- Docente: Sabrina Albonetti
- Credits: 3
- SSD: VET/04
- Language: Italian
- Teaching Mode: In-person learning (entirely or partially)
- Campus: Cesena
- Corso: First cycle degree programme (L) in Aquaculture and Fish Production Hygiene (cod. 8834)
Learning outcomes
After completing the course, Students acquire the appropriate
analytical methods about the seafood safety and the ability of a
critical evaluation of the results.
Course contents
The course begins with the presentation of the objectives, teaching methods used, raising the educational material for the study and assessment method, which follows the safety training in the teaching laboratory and learning test.
The course consists of lectures alternating with practical work in the laboratory; during practical activities the students engaged both individual and group; each group consists of 2-3 Students; for some activities may have to play by the professor, practical demonstrations of equipment. Fish products used for practical activities are purchased from a local company.
Course contents
Main issues on safety and quality of fish products and regulations.
Types of analytical methods.
Main reference standards for laboratories and analytical methods.
Sample processing; laboratory notebook; analytical report; principal rules.
Bromatological Analysis: AOAC methods and other methods on seafood.
Method for the determination of the water activity and legislation.
Rapid methods and legislation.
Immunoseparation magnetic applied to bacteria.
Polymerase Chain Reaction applied to bacteria.
Biogenic amines, method for the quantification of histamine and legislation.
Food additives in fish, mechanisms of action and legislation.
Method for the quantification of nitrites and nitrates.
Method for the determination of sulphites.
Main heavy metals in reference to food safety of fish products: method for the determination of mercury, lead and cadmium via Ionic Coupled Plasma (ICP optical emission spectrometry with inductively coupled plasma) and legislation.
Readings/Bibliography
Notes of current year.
AOAC Official Methods of Analysis, 2006 AOAC International.
ISO Methods (International Organization for Standardization).
Alimentalex, 2015.
Teaching methods
Lectures, activities laboratory practice individual and group, practical demonstrations.
Assessment methods
Oral exam on the topics and activities carried out during the course.
Teaching tools
Fresh fish products and preserved; equipment and laboratory instruments; glassware; media; reagents; personal computer and projector.
Office hours
See the website of Sabrina Albonetti