First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY
Course unit
FOOD TECHNOLOGY: ANIMAL PRODUCTS
AGL1000755, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course First cycle degree in
FOOD SCIENCE AND TECHNOLOGY (Ord. 2017)
AG0057, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD TECHNOLOGY: ANIMAL PRODUCTS
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2018-AG0057-000ZZ-2017-AGL1000755-N0
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
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 GABRIELLA PASINI AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 8.0

Course unit organization
Period Second semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 25/02/2019
End of activities 14/06/2019
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
10  Commissione a.a. 2019/20 01/12/2019 30/11/2020 PASINI GABRIELLA (Presidente)
LANTE ANNA (Membro Effettivo)
CURIONI ANDREA (Supplente)
LOMOLINO GIOVANNA (Supplente)
9 Commissione a.a. 2018/19 01/12/2018 30/11/2019 PASINI GABRIELLA (Presidente)
LANTE ANNA (Membro Effettivo)
CURIONI ANDREA (Supplente)
LOMOLINO GIOVANNA (Supplente)
8 Commissione a.a. 2017/18 01/12/2017 30/11/2018 PASINI GABRIELLA (Presidente)
LANTE ANNA (Membro Effettivo)
CURIONI ANDREA (Supplente)
LOMOLINO GIOVANNA (Supplente)

Syllabus
Prerequisites: Knowledge required to follow the teaching refer to:
- Basic knowledge of chemistry and biochemistry
- Basic knowledge of food engeenering
- Basic knowledge of animal production
Prerequisites are also computer skills refer to the ability to search scientific information and references.
Target skills and knowledge: The student acquires basic knowledge about processing and conservation of foodstuff of animal origin and specific knowledge about the food quality. In particular will be discussed the following topics:
- milk and milk derived products (cheese, butter, fermented milk),
- eggs and egg derived products,
- meat derived products.
The knowledge acquired will allowed students to:
- determine and manage the quality of animal derived foods,
- manage the production of animal derived foods,
- plan solutions in order to ensure the quality of processed foods
- prepare a food label
Examination methods: The exam consists of a written part (multiple choice and short answer questions) + an exercise on labeling (ingredients list and nutritional table). The achievement of sufficiency (18/30) allows access to oral integration.
Assessment criteria: The evaluation of the student competence is based on the verification of knowledge acquired and how they are expressed, and on the ability to use them for solving specific problems.
Course unit contents: 1°credit: Introduction to the course. Milk quality and commercial products.
2° credit: Milk composition: lactose, fat, proteins. Nutritional and functional properties of milk.
3° credit: Description of the cheese production. Fresh, ripened and blue cheeses. Pasta filata cheese.
4° credit: Milk cream, butter, fermented milk.
5° credit: Eggs and egg derived products: composition, nutritional and functional properties.
6° credit: Meat derived products: quality and production process of cooked products (wurstel and ham) and raw products (ham and salame),
7° and 8° credit: food labelling: exercise on ingredients list and nutritional table.
Planned learning activities and teaching methods: The course is delivered mainly through lectures, supplemented by discussion and exercise with the students and vision of documentary on-line.
Additional notes about suggested reading: The study material, to supplement the personal notes, is provided online to the students through the Moodle platform (https://elearning.unipd.it/scuolaamv/).
The use of the reference books listed for all students, in particular for non-attending students, is recommended.
Textbooks (and optional supplementary readings)
  • Cabras P., Martelli A., Chimica degli alimenti. --: Piccin, --. Cerca nel catalogo
  • Vitagliano, Tecnologie e trasformazione dei prodotti agrari. --: Edagricole, --.

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Interactive lecturing
  • Working in group
  • Use of online videos

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Zero Hunger Responsible Consumption and Production