Evolution of Petfood Palatability
A.Y. 2025/2026
Learning objectives
The course aims to provide fundamental knowledge about how sensory stimuli are perceived by companion animals such as dogs and cats. Evaluating the palatability of pet food—especially in the context of innovative ingredients and new formulations—is essential in light of evolving feeding trends and production strategies.
Expected learning outcomes
Knowledge and understanding: Upon completing the course, students should be able to demonstrate a comprehensive understanding of how pets perceive sensory stimuli and apply this knowledge to optimize pet food palatability through innovative formulations.
Ability to apply knowledge and understanding: At the end of the course, students should be able to set up an experimental design appropriate to the evaluation of pet food palatability related to new ingredients and formulations.
Critical and judgement skills: The student must be able to demonstrate the ability to critically discuss the knowledge acquired. Educational outings and industry events are aimed at supporting this objective.
Ability to communicate what has been learned: At the end of the course, the student should be able to express themselves using appropriate terminology, particularly with regard to the technical and scientific application related to palatability studies
Ability to proceed with study independently: The student must demonstrate the knowledge and reasoning skills necessary to continue studying independently, deepening their understanding of pet food palatability and its practical applications
Ability to apply knowledge and understanding: At the end of the course, students should be able to set up an experimental design appropriate to the evaluation of pet food palatability related to new ingredients and formulations.
Critical and judgement skills: The student must be able to demonstrate the ability to critically discuss the knowledge acquired. Educational outings and industry events are aimed at supporting this objective.
Ability to communicate what has been learned: At the end of the course, the student should be able to express themselves using appropriate terminology, particularly with regard to the technical and scientific application related to palatability studies
Ability to proceed with study independently: The student must demonstrate the knowledge and reasoning skills necessary to continue studying independently, deepening their understanding of pet food palatability and its practical applications
Lesson period: First 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
First semester
Course syllabus
Lectures
The perception of sensory stimuli (2 hours)
Taste perception in dogs (2 hours)
Taste perception in cats (2 hours)
Eating behavior (2 hours)
Feed intake (2 hours)
Introduction to sensory analysis in companion animals (2 hours)
Organisation of sensory evaluation tests (2 hours)
Experimental design and data analysis (2 hours)
Practical training
Practical training related to sensory evaluation (8 hours)
Visit of a field exhibition (4 hours)
Visits of petfood companies (4 hours)
The perception of sensory stimuli (2 hours)
Taste perception in dogs (2 hours)
Taste perception in cats (2 hours)
Eating behavior (2 hours)
Feed intake (2 hours)
Introduction to sensory analysis in companion animals (2 hours)
Organisation of sensory evaluation tests (2 hours)
Experimental design and data analysis (2 hours)
Practical training
Practical training related to sensory evaluation (8 hours)
Visit of a field exhibition (4 hours)
Visits of petfood companies (4 hours)
Prerequisites for admission
No previous knowledges are required.
Teaching methods
Lectures, practical activities, and visits to pet food companies and trade fairs in the sector.
Teaching Resources
Teaching materials provided by the lecturers and available on the MyAriel website.
Assessment methods and Criteria
There are seven exam sessions throughout the academic year. In order to participate in the exam, students must register for the chosen session via the online SIFA service. The exam consists of an oral interview aimed at assessing the student's understanding and ability to elaborate on the course content. The questions will evaluate subject knowledge, clarity of expression, and critical analysis skills. The exam is graded on a scale of thirty, and a minimum score of eighteen out of thirty is required to pass. The final grade will be based on the quality of the responses, communication skills, analytical ability, and judgment. The exam results will be communicated through the SIFA system.
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professors:
Fusi Eleonora, Rossi Raffaella
Professor(s)