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 and husbandry on the nutritional, organoleptic and sensory properties of animal products for human consumption, with prevailing reference to milk, meat and fish products.

At the end of the course the student must know the factors of the production systems that influence the quality of the products of animal origin according to the needs of consumers and the processing industry. He must have acquired the ability to evaluate nutritional and breeding factors capable of influencing the nutritional, sensory and health characteristics of food of animal origin.