Educational offer - University of Padova

Syllabus

ATTENTION: due to Coronavirus emergency, teaching and examination methods may be different from what was originally planned. It is recommended to check on Moodle platform, Uniweb or contact the didactic secretariat for examination methods of the first session A.A. 2020/21.

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). AGR20 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. Mechanical and biological filters. Nutritional and sensorial evaluation of fish products. Factors affecting fish quality. Freshness evolution. Production and quality of fresh, frozen and transformed fish products. Seminars, Active learning and laboratories, visits at commercial plants. VET04 Inspection and control of the hygienic status of fishery products, sector problems, regulatory context and role of the Food and Business Operator (FBO). Introduction to risks in the industry, intrinsic and extrinsic factors that influence microbiological risks in products. Foodborne pathogens of fish products and parasitic disease, notes on analytical methods. Control according to the EU regulations of freshness, Edible molluscs bivalves. Harvesting, packaging and labeling of live bivalve molluscs. Food fraud in the fish sector. HACCP procedures in the fish products sector. Laboratories activities and technical visits in production plants.
Planned learning activities and teaching methods:	The module consists of direct lessons (24 hours for AGR20 and 8 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 for AGR20 and 16 hours for VET04) include seminars, asessions of active learning, laboratories, technical visits (at producing farms and fish markets) under the supervision of the teachers 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: 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, luca.fasolato@unipd.it)
Textbooks (and optional supplementary readings)	M. Saroglia, E. Ingle, Tecniche di acquacoltura. Bologna: Edagricole, 1992. 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. Cescatti, Feller, Ferrarini & Novelli, La Sicurezza alimentare Per la produzione e il consumo. --: Libreria Progetto Padova, --. ISBN 978-88-96477-42-7 G. Colavita, Igiene e tecnologie degli alimenti di origine animale. --: Le Point Veterinarie Italie, --. ISBN-13: 978-8895995472