Animal Based Foods
A.Y. 2025/2026
Learning objectives
The course provides the understanding of the main qualitative, technological and health characteristics of the main main products of animal origin (milk and meat) and their derivatives (fermented milks, cheeses, butter and meat products). Furthermore, knowledge about the physiological bases and factors related to the breeding methods of farms animals that influence the quality and production of these products.
The student will acquire knowledge of national and European legislation on food safety, will be able to evaluate physical, biological and chemical dangers along the "from farm to fork" axis, and the health and hygiene issues related to the consumption of food products of animal origin.
The student will acquire knowledge of national and European legislation on food safety, will be able to evaluate physical, biological and chemical dangers along the "from farm to fork" axis, and the health and hygiene issues related to the consumption of food products of animal origin.
Expected learning outcomes
The student will be able to make a careful choice of products of animal origin offered by the market, distinguish their quality in relation to the origin and the methods of production, identify the main technological and health defects, and finally will be able to recognize the main product protection brands.
Furthermore, the student will acquire knowledge of the rules that regulate the conformity of foods of animal origin intended for human consumption, knowledge of the sources of contamination of livestock supply chains, knowledge of contaminants in the supply chain of foods of animal origin, control and manage the production and preparation processes , processing, packaging and conservation of foods of animal origin for the purpose of preventing and controlling health risks associated with the various production phases.
Furthermore, the student will acquire knowledge of the rules that regulate the conformity of foods of animal origin intended for human consumption, knowledge of the sources of contamination of livestock supply chains, knowledge of contaminants in the supply chain of foods of animal origin, control and manage the production and preparation processes , processing, packaging and conservation of foods of animal origin for the purpose of preventing and controlling health risks associated with the various production phases.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Food of animal origin: what they are, where they are produced, how much they are consumed, and their role in a sustainable diet (0.5 CFU).
Milk: nutritional components (proteins, fat, lactose, whey proteins, minor components, their origin and secretion), and parameters defining hygienic-sanitary quality (bacterial count, somatic cells, and spores). Milk payment based on quality. Factors affecting milk quality (animal genetics, farming techniques with an overview of animal nutrition, animal welfare, and herd management) (1.5 CFU).
Main dairy products: fermented milk, butter, cheese, including ripening processes (1 CFU).
Meat production: overview of farming systems for pigs, cattle, broilers, and laying hens. Types of animals raised (0.5 CFU).
Legislation: -The White Paper on Food Safety -Hygiene Package -National Residue Plan -Chemical contamination of food: COMMISSION REGULATION (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food and repealing Regulation (EC) No. 1881/2006 -Official food control-ATS. -The obligations of FBOs. Food industries of animal origin: -Bovine, pig, poultry, fish slaughter: techniques and critical control points - commercial cuts of meat in bovine, pig and poultry species. Meat quality and properties: quality, stress, PSE and DFD meats -Water retention capacity of WHC meat -Color of meat and meat products -Processed meat products: Casings. Raw, cured sausages. Cooked sausages: frankfurters and mortadella. Cooked ham. Cured raw ham. Legislative references - Fish products - Food additives and Community Reg., main additives used in meat products and other products of animal origin. Use, limits - - Labeling Reg.1169 - Eggs and egg products - classifications - - Drinking water.
Milk: nutritional components (proteins, fat, lactose, whey proteins, minor components, their origin and secretion), and parameters defining hygienic-sanitary quality (bacterial count, somatic cells, and spores). Milk payment based on quality. Factors affecting milk quality (animal genetics, farming techniques with an overview of animal nutrition, animal welfare, and herd management) (1.5 CFU).
Main dairy products: fermented milk, butter, cheese, including ripening processes (1 CFU).
Meat production: overview of farming systems for pigs, cattle, broilers, and laying hens. Types of animals raised (0.5 CFU).
Legislation: -The White Paper on Food Safety -Hygiene Package -National Residue Plan -Chemical contamination of food: COMMISSION REGULATION (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food and repealing Regulation (EC) No. 1881/2006 -Official food control-ATS. -The obligations of FBOs. Food industries of animal origin: -Bovine, pig, poultry, fish slaughter: techniques and critical control points - commercial cuts of meat in bovine, pig and poultry species. Meat quality and properties: quality, stress, PSE and DFD meats -Water retention capacity of WHC meat -Color of meat and meat products -Processed meat products: Casings. Raw, cured sausages. Cooked sausages: frankfurters and mortadella. Cooked ham. Cured raw ham. Legislative references - Fish products - Food additives and Community Reg., main additives used in meat products and other products of animal origin. Use, limits - - Labeling Reg.1169 - Eggs and egg products - classifications - - Drinking water.
Prerequisites for admission
Knowledge of biochemistry, microbiology and hygiene
Teaching methods
Lectures will be complemented by interactive classroom activities (such as quizzes, brainstorming sessions) and practical exercises, including seminars on specific topics led by expert instructors and, if feasible, a technical visit to a food company or distribution center.
