Preservation and Transformation of Products of Animal Origin
A.Y. 2018/2019
Learning objectives
To provide knowledge of the main preservation and production processes of animal-derived food products. Acquire critical knowledge and understanding with respect to quality indexes and to control systems for monitoring the quality of animal products along the food chain.
Expected learning outcomes
Knowledge of the necessary information to set up technical specification and control sheets. Ability to operate on the production processes in order to handle problems and non-conformities. Ability to organize and manage analytical controls on raw matters and finished products to ensure quality. Development of new products and technological improvement of processes.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Lesson period
Second semester
Course syllabus
Meat industry: economic data Traceability and regulations Preservation technologies of fresh meat (refrigeration, freezing) Ingredients and additives for animal products Products transformation of beef and pork: fermented products (salami); raw whole piece cured products (bresaola, prosciutto); cooked whole piece products (ham); cooked minced products (bologna, frankfurters); raw minced products (salami, sausages); canned meat Typical products and production specifications (Disciplinari) Processing of poultry meat: cooked products (chicken or turkey roast); ready to cook products (breaded, chicken nuggets) Canned fish: tuna, sardines, salted accighe; seafood salad Smoked products Eggs and egg products: technology, freshness indexes and functional properties Low-fat meat products and by-products
Teaching methods
Notes from the course lectures. The teachers will put at the student's disposal the slides shown during the lectures and other texts in the e- learning site ARIEL
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professor:
Casiraghi Ernestina