QUALITY OF MEAT AND FISH PRODUCTS
Learning outcomes of the course unit
At the end of the course, it is expected students to able to:
- Know the composition and variability of the major factors that have a direct effect both upon the quality and the safety of meat and fish products.
- Identify the main processes that hake place after the death of the animal directly influencing the product quality.
- Identify pathogenic, spoilage and industrial use microorganism in meat and fish products together with the conditions that could favour and/or inhibit their growth.
- Know the main mechanisms and techniques used to ensure quality control.
- Be able to set, stablish and manage new protocols intended to be applied in quality control systems related with distribution and commercialisation of foodstuffs.
- Be able to critically analyse and interpret using the scientific method, data and evidence related with different aspects linked to quality assurance.
- Be able to efficiently communicate, both written and spoken, different topics liked to the various aspects covered during the course, appropriate language and terminology.
- Be able to develop a sense of self-directed learning, organisation, planning and making decisions in a multidisciplinary work environment.
Even though it is not compulsory for the objectives of the course, it is advisable for the students to have the following prerequisites in order to acquire the necessary acquaintances to pass the course as well as to develop ulterior competences:
- A good basis of general biology, microbiology, general chemistry and biochemistry.
- English language (level B2 or higher).
Course contents summary
The course will be structured in four different modules intended to provide the students both a general basis and specific knowledge regarding the various aspects linked to the quality of meat and fish products.
MODULE 1 – Introduction and basic concepts.
MODULE 2 – Meat quality, preservation and alteration factors.
MODULE 3 – Fish quality, preservation and alteration factors.
MODULE 4 – Instruments, control techniques and quality management.
Alasalvar, C & Taylor, T (2002) – Seafoods: quality, technology and nutraceutical applications. Ed. Springer.
Krämer, J & Cantoni, C (2011) – Alimenti, microbiologia e igiene. Ed. Tecniche nuove.
Tiecco, G (2001) – Igiene e tecnologia alimentare (2ª edizione) Ed. Edagricole.
In addition to this list of books of general content, during the course the students will be provided with additional material regarding the various topics covered during the lectures.
Slide presentations and any other material used, will be also considered as an integral part of the teaching material and periodically uploaded to the Elly platform.
- Alternate frontal and dialectic lectures via case study discussion within the classroom so as to bring out prior knowledge from the students.
- In-depth seminars.
Assessment methods and criteria
The module’s evaluation will be conducted as follows:
- Final written tests including:Prova finale scritta costituito da:
a) Multiple choice questions so as to ascertain the optimal knowledge of key concepts – 10 points.
b) Open-ended questions in order to determine the students’ capacity to develop, in an integrative and succinct manner, different topics covered during the lectures – 20 points.