First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Science
MARINE BIOLOGY
Course unit
PRODUCTION, INSPECTION AND QUALITY OF FARMED ORGANISMS
SCN1031746, A.A. 2016/17

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course Second cycle degree in
MARINE BIOLOGY
IF0360, Degree course structure A.Y. 2013/14, A.Y. 2016/17
N0
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Number of ECTS credits allocated 7.0
Type of assessment Mark
Course unit English denomination PRODUCTION, INSPECTION AND QUALITY OF FARMED ORGANISMS
Website of the academic structure http://biologia.scienze.unipd.it/2016/laurea_magistrale_biologiamarina
Department of reference Department of Biology
E-Learning website https://elearning.unipd.it/biologia/course/view.php?idnumber=2016-IF0360-000ZZ-2016-SCN1031746-N0
Mandatory attendance
Language of instruction Italian
Branch CHIOGGIA (VE)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANGELA TROCINO AGR/20
Other lecturers ENRICO NOVELLI VET/04
ENRICO NOVELLI VET/04

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/20 Animal Husbandry 5.0
Educational activities in elective or integrative disciplines VET/04 Inspection of Food Products of Animal Origin 2.0

Course unit organization
Period Second semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 1.0 16 9.0 No turn
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 27/02/2017
End of activities 09/06/2017
Show course schedule 2019/20 Reg.2013 course timetable

Examination board
Board From To Members of the board
7 SISTEMI PRODUTTIVI, ISPEZIONE E QUALITA' DEI PRODOTTI ITTICI 2018-2019 01/10/2018 30/11/2019 TROCINO ANGELA (Presidente)
FASOLATO LUCA (Membro Effettivo)
XICCATO GEROLAMO (Supplente)
6 SISTEMI PRODUTTIVI, ISPEZIONE E QUALITA' DEI PRODOTTI ITTICI 2017/2018 01/10/2017 25/11/2018 TROCINO ANGELA (Presidente)
NOVELLI ENRICO (Membro Effettivo)
XICCATO GEROLAMO (Supplente)
5 SISTEMI PRODUTTIVI, ISPEZIONE E QUALITA' DEI PRODOTTI ITTICI 2016-2017 01/10/2016 30/11/2017 TROCINO ANGELA (Presidente)
NOVELLI ENRICO (Membro Effettivo)
XICCATO GEROLAMO (Supplente)

Syllabus
Prerequisites: None
Target skills and knowledge: The module aims at giving the students specific knowledge on productions and market of fisheries and aquaculture in Italy and all over the world, aquaculture systems and products; systems for controlling water quality in aquaculture; main processing of fish products; sensorial, nutritional, technological properties, besides hygiene and food safety, of fresh and transformed fish products; factors that may affect fish quality.
Examination methods: The exam will consist of two written examinations (AGR20 and VET04) with open questions, multiple choices questions, and exercises.
Assessment criteria: The student will be called to demonstrate theoretical knowledge, critical thinking and problem solving ability with reference to water quality and management in aquaculture systems, global quality of fresh and processed fish products, in view of rearing, harvesting, slaughtering, storage and processing.
Course unit contents: AGR20 (5 CFU)
Aquaculture and fisheries. Fish production and consumption in Italy and all over the world, main problems and perspectives. Definition and classification of aquaculture systems. Water quality and management in aquaculture. Physical properties (density, temperature, transparency). Chemical properties (oxigen, ammonia, salinity, pH, particulate matter). Mechanical and biological filters. Nutritional and sensorial evaluation of fish products. Effect of reological and rearing factors on fish quality. Freshness evolution. Main methods to store and transform fish products and fish product quality. Laboratories activities for fish quality and visits at commercial farms.

VET04 (2 CFU)
Inspection and control of the hygienic status of fishery products. The Food and Business Operator (FBO), its role and responsibilities. The Primary Sector and the FBO. The legislation in force and the Hygiene Package and other laws and standards of the fishery sector. Official controls, aims and procedures. The chemical, biological and physical risk in fishery products. Foodborne diseases caused by fish products. Food frauds in the seafood sector. Edible molluscs bivalves. Harvesting, packaging and labeling of live bivalve molluscs. HACCP procedures in the fish products sector.
Planned learning activities and teaching methods: The module consists of two parts (AGR20 and VET04) for a total of 7 CFU, direct lessons (48 hours) and practical activities (16 hours) . The direct lessons provide students with theoretical knowledge and main instruments to get specific competences in the evaluation of aquaculture systems and their management as well as in the evaluation of global quality of fish and fisheries products.
The practical activities (16 hours) will be developed in the laboratory of the University of Padova and, in case, in the field (technical visits at rearing farms) under the supervision of the teacher and with the assistance of external experts in aquaculture production and fish quality evaluation; guided visits at fish markets for a direct evaluation of available products.
Additional notes about suggested reading: The teaching materials used during lessons are available on line for students on the Moodle platform of the School of Biology at the address: https://elearning.unipd.it/biologia/
On the same platform, further texts/links are available for subject studies.
Students are recommended to attend lessons.
For further information, please contact directly the teachers (angela.trocino@unipd.it)
Textbooks (and optional supplementary readings)
  • M. Saroglia, E. Ingle, Tecniche di acquacoltura. Bologna: Edagricole, 1992. Cerca nel catalogo
  • S. Cautadella, P. Bronzi,, Acquacoltura responsabile. Roma: Unimar-Uniprom, 2001.
  • H.A. Bremmer, Safety and quality issues in fish processing. Cambridge, England: Woodhead Publishing Limited, 2000. Cerca nel catalogo
  • Cescatti, Feller, Ferrarini & Novelli, La Sicurezza alimentare Per la produzione e il consumo. --: Libreria Progetto Padova, --. ISBN 978-88-96477-42-7 Cerca nel catalogo
  • G. Colavita, Igiene e tecnologie degli alimenti di origine animale. --: Le Point Veterinarie Italie, --. ISBN-13: 978-8895995472 Cerca nel catalogo