The course “Sustainability and innovation of products of animal origin” provides basic elements to understand the concepts of environmental, economic and social sustainability, to comprehend their importance, and to apply them in the sector of production and transformation processes of dairy and meat products.
By means of taught lectures, student will achieve knowledge and skills necessary to comprehend and distinguish different technological solutions of production and transformation, with reference to sustainability-based criteria.
Moreover, the student will learn the sector-related specific language, and at the end of the course will be able to communicate the learned main concepts.
The student will be able to comprehend and evaluate critically the meaning, the technological role and the potential innovative applications in the processes related to the production chain of meat and dairy products. By means of the learned skills, the student will be able to analyse the current processes and plants, evaluating the performances, adequacy and possible improvements, as regards safety and sustainability in addition to performance.