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University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

FOOD PRODUCTS OF ANIMAL ORIGIN
cod. 18798

Academic year 2007/08
1° year of course - Second semester
Professor
Academic discipline
Zootecnica speciale (AGR/19)
Field
Zootecnica
Type of training activity
Characterising
32 hours
of face-to-face activities
4 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

The aim of this course is to illustrate the production systems of all major species of farm livestock and how genetics, feeling and breeding techniques may affect the quality of products.

Prerequisites

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Course unit content

<p>This course examines the production systems of all major species and farm livestock, the way in which these different systems are integrated with each other and other enterprises on farms, the relationship between breeding factors and product characteristics. In addition, it considers product quality, how this is measured and perceived by both the retail sector and the consumer, and how it may be manipulated during production. Particular attention is given to the breeding systems of local farm products.</p>

Full programme

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Bibliography

Bittante G., Andrighetto I., Ramanzin M. Tecniche di produzione animale. Liviana Ed., Padova. <br />
Cabras P., Martelli A. Chimica degli Alimenti. Piccin Ed., Padova. <br />

Teaching methods

Lectures constitutes 60% of the course, while the remaining part is devoted to the preparation of written and oral projects (20%) and to farm visits (20%).

Assessment methods and criteria

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Other information

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