85908 - EVOLUZIONE COMPOSITIVA E MICROBIOLOGICA DEI PRODOTTI ITTICI DURANTE LA CONSERVAZIONE

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, calendar of theoretical lessons and practical laboratory activities, 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 specific 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 Student must also have participated in the training for safety in the teaching laboratory provided by the University.

The course consists of lectures alternating with practical work in the laboratory. Usually, practical laboratory activities are placed after the theoretical lesson concerning the Microbial Challenge Test. 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.

Microbial Challenge Test.

Biopreservation.

Fermentations and shelf life.

New preservation methods.

Packaging and food protection.

Modelling and predicting the shelf life.

Readings/Bibliography

Teaching material prepared by the Professor and published on the IOL platform - Teachings Online, https://iol.unibo.it, University of Bologna.

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. The calendar of the theoretical and practical lessons and the respective topics are presented during the first lesson.

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.

Calculation tools (calculator) are allowed.

The final exam mark of the Integrated Course (I.C.) will be the arithmetic average of the marks obtained in the individual courses.

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