85327 - Biochemical Basis of the Quality of Fish Products

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 highlight that high-quality food products originate from a healthy environment and from farming practices that respect the environment as well as animal and human health, within the broader One Health framework.

• Model organisms for environmental studies. Omics technologies and terminology. (4 hours)

• Molecular responses to environmental pollutants: classification of pollutants, bioaccumulation and biomagnification, environmental bioindicators, toxicokinetics in organisms, and environmental biomarkers. (4 hours)

• Metals in aquatic vertebrates and invertebrates, with particular emphasis on wild and farmed molluscs and fish. Molecular responses to copper (Cu) and cadmium (Cd) exposure. (4 hours)

• Clinical parameters for the assessment of health status in teleost fish and the impact of aquaculture practices. (4 hours)

• Fish and seafood products as food for human consumption. Myofibrillar and stromal proteins, myoglobin, hemoglobin, and hemocyanin. Fish lipids: classification and biological functions. Essential fatty acids and their metabolism. (8 hours)

• Laboratory activities: use of micropipettes; preparation of buffer solutions and calculation of their concentrations; preparation of protein samples and protein separation by gel electrophoresis. (6 hours)

Readings/Bibliography

The teaching materials for this course are available on the Virtuale Learning Environment (https://virtuale.unibo.it/?lang=en ).

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.

Considering the types of activities and teaching methods adopted, attendance for this course requires the successful completion of Modules 1 and 2 via e-learning, and Module 3 on health and safety training in study environments. Information about the schedule and access to Module 3 is available in the dedicated section of the Degree Program website.

Participation in practical and laboratory sessions requires wearing a lab coat and appropriate footwear. Suitable personal protective equipment (PPE), such as disposable latex gloves, will be provided as needed.

The use of digital tools to verify in-progress learning is envisaged.

Assessment methods

The assessment for the course “BIOCHEMICAL BASICS OF FISH PRODUCT QUALITY” consists of an ORAL EXAM lasting approximately 20 minutes. Three questions will be asked covering the entire syllabus.


This course is part of the integrated course “SENSES AND TOOLS FOR THE QUALITY OF FISH PRODUCTS,” so the assessment will be conducted by the director of the integrated course, Prof. Luca Parma. The final grade for the integrated course will be calculated as the weighted average of the scores from the individual exams.

In evaluating the oral exam, the instructor will use the following grading scale:

- Basic understanding of only a few course topics; analysis skills emerge only with the instructor’s help; generally correct language → 18–22

- Limited knowledge of several topics; independent analysis only on procedural issues; correct language use → 23–26

- Broad knowledge of course topics; ability to make autonomous critical judgments; mastery of discipline-specific terminology → 27–29

- Comprehensive understanding of course content; fully independent critical analysis and connections; excellent command of terminology and argumentation skills → 30–30 with honors

The result of the oral exam will be communicated at the end of the session. The minimum passing grade is 18/30.

Students can register for exams through the AlmaEsami platform (http://almaesami.unibo.it/ ). Exams are scheduled during the designated periods in the academic calendar. Additional sessions are available for students beyond the standard program duration.

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. Consultation of databases and other learning aids made available on the web, including videos.

 

In case of difficulty understanding the course content, the instructor is available for clarification meetings, which must be scheduled via email.

Office hours

See the website of Maria Cristina Barbalace