Food technology and biotechnology
Study-unit Code
Tecnologie birrarie
Bernardo Valenti
  • Bernardo Valenti
  • 54 ore - Bernardo Valenti
Course Regulation
Coorte 2022
Learning activities
Discipline della produzione e gestione.
Academic discipline
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa monodisciplinare
Language of instruction
The objective of the course is to give to the students knowledge related to herd management with particular reference to the study of the efficiency parameters, control and improvement of milk, meat, fish and egg quality.
Reference texts
Copy of the slides;
Websites linked to the arguments of the course;
For deeper knowledge:
-G. SUCCI -Zootecnica speciale, Città Studi, Milano 1995.
-G. SUCCI -La vacca da latte, Città Studi, Milano 1995.
-R. PARIGI BINI - A. SOMEDA DE MARCO -Produzione della carne, Patron Ed., Bologna 1992.
-N. TORTORELLI -Allevamento della pecora, Edagricole, Bologna, 1992.
-G. PULINA -Alimentazione della capra da latte, Edizioni Avenue Media, 2005
- AA.VV. -L'allevamento degli ovini, Edagricole, Bologna, 2002.
Educational objectives
The objective of the course is to give knowledge on the main principles of nutritional physiology of livestock and poultry, basic knowledge of lactation physiology and knowledge on the main rearing systems in order to focus the main relationship among rearing systems, their management and their effect on qualitative characteristics of animal production and the application of HACCP method for quality monitoring at herd level.
There aren't knowledge prerequisites to understand the fundamental aspects of the Course, although the basic knowledge of the animal production ssytems are very important for a full knowledge of the Course content. These knowledge are usually acquired during the Degree Course in Food Technology Science which provides the Course of Animal Production. Knowledge in chemistry and bio-chemistry are coinsdiered indispensable, which should be acquired during the previous years.
Teaching methods
The Course is organized in classroom lectures concerning the arguments presented in the program and discussion about scientific papers published on the principal topic of the course (52 hours), practical lessons (2 hours repeated for three or more rounds),
Other information
Learning verification modality
The exam consists in an oral test and of the presentation of a technical composition realised in group. The oral test consists in an interview of about 30 minutes aiming to verify the knowledge level and the understanding capability acquired by student on theoretical of the course (herd management and its effect on the quality of raw products as milk or meat and the food industry supply). The oral exam will also test the student communication and language skills and its ability in the organisation and exposure of the theoretical topics. The weight of oral test will be the 70% on the final mark. The technical exam will concern the discussion of a case study solved in group aiming to verify the capability acquired by student in problem-solving and working in group and develop solutions for independent judgement. The discussion can take advantage of slides aiming also the ability to expose to the public results of its work. The weight of the technical test will be the 40% of the total mark.
Extended program
Aim of the Course is to give to the students knowledge about the factors influencing the qualitative characteristics of food from animal origin (milk, meat, eggs) as feeding strategies, rearing and management systems.
1) Nutritional physiology of main reared species: ruminants phylogenesis, digestive physiology of structural and non structural carbohydrates, digestive physiology of proteins: nutritional physiology of monogastrics (swine and poultry) (1CFU).
2) Basic knowledge on livestock and poultry nutrition. Main feeds: dry and ensiled forages, starchy and protein concentrates (0.5 CFU).
3) Milk production and effect of the rearing systems on its qualitative characteristics (2 CFU): Milk components biosynthesis, milk production and milk components characteristics evolution during lactation in the main reared species (cows, ewes and goats); description of the main rearing systems. HACCP and traceability application in milk production. .
4) Beef, pork and sheep meat production and meat qualitative characteristics (1.5 CFU): myogenesis and muscle structure. Factors influencing the meat qualitative characteristics. rearing systems and factors influencing meat quality.
Basic knowledge on poultry ad rabbit rearing systems and their products quality. Basic knowledge on acquaculture and fish quality (1 CFU).
Obiettivi Agenda 2030 per lo sviluppo sostenibile
The topics of course are consistent with the objectives of Agenda 2030 for sustainable development. In particular with Gli argomenti sviluppati sono in linea con alcuni degli obiettivi previsti dall'Agenda 2030 per lo sviluppo sostenibile. In particolare with:zero hunger, good health and well-being, responsible consumption and production, climate action
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