- Docente: Teresa Gazzotti
- Credits: 1
- SSD: VET/04
- Language: Italian
- Moduli: Teresa Gazzotti (Modulo 1) Giampiero Pagliuca (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Bologna
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Corso:
Single cycle degree programme (LMCU) in
Veterinary Medicine (cod. 8206)
Also valid for Long cycle 2nd degree programme in Veterinary Medicine (cod. 0487)
Learning outcomes
The aim of the course is to provide: knowledge and skill to assess freshness, quality and safety of fish and seafood products; information on national and european regulations for the production and the organisation of the markets in fishery and aquaculture products.
Course contents
Development of an experimental method for the determination of organoleptic parameters as freshness and quality markers of fishes.
Notes on principal processes of alteration and degradation, and main methods for their determination.
National and European laws about production and organisation of the markets in fishery and aquaculture products.
Fish, fish products and seafood labelling.Readings/Bibliography
Lecture notes and slides.
Tiecco G., Ispezione degli alimenti di origine animale. Calderini Edagricole, Bologna.
Cappelli P., Vannucchi V., Chimica degli alimenti: Conservazione e trasformazione, Zanichelli, Bologna.
Teaching methods
The training course will deal with fish control and inspection through pratical lectures and teamwork.
Teaching tools
Projector, computer, laboratory
Office hours
See the website of Teresa Gazzotti
See the website of Giampiero Pagliuca