Learning objectives
D1 - KNOWLEDGE AND UNDERSTANDING
Upon completion of the course, the student will be able to correctly estimate the nutritional value of foods for various species of livestock interest, as well as assess their storage conditions. He/she will be familiar with the traditional and more advanced techniques of food analysis necessary for their nutritional evaluation, depending on the formulation of complete and complementary diets or feeds.
Specifically, the student at the end of the course will have the following knowledge and understanding:
- Basic knowledge regarding the chemical composition of foods and analytical techniques for determining the nutrients necessary for nutritional value determination,
- Chemical and nutritional characteristics of vitamins and minerals (macro and micro elements),
- Food and fodder preservation methods and evaluation skills based on analytical indicators,
- Evaluate the nutritional characteristics of protein sources according to their use in feed and diets for animals in livestock production,
- Know how to assess the quality and wholesomeness of water and food for animal nutrition.
D2 - APPLY KNOWLEDGE AND UNDERSTANDING
In addition, the student will have developed the following skills
- Interpret and evaluate data, perform laboratory procedures as directed and conduct simple experiments, solve problems and exercises related to the theoretical aspects covered in the course,
- Possess ability to expound their knowledge in a clear and orderly manner, with appropriate scientific language and rigorous argumentation
- Work in small groups synergistically with other students.
D3 – MAKING JUDGMENTS
Upon completion of the training activity, the student will be able to:
1. Assess the dietary needs of a livestock farm.
2. Articulate dietary variations to correct milk quality.
3. Express on dietary variations to minimize the production of air conditioning gases.
D4 - COMMUNICATION SKILLS
Upon completion of the training activity, the student should demonstrate the ability to:
1. express themselves clearly and in appropriate terms in the course of describing concepts concerning the characteristics of milk.
2. read, translate, interpret and summarize scientific articles written in Italian and English.
D5 - LEARNING SKILLS
Upon completion of the training activity, the student:
1. will have objective knowledge of the subjects and mastery of the topics;
2. critical ability in choosing species and/or breeds to breed;
3. knowledge of the critical points of milk production;
4. clarity of exposition;
5. ability to comprehensively and directly answer questions linking different topics related to milk production and environmental impact.