Nutrition for Animal Health and for Human Well-Being
A.Y. 2018/2019
Learning objectives
Considerando l'importanza che la composizione dell'alimento ha sulla salute animale e dell'uomo, obiettivo del corso è quello di introdurre i principali concetti di base e applicativi relativi al ruolo svolto dalla dieta sulla analisi sensoriale, la sicurezza alimentare e nutrizionale dei prodotti di origine animale e sulle strategie nutrizionali per il miglioramento della qualità dei prodotti. Il corso affronterà inoltre l'importanza della nutrizione perinatale e la regolazione nutrizionale dell'espressione genica.
Expected learning outcomes
Undefined
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
ATTENDING STUDENTS
NON-ATTENDING STUDENTS
Website
Applied nutrigenomics
Course syllabus
Lectures: Nutrigenomics and nutrigenetics: definition and methodology
Nutrigenomics in farm animals: interaction nutrients-genes
Dairy cows: the epigentiuc role of choline and methionine
Fatty acids and modulation of inflammatory associated gen expression
Adipogenesis and myogenesis a cascade of gene activation: how diet can modulate it?
Biotechnology in animal production
Laboratory work: PCR and journal clubLectures: Nutrigenomics and nutrigenetics: definition and methodology
Nutrigenomics in farm animals: interaction nutrients-genes
Dairy cows: the epigentiuc role of choline and methionine
Fatty acids and modulation of inflammatory associated gen expression
Adipogenesis and myogenesis a cascade of gene activation: how diet can modulate it?
Biotechnology in animal production
Laboratory work: PCR and journal clubLectures: Nutrigenomics and nutrigenetics: definition and methodology
PERINATAL NUTRITION
Course 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)
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
Course 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)
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
Course 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)
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
Course syllabus
The aim of the course is to approach the relationship between animal feeding (to be intended either as requirements either as micronutrients and nutraceuticals integration) and the final quality of products. The main analitycal procedures of milk and meat will be performed and the nutritional strategies for improving quality products 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)
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)
Applied nutrigenomics
Course syllabus
Lectures: Nutrigenomics and nutrigenetics: definition and methodology
Nutrigenomics in farm animals: interaction nutrients-genes
Dairy cows: the epigentiuc role of choline and methionine
Fatty acids and modulation of inflammatory associated gen expression
Adipogenesis and myogenesis a cascade of gene activation: how diet can modulate it?
Biotechnology in animal production
Laboratory work: PCR and journal clubLectures: Nutrigenomics and nutrigenetics: definition and methodology
Nutrigenomics in farm animals: interaction nutrients-genes
Dairy cows: the epigentiuc role of choline and methionine
Fatty acids and modulation of inflammatory associated gen expression
Adipogenesis and myogenesis a cascade of gene activation: how diet can modulate it?
Biotechnology in animal production
Laboratory work: PCR and journal clubLectures: Nutrigenomics and nutrigenetics: definition and methodology
PERINATAL NUTRITION
Course 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)
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
Course syllabus
The course program is the same as described for attending students
Animal feed and food safety
Course 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)
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
Course syllabus
The aim of the course is to approach the relationship between animal feeding (to be intended either as requirements either as micronutrients and nutraceuticals integration) and the final quality of products. The main analitycal procedures of milk and meat will be performed and the nutritional strategies for improving quality products 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)
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)
Animal feed and food safety
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professor:
Agazzi Alessandro
Applied nutrigenomics
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 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
Lessons: 16 hours
Professor:
Rossi Raffaella
PERINATAL NUTRITION
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 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
Lessons: 16 hours
Professor:
Pastorelli Grazia
Professor(s)