96463 - Quality of Animal Production

Learning outcomes

At the end of this course, students will be aware of how foods of animal origin are affected by production factors as well as how to evaluate thier quality traits.

Course contents

MEAT

Principles of meat quality - Skeletal muscle structure and chemical composition of meat. Transformation of muscle to meat and main quality parameters. Main processes involved during storage, ripening and gastronomic preparation of meats and meat products.

Typical products and gastronomic use of meat - Main market categories and commercial cuts of beef, pork and poultry. Relationship between production factors and meat quality. Typical products (PDO, GPI, local products) and main gastronomic uses of meat.

MILK

Principles of milk quality - Composition and quality of milk and main quality parameters.

Typical products and use of milk and dairy products in gastronomy - Main production systems and commercial categories of milk. Relationship between production factors and milk quality. Typical productions (PDO, GPI, local products) and main gastronomic uses of milk.

SEAFOOD

Principles of seafood quality. Classification and origin of fish products. Chemical composition of fish products. Evaluation of freshness and quality.

Typical products and use of seafood in gastronomy - Fishery and aquaculture seafood. Relationship between production factors and seafood quality. Typical products (IGP and local products) and main gastronomic uses of seafood products.

EGG

Principles of egg quality - Commercial classification of eggs (weight and freshness). Chemical composition and quality assessment. Egg products.

Production systems and use of eggs in gastronomy - Main production systems and relationships with quality traits of eggs. Functional properties and main gastronomic uses of eggs.

Readings/Bibliography

Lecture notes

Reference books:

• Caseus (Brancaleoni R., Mondin D.), Alma Plan

• Chimica degli alimenti - capitoli Carne e Uova (Cabras P., Martelli A), Piccin

• Il cibo e la cucina (McGee H.), Ricca

• Il dono di Abele. Antropologia e tecnologia degli alimenti di origine animale (Ballarini G.), Edra

• La cucina consapevole (Ballarini G.), Ghilardi

• La scienza della carne (Bressanini D.), Gribaudo

• La scienza della pasticceria (Bressanini D.), Gribaudo

• La scienza della cucina (Farrimond S.), Gribaudo

• Pesci, molluschi e crostacei (Tepedino G., Tepedino V.), Altroconsumo Edizioni S.r.l.

The book chapters useful to integrate the teaching materials will be reported in the last slide of the respective lectures (Power point) made available through the Virtual website.

Teaching methods

Frontal lectures, seminars, demonstration activities, laboratory practises held in classrooms and laboratories and guided visits.

Assessment methods

The oral examination will consist of an interview lasting about 30 minutes. During this interview, theoretical and applicative knowledge of the student will be verified.

The evaluation grid and the corresponding criteria for the assignment of the final grade are outlined below:

A. a very thorough knowledge of the topics addressed in the course, together with high skills of critical analysis, connection and a sure command of specific terminology will be evaluated with the maximum score (30-30L)

B. a thorough knowledge of the topics addressed in the course, together with good analytical and critical skills and the possession of a sure command of specific terminology will be evaluated with good marks (27-29)

C. a technically adequate preparation and a sufficient analytical capacity, even if not particularly articulated, expressed in a correct language, will produce fair evaluations (23-26)

D. sufficient preparation and capacity for analysis, expressed in a language which is barely formally correct, will determine the sufficiency (18-22)

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

Power point slides of the lectures will be available through the Virtual platform.

Office hours

See the website of Massimiliano Petracci