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Textbooks (and optional supplementary readings). M. Saroglia, E. Ingle, Tecniche di acquacoltura. Bologna: Edagricole, Cerca nel catalogo; S. Cautadella. Get this from a library! Catalogo dei cloni: varietà di uva da vino. [Giulia Tamai; LEGO,] Publisher: Bologna: Edagricole, Edition/Format: Print book. Edagricole, Milano Agnoletti M (ed) (b) Paesaggi rurali storici. Per un catalogo nazionale. Editori Laterza, Bari Alias S, Bianchi L, Calamini G, Gregori E .

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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 products; systems for controlling water quality in aquaculture; main processing of fish products; sensorial, nutritional, technological properties, besides hygiene and food safety, of fresh and transformed fish products; factors that may affect fish quality.

Chemical properties oxigen, ammonia, salinity, pH, particulate matter.

Information on the course unit. Mechanical and biological filters. Packaging and shipping of concentrate feeds. Second cycle degree courses.


The exam will consist of two written examinations AGR20 and VET04 with open questions, multiple choices cataloto, and exercises. Woodhead Publishing Limited, Proseguendo la navigazione o cliccando su “Chiudi” acconsenti all’uso dei cookie. Students are recommended to attend lessons. Plant layout and feed manufacturing processes grinding, flaking, extrusion, micronization and pelleting. Ingle, Tecniche di acquacoltura. Le Point Veterinarie Italie, Nutritional and sensorial evaluation of fish products.

Food frauds in the seafood sector. Description News Office hours by: Learning skills Using the knowledge acquired in the course he will have the ability to follow and self learn specialized topics relative to the production and formulation of animal feeds and the management of feed industry and livestock farms.


For further information, please contact directly the teachers angela. Planned learning activities and teaching methods:. Practical activity in classroom: Evaluation method Oral test at the end of cataloto course.

The chemical, biological and physical risk in fishery products. Practical activity in laboratory: Additional notes about suggested reading: Teaching material Office hours News Class timetable No document in this course. None Target skills and knowledge: Procurement, receipthandling and storage of raw materials. Laboratories activities for fish quality and visits at commercial farms.

The legislation in force and the Hygiene Package and other laws and standards of the fishery sector. Communication skills Ability to expose the knowledge acquired in the course and to relate with specialized technical figures of the sector.

Single cycle degree courses. Planned learning activities and teaching methods: It also considered the legislation, laws and regulations relative to the production and marketing of concentrate feeds. Effect of reological and rearing factors on fish quality.


Main methods to store and transform fish products and fish product quality. Weighing, mixing, and liquid supplements addition fat or molasses spraying. Bremmer, Safety and quality issues in fish processing. Software or applications used. Kaltura desktop video shooting, file loading on MyMedia Unipd.

Definition and classification of aquaculture systems. Textbooks and optional supplementary readings. Resources and main references – Professor notes and lecture slides copy available on university didactic web site ; – Aghina C.


Chemical assessment and analysis of animal feeds Digestibility of animal feeds Factors affecting the digestibility of nutrients Nutritional strategies for the improvement of livestock products Legislation, laws and regulations relative to the production and marketing of concentrate feeds. Knowledge of quality assurance. Physical properties density, temperature, transparency. Quality control of raw materials and finished products quality assurance. Colavita, Igiene e tecnologie degli alimenti di origine animale.

The student will be called to demonstrate theoretical knowledge, critical thinking and problem solving ability with reference to water quality and management in aquaculture systems, global quality of fresh and processed fish products, in view of rearing, harvesting, slaughtering, storage and processing.

Teaching and learning strategies. Nutritional and technological implications of the main feed manufacturing processes. The course also aims to provide knowledge and skills related to the concentrate feed and diet formulation, nutritional assessment and factors affecting digestibility and utilization of nutrients.

Fish production and consumption in Italy and all over the world, main problems and perspectives. Official controls, aims and procedures. The teaching materials used during lessons are available on line for students on the Moodle platform of the School of Biology at the address: Pasquale Caparra Gli studenti si ricevono il martedi’ dalle ore