The student will be able to:
Acquire good knowledge on Functional Anatomy of domestic animals oriented to production aspects in the agro-alimentary sector.
Know the fundamentals of breeding techniques of animals destined to the production of the principal food products of animal origin, with special emphasis on the particular aspects of DOP and IGP products
Know the main characteristics of the following products: meat, milk, eggs
Acquire the tools necessary to evaluate the principal factors affecting the quality of products of animal origin