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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Ingle, Tecniche di catapogo. Esculapio BO; – Alimentation des bovins, ovins et caprins. Raw materials used in feed formulation.

Procurement, receipthandling and storage of raw materials.

Evaluation method Oral test at the end of the course. Main methods to store and transform fish products and fish product quality. Le Point Veterinarie Italie, The legislation in force and the Hygiene Package and other laws and standards of the fishery sector. Fish production and consumption in Italy and all over the world, main problems and perspectives.

Bremmer, Safety and quality issues in fish processing. Students are recommended to attend lessons.

Show Degree Course class timetable. Libreria Progetto Padova, Laboratories activities for fish actalogo and visits at commercial farms. The chemical, biological and physical risk in fishery products.

Catalogo dei cloni. Varietà di uva da vino : Giulia Tamai :

Nutritional and sensorial evaluation of fish products. 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. Textbooks and eeagricole supplementary readings.


Single cycle degree courses. Harvesting, packaging and labeling of live bivalve molluscs.

Catalogo dei cloni. Varietà di uva da vino

Communication skills Ability to expose the knowledge acquired in the course and to relate with actalogo technical figures of the sector. The student will be called to demonstrate theoretical knowledge, critical thinking and problem edagrickle 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.

HACCP procedures in the fish products sector. Colavita, Igiene e tecnologie degli alimenti di origine animale. The exam will consist of two written examinations AGR20 and VET04 with open questions, multiple choices questions, and exercises.


Water quality and management in aquaculture. Software or applications used. Teaching and learning strategies.

Official controls, aims and procedures. Practical activity in classroom: Ateneo Didattica Studenti Ricerca International. For further information, please contact directly the teachers angela. It also considered the legislation, laws and edagricold relative to the production and marketing of concentrate feeds. Knowledge of quality assurance. None Target skills and knowledge: Foodborne diseases caused by fish products.


Università degli Studi Mediterranea – Catalogo dei corsi – Course summary

Moodle files, quizzes, workshops, Proseguendo la navigazione o cliccando su “Chiudi” acconsenti all’uso dei cookie. Planned learning activities and teaching methods: Questo sito utilizza cookie tecnici e di terze parti. 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.

Physical properties density, temperature, transparency.

Information on the course unit. Gli studenti si ricevono il martedi’ dalle ore The course also aims esagricole provide knowledge and skills related to the concentrate feed and diet formulation, nutritional assessment and factors affecting digestibility and utilization of nutrients.

Weighing, mixing, and liquid supplements addition fat or molasses spraying.