66273 - Analysis of Food Products of Animal Origin

Learning outcomes

At the end of the course the student knows how to apply biostatistical analysis methodologies on data of different nature (bromatological, microbiological, etc.); is able to set up the basic bioinformatic analysis of viral and bacterial sequences.

The student acquires notions on the main methods of laboratory analysis of products of animal origin; can draw up a laboratory notebook and can produce a scientific report relating to the practical experiences carried out.

Course contents

Overview on bromatology and microbiology of fish products.

Criteria for choosing statistical methodologies with practical exercises on real data.

Overview of food zoonoses.

Use of the main databases and of the main bioinformatics tools for the analysis of microbial sequences.

Overview of predictive microbiology.

Criteria for evaluating the freshness of a fish product.

Main analytical techniques: gravimetric, spectrophotometric and chromatographic. Application examples.

Readings/Bibliography

The teaching material consists of the material made available to students on the specific website (address https://virtuale.unibo.it/ ). Furthermore, parts of scientific texts will be indicated during the lessons for any further information.

Teaching methods

Theoretical lessons will be carried out face-to-face through the support of slides and audiovisual contents.

The exercises will take place in groups of 2-3 students each of whom will be assigned a track to be carried out during the hours in presence and eventually to be completed independently. Shared media resources will be used.

Assessment methods

The final exam aims to assess the achievement of the main educational objectives:

· Know how to apply the main statistical and bioinformatics methodologies in the analysis of data of products of animal origin

· Understand the analytical aspects in order to correctly set up the analysis of different types of data to answer scientific questions

· Knowing how to correctly draw up a scientific report relating to the proposed laboratory activities

The evaluation of the student will be carried out on the basis of the execution of the exercises (which can also be carried out separately from attendance at the lessons) and an oral exam. Failure or partial performance of the exercises does not constitute a barrier to the oral exam, but may be the subject of discussion there.
The oral exam has the objective of verifying the acquisition of the required knowledge as detailed in the objectives of the course. In particular, the following points will be evaluated:
• Language skills

• Ability to explain concepts

• Ability to make connections

Evaluation criteria
Preparation on a limited number of topics. Analytical skills that emerge only with the help of the teacher. Overall correct language property (18-19)
Preparation on a limited number of topics. Autonomous analysis capabilities. Speech property corrected (20-24)
Preparation on a large number of topics. Ability to make independent choices of critical analysis. Mastery of specific terminology (25-29)
Comprehensive preparation of topics. Ability to make independent choices of critical analysis and connection. Full mastery of specific terminology (30-30L)

Teaching tools

Projector, computer, smartphone

Office hours

See the website of Valentina Indio