- Docente: Maria Cristina Barbalace
- Credits: 3
- SSD: BIO/12
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Aquaculture and Fish Production Hygiene (cod. 8834)
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from Oct 06, 2025 to Dec 01, 2025
Learning outcomes
At the end of the course, the student will have acquired the essential cognitive tools concerning the factors determining the quality of fish products, both caught and farmed. In particular, the student will have acquired the molecular bases that define a quality fish product, starting with the influence of the environment, moving on to clinical biomarkers to assess the health status of organisms, up to the biomolecules that make up the edible part of the same, with particular regard to proteins and lipids.
Course contents
The course is part of the integrated course SENSES AND TOOLS FOR THE QUALITY OF FISH PRODUCTS.
The course aims to emphasize that a quality product derives from a healthy environment and farming practices that respect the environment and the health of the animals and the man who uses them as food within the broader framework of ‘One Health.’
Model organisms for environmental studies. Molecular responses to pollutants: classification, bioaccumulation and biomagnification, environmental bioindicators, dynamics in the organism, environmental biomarkers. Metals in aquatic vertebrates: emphasizing mollusks and wild and farmed fish; molecular responses to Cu and Cd exposure.
Clinical parameters for health status assessment in teleosts and impact of farming.
Fish products as food for humans. Myofibrillar and stromal proteins, myoglobin, hemoglobin, and hemocyanin. Lipids in fish: classification and functions. Essential fatty acids and their metabolism.
The laboratory activities can only be carried out if you have completed Modules 1, 2 and 3 on health and safety.
Laboratory activities: use of micropipettes, preparation of a buffer and calculation of its concentration, preparation of a protein sample and electrophoresis.
Readings/Bibliography
The teaching material can be found on the website: Virtual (unibo.it) [https://virtuale.unibo.it/].
Scientific articles related to the course topics may also be provided by the lecturer
Teaching methods
The course comprises 24 hours of classroom lectures and 6 hours of laboratory activities.
The use of digital tools to verify in-progress learning is envisaged.
Assessment methods
The course is a component of the integrated course SENSES AND INSTRUMENTS FOR THE QUALITY OF FISH PRODUCTS, for which the grade will be taken by the head of the integrated course, Prof. Luca Parma. The final mark for the integrated course will be calculated as a weighted average of the marks.
The examination aims to assess the achievement of the training objectives as set out in the course syllabus. Particular attention is paid to the student's ability to establish links between the various parts of the syllabus and to expound using language appropriate to the subject. The maximum mark achievable is 30 cum laude. The examination is oral.
Teaching tools
Power point slides. Consultation of databases and other learning aids made available on the web, including videos.
Office hours
See the website of Maria Cristina Barbalace