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Fish products Classification.
Hints of anatomy and physiology of fish , crustaceans and molluscs .
Hints to methods for the recognition of species.
visual microscopic investigation
microscopic study of the scales for the recognition of the various species

Biochemistry of fish products ( chemical composition , nutritional value , similarities and differences with the land animals )
Microbiology of fishery products .
Notions of bacteriology in fish products
Factors affecting the growth of microorganisms
Main microorganisms found in fish ( microbiological standards proposed in the Community ) ;
Post - mortem Changes (evaluation of the freshness according to CEE Reg. 33/89 , as amended.
Degradation of the meat and the fish odor molecules responsible in a state of decomposition.
Main analytical methods for the determination of freshness .

Preservation methods .
(Determination of the peroxide value ; determination of the hypoxanthine ; determination of volatile bases ; determination of Trimethylamine ; determination of thiobarbituric ) .
Additives and preservatives ;
Toxic ;
Business Fraud and sanitary fraud on fish that was harvested .
Viral diseases associated with the consumption of fish , hygiene of farms and product safety .
Fungal infections .
Sampling signs of fish species .

The specificity of the veterinary official supervision .
Inspection fish markets ;
Labelling .
Health control of aquaculture products in the light of the hygiene package .
Reference interest legislation for fish and aquaculture products .
PNR 2016 - Regione Lombardia .