66015 - Food Technology: Dairy, Meat and Fishery Products

Learning outcomes

At the end of the course, the student will acquire knowledge on the conservation and processing technologies of fish, dairy and meat products. The student will also receive detailed information about the role of such technologies on the quality of the stored and processed products. In particular, the student will be able to identify the quality parameters of various stored and processed food products of animal origin, to verify the process conditions during refrigeration and other technologies, to collaborate with food technologists to choose the optimal conditions of storage and processing for food products of animal origin.

Course contents

Milk: recall of composition and physico-chemical characteristics. Proteins, lipids, sugars, minerals, biological components (enzymes, microorganisms). Major physico-chemical indexes. Production technology of milk, cheese, cream, butter and fermented milks.

Meat: recall on the chemical composition and structure of meat. Post-mortem biochemical changes in flesh. Main technologies of preservation and processing of meat.

Fish products: composition and structure of fish. Main technologies for fish conservation and processing. Hygienic quality and quality control.

Readings/Bibliography

Girard J.P., Tecnologie de la viande et des produits carnés. TEC & DOC Edit., Parigi, 1988

Lawrie, Meat science. Ed. Pergamon Press (UK), 1998

Colavita G., Igiene e tecnologia degli alimenti. Le Point Vétérinaire Editore, Milano 2012

Mucchetti G.,Neviani E., Microbiologia e tecnologia lattiero-casearia, Ed. Tecniche Nuove Milano 2006.

Teaching methods

Besides the topics that are covered in the classroom lectures by traditional lessons, there are also scheduled study visits, seminars with external teachers and participation to conferences. The teachers will provide the educational material used during the lessons and the aforementioned texts can be useful for consultation.

All three teachers work in locations other than the one where the CdS is delivered, but they agree to meet students before or after classes and they can be contacted also via e-mail.

Assessment methods

The assessment of the competences is carried out with a written exam provided in one solution, but divided into the three parts in which the course is divided, aimed at ascertaining the overall learning and skills acquired by the student in dealing with the issues covered. Alternatively, there are ongoing tests, delivered at the end of each module. The single tests (whether part of the overall examination or carried out on the road) provide for a number ranging from 7 to 10 closed and open-ended questions and last, depending on the module, from 45 to 70 minutes. During the test, the use of aids is only permitted for students with a certified right to use them. The pass mark in each individual test is considered to have been reached when the correct answers to the questions have obtained at least 3/5 of the expected mark. Once this mark has been reached, the percentage of correct answers given in each individual test is taken into account in calculating the grade until a mark of 30/30 is achieved. The assessment of the "open answers" is carried out on the basis of the level of knowledge of the discipline and of the specific vocabulary as well as the capacity for critical analysis and connection.

The final grade of the whole course results from the weighted average of the marks obtained in the single partial exams. The mark of the meat products module is divided into 70% written exam and 30% team presentation. Aids are not allowed except for students entitled to use them. The sufficiency in each individual test is considered to have been achieved when at least three-five of the questions have been completed correctly. The final assessment is the weighted average of the assessment obtained in the individual partials. Registration for the examination must be carried out through the Almaesami Athens platform.

WARNING: Verification of the learning level is carried out in person or eventually online (depending on the University's safety provisions with respect to the COVID-19 health emergency), by means of telematic supports provided by the university.

Teaching tools

Besides the topics that are covered in the classroom lectures by traditional lessons, there are also scheduled study visits, seminars with external teachers and participation to conferences. The teachers will provide the educational material used during the lessons and the aforementioned texts can be useful for consultation

Office hours

See the website of Maria Caboni

See the website of Maria Teresa Rodriguez Estrada

See the website of Marco Dalla Rosa