Power, Supply and Quality of Animal Products

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)

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).