Unit ANIMAL PRODUCTION
- Course
- Agricultural and environmental sciences
- Study-unit Code
- A002040
- Curriculum
- Biotecnologie
- Teacher
- Luciano Morbidini
- CFU
- 12
- Course Regulation
- Coorte 2020
- Offered
- 2021/22
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa integrata
QUALITY OF FISH AND ZOOTECHNICAL PRODUCTS
| Code | A002049 |
|---|---|
| CFU | 6 |
| Teacher | Luciano Morbidini |
| Teachers |
|
| Hours |
|
| Learning activities | Caratterizzante |
| Area | Discipline delle scienze animali |
| Academic discipline | AGR/20 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | Products quality concept (technological, nutritional, organoleptic) of fish and livestock products and their processed products; the factors that influence the quality of products of animal origin; the major problems of the sector; the quality requirements and the main analytical techniques for the qualitative characterization of different types of products such as meat, fish, eggs and milk and their processed products. |
| Reference texts | 1. Handouts and materials provided by the teacher. 2. LAWRIE R.A. (1983): Scienza della carne, Edagricole, Bologna. 3. Paolo Cabras, Aldo Martelli (2004) Chimica degli alimenti. Piccin-Nuova Libraria |
| Educational objectives | The aim of the course is to introduce the qualitative bases (technological, nutritional, organoleptic) of some foods of animal origin, as well as the main analytical techniques for assessing the quality of livestock and fish products. In order to allow graduate students to have adequate knowledge to operate in the quality control sector regarding the production chains of meat, eggs, dairy and fish products. The main knowledge acquired will be on: - different types of products such as meat, milk, eggs and fish products; - quality control of products of animal origin and its processed products; - analytical evaluation for quality control. |
| Prerequisites | The ability to perform simple mathematical calculations is required, as well as, also some knowledge of physics, analytical chemistry, organic chemistry and biochemistry. To this aim, for efficiently follow the course, it is recommended to have passed other exams of the first and second year such as Chemistry and Biochemistry. It is also necessary to follow the Zootechnics module (within the course in Animal Production), in order to understand the factors that can affect the quality of animal products. |
| Teaching methods | The course is organized as follows - Lectures on all the topics of the course; - Laboratory exercises for the evaluation of the quality of the studied products; - Classroom exercises for bibliographic research of scientific articles in English relating to the factors that influence the quality of products; - Seminars held by small teacher/student working groups on processed products - Interactive quizzes to understand the seminar activities carried out by the teacher/student working groups - Foreign language activity. |
| Learning verification modality | The exam includes an oral test and the presentation of a paper in the classroom group product concerning a processed product of their choice. The oral exam consists of a discussion lasting about 20 minutes aimed at ascertaining the level of knowledge and the ability to understanding achieved by the student on the technical contents indicated in program. The exam will also have the purpose of verifying the student's ability to connect, analyze and communicate with particular attention to language properties and the ability to organize the required topics. The presentation of the paper in the classroom represents the final phase of one training course carried out in collaboration with the teacher and with experts of the sector and aimed at identifying and searching for real solutions to issues taken into consideration. |
| Extended program | • Concept of quality (technological, nutritional, organoleptic) • Quality of meat and its processed products • Quality of fish products (fish, molluscs and crustaceans) • Quality of eggs • Quality of milk and its derivatives • Concept of food safety and control systems (HACCP) in production processes • Analytical evaluations for the determination of quality in the laboratory During the exercises, students will be involved in: 1. visits to companies that process and transform food products of animal origin; 2. in the laboratory, the application of the main analytical techniques for assessing the quality of animal products; 3. the bibliographic research of scientific articles in English relating to processed products, and in the use of the main search engines of international bibliography, choosing the most appropriate keywords for identifying the articles; 4. the preparation of a Power Point presentation and in the evaluation through interactive quizzes of the presentation activity. |
LIVESTOCK PRODUCTION AND MANAGEMENT PRINCIPLES
| Code | A002044 |
|---|---|
| CFU | 6 |
| Teacher | Luciano Morbidini |
| Teachers |
|
| Hours |
|
| Learning activities | Caratterizzante |
| Area | Discipline delle scienze animali |
| Academic discipline | AGR/19 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | ITALIAN |
| Contents | Basic knowledge of livestock, poultry and fish anatomy and physiology. Notes of animal morphology. Principal strains reared in the world. Principles of animal nutrition. Herd management according to the production addresses, the genetic types raised and the relationships with the territory. Basic knowledge on livestock, poultry and fish products quality. |
| Reference texts | Slides of lectures and exercises, pictures of the main breeds, tables of nutrition, distributed by the teacher through the Official University multimedia support. |
| Educational objectives | The aim of the course is to give adequate knowledge on the fundamental aspects of animal production. The basic knowledge of the principles of anatomy and nutritional and reproductive physiology of the species of zootechnical interest will allow students to better understand the aspects related to the feeding of animals and their raising techniques. Main breeds of cattle, sheep, goats, pigs and their farming systems will also be described. Simple notions of aquaculture, rabbit and poultry farming systems will be provided. Furthermore, for each species considered, will be described the main productive and qualitative parameters. The main knowledge (know) will concern: 1.basic knowledge of livestock anatomy, physiology and morphology; 2. the differential characteristics of the genetic types considered; 3. basic knowledge of main feeds nutritional value; 4. basic knowledge of the needs and the rationing parameters of the animals; 5. principal farming systems of animals of interest; 6. aspects of the quality of products of animal origin. The main know-how skills (skills) will concern: 1. managing the basics of anatomy, physiology, morphology of animals of zootechnical interest; 2. having the basic tools to establish a simple ration; 3. recognizing an animal breed because of differential characteristics; 4. awareness of the different production systems (milk, meat, eggs, fish products) and of the quality of the products obtained. The main behaviors activated (interpersonal skills) will include: 1. always take into account the impact on the environment of all farming systems; 2. always take into account the risk to the health of consumers, linked to the farming techniques; 3. awareness of animal production as a synthesis of various skills (botanical, agricultural, animal husbandry, veterinary, economic, social, etc.). |
| Prerequisites | The course does not require any prerequisites. However, it is required the ability to perform simple mathematical calculations and basic knowledge of animal biology. |
| Teaching methods | The Course is organized in lectures in the classroom, with media, on the topics listed in the syllabus, and in practical lessons, in the classroom, in laboratory or in field, if permitted, on topics of troubleshooting with rationing, on recognition of the major breeds with ethnographic illustration of discriminating characteristics of each, and educational visits in the field at local farms, if permitted by the health regulations in force. |
| Other information | NO |
| Learning verification modality | The oral examination includes a discussion of about 30-40 minutes aimed at ascertaining the level of knowledge and understanding reached by the student on the topics presented in class and listed in the syllabus. |
| Extended program | Introduction to animal production. Basic elements of domestic animal anatomy and nutritional physiology. Notes on morphological aspects of animals of interest. Basic elements on the principles of animal nutrition: - aspects of feed evaluation and their use by animals (digestibility and rumen degradability); - nutritional needs and the rationing of animals of interest. Dairy cattle, dairy buffalo cattle, dairy sheep and goat rearing systems and main reared breeds. Main milk qualitative characteristics (fat, protein, lactose, somatic cells and cheese making properties). Beef rearing systems (white meat calves, light and heavy young bull) and main reared beef breeds. Carcass evaluation. Main quality meat quality traits (rheological and chemical characteristics). Pork production systems and quality traits linked to the processed meat production. Basic elements on broiler and lying hens production systems. Basic principles of aquaculture. |