66273 - Analysis of Food Products of Animal Origin

Learning outcomes

At the end of the course, the Student acquires the main analytical methods concerning the quality and safety of seafood and the regulations.

At the end of the course, the Student is able to: apply the main analytical methods with the assistance of an expert; collect, interpret and evaluate in a critical and autonomous way the data/results obtained; 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), which follows the specific safety training in the teaching laboratory and learning test. In order to participate in practical laboratory activities, the Student must also have participated in the safety training in the teaching laboratory provided by the University.

The course consists of lectures alternating with practical work in the laboratory; usually, the practical laboratory activities are located after the theoretical lessons of bromatology, marine biotoxins, heavy metals and food additives. During practical activities the students engaged both individual and group; 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.

If the COVID-19 emergency continues, the theoretical lessons and practical activities will be carried out in online and on-site or online (according to the legislation), in particular, the practical activities and educational visits that may be envisaged, when possible, will be replaced by films.

Course contents

Safety training in the teaching laboratory and learning test.

Main issues on safety and quality of fishery products, live bivalve molluscs, echinoderms, tunicates and marine gastropods, and regulations.

Types of analytical methods.

Main reference standards for laboratories and analytical methods.

Sample processing; laboratory notebook; analytical report; principal rules.

Bromatological Analysis: AOAC methods and other methods on seafood.

Method for the determination of the water activity and regulation.

Marine biotoxins and live bivalve molluscs and fish poisonings.

Regulations and official analytical methods and screening on marine biotoxins.

Biogenic amines (Scombroid poisoning); method for the quantification of histamine and regulation.

Food additives in fishery products, mechanisms of action and regulations.

Method for the quantification of nitrites and nitrates.

Method for the determination of sulphites.

Contaminations of heavy metals in reference to food safety of fishery products, live bivalve molluscs, and marine gastropods; regulations; official methods for the determination of mercury, lead and cadmium.

Readings/Bibliography

Teaching material prepared by the Professor and published on the Virtuale platform, https://virtuale.unibo.it, University of Bologna.

Notes of current year.
AOAC Official Methods of Analysis, 2006 AOAC International.
ISO Methods (International Organization for Standardization).
Alimentalex, 2020.

Note: the collections of analytical methods and regulations are only recommended in the event that the Student wishes to deepen the methods and  the rules carried out during the theoretical and practical lessons.

Teaching methods

Lectures, activities laboratory practice individual and group, practical demonstrations, educational visits at accredited external laboratories, and films (when possible). 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 two 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 third 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 average pondering 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, educational visits; films (when possible).

Office hours

See the website of Sabrina Albonetti