Learning objectives
The primary purpose of the course of Anatomical Structures of Primary Animal Origin Products is to transfer to students knowledge on the muscle useful for transformation into meat products and which can influence the quality of production.. Another important purpose it is to study in detail the morphology of the bovine udder to understand the structural elements that are the based milk production. Another goal is to study the morphostructure of the ovary and oviduct of laying hen so that the student understands the phenomena that lead to the formation egg. Moreover the morphology of the main fish products will also be treated together with the introduction of molecular traceability methods.
The students must acquire the autonomous judgment regarding their knowledge, the capacity to learn the topics and to know how to transmit them adequately.
D.1-KNOWLEDGE AND COMPRHENSION CAPACITY: at the end of the training activity the student must demonstrate to have accurate knowledge of applied anatomy, about specific organs objet of the teaching.
D2-CAPACITY TO APPLY KNOWLEDGE AND COMPREHENSION: at the end of the training activity the student will have to prove that he is able to transfer the knowledge of the quality of meat and cheese.
D3-AUTONOMY OF JUDGMENT: At the end of the training activity the student will be able to evaluate the processes leading to meat quality.
D4-COMMUNICATION SKILLS: at the end of the training activity the student will have to demonstrate that he is able to express himself clearly with appropriate terms in the description of organs such muscle, breast and oviduct.
D5-LEARNING CAPACITY: At the end of the training activity, the student will be able to independently learn concepts of anatomy and apply them to the transformation of animal foods
Prerequisites
In order to better follow the course of the Anatomical Anatomical Structures of Primary Animal Origin Products is essential to have good knowledges of Normal Veterinary Anatomy.
Course unit content
The course of the Anatomical Structures of Primary Animal Origin Products studies some chapters of Anatomy which represent the basis of main products of animal origin. The first part of course is dedicated to the muscle and its structural characteristics such as muscle fiber type, presence and type of connective tissue and adipose tissue, anatomical basis of meat cuts of various species, particularly ruminants and pigs. The second part of the course is dedicated to deepening the morphology and structure of the bovine udder, with particular attention to the udder of bovine with high milk production and the morphology and structure of the ovary and oviduct of laying hen; morphology of the main seafood products. The morphology of the main fish products will also be treated together with the introduction of molecular traceability methods.
Full programme
Bibliography
Teaching methods
The course of the Anatomical Structures of Primary Animal Origin includes theoretical and practical lessons. Considering the status of the health emergency the lectures could be done either in the classroom/lab (“in presenza”) or in synchronous-streaming (“in telepresenza”) on the Teams platform. Therefore, the opportunity of Student/Teacher interaction will be preserved both face to face and remotely, by the simultaneous use of the Teams platform. If the theoretical-practical lessons will be held in the laboratories, It could be take place in the laboratory of the Department of Veterinary Science such as sector room, histology lab and veterinary anatomy museum. The educational visits will be organized at the discretion of the course teachers, in relation to technical and health problems that may arise. In case of the persistence of the health emergency, also the practical lessons will be conducted remotely, in synchronous-streaming (“in telepresenza”) on the Teams platform using integrative teaching methods such as video, virtual histological slides, anatomical preparations present in the Veterinary Anatomical Museum, software of 3D Anatomy, discussion forum. The teaching material of the lesson will be made available to the student in electronic format through the Elly web platform.
Assessment methods and criteria
The exam will be oral and will be do in the scheduled exams date. The exam consists of the presentation and discussion of an in-depth thesis on the topics covered during the course. The purpose of the exam is to attest that the student has achieved the goal of knowledge, understanding of the contents and the ability to apply the knowledge acquired. In case of the persistence of the health emergency, the exams will be conducted remotely, as follows: remote oral questions, through the Teams platform (guide http://selma.unipr.it/).
Students with SLD / BSE must first contact Le Eli-che: support for students with disabilities, D.S.A., B.E.S. (https://sea.unipr.it/it/servizi/le-eli-che-supporto-studenti-con-disabilita-dsa-bes).
Other information
2030 agenda goals for sustainable development
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