ANIMAL PRODUCTION CHAIN

Module FISH QUALITY

Knowledge and understanding abilities: The student will acquire specific knowledge on the supply chain and the quality of fish products useful for the purpose of evaluating the strengths and criticalities with a view to applying the concept of total quality.

Applying knowledge and understanding abilities: The student will be able to identify the main qualitative characteristics of the different fish products. The student will be able to interpret the analytical data and organize them in a systematic way.

Making judgements: The diversification of teaching activities will help to enhance the autonomy of judgment and the critical sense. The set of knowledge and skills acquired through lectures and other activities (seminars with sector experts, laboratory activities, technical visits and/or videos) will offer the student various useful forms of learning to encourage conscious learning and autonomously make the appropriate choices based on specific requests.

Communication skills: Attending lessons and reading the recommended texts will help the student in the acquisition and use of technical language. The student will be encouraged to use technical language during classroom discussions, during other activities and during ongoing tests which will also favor the acquisition of synthesis skills.

Learning skills: The organization of teaching represents a study and work method that is based on the importance of the quality of the sources and can be replicated and pursued independently. This method can be useful for the preparation of the degree thesis, for the continuation of studies and for the continuous updating of the knowledge and skills necessary for the profession.

The course will consist of conventional lectures other activities. The conventional approach of frontal teaching will be dedicated to the main themes of the program and will be integrated with other teaching approaches. Some topics will be developed through dedicated thematic in-depth seminars, held by the teacher or by experts on the subject. Other topics will be the subject of activities and practical activities carried out in the classroom, in the field and in the laboratory.

Information for students with disabilities and/or learning disorders.

As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or learning disorders)

If conditions require teaching given in a hybrid mode or remotely, necessary changes may be introduced to what previously stated in order to comply with the program.

 Basic knowledge of chemical and biological areas is considered important to fully understand the contents of the course. 

The topics covered in the course will mainly focus on issues related to: the characteristics of the fishing sectors of interest, providing the necessary information on i) the main statistical data on fishing sector; ii) the main species of economic interest; iii) the nutritional characteristics of the main target fish species, with focus on lipids. Aspects related to European legislation in terms of labeling and traceability will be explored, including measurable markers in products to authenticate the production system and origin. Specific analytical determinations will be dealt with aimed at the objective evaluation of the qualitative parameters of fish products.

Antonella de Leonardis - Qualità e processi di trasformazione dei prodotti ittici - Aracne editore.

Marcello Mele & Giuseppe Pulina (Edited by) – Alimenti di origine animale e salute – FrancoAngeli Editore (chapter 6: Consumo di pesce e salute).

Other teaching material will be made available in the repository STUDIUM and will include:

-) Copies of the power points discussed during the classes and seminars.

-) Scientific articles and other material.

The learning evaluation will consist of two written tests lasting 45 minutes carried out jointly for both modules of the integrated course. Based on the institutional calendar, the first test will take place in the period dedicated to the "in itinere" evaluation; the second test will take place in one of the dates of the first period dedicated to the exams. 

Each test will consist of 10 questions, 6 of which refer to the module "qualità dei prodotti di origine animale”, 3 related to the module "qualità dei prodotti ittici" and 1 related to the entire integrated course. A final oral interview will complete the evaluation. Overall, the evaluation of the student's preparation will take place on the basis of the following criteria: learning ability and level of insight of the topics covered, synthesis and presentation abilities, use of technical language and critical sense of the student.

The vote follows the following scheme:

Negative:

Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize

Use of references: Completely inappropriate

18-20:

Knowledge and understanding of the topic: At the threshold level. Obvious imperfections

Analysis and synthesis skills: Just enough skills

Use of references: just appropriate

21-23

Knowledge and understanding of the topic: Routine knowledge

Ability to analyze and synthesize: ability of correct analysis and synthesis. Argue logically and consistently

Using references: Use standard references

24-26

Knowledge and understanding of the topic: Good knowledge

Analysis and synthesis skills: good analysis and synthesis skills. The arguments are expressed consistently

Using references: Use of standard references

27-29

Knowledge and understanding of the topic: Knowledge more than good

Ability to analyze and synthesize: considerable abilities of analysis and synthesis

Use of references: the topic has been explored in depth

30-30 e lode

Knowledge and understanding of the topic: Excellent knowledge

Ability to analyze and synthesize: excellent abilities of analysis and synthesis.

Use of references: Important insights.

Verification of learning can also be carried out remotely, should the conditions require it

Mandatory and optional information on seafood product labels. Statistics on fisheries and aquaculture. Fatty acids in seafood products. Quality marks in seafood products.