nutrition for animal health and for human well-being

A.Y. 2016/2017
Lesson for
15
Max ECTS
160
Overall hours
SSD
AGR/18
Language
Italian

Course structure and Syllabus

Active edition
Yes
Responsible
Animal feed and food safety
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Applied nutrigenomics
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Professor: Baldi Antonella
Feeding and sensory analysis
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Professor: Rossi Raffaella
PERINATAL NUTRITION
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Professor: Dell'Orto Vittorio
Supply and product quality
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Professor: Pastorelli Grazia
PERINATAL NUTRITION
Syllabus
Lectures
Interaction mother/neonate (2 hours)
Nutrients e bioactive components of the milk (3 hours)
Milk feeding: natural and artificial (2 ore)
Development and health of the gastrointestinal tract (3 hours)
Regolatori del trofismo e della microflora intestinale (3 ore)
Functional food (3 ore)

Practical activities:
Formulation of milk replacers and pre and post weaning diets for calves (4 ore).
Formulation of weaning diets for piglets (4 ore)
Seminars with professionals (8 ore)
Feeding and sensory analysis
Syllabus
COURSE OBJECTIVE: Take in account the importance of feed/food composition for both animals and human health the aim of the course is to introduce the main principles of sensory analysis. The application of sensory analysis in farm and companion animals and humans will be also deepen.

Lectures
Perception of sensory stimuli (2 hours)
Taste perception in farm and companion animals (2 hours)
Eating behavior (2 hours)
Feed intake (2 hours)
Introduction to sensory analysis (1 hour)
The sensory analysis role in feed/food preference (1 ora)
Methods of sensory evaluation (2 hours)
Sensory evaluation test organization (2 hours)
Experimental design and results interpretation (2 hours)


Practical training
Practical training related to sensory evaluation (8 hours)
Visit of a field exhibition (8 hours)
Animal feed and food safety
Syllabus
GOALS
Animal feed, new nutritional strategies, undesirable substances, feed additives, food of animal origin, identification and risk analysis will be considered having regard to the EU regulations and international authorities on food safety.
The growing demand for food, the conservation of resources and the global industrial market policies will be addressed in terms of food safety of products of animal origin.

SYLLABUS:

Lectures

SAFETY of FOODS OF ANIMAL ORIGIN: PROBLEMS RELATED TO ANIMAL FEED
Human health: meta-analysis of recent scandals related to animal products (2 hours)
Animal feed: biological and chemical contamination and impact on livestock production (2 hours)
Animal feed potentially hazardous; sanitization of feed; nutritional corrective strategies and verification of food of animal origin (2 hours)

SAFETY of FOODS OF ANIMAL ORIGIN: REGULATIONS AND POLICIES
Regulations for feed and food animal products in the EU or imported from third countries (2 hours)
risk assessment; European Strategy (EFSA); The Rapid Alert System for Food and Feed (RASFF) (2 hours)
International Strategies (WHO e SPS, Codex Alimentarius, FAO, FDA, etc.) (2 hours)
Growing demand for food, the conservation of resources and the global industrial market policies, the global food security and human nutrition (4 hours)

Pratical activity
Research on eur-lex and international regulations for feed for food producing animals
(12 hours);
Labelling Examples (4 heurs)
Supply and product quality
Syllabus
OBJECTIVES
The aim of the course is to approach the relationship between animal feeding both requirements and integration of micronutrients and nutraceuticals and the final product quality. The main analitycal proceduresof the product of animal origin will be performed and the nutritional strategies for the improving of producys quality will be discussed

Lectures

General aspects, food consumption, role of nutrition and consumer expectation (1 hour)
Quality concept (2 hours)
Meat analysis (1 hour)
Milk analysis (1 hour)
Pig Feeding and meat quality and processed products (4 hours)
DOP IGP, STG Products (3 hours)
Feeding of dairy cattle and quality of milk and dairy products (4 hours)


Practical lessons

On line research on the regulation of DOP, IGP and traditional products (2 hours)
Field visit to industry (6 hours)
Computer ration formulation programs (4 hours)
Lab Analyses (4 hours)
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi