Learning objectives
During the lab sessions, students will evaluate primary animal-derived products and tackle issues related to managerial, genetic, and nutritional factors affecting product quality. They will also explore essential aspects of animal husbandry to gain a thorough understanding of the animal production sector.
Prerequisites
None
Course unit content
The course aims to provide in-depth knowledge to understand the animal production sector by describing the main managerial, genetic, and nutritional aspects that influence the characteristics of animal-derived products. Special attention will be given to milk and its derivatives, poultry products, and honey. In the laboratory, students will participate in practical activities to apply the concepts learned during the course.
Full programme
- Introduction to the course and quality concepts
- Livestock feed and feed processing techniques
- Basics of nutrition and feeding of major livestock species
- Basics of genetic improvement of major livestock species
- Animal welfare as a quality parameter in production
- Methods for assessing animal welfare in barns
- Quality parameters of milk and cheese
- Beekeeping and quality of honey and bee products
- Quality parameters of egg products
- Sensory analysis of animal-origin foods
Bibliography
"Caseus" (Brancaleoni R., Mondin D.), Alma Plan
"Chimica degli alimenti" (Cabras P., Martelli A), Piccin
"Il dono di Abele. Antropologia e tecnologia degli alimenti di origine animale" (Ballarini G.), Edra
"Avicoltura e coniglicoltura" (Cerolini S., Marzoni F., Feciadi Cossato M., Romboli I.), Le Point Vétérinaire Italia, Milano.
"Conoscere il miele" (F.V. Sabatini A.G., Bortolotti L., Marcazzan G.L., Eds), Avenue media, Bologna, Italia, 2007.
Teaching methods
During lectures, the characteristics of the livestock sector and animal-derived products will be presented. Practical sessions will be complemented by seminars and educational visits aimed at exploring specific topics and evaluating livestock facilities, feed production, and quality analysis.
Assessment methods and criteria
The examination entails delivering a PowerPoint presentation on a topic chosen freely by the student, relevant to the themes covered during the course, followed by questions related to the chosen subject.
Other information
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