First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Science
Course unit
SCN1031746, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

Information on the course unit
Degree course Second cycle degree in
IF0360, Degree course structure A.Y. 2013/14, A.Y. 2019/20
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Number of ECTS credits allocated 7.0
Type of assessment Mark
Website of the academic structure
Department of reference Department of Biology
Mandatory attendance
Language of instruction Italian
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

Teacher in charge ANGELA TROCINO AGR/20
Other lecturers LUCA FASOLATO 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 of
Individual study
Practice 1.0 16 9.0 No turn
Lecture 6.0 48 102.0 No turn

Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2013 course timetable

Examination board
Board From To Members of the board
FASOLATO LUCA (Membro Effettivo)

Prerequisites: None
Target skills and knowledge: 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 product. The description and characterization of the production systems will be addressed to the identification of the environment in which they work and the evaluation of the impacts on society and natural resources in view of environmental respect and sustainability.
Moreover, basic knowledge about the quality of different fish products, fresh, frozen or transformed, will be provided with regards to their nutritional value for human consumption, their organoleptic properties as well as hygiene and safety from a chemical and a biological point of view.

By means of specific activities developed actively by the students and supervised by the teacher, the module aims also to enrich the student with generic competences about critical thinking, communication and team working.

Learning outcomes
At the end of the module path, the student is expected to be able of:
- recognizing the different production systems that may be used in aquaculture;
- recognizing the impact of the different aquaculture systems on environment and natural resources;
- defining the optimal water quality for the different aquaculture productions;
- recognizing the rearing factors that can affect the quality of fish products;
- distinguishing the different fish products available on the market
- recognizing freshness and quality of fresh, frozen and transformed fish products;
- identifying the hazards associated with the fish products and the proper means of control and analyses for the chemical and biological risks associated to fish consumption.
Examination methods: The exam will consist of a written examination with open questions, multiple choices questions, and exercises.
Assessment criteria: The student will be called to demonstrate
- theoretical knowledge about productive systems in aquaculture and about quality and safety of fish products;
- critical thinking about aquaculture production systems and ability to point out weak/strength points with reference to management, water quality and sustainability;
- critical thinking about fish product quality and and ability to point out weak/strength points of the production chain as well as proper means of control for evaluating quality and food safety of fish products;
- team working ability;
- ability to communicate, present and defend his own proposals with different instruments.
Course unit contents: The module consists of two parts which refer to Production systems and product quality (40 hours, AGR 20, Prof. Angela Trocino) and hygiene and control of safety of fish products (24 hours, VET04, prof. Luca Fasolato).

Aquaculture and fisheries. Fish production and consumption in Italy and all over the world, main problems and perspectives. (4 hours)
Definition and classification of aquaculture systems. (6 hours)
Water quality and management in aquaculture. (4 hours)
Mechanical and biological filters. (2 hours)
Nutritional and sensorial evaluation of fish products. (4 hours)
Factors affecting fish quality. (2 hours)
Freshness evolution. (4 hours)
Production and quality of fresh, frozen and transformed fish products (4 hours). Sminarial Active learning and laboratories inside and outside (19 hours).

Inspection and control of the hygienic status of fishery products, sector problems, regulatory context and role of the Food and Business Operator (FBO), (3 hours)
Introduction to risks in the industry, intrinsic and extrinsic factors that influence microbiological risks in products (3 hours)
Foodborne pathogens of fish products and parasitic disease , notes on analytical methods. (5 hours).
Control according to theEU regulations of freshness, Edible molluscs bivalves. Harvesting, packaging and labeling of live bivalve molluscs. Food fraud in the fish sector. (5 hours)
HACCP procedures in the fish products sector. (2 hours)
Laboratories activities and technical visits in production plants (6 hours)
Planned learning activities and teaching methods: The module consists of direct lessons (30 hours for AGR20 and 18VET04) for a total of 7 CFU, direct lessons (48 hours) and practical activities (18 hours for VET04) to 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, 10 hours for AGR20 and 6 hours for VET04) include seminars, asessions of active learning, laboratories, technical visits (at producing farms and fish markets) under the supervision of the teacher and with the assistance of external experts in aquaculture production and fish quality evaluation.
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:
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 (,
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

Innovative teaching methods: Teaching and learning strategies
  • Laboratory
  • Working in group
  • Questioning
  • Flipped classroom
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)
  • Students peer review

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)
  • Kaltura (desktop video shooting, file loading on MyMedia Unipd)
  • kahoot

Sustainable Development Goals (SDGs)
No Poverty Zero Hunger Good Health and Well-Being Decent Work and Economic Growth Responsible Consumption and Production Life Below Water