Biotechnology applied to animal nutrition and animal origin food

A.Y. 2021/2022
12
Max ECTS
136
Overall hours
SSD
AGR/18 VET/04
Language
Italian
Learning objectives
The course aims to illustrate to students:
- the food quality and the main methodologies and analytical techniques, available in feed and food evaluation
- GMO's Production, relevance, quality, safety, regulatory aspects and their implication for analytical methods;
- the main production technologies and control systems in the food production and processing with special focus on biotechnology applied to food production.
Expected learning outcomes
Learning outcomes
- basic knowledge in animal and comparative nutrition, including methods for feed analysis and basic feed evaluation.
- knowledge related to the use of GMOs in feeding of farmed animals, including analytical techniques;
- knowledge related to food production and processing with special focus on biotechnology.
Course syllabus and organization

Single session

Responsible
Lesson period
year
More specific information on the delivery mode of training activities for academic year 2021/2022 will be provided in the following months, based on the evolution of the public health situation
Prerequisites for admission
-
Assessment methods and Criteria
Written test and oral test
Animal nutrition
Course syllabus
Biotechnology and Animal Nutrition
- animal nutrition and comparative aspects with human
- Nutritional role of macro and micro-nutrients
- Compositional and qualitative aspects of foods
- Quantitative feeding: animal diet formulation
- Genetically modified food. General aspects, techniques, production, safety for animals and for the food chain
- Analytical techniques for the control of genetically modified raw materials in food.
- Labeling and traceability of GMOs.
- Food additives: bioactive molecules, new foods / foods, probiotics and enzymes
Practical training
- feed and food analysis
- methods for detecting GM raw materials in food.
- preliminary approaches in diet formulation
- Cell culture techniques for assessing the effectiveness of additives, novel feed / food
Teaching methods
Lectures
Practical training
Teaching Resources
Arienti Giuseppe. Le basi molecolari della nutrizione 2015. Piccin
Dell'Orto Vittorio, Savoini Giovanni 2005. Nutrizione animale e rispetto dell'ambiente. Editore: Il sole 24 ore Edagricole.
Uso degli alimenti geneticamente modificati [OGM] in alimentazione animale (2006), Ed. da Associazione Scientifica di Produzione Animale Commissione di Studio. LaserPrint, Parma.
Food of animal origin
Course syllabus
Lectures (3 cfu)
- Food Quality.
- Food Preservative treatments methods: traditional and emerging -
- Haccp System
- Production and processing methods and safety of dairy products and cured meats -
- Quality label of food products
- Tracing and traceability of foodstuffs
- Labelling, packaging and innovative packaging
- The functional foods
- Biotechnology in food production: use of microbiological and fungal starters
- Sustainability of the production processes
- European legislation on food hygiene
Laboratory pratical training (2CFU)
- Cheese-making techniques: production of a dairy product
- Sensory analysis test
- Visits to food dairy production companies

[Program for not attending students with reference to descriptor 1 and 2]:
- Food Quality.
- Food Preservative treatments methods: traditional and emerging -
- Haccp System
- Production and processing methods and safety of dairy products and cured meats -
- Quality label of food products
- Tracing and traceability of foodstuffs
- Labelling, packaging and innovative packaging
- The functional foods
- Biotechnology in food production: use of microbiological and fungal starters
- Sustainability of the production processes
- European legislation on food hygiene
Teaching methods
Lectures
Practical training
Teaching Resources
Multon J.L. La qualità dei prodotti alimentari. Ed. Tecniche Nuove
AA.VV. Ispezione e controllo degli alimenti Ed. Point Veterinaire Italie
Gigliotti C., Verga R. Biotecnologie alimentari. Ed. Piccin
Garosci R. Consumatori d'Europa. Ed. Marsilio
Ratledge, Kristiansen Biotecnologie di base. A cura di Giorgio Corte. Ed. Zanichelli
Cernia E., Degen L. Le biotecnologie nel settore agroalimentare. Ed. Carrocci
Alberghina L., Cernia E. Biotecnologie e bioindustria. Ed. Utet
Zambonelli C., Tini V., Giudici P., Grazia L. Microbiologia degli alimenti fermentati. Ed. Calderini Edagricole
Poli G. Biotecnologie Conoscere per scegliere. Ed. Utet
Flandrin J-L, Montanari M. Storia dell'Alimentazione. Ed. La Terza
Pagliarini E. Valutazione sensoriale. Aspetti teorici, pratici e metodologici. Ed. Hoepli
Animal nutrition
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 6
Practicals: 32 hours
Single bench laboratory practical: 16 hours
Lessons: 24 hours
Food of animal origin
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 6
Practicals: 16 hours
Single bench laboratory practical: 16 hours
Lessons: 32 hours
Professor: Vallone Lisa