- Docente: Sabrina Albonetti
- Credits: 3
- SSD: VET/04
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Aquaculture and Fish Production Hygiene (cod. 8834)
Learning outcomes
At the end of the course, the Student acquires the main factors and methods that enable the evaluation and prediction of shelf life for fish products and the regulations.
At the end of the course, the Student is able to: apply his/her knowledge in order to support arguments that can solve problems related to shel life; collect, interpret and evaluate in a critical and autonomous way the data/results deemed useful; communicate information, problems and possible solutions to specialists and non-specialists.
Course contents
The course begins with the presentation of the objectives, teaching methods used, raising the educational material for the study and assessment method (exam).
In order to participate at the practical laboratory activities, the Student must have participated in the safety training in the teaching laboratory and it must have passed the test of learning outcomes. The student acquires this requirement at the beginning of the course "Laboratory Analysis of Products of Animal Origin" (II year), held by the same Teacher.
The course consists of lectures alternating with practical work in the laboratory. During practical activities the Student carries out both individual and group activities; each group consists of 2-3 Students; for some practical activities, it may be necessary for the Teacher to carry out practical demonstrations on instrumentation. Fishery products used for practical activities are purchased from a local company.
Course contents:
The meaning of shelf life.
Regulations.
Factors affecting shelf life.
Multidisciplinary analytical approach to determining shelf life: chemical and microbiological degradation markers.
Natural compounds and shelf life.
Biopreservation.
Fermentations and shelf life.
Packaging and food protection.
New preservation methods.
Microbial Challenge Test.
Modelling and predicting the shelf life.
Readings/Bibliography
Notes of current year.
AOAC Official Methods of Analysis, 2006 AOAC International.
ISO Methods (International Organization for Standardization).
Bremner, A. (2002). Safety and quality issue in fish processing. (1st ed.). New York (USA): Woodhead Publishing Limited and CRC Press LLC.
Neri, A. (Edizione 2017). Alimentalex, Raccolta della normativa alimentare italiana e comunitaria. Milano (IT): Edizioni Scienza e Diritto S.a.s.
Note: The books and the bibliography are only recommended in the event that the Student wishes to deepen the topics and activities carried out during the theoretical and practical lessons.
Teaching methods
Lectures, activities laboratory practice individual and group, and practical demonstrations.
Assessment methods
Oral exam on the topics and practical activities carried out during the course.
The questions are usually three and they have the same weight; the teacher assigns a score to each response (score range: 0-30 / 30); the final grade is represented by the arithmetic average of the scores. The teacher poses the fourth question if it has to round off the final grade (in excess or defect) or confirm the honors.
The final grade of the Integrated Course will be the arithmetic average of those achieved in the individual teachings.
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