This course foresees to explain the zootechnical system in the Alps on the main sheep, goat and cattle breeds reared, the number of subjects and livestock production. A particular attention will be paid to the various types of farming and the different techniques used for grazing. The course also provides an exit teaching in the area.
Expected learning outcomes
The main cattle breeds in the Alpine region, indigenous and cosmopolitan, dairy breeds, and dual production breeds. The main goat breeds reared in the same geographical area. The lowland pasture, hills and mountains, the pasture and the transformation of milk in cheese.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)
The mountain system Farming tradition in the mountains Sustainable Alpicolture The pasture and the problems attached Pasture and cheese making on the Alpe The structures of the Alpe Characteristics of autochthonous cattle breeds:Valdostana Pezzata Nera e Pezzata Rossa Grigio Alpina Rendena. Breeds cosmopolite to twofold attitude: Bruna Alpina Pezzata Rossa Italiana. Breeding of small ruminantes:Sheep breeding: razza Bergamasca. Goat breeding: Bionda dell¿Adamello, Camosciata delle Alpi, Frontalasca, Orobica, Nera di Verzasca e SaanenPig breeding in upland areas: black pig brees. Horses,mules and shepherd dogs.
Prerequisites for admission
The course includes lectures, a classroom exercise for the recognition of cattle breeds and two educational outings.
The material consists of slides which are distributed during the course.
Assessement methods and criteria
The final test consists of an oral interview in order to verify the skills acquired