Sustainability of Animal Production and Aquaculture Products
A.Y. 2025/2026
Learning objectives
The course aims to provide students with basic knowledge on the environmental sustainability of meat production from the main livestock species of interest (cattle, pigs, sheep and goats, poultry, rabbits), egg production and aquaculture production (fish, molluscs, and crustaceans). Throughout the course, particular attention will be given to exploring the relationships between sustainability, the quality of products obtained in the primary production phase, and animal welfare, with a specific focus on the different quality attributes sought by consumers and processing companies.
Expected learning outcomes
Thanks to the topics covered in the lectures and the support of specific exercises, which will include the analysis of specific case studies—also selected based on reports from various mass media—students will acquire the necessary skills to assess the environmental impact of major animal productions, considering the production factors that influence sustainability and product quality. By the end of the course, students will also be able to engage with the main challenges of the sector and critically evaluate issues and potential strategies to improve production and animal welfare in farming systems.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
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
First semester
Course syllabus
For each livestock production, beef, pork, poultry and rabbit, for eggs and fish products (fish, molluscs and crustaceans), the the key factors affecting both sustainability and product quality will be examined. In particular, the following topics will be explored in depth:
1 - environmental impact of livestock production: assessment methods, issues and mitigation strategies (0.5 CFU);
2 - factors that determine the quality of meat (pH, tenderness, color, aroma, water retention capacity and chemical composition), eggs and fish products (1 CFU);
3 - factors influencing quality and sustainability of the products: breeding system (intensive, extensive, organic, etc.) and length of the cycle, characteristics of the animals raised and type of product obtained (light and heavy pigs, rotisserie broilers and cutting animals, etc.), nutrition and feed efficiency, methods of capture and management of the animal transport phase, conventional and ritual slaughter (1.5 CFU).
In addition to lectures, the course includes classroom exercises and technical visits to relevant companies, offering students opportunities to further explore and analyze the issues presented in class (1 CFU).
1 - environmental impact of livestock production: assessment methods, issues and mitigation strategies (0.5 CFU);
2 - factors that determine the quality of meat (pH, tenderness, color, aroma, water retention capacity and chemical composition), eggs and fish products (1 CFU);
3 - factors influencing quality and sustainability of the products: breeding system (intensive, extensive, organic, etc.) and length of the cycle, characteristics of the animals raised and type of product obtained (light and heavy pigs, rotisserie broilers and cutting animals, etc.), nutrition and feed efficiency, methods of capture and management of the animal transport phase, conventional and ritual slaughter (1.5 CFU).
In addition to lectures, the course includes classroom exercises and technical visits to relevant companies, offering students opportunities to further explore and analyze the issues presented in class (1 CFU).
Prerequisites for admission
Fundamental knowledge of animal biology and food chemistry
Teaching methods
Lectures will be used, thematic insights proposed to the class managed in small groups and discussed in full, technical visits to farms and/ or food companies.
Teaching Resources
Notes from the lessons. Material downloadable from the online course on the MyAriel platform
Book "Produzioni animali" Sandrucci A. Trevisi E., EDISES Università
Book "Produzioni animali" Sandrucci A. Trevisi E., EDISES Università
Assessment methods and Criteria
The exam consists of an oral test aimed at verifying the student's knowledge of both the theoretical and technical aspects of the subject. The test includes some questions for each of the different parts of the program carried out in the course. Knowledge related to the factors that define the quality of meat products and fish species will be assessed and the factors that contribute to determining them: management methods in breeding, feeding, genetics, slaughtering methods and carcass treatment, problems related to the production.
The evaluation of the oral exam will take into account the following aspects:
· Demonstration of understanding of the topics covered during the course
· Ability to critically and comprehensively address the concepts and themes of the course
· Use of correct terminology
· Completeness of responses
To take the exam it is necessary to register within the deadline set on the UNIMIA (http://www.unimi.it/). The evaluation is expressed by a vote out of thirty. The mark is communicated to each individual student by e-mail automated by the university's verbalization system.
Students with specific learning disabilities or other disability certifications are kindly requested to contact the teacher via email at least 15 days before the date of the exam session to agree on individual exam requirements. Should the student wish to use concept maps, they should be attached to the request email so that the teacher can propose any changes/reductions to the submitted material. In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
The evaluation of the oral exam will take into account the following aspects:
· Demonstration of understanding of the topics covered during the course
· Ability to critically and comprehensively address the concepts and themes of the course
· Use of correct terminology
· Completeness of responses
To take the exam it is necessary to register within the deadline set on the UNIMIA (http://www.unimi.it/). The evaluation is expressed by a vote out of thirty. The mark is communicated to each individual student by e-mail automated by the university's verbalization system.
Students with specific learning disabilities or other disability certifications are kindly requested to contact the teacher via email at least 15 days before the date of the exam session to agree on individual exam requirements. Should the student wish to use concept maps, they should be attached to the request email so that the teacher can propose any changes/reductions to the submitted material. In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
AGR/19 - ANIMAL SCIENCE - University credits: 2
AGR/20 - AQUACULTURE, POULTRY AND RABBIT SCIENCE - University credits: 2
AGR/20 - AQUACULTURE, POULTRY AND RABBIT SCIENCE - University credits: 2
Practicals: 16 hours
Lessons: 24 hours
Lessons: 24 hours
Professors:
Bava Luciana, Toschi Ivan
Professor(s)
Reception:
on request