Industrie

A.Y. 2014/2015
Lesson for
13
Max ECTS
128
Overall hours
SSD
BIO/10 VET/04
Language
Italian
Learning objectives
Fornire conoscenze di base per il controllo e la gestione dei processi di produzione, preparazione,trasformazione, confezionamento e conservazione degli alimenti di origine animale al fine della prevenzione e del controllo dei rischio sanitario connesso alle diverse fasi produttive mediante lo studio dei principali pericoli chimici e microbiologici correlati agli alimenti di origine animale (latte e derivati, carne e prodotti carnei, prodotti della pesca), delle principali tecniche di conservazione e di trasformazione degli alimenti, delle problematiche igienico sanitarie, con riferimenti alla normativa comunitaria e nazionale. Fornire, inoltre, conoscenze sui meccanismi molecolari alla base dei principali fenomeni di degradazione e caratteri organolettici degli alimenti e sulle tecniche analitiche utili al loro rilevamento.

Course structure and Syllabus

Active edition
Yes
Responsible
Modulo: Biochimica degli alimenti
BIO/10 - BIOCHEMISTRY - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Professor: Biondi Pier Antonio
Modulo: Industria lattiero-casearia
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 4
Practicals: 16 hours
Lessons: 24 hours
Professor: Vallone Lisa
Modulo: Industrie di trasformazione dei prodotti carnei e ittici
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Professor: Chiesa Luca Maria
ATTENDING STUDENTS
Modulo: Industrie di trasformazione dei prodotti carnei e ittici
Syllabus
Any subject comprises references to specific legislation.
How meat is obtained: rudiments of slaughter. Muscle as food: conversion of muscle into meat. Food preservation by chilling, freezing, deep freezing.
Food preservation by heat treatment (pasteurization and canning), salting, curing, smoking, drying. Composition and nutritional value of meat of different species. Quality of fresh meat. PSE and DFD conditions. Conditioning and tenderization of meat. Determinants of meat quality: colour, flavour, Water Holding Capacity.
Elements of legislation on additives. Permitted additives in meat and meat products: functions, use, maximum levels, restrictions. Technology of uncooked comminuted meat products: fermented sausages. Cured meats: raw ham, bresaola.
Technology of cooked meat products. Cooked cured meat. Wurstel, mortadella. Cooked ham
Food contaminants: Regulation (EC)1881/2006 for maximum levels for certain contaminants in food. Other chemical contaminants
Seafood industry: Fishery products: production, fresh fishery products, labelling: Freshness; methods to assess freshness. Spoilage. Definitions.
Frozen and deep frozen seafood. Main additives in seafood preservation. Main commercial frauds. Processed fishery products: tuna canning processing; cold smoked salmon.
Hazards in seafoods (microbiological, biological, chemical and physical) and their control.

Practical work:
Food labelling: study of labels/ packages of meat, meat product, fishery products. Practical work in laboratory of food Inspection or a visit to a food industry

Teaching material
Teacher lessons, available on ARIEL for UNIMI students ( http://ariel.unimi.it/User/Default.aspx)
Modulo: Industria lattiero-casearia
Syllabus
frontal teaching
Modulo: Biochimica degli alimenti
Syllabus
Theoretical classes
Lipid peroxidation ( 3 h)
Natural and synthetic antioxidants (1 h))
Maillard reaction (1 h))
Collagen cross-links (1 h)
Meat colour (1 h)
Milk components and cheese (2 h)
Action mechanisms of some additives (2 h)
Undesirables (1 h)
Analytical chromatographic techniques and mass spectrometry (4 h)
Practical classes
Exercises on structure of organic compounds present in foods (6 h)
Exercises on molecular mechanisms of food degradation ( 3 h)
Laboratory experiment: MDA test on fish oil (2 h )
Laboratory experiment : Maillard reaction test (2 h)
Presentation and operative conditions of GC, HPLC and mass spectrometry apparatus ( 3 h)
NON-ATTENDING STUDENTS
Modulo: Industrie di trasformazione dei prodotti carnei e ittici
Syllabus
The program is the same. Practical work is replaced by personal study of meat products and fishery products labels. At the exam the student will be requested to explain and discuss labels, according to labelling regulations and hygienic and health aspects specific to the selected foods.
Modulo: Biochimica degli alimenti
Syllabus
Theoretical classes
Lipid peroxidation ( 3 h)
Natural and synthetic antioxidants (1 h))
Maillard reaction (1 h))
Collagen cross-links (1 h)
Meat colour (1 h)
Milk components and cheese (2 h)
Action mechanisms of some additives (2 h)
Undesirables (1 h)
Analytical chromatographic techniques and mass spectrometry (4 h)
Practical classes
Exercises on structure of organic compounds present in foods (6 h)
Exercises on molecular mechanisms of food degradation ( 3 h)
Laboratory experiment: MDA test on fish oil (2 h )
Laboratory experiment : Maillard reaction test (2 h)
Presentation and operative conditions of GC, HPLC and mass spectrometry apparatus ( 3 h)
Lesson period
Second semester
Lesson period
Second semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi
Professor(s)
Reception:
by appointment
Lab. Food Inspection