B8987 - QUALITA' E VALORIZZAZIONE DEI PRODOTTI DI ORIGINE ANIMALE

Learning outcomes

The course aims to provide students with knowledge of the quality of foods of animal origin, the methods used to assess their quality, and strategies for enhancing the value of animal-derived products. It provides the fundamental concepts needed to understand and perform the main analyses used to determine the nutritional, technological, and sensory quality of the principal animal-derived foods (meat, milk, and eggs), enabling students to apply these methods in different production systems. The course also introduces the main sensory evaluation techniques used for a variety of food products. Finally, students will learn how food quality is influenced by production technologies and how it can be assured and certified.

Upon successful completion of the course, students will be able to:

• apply the main instrumental and sensory methods used to evaluate the nutritional, technological, and sensory quality of foods of animal origin;
• critically analyze data obtained from instrumental and sensory analyses;
• apply appropriate tools and approaches to enhance the quality and value of foods of animal origin.

Course contents

Main animal-derived food products.

The concept of quality as applied to different animal-derived food products.

Meat and meat products: Carcass cutting and fabrication, commercial classification, and value enhancement of meat cuts. Conversion of muscle into meat. Influence of pre- and post-slaughter handling on the quality of carcasses, meat cuts, and meat. Meat abnormalities and their main causes. Classification of meat products (fresh meat, meat preparations, and meat products). Sensory, organoleptic, and technological characteristics of meat from different animal species and methods for their evaluation.

Traceability of PDO supply chains: the case of Parma Ham (Prosciutto di Parma PDO).

Milk and dairy products: Composition, nutritional value, cheesemaking aptitude, and types of dairy products available on the market. Hygienic-sanitary, chemical, technological, and sensory methods for milk quality assessment.

Eggs: Traceability and labeling. Organoleptic, nutritional, and hygienic characteristics and the factors affecting them. Commercial classification of eggs and methods for quality evaluation. Main functional properties of eggs (foaming capacity, coagulating ability, emulsifying properties, coloring ability, and flavor-enhancing properties). Definition of egg products and relevant legal requirements. Main egg processing technologies (breaking, pasteurization, concentration, and dehydration).

Basic knowledge of the physiological mechanisms underlying sensory perception. Knowledge of the main sensory evaluation techniques applied to different food products in order to compare and assess their quality and the changes they undergo during storage.

Readings/Bibliography

PDF of the material covered in class

For further information:

Igiene e Tecnologie degli Alimenti”. Autore: Giampolo Colavita. Editore: PVI Accademia. 2023. ISBN: 978-88-99-21179-0 - disponibile in biblioteca Ercolani

Lawrie’s Meat Science. Edited by Fidel Toldrà. Elsevier LTD. ISBN: 978-0- 08-100694-8.

Alais D. Scienza del latte. Edizione italiana a cura di Ivano De Noci. Tecniche Nuove

Teaching methods

Lectures

Educational field visits

Given the nature of the learning activities and teaching methods adopted, attendance in this course requires completion of Modules 1 and 2 through the e-learning platform and participation in Module 3, which provides specific training on health and safety in study and teaching environments.

Information on the schedule and attendance arrangements for Module 3 is available in the dedicated section of the degree programme website.

Assessment methods

Learning outcomes will be assessed either through a written examination (the preferred assessment method) or an oral examination, both of which are designed to evaluate the achievement of the course learning objectives and the acquisition of the knowledge covered in the syllabus.

For the written examination, students will answer 32 multiple-choice questions, each with three possible answers, only one of which is correct. Each correct answer is worth 1 point. A score of 31 or 32 correct answers will be awarded the final grade of 30 with honors (30L).

The oral examination (approximately 30 minutes) assesses the student's achievement of the required knowledge and competencies, their ability to make connections between different course topics, and their command of appropriate scientific terminology and effective communication in the subject area.

The following grading criteria apply to the oral examination:

• 30–30L (with honors): Outstanding knowledge of the course topics, excellent critical analysis and ability to integrate concepts, together with confident and accurate use of subject-specific terminology.
• 27–29: Thorough knowledge of the course topics, good analytical and critical thinking skills, and a solid command of the appropriate technical terminology.
• 23–26: Adequate technical preparation and satisfactory analytical ability, although not particularly sophisticated, demonstrated through clear and appropriate language.
• 18–22: Sufficient knowledge and analytical ability, expressed using language that is formally correct but limited in depth.

Students with Specific Learning Disorders (SLD) or temporary or permanent disabilities are encouraged to contact the University's dedicated support office well in advance (https://site.unibo.it/studenti-con-disabilita-e-dsa/it ). The office will propose any appropriate accommodations for eligible students. Such accommodations must be submitted to the course instructor for approval at least 15 days in advance, and their suitability will be evaluated in relation to the course learning objectives.

Teaching tools

Videoprojector, PC, laboratories.

Office hours

See the website of Luca Sardi