The course aims to provide students with the knowledge on the structure and function of vertebrate tissues and apparatuses and to deepen those aspects of animal morphology and physiology (mainly of mammals), which constitute an important biological basis for the cultural training of operators in the food field.
Expected learning outcomes
At the end of the course the students will be able to use the specific cognitive elements of animal morphology and physiology to establish comparisons and face problems concerning the production and transformation of food of animal origin using an appropriate technical and biological language.
Lesson period: First semester
(In case of multiple editions, please check the period, as it may vary)