Learning objectives
Students will have to acquire knowledge in the field of the morphology and structure of the muscles of farm animal species and the anatomy of the main fish products, useful for understanding how the transformation into meat products occurs and what are the factors that can influence the quality of production.
Students must also acquire autonomy of judgment regarding their knowledge, ability to learn the topics covered and know how to communicate them adequately.
D1-KNOWLEDGE AND ABILITY TO UNDERSTAND: at the end of the training activity the student will have to demonstrate precise knowledge of applied anatomy relating to the organs covered by the teaching.
D2-ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING: at the end of the training activity the student will have to demonstrate that they know how to transfer the knowledge acquired from the primary structures of animal production to the quality of the raw material
D3-AUTONOMY OF JUDGMENT: at the end of the training activity the student will be able to independently evaluate and deal with the processes that are the basis of the quality of the meat and other animal products treated.
D4-COMMUNICATION SKILLS: at the end of the training activity the students will have to demonstrate that they are able to express themselves clearly and with appropriate scientific terminology in the description of the different anatomical structures.
D5-LEARNING ABILITY: at the end of the training activity the student will be able to independently learn concepts of macroscopic/microscopic anatomy and apply them to production realities in the sector of processing of foods of animal origin
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 Anatomical Structures of Primary Productions of Animal Origin course addresses, as a whole, some chapters of Anatomy which are the basis of the main productions of animal origin. The first part is dedicated to the muscle, whose organogenesis and structural characteristics are explored in depth, such as the type of muscle fibres, the presence and type of connective and adipose tissue and their influence on the quality of the meat; furthermore, the biochemical and physical modifications that characterize the process of transformation of muscle into meat and the anatomical bases of meat cuts of various species are analysed. Finally, the morphology of the main fish products will be treated
Full programme
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Bibliography
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Teaching methods
The course of the Anatomical Structures of Primary Productions of Animal Origin includes theoretical and practical lessons. Only in case of national health emergency, the lectures could be done in synchronous-streaming on the Teams platform. The theoretical-practical lessons will be held at the Department of Veterinary Science. Educational visits could be organized at the discretion of the course teachers, considering technical and health concerns. The teaching material 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 disabilities, SLD and BSE must first contact "Centro Accoglienza e Inclusione" (cai@unipr.it).
Other information
2030 agenda goals for sustainable development
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