Power, supply and quality of animal products

A.Y. 2019/2020
12
Max ECTS
128
Overall hours
SSD
AGR/18 AGR/19
Language
Italian
Learning objectives
The course aims to provide students with theoretical and practical knowledge of the interactions between the primary production, quality control, the needs of the processing industry, consumer demand, the food supply chain and markets of products of animal origin. Particular attention will be given to the effects of animal feeding and husbandry on the nutritional, organoleptic and sensory properties of animal products for human consumption, with prevailing reference to milk, meat and fish products.
Expected learning outcomes
At the end of the course the student must know the factors of the production systems that influence the quality of the products of animal origin according to the needs of consumers and the processing industry. He must have acquired the ability to evaluate nutritional and breeding factors capable of influencing the nutritional, sensory and health characteristics of food of animal origin.
Course syllabus and organization

Unique edition

Responsible
Lesson period
First semester
Prerequisites for admission
Students are required to have basic knowledge of animal husbandry, animal nutrition and feeding and food processing industries of animal origin.
Assessement methods and criteria
The exam consists of an oral interview aimed at evaluating the acquisition, correct understanding and ability to rework the course content. The educational material available on the Ariel platform allows the formulation of questions aimed at verifying the knowledge of the topic, the exhibition capacity, the ability to critically analyze the contents. The final grade will take into account the accuracy and quality of the answers, as well as the communicative ability and the ability to adequately motivate statements, analyzes and judgments during the interview.
Nutrition and quality of animal products
Course syllabus
The course aims to provide students with theoretical and practical knowledge of the interactions between the primary production, quality control, the needs of the processing industry, consumer demand, the food supply chain and markets of products of animal origin. Particular attention will be given to the effects of animal feeding on the nutritional, organoleptic and sensory properties of animal products for human consumption, with reference to milk and meat and fish.
NUTRITION AND MEAT QUALITY
Lectures
Introduction, meat consumption, influence of animal nutrition and feed production (1 hour)
the quality concept (2 hours)
sensory analysis (4 hours)
Nutrition and pork quality (5 hours)
Nutrition and beef quality (4 hours)
Practical activity
Seminars of professionals (4 hours)
Panel test (4 hours)
International Dairy Cattle Show, Cremona or International Pig Farming Show, Reggio Emilia (4 hours).
laboratory fisical evaluation (4 hours)
NUTRITION AND MILK QUALITY
Lectures
Nutrition and milk fat content (3 hours )
Nutrition and fatty acid composition of milk fat (2 hours)
Nutrition and milk protein content(3 hours)
Nutrition and mil urea content (2 hours)
Nutrition and milk somatic cell count (2 hours)
Nutrition and milk micronutrients (2 hours)
Carry over of toxic substances to the milk (2 hours)
Practical work
Milk panel test to appreciate the different origin and composition (2 hours)
Milk analysis and analysis of milk fatty acids (2 hours)
Visit to dairy farms (4 hours)
Practical work at the Research and Teaching Center for Animal Production at the Lodi site (8 hours)
Teaching methods
Frontal lessons and laboratory activities. Technical visits to industries and farms.
Bibliography
Course slides in pdf format on the Ariel portal on the course website.
Food Security
Course syllabus
Students will be introduced to the concept of a food supply chain. The course aims to deepen the knowledge of students on national and international animal food supply chains, starting from the factors affecting the quality and safety of primary production to the processing, distribution, consumption and disposal of food of animal origin for human consumption.
Lectures
An introduction to the Italian agri-food system (2 hours).
The bovine meat sector: production and consumption, chemical composition and nutritional value of bovine meats (4 hours).
The fisheries and aquaculture products: consumption, nutritional properties and quality requirements (8 hours).
The chain of pig meats and processed products: primary production, processing technology, consumption and quality properties (4 hours).
The dairy chain. Ruminant milk: production and consumption, chemical composition and nutritional properties (4 hours).
Cheese production: classification, chemical composition, quality and nutritional properties, consumption and markets (4 hours).
The norms sand regulations on agri-food traceability and the provision of information on foodstuffs to consumers (4 hours).
Dietary lipids: sources, extraction technology and products, quality and laboratory analysis (2 hours).
Practice
Laboratory work on food lipid analysis (16 hours).
Seminars on supply systems and food controls in the distribution chain (6 hours).
Technical visits to food industry and distribution companies (10 hours).
Teaching methods
Frontal lessons and laboratory activities. Technical visits to industries and farms.
Bibliography
Course slides in pdf format on the Ariel portal on the course website.
Trasformazioni e produzioni agroalimentari. Zanichelli, 2016.
Chimica degli alimenti. Conservazione e trasformazione. Zanichelli, 2005.
Il Mercato del latte. Rapporto 2014. Ed. Franco Angeli.
Il Mercato della carne Bovina. Rapporto 2014. Ed. Franco Angeli.
The State of World Fisheries and Aquaculture, FAO 2016.
Food Security
AGR/19 - ANIMAL SCIENCE - University credits: 6
Practicals: 32 hours
Lessons: 32 hours
Nutrition and quality of animal products
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 6
Practicals: 32 hours
Lessons: 32 hours