Biotechnology Applied to Animal Nutrition and Animal Origin Food
A.Y. 2025/2026
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.
- 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.
- 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.
Lesson period: year
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
year
Prerequisites for admission
No prerequisites for admission are required.
Assessment methods and Criteria
The exam is aimed at ascertaining the knowledge acquired and consists of a multiple choice and open questions test (Biotechnologies applied to animal and comparative nutrition) and an oral test (Quality of foods of animal origin). The weighted average results in a minimum approval grade of 18 and a maximum grade of 30 "cum laude" (with honors).
Animal nutrition
Course syllabus
Lectures (3 credits):
- Compositional and qualitative analysis of food products
- Nutritional and bioactive role of macro and micro-nutrients
- Introduction to animal nutrition and comparative aspects with humans
- Biotechnological production techniques for genetically modified foods and novel feeds and novel foods
- safety aspects for animals and the food chain. Examples of genetically modified foods, novel feeds/foods and their applications
- Analytical techniques for the control of genetically modified foods and novel food and novel ingredients.
- Labeling and traceability of genetically modified foods
- Food additives of biotechnological origin: bioactive molecules, novel feed/food, probiotics and enzymes
Practicals (3 cfu):
- Chemical analysis of food and feed constituents.
- Analytical methods (PCR and ELISA) for detection and determination of genetically modified organisms (GMO's) raw materials, particularly in soy and maize
- Cell culture techniques for the evaluation of the efficacy of additives, novel feeds and novel foods
- Seminars and field trips on topics related to the application of biotechnology in the nutritional field
- Compositional and qualitative analysis of food products
- Nutritional and bioactive role of macro and micro-nutrients
- Introduction to animal nutrition and comparative aspects with humans
- Biotechnological production techniques for genetically modified foods and novel feeds and novel foods
- safety aspects for animals and the food chain. Examples of genetically modified foods, novel feeds/foods and their applications
- Analytical techniques for the control of genetically modified foods and novel food and novel ingredients.
- Labeling and traceability of genetically modified foods
- Food additives of biotechnological origin: bioactive molecules, novel feed/food, probiotics and enzymes
Practicals (3 cfu):
- Chemical analysis of food and feed constituents.
- Analytical methods (PCR and ELISA) for detection and determination of genetically modified organisms (GMO's) raw materials, particularly in soy and maize
- Cell culture techniques for the evaluation of the efficacy of additives, novel feeds and novel foods
- Seminars and field trips on topics related to the application of biotechnology in the nutritional field
Teaching methods
The course includes lectures (classroom) and practical activities.
Teaching Resources
Didactic materials provided by the lecturers uploaded on ARIEL website.
Consultation of the following texts is also recommended:
Arienti Giuseppe. Le basi molecolari della nutrizione 2015. Piccin
Uso degli alimenti geneticamente modificati [OGM] in alimentazione animale (2006), Ed. da Associazione Scientifica di Produzione Animale Commissione di Studio. LaserPrint, Parma. (fornito dal docente)
Bioactive peptides from Food sources, analysis and functions edited by Leo Nollet, Semih Otles Taylor & Francis group
Consultation of the following texts is also recommended:
Arienti Giuseppe. Le basi molecolari della nutrizione 2015. Piccin
Uso degli alimenti geneticamente modificati [OGM] in alimentazione animale (2006), Ed. da Associazione Scientifica di Produzione Animale Commissione di Studio. LaserPrint, Parma. (fornito dal docente)
Bioactive peptides from Food sources, analysis and functions edited by Leo Nollet, Semih Otles Taylor & Francis group
Food of animal origin
Course syllabus
Lectures (3 CFU)
- The qualities of foods
- Conservation techniques: traditional and innovative
- Self-control applied to production chains
- Food Traceability : use of biotechnology
- Production and/or transformation chains: application of biotechnology to the food industry
- Labeling, packaging and innovative packaging
- Functional foods
- Sustainability of production processes
- Application of biotechnology in food quality analyses
Practicals (3 CFU)
- Laboratory: sensory analysis tests
- Laboratory: cheesemaking techniques for the creation of a dairy product
- Visits to food production and processing companies
- The qualities of foods
- Conservation techniques: traditional and innovative
- Self-control applied to production chains
- Food Traceability : use of biotechnology
- Production and/or transformation chains: application of biotechnology to the food industry
- Labeling, packaging and innovative packaging
- Functional foods
- Sustainability of production processes
- Application of biotechnology in food quality analyses
Practicals (3 CFU)
- Laboratory: sensory analysis tests
- Laboratory: cheesemaking techniques for the creation of a dairy product
- Visits to food production and processing companies
Teaching methods
Lectures
Practical training
Practical training
Teaching Resources
Didactic materials provided by the lecturers uploaded on ARIEL website.
Consultation of the following texts is also recommended:
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
Consultation of the following texts is also recommended:
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
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
Single bench laboratory practical: 16 hours
Lessons: 32 hours
Professor:
Vallone Lisa
Professor(s)