Learning objectives
D1 – Knowledge and understanding
At the end of the course, the student will be able to:
1. Know the chemical, and physico.-chemical characteristics of milk as well as the effect of genetic factors affecting their variability
2. Outline strategies for genetic improvement in bovine milk production, based on molecular biology methods;
3. Describe bimolecular methods used to improve animal productions quality.
D2 – applying knowledge and understanding
At the end of the course, the student will be able to:
1. Apply biotechnologies for the improvement of bovine milk production;
2. Find biotechnologies system able to assess the processing quality of milk.
D3 – Making judgements
At the end of the course, the student will be able to:
1. Explain the milk parameters linked to its processing quality;
2. Evaluate information relative to subject involved in genetic improvement, obtained by means of genetic and genomic selection.
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 milk quality and its genetic improvement.
2. Read, translate and explain scientific papers written in italian and english;
D5 – Learning skills
At the end of the course, the student will be able to:
1. Learn concepts relative to the application of biotechnologies and bioinformatics in the sector of animal production;
2. Assess the impact of production technologies on the quality of products of animal origin;
Prerequisites
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Course unit content
The first lessons concern milk and its characteristics with particular
interest to physical-chemical, biochemical and genetic characteristics of
proteins.
Traceability of products of animal origin is the second part of the course.
The last lessons are about the genetic improvement, QTL and marker assisted selection.
Full programme
Milk: production and basic characteristics; milk structure: the soluble phase, the colloidal system, emulsified substances; milk proteins: physico-chemical, biochemical and genetic (haplotypes) aspects; casein micellar structure and milk coagulation; genetic polymorphism of milk proteins: methods for the identification of genetic variants; effects of protein variants (single locus and haplotypes) on dairy-technological and nutritional properties of milk; k-casein polymorphism of bovine milk: methodological approach for the identification and quantification in milk of the B variant; application of biotechnology to milk production: biotechnology and mastitis, biotechnology and milk adulteration; traceability of animal products; genetic improvement, QTL and marker assisted selection.
Bibliography
ALAIS C.: Scienza del latte - principi di tecnologia del latte e derivati. Ed. Tecniche Nuove, Milano,2000
FOX P.F., McSWEENEY P.: Advanced dairy chemistry. Vol. 1 e Vol. 2. Ed. Kluwer Academic, London.
Scientific papers
Teaching methods
Ex cathedra lectures, seminars, practical activities with some time
dedicated to deepening and discussion.
Assessment methods and criteria
The assessment of expected learning results described in D1 and parti of those described in D2, D3, D4 and D5, is carried out by oral examination, with ten questions: five for the assessment of the knowledge, the understanding, the capacity of making judgements and communication skills of the students; five for the assessment of the capacity of the student to apply knowledge to solve a practical problem in animal production. To the students with diagnosis of specific learning disability (DSA) certified under law n. 170/2010, proper specific support will be provided.
Other information
Computer slides, lab instruments, scientific papers that are provided to the students during the course. Slides of the lessons are given to the students at the end of the course.
2030 agenda goals for sustainable development
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