Learning objectives
D1 – Knowledge and understanding
At the end of the course, the student will be able to Know and understand:
1. The essential elements of the techniques of production of the major food products of animal origin, which are the raw material for the gastronomic production
2. The breeding systems of farm animals
3. The main factors that influence the quality of the final product.
D2 – applying knowledge and understanding
At the end of the course, the student will be able to:
1. Apply acquired knowledge about livestock and animal products in the various working contexts related to the world of gastronomy.
D3 – Making judgements
At the end of the course, the student will be able to:
1. Assess the quality of products of animal origin.
D4 – Communication skills
At the end of the course, the student will be able to:
1. Express clearly and with appropriate terminology during description of concepts concerning animal products and their derivatives.
D5 – Learning skills
At the end of the course, the student will be able to:
1. Learn the concepts of producing animal products;
2. Understand the impact of breeding systems on the quality of animal products.
Prerequisites
Prerequisites:
C.I. Biologia
Course unit content
Meaning of animal production and related issues
The dairy sector
Main characteristics of the dairy cows breeding, and main dairy breeds
Dairy sector in mountain areas
Nutritional quality, technological properties, and food safety aspects of bovine milk
Sustainability of the livestock sector and genetic improvement of dairy cattle
Milk from other species: characteristics of buffalo, sheep and goat milk
Labelled cheeses: PDO, PGI, "Traditional Products ", organic
Main defects of the cheeses
Bovine meat sector
Main characteristics of beef-cow farming and main beef cattle breeds
Slaughtering and processing of the carcass Nutritional and qualitative aspects of bovine carcasses and meats
Elements of genetic improvement of beef cattle
White veal beef production and related-welfare issues
Pig industry
Main characteristics of pig breeding and main breeds
Slaughtering and processing of the carcass
Classification of the carcasses and quality of the meat
Food safety aspects of the pig meat
Welfare issues related to the meat quality
Poultry sector
Main characteristics of poultry meat breeding
Nutritional value and quality of the poultry meat
Main characteristics of laying hen breeding
Egg production, classification, composition, nutritional and technological characteristics
Honey production
General characteristics of the bee-keeping, quality of the honey
Aquaculture: hints of farming and main farmed fish species; quality of fish products; breeding of sea bass and sea bream and welfare issues
Heliciculture: reproductive cycle of terrestrial gastropods, species used, harvesting and breeding, food education
Full programme
1 - Introduction: description of the program of the course. Importance of animal productions and critical points: animals and their contribution to the evolution of the humankind; animal production and ethical issues; role of the sustainability in animal production.
2 - The dairy sector: main characteristics of dairy cattle breeding in Italy and differences compared to other EU countries and the rest of the world. Main dairy cattle breeds employed. Dairy sector in mountain areas.
Characteristics of the milk produced in mountainous areas. Protection of the mountain dairy products.
Chemical, physical, and technological requirements of milk.
Milk of other species: characteristics of buffalo milk.
Sheep and goat milk production. General characteristics of sheep and goat farming in Italy. Main sheep and goat breeds reared in Italy. Composition of sheep and goat milk. Chemical-physical and technological-dairy requirements of milk for cheese-making and to drink.
Certified dairy products: PDO, PGI, "Traditional Products", organic cheeses. The example of Parmigiano Reggiano and Grana Padano.
3 - Bovine meat sector: main characteristics of beef-cow farming and main beef cattle breeds and differences compared to other EU countries and the rest of the world. Major beef cattle breeds. Beef cattle categories, characteristics of carcasses and meats and main factors (genetic and environmental) that influence them. Major cuts of meat. Chemical, physical, biological, and organoleptic characteristics of the meat. The typical Italian beef productions.
4 - Pork meat: general characteristics of pig breeding in Italy and main differences compared to other EU countries and the rest of the world. Main pig breeds reared in Italy. Carcass characteristics and pork and main factors (genetic and environmental) affecting them. Main processes of transformation of pork meat. Chemical, physical, biological and organoleptic characteristics of the processed products. The typical pig productions.
5 - General characteristics of poultry breeding in Italy. Poultry meat production. Egg production. Organoleptic and nutritional characteristics of the eggs.
6 - Honey production; general characteristics on beekeeping and honey production.
7 - Animal welfare and quality of the animal production. Examples of animal welfare indicators and impact on product quality (milk, meat)
8 - Aquaculture: hints of farming and main farmed fish species; fish, crustacean, clams farming; hints of fish anatomy; quality of fish products; freshness evaluation; breeding of sea bass and sea bream and welfare issues
9 - Heliciculture: reproductive cycle of terrestrial gastropods, species used, harvesting and breeding, food education
Bibliography
Bittante G., Andrighetto I., Ramanzin M. “Tecniche di produzione animale” Liviana Editrice, Padova
SANDRUCCI A, TREVISI E.:
“Produzioni animali”. Edises Ed., 2022
AUTORI VARI:
“Igiene e tecnologie degli alimenti di origine animale”.
Ed. Le point vétérinaire Italie Srl
Elisabetta Bernardi, Ettore Capri, Giuseppe Pulina
CARNI E SALUMI: LE NUOVE FRONTIERE DELLA SOSTENIBILITÀ
Ed. Franco Angeli
Slides shown at lesson
Students can find the pdf files and recordings of the lessons on the Elly platform.
Teaching methods
During the lectures in the classroom, with the use of audio-visual facilities, the characteristics of livestock farm animals and the characteristics of their productions will be presented.
The lessons will also be supplemented by seminars to deepen some specific issues.
Assessment methods and criteria
The assessment of expected learning results described in D1 and parts of those described in D2, D3, D4 and D5, is carried out by a written examination, followed by an oral one. The written exam will be based on multiple choice questions. Through questions regarding the course content will be determined whether the student has achieved the goal of knowledge and understanding. The student must demonstrate that they have mastered the knowledge about the trademarks of typicality and on organic farming, breeding of dairy and beef cattle, on the physico-chemical and dairy-technological properties of milk, on sheep and goat and buffalo productions, on the production of pork, poultry, on the production of eggs and honey, fish farming and heliciculture. By means of the questions will be determined whether the student has achieved the goal of linking the arguments and to find solutions to problems, and if it proves to have good reasoning skills and independent judgment. It will be also assessed the appropriate specific language. The written exam will take place through a test that will focus on 30 multiple choice questions and will last a maximum of 20 minutes.
For each question answered correctly 1 point will be given, while for each question that is answered incorrectly 0.25 points will be subtracted.
For each missing answer, 0 points will be awarded.
The mark will be approximated to the higher value only if the score obtained has 75 for decimal, in all other cases it will be approximated to the lower value.
For example, 16.75 = 17, while 16.5 = 16.
1 point is added to the score obtained with the answers to the questions. Praise is achieved with a total score of 31.
The oral exam, that is optional, will improve or worsen the score of the written test.
For students with DSA, appropriate compensatory and dispensatory measures will be implemented.
Other information
