Preservation and Transformation of Products of Animal Origin
A.Y. 2025/2026
Learning objectives
The course aims to provide students with knowledge about the main production processes involved in the preservation and transformation of animal-derived products by lectures and innovative teach-ing approaches. Additionally, the course intends to equip students with the criteria necessary to as-sess and manage the quality of raw materials, finished animal products, and the entire production chain. The applied knowledge outcomes will be covered by seminars led by industry professionals and/or guided visits to companies in the sector.
This course is part of the elective offerings within the educational path "Science and Technology of Animal-Derived Products."
This course is part of the elective offerings within the educational path "Science and Technology of Animal-Derived Products."
Expected learning outcomes
Upon completion of the course, students will be able to:
· Thoroughly understand the factors that determine the qualitative characteristics of the raw materials and animal-derived products outlined in the syllabus, as well as the related preser-vation and transformation technologies;
· Integrate the acquired knowledge to identify intervention strategies for optimizing produc-tion processes, solving potential issues, and managing non-conformities, including in rela-tion to relevant regulations;
· Independently or self-directedly explore specific topics of interest through literature, and become proficient in oral presentation through group work and flipped classroom activities, thus developing critical thinking and judgment skills.
· Thoroughly understand the factors that determine the qualitative characteristics of the raw materials and animal-derived products outlined in the syllabus, as well as the related preser-vation and transformation technologies;
· Integrate the acquired knowledge to identify intervention strategies for optimizing produc-tion processes, solving potential issues, and managing non-conformities, including in rela-tion to relevant regulations;
· Independently or self-directedly explore specific topics of interest through literature, and become proficient in oral presentation through group work and flipped classroom activities, thus developing critical thinking and judgment skills.
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
· Regulations, traceability, animal welfare, and economic data of the considered sectors.
· Preservation technologies of the products of animal origin: refrigeration, freezing, superchilling, pasteurization and sterilization, and innovative technologies.
· Beef and swine meat - Factors that determine the quality characteristics of fresh meat; transformation products: technologies for the production of raw whole-piece products, whole-piece cooked products, fermented, raw and cooked sausages; meat-based preserves; typical products and production specifications.
· Poultry meat - Factors that determine the quality characteristics of fresh meat; processed poultry meat.
· Eggs and egg products - Factors that determine the quality and freshness characteristics; transformation products: egg product technology and functional properties.
· Seafood products - Catching and farming; factors that determine the quality characteristics of fresh seafood; transformation products: preserves and semi-preserves.
· Innovative products and processes, and novel protein sources of animal origin.
· Preservation technologies of the products of animal origin: refrigeration, freezing, superchilling, pasteurization and sterilization, and innovative technologies.
· Beef and swine meat - Factors that determine the quality characteristics of fresh meat; transformation products: technologies for the production of raw whole-piece products, whole-piece cooked products, fermented, raw and cooked sausages; meat-based preserves; typical products and production specifications.
· Poultry meat - Factors that determine the quality characteristics of fresh meat; processed poultry meat.
· Eggs and egg products - Factors that determine the quality and freshness characteristics; transformation products: egg product technology and functional properties.
· Seafood products - Catching and farming; factors that determine the quality characteristics of fresh seafood; transformation products: preserves and semi-preserves.
· Innovative products and processes, and novel 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 are integrated with innovative teaching approaches, such as project-based learning and Flipped Classroom.
Seminars held by experts from industry and academia and/or technical visits.
Seminars held by experts from industry and academia and/or technical visits.
Teaching Resources
Slides shown during the lectures and other texts are available in the e- learning site MyAriel (https://myariel.unimi.it/).
Assessment methods and Criteria
Knowledge of the main raw materials and technologies of the animal products production sector and understanding of their role on the final quality of the products will be assessed in an oral exam.
During the exam, two questions will be asked, to which the student should answer extensively, and a number of more specific questions.
Participates in the final evaluation, the personal contribution to the innovative teaching activities, i.e. participation in the flipped classrooms and the presentation of the project such as an in-depth analysis of the topics covered or the discussion of a scientific article relating to the topics of the course.
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.
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 15 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).
During the exam, two questions will be asked, to which the student should answer extensively, and a number of more specific questions.
Participates in the final evaluation, the personal contribution to the innovative teaching activities, i.e. participation in the flipped classrooms and the presentation of the project such as an in-depth analysis of the topics covered or the discussion of a scientific article relating to the topics of the course.
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.
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 15 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
Professor:
Grassi Silvia
Professor(s)