Academic Year 2022/2023 - Teacher: Alessandro PRIOLO

Expected Learning Outcomes

Knowledge and understanding abilities: The student will acquire specific knowledge on the supply chain and the quality of fish products useful for the purpose of evaluating the strengths and criticalities with a view to applying the concept of total quality.

Ability to apply knowledge and understanding abilities: The student will be able to identify the main qualitative characteristics of the different fish products according to the request The student will be able to interpret the analytical data and organize them in a systematic way.

Making judgements: The diversification of teaching activities will help to enhance the autonomy of judgment and the critical sense. The set of knowledge and skills acquired through lectures and other activities (including: thematic insights, video tutorials, seminars with sector experts, classroom discussions, workshops and technical visits) will offer the student various useful forms of learning to encourage conscious learning and autonomously make the appropriate choices based on specific requests.

Communication skills: Attending lessons and reading the recommended texts will help the student in the acquisition and use of technical language; the use of study sources in English will allow you to acquire the foundations of technical language in this language too. The student will be encouraged to use technical language during classroom discussions, during other activities and during ongoing tests which will also favor the acquisition of synthesis skills.

Learning skills: The organization of teaching represents a study and work method that is based on the importance of the quality of the sources and can be replicated and pursued independently. This method can be useful for the preparation of the degree thesis, for the continuation of studies and for the continuous updating of the knowledge and skills necessary for the profession.

Course Structure

The course will consist of conventional lectures other activities. The conventional approach of frontal teaching will be dedicated to the main themes of the program and will be integrated with other teaching approaches. Some topics will be developed through dedicated thematic in-depth seminars, held by the teacher or by experts on the subject. Thematic video tutorials and their discussion will help to focus more effectively on specific topics. Other topics will be the subject of activities and practical activities carried out in the classroom, in the field and in the laboratory.

Information for students with disabilities and/or learning disorders.

As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or learning disorders)

If conditions require teaching given in a hybrid mode or remotely, necessary changes may be introduced to what previously stated in order to comply with the program.

Required Prerequisites

Basic knowledge of chemical and biological areas and applied to food are considered important to fully understand the contents of the course. In particular, knowledge regarding the main molecules of food of animal origin (e.g. lipids and proteins), the main types of energy metabolisms (e.g. glycolytic, oxidative), the main types of deterioration phenomena of the molecules constituting the food will be useful (e.g. oxidative deterioration)

Attendance of Lessons

Attending the classes is not mandatory, though strongly advised

Detailed Course Content

The topics covered in the course will mainly focus on issues related to: the characteristics of the fishing sectors of interest, providing the necessary information on the main fishing and farming systems applied to the main target fish species. Aspects related to European legislation in terms of labeling and traceability will be explored, including measurable markers in products to authenticate the production system and origin. Specific analytical determinations will be dealt with aimed at the objective evaluation of the qualitative parameters of fish products, with reference also to the existing quality marks.

Textbook Information

Antonella de Leonardis - Qualità e processi di trasformazione dei prodotti ittici - Aracne editore

Other teaching material will be made available in the repository STUDIUM and will include:

-) Copies of the power points presented during the classes and seminars.

-) Link to the video tutorials.

-) Scientific articles and other material

Antonella de LeonardisQualità e processi di trasformazione dei prodotti ittici ARACNE20088854821314

Course Planning

 SubjectsText References
1Introduction to the subject and statistics on the evolution of  fisheries and aquacultureBook suggested and material made available on STUDIUM
2Identification of the main fish species marketedBook suggested and material made available on STUDIUM
3National and international legislation applied to fishing and labeling systemsBook suggested and material made available on STUDIUM
4Lipids in fish products and spoilage processesBook suggested and material made available on STUDIUM
5Techniques of conservation and transformation of seafood productsBook suggested and material made available on STUDIUM
6Distribution and value chain of seafood productsBook suggested and material made available on STUDIUM
7Sustainability and quality indicators applied to small artisanal fishingBook suggested and material made available on STUDIUM
8technical visit
9technical visit

Learning Assessment

Learning Assessment Procedures

The learning evaluation will consist of two written tests lasting 45 minutes carried out jointly for both modules of the integrated course, the first of which will be carried out in the middle of the course and the second at the end of the course. Each test will consist of 10 questions, 6 of which refer to the module "qualità dei prodotti di origine animale”, 3 related to the module "qualità dei prodotti ittici" and 1 related to the entire integrated course. A final oral interview will complete the evaluation. Overall, the evaluation of the student's preparation will take place on the basis of the following criteria: learning ability and level of insight of the topics covered, synthesis and presentation abilities, use of technical language and critical sense of the student.

The vote follows the following scheme:


Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize

Use of references: Completely inappropriate


Knowledge and understanding of the topic: At the threshold level. Obvious imperfections

Analysis and synthesis skills: Just enough skills

Use of references: just appropriate


Knowledge and understanding of the topic: Routine knowledge

Ability to analyze and synthesize: ability of correct analysis and synthesis. Argue logically and consistently

Using references: Use standard references


Knowledge and understanding of the topic: Good knowledge

Analysis and synthesis skills: good analysis and synthesis skills. The arguments are expressed consistently

Using references: Use of standard references


Knowledge and understanding of the topic: Knowledge more than good

Ability to analyze and synthesize: considerable abilities of analysis and synthesis

Use of references: the topic has been explored in depth

30-30 e lode

Knowledge and understanding of the topic: Excellent knowledge

Ability to analyze and synthesize: excellent abilities of analysis and synthesis.

Use of references: Important insights.


Verification of learning can also be carried out remotely, if conditions make it necessary

Examples of frequently asked questions and / or exercises

1 Mandatory and optional information on seafood product labels

2 Statistics on fisheries and aquaculture

3 Fatty acids

4 Sustainable fishing techniques

5 Quality marks in fish products