Insegnamento
FOOD TRACEABILITY FOR FOOD QUALITY
AVP5070064, A.A. 2016/17

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
AV2190, ordinamento 2015/16, A.A. 2016/17
1140562
Crediti formativi 6.0
Denominazione inglese FOOD TRACEABILITY FOR FOOD QUALITY
Sito della struttura didattica http://www.agrariamedicinaveterinaria.unipd.it
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Sito E-Learning https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2016-AV2190-000ZZ-2016-AVP5070064-N0
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)

Docenti
Responsabile VALENTINA BONFATTI AGR/17
Altri docenti PAOLO CARNIER AGR/17

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
AFFINE/INTEGRATIVA Attività formative affini o integrative AGR/17 6.0

Modalità di erogazione
Periodo di erogazione Secondo semestre
Anno di corso I Anno
Modalità di erogazione frontale

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
ESERCITAZIONE 1.0 8 17.0 Nessun turno
LEZIONE 5.0 40 85.0 Nessun turno

Calendario
Inizio attività didattiche 27/02/2017
Fine attività didattiche 09/06/2017

Commissioni d'esame
Commissione Dal Al Membri
2 Commissione a.a. 2016/17 01/12/2016 30/11/2017 BONFATTI VALENTINA (Presidente)
CARNIER PAOLO (Membro Effettivo)
BAILONI LUCIA (Supplente)
TROCINO ANGELA (Supplente)
1 Commissione A.A. 2015/16 01/12/2015 30/11/2016 BONFATTI VALENTINA (Presidente)
CARNIER PAOLO (Membro Effettivo)
BAILONI LUCIA (Supplente)
TROCINO ANGELA (Supplente)

Syllabus
Prerequisiti: Preparatory courses (recommended): Plant biodiversity and food, Animal biodiversity and food
Conoscenze e abilita' da acquisire: Students will learn the main systems for quality control and traceability of food products. Students will learn how process specificities are translated into guidelines for the production of food products, and how specifications are translated into control plans. They will learn principles and applications of the main analytical and molecular methods used in food authentication. They will be able to recognize the main typical Italian products and will learn the specifications for their processing. Students will be able to translate this knowledge into effective methods for the development of traceability systems
Modalita' di esame: The final evaluation will be based on a written exam and on the preparation and presentation of a group work
Criteri di valutazione: Verification of the level of understanding and assimilation of the topics covered in class.
Written exam: knowledge of the topics, ability to present and discuss topics in a critical way.
Group work: communication and critical analysis skills will be taken into account when evaluating the student
Contenuti: Part 1 (1 CFU) – Introduction to the concept of food quality. Traceability. Regulations, norms, certifications and standards involving traceability. Traceability requirements and methods.
Part 2 (2 CFU) – Guidelines, regulations and quality assessment in the production of the main Italian PDO/PGI dairy products (Parmigiano Reggiano, Grana Padano, Gorgonzola, Mozzarella di Bufala Campana), meat products (dry-cured hams, Bresaola della Valtellina, Mortadella di Bologna), fruit and vegetables, vinegar, wine, oil
Part 3 (2 CFU) – Types of food frauds. Use of innovative analytical and molecular methods for quality control, food authentication and traceability. Valorisation of specific breed-related products and genetic methods for their traceability.
Part 4 (1 CFU) – Seminars and field trips
Attivita' di apprendimento previste e metodologie di insegnamento: The main topics are presented through lectures (ppt presentations) and class work. Seminars with professionals employed in food quality control bodies will be organized. Field trips to farms, food producing/processing plants, and food quality control certification bodies will be organized
Eventuali indicazioni sui materiali di studio: The material used for the course will be made available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php
Testi di riferimento:
  • --, Food Authenticity and Traceability (Woodhead Publishing Series in Food Science, Technology and Nutrition). --: 1st Edition M Lees (Editor), --.
  • --, Supplementary readings will be provided. --: --, --.