bovine and swine meat: slaughtering; quality of fresh meat; transformation products: fermented products, raw whole piece cured products, cooked whole piece products, raw and cooked minced products, canned meat products; typical products and production specifications.
Poultry meat: slaughtering, quality of fresh meat, processed poultry meat.
Seafood products: catching, seafood preserves and semi-preserves.
Eggs and egg products: quality and freshness indexes, egg product technology and functional properties.
Innovative products and new protein sources of animal origin.
Preservation technologies of the products of animal origin (refrigeration, freezing, superchilling).
Bovine and swine meat: slaughtering; quality of fresh meat; transformation products: fermented products, raw whole piece cured products, cooked whole piece products, raw and cooked minced products, canned meat products; typical products and production specifications.
Poultry meat: slaughtering, quality of fresh meat, processed poultry meat.
Seafood products: catching, seafood preserves and semi-preserves.
Eggs and egg products: quality and freshness indexes, egg product technology and functional properties.
Innovative products and new protein sources of animal origin.
Prerequisites for admission
Students must be familiar with biochemistry, microbiology and the main unit operations of food technology
Teaching methods
Lectures. Seminars held by experts from industry and academia and/or technical visits. 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 UNIMIA (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.
Students with SLD (Specific Learning Disabilities) and with disabilities have to contact the Professor by email at least 10 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to put the respective University Services in CC: [email protected] (for students with SLD) and [email protected] (for students with disabilities)
To take the exam the student needs to sign up, within the required date, on UNIMIA (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.
Students with SLD (Specific Learning Disabilities) and with disabilities have to contact the Professor by email at least 10 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to put the respective University Services in CC: [email protected] (for students with SLD) and [email protected] (for students with disabilities)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professors:
Casiraghi Ernestina Maria, Grassi Silvia
Educational website(s)
Professor(s)
Reception:
on appointment
settore didattico Colombo; IV floor