Teaching Resources
Lecture Notes. The teaching material provided by the teacher is available on the MyAriel platform.
Sandrucci A. Trevisi E. 2022. "Produzioni animali" a cura di EDISES Università
Corradini C. (1995) Industria dei salumi. Ed. Edagricole, Bologna Latrie R.A. (1983) Scienza della carne. Ed. Edagricole, Bologna Salvatori del Prato O. (1998) Trattato di tecnologia casearia. Ed. Edagricole, Bologna Tiecco G. (2000) Ispezione degli alimenti di origine animale. Ed. Calderoni-Edagricole, Bologna G. Colavita - Igiene e Tecnologie Alimentari - Ed agricole, Bologna. Lerici R., Lercker G. Principi di tecnologie Alimentari - Editrice CLUEB, Bologna. Giovanni Quaglia - Scienza e tecnologia degli alimenti - Chirotti Editori, Pinerolo. RONDANELLI E.G., FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia. Galli A., Bertoldi A. Igiene degli alimenti e HACCP (2006). IV Edizione. EPC Libri.
Sandrucci A. Trevisi E. 2022. "Produzioni animali" a cura di EDISES Università
Corradini C. (1995) Industria dei salumi. Ed. Edagricole, Bologna Latrie R.A. (1983) Scienza della carne. Ed. Edagricole, Bologna Salvatori del Prato O. (1998) Trattato di tecnologia casearia. Ed. Edagricole, Bologna Tiecco G. (2000) Ispezione degli alimenti di origine animale. Ed. Calderoni-Edagricole, Bologna G. Colavita - Igiene e Tecnologie Alimentari - Ed agricole, Bologna. Lerici R., Lercker G. Principi di tecnologie Alimentari - Editrice CLUEB, Bologna. Giovanni Quaglia - Scienza e tecnologia degli alimenti - Chirotti Editori, Pinerolo. RONDANELLI E.G., FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia. Galli A., Bertoldi A. Igiene degli alimenti e HACCP (2006). IV Edizione. EPC Libri.
Assessment methods and Criteria
The assessment of the actual learning of the contents and topics covered in the course lessons takes place in the following ways. For the Animal Origin Foods module: written test lasting an hour and a half with 3 open questions; knowledge will be assessed regarding the main strategies for producing, monitoring and improving, from a hygienic-sanitary and qualitative-quantitative point of view, the final products, such as milk, cheese, fermented milk, butter. Knowledge regarding the production methods of the main meats will also be assessed.
For the Food Inspection module: oral test of the topics covered and recognition, from cards, of the different anatomical cuts of animals of zootechnical interest (e.g., from bovine, pig, poultry carcasses).
The final assessment is expressed by a grade out of thirtieths, resulting from the mathematical average of the grades obtained in the 2 individual modules, rounded to the unit. The positive result of each module is valid for one year at the end of which the exam must be retaken. The exam will be considered passed with a positive result in both modules.
The evaluation is carried out considering: a) correctness of the contents and completeness of the answer; b) ability to organize knowledge in a discursive manner; c) ability to critically reason on the study carried out; d) propriety of language. Missing contents reduce the evaluation. Excess contents are not evaluated.
The dates of the exam sessions and the deadline for registering to take the exam are communicated through the University application (UNIMIA).
The grade is communicated to each individual student via automated email from the University verbalization system. The grade is verbalized in such a way that it can be rejected.
The student with DSA and with disabilities must contact the Professor by email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher, it is necessary to CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities).
For the Food Inspection module: oral test of the topics covered and recognition, from cards, of the different anatomical cuts of animals of zootechnical interest (e.g., from bovine, pig, poultry carcasses).
The final assessment is expressed by a grade out of thirtieths, resulting from the mathematical average of the grades obtained in the 2 individual modules, rounded to the unit. The positive result of each module is valid for one year at the end of which the exam must be retaken. The exam will be considered passed with a positive result in both modules.
The evaluation is carried out considering: a) correctness of the contents and completeness of the answer; b) ability to organize knowledge in a discursive manner; c) ability to critically reason on the study carried out; d) propriety of language. Missing contents reduce the evaluation. Excess contents are not evaluated.
The dates of the exam sessions and the deadline for registering to take the exam are communicated through the University application (UNIMIA).
The grade is communicated to each individual student via automated email from the University verbalization system. The grade is verbalized in such a way that it can be rejected.
The student with DSA and with disabilities must contact the Professor by email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher, it is necessary to CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities).
AGR/19 - ANIMAL SCIENCE - University credits: 8
Field activity: 8 hours
Lessons: 60 hours
Lessons: 60 hours
Professors:
Bava Luciana, Chiesa Luca Maria
Professor(s)
Reception:
on request