Power, supply and quality of animal products

A.Y. 2016/2017
Lesson for
12
Max ECTS
128
Overall hours
SSD
AGR/18 AGR/19
Language
Italian

Course structure and Syllabus

Active edition
Yes
Responsible
Food Security
AGR/19 - ANIMAL SCIENCE - University credits: 6
Practicals: 32 hours
Lessons: 32 hours
Nutrition and quality of animal products
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 6
Practicals: 32 hours
Lessons: 32 hours
ATTENDING STUDENTS
Nutrition and quality of animal products
Syllabus
MEAT
Lectures
Introduction, meat consumption, influence of animal nutrition and feed production (1 hour)
the quality concept (2 hours)
sensory analysis (4 hours)
Nutrition and pork quality (5 hours)
Nutrition and beef quality (4 hours)
Practical activity
Seminars of professionals (4 hours)
Panel test (4 hours)
International Dairy Cattle Show, Cremona or International Pig Farming Show, Reggio Emilia (4 hours).
laboratory fisical evaluation (4 hours)
MILK
Lectures
Nutrition and milk fat content (3 hours )
Nutrition and fatty acid composition of milk fat (2 hours)
Nutrition and milk protein content(3 hours)
Nutrition and mil urea content (2 hours)
Nutrition and milk somatic cell count (2 hours)
Nutrition and milk micronutrients (2 hours)
Carry over of toxic substances to the milk (2 hours)
Practical work
Milk panel test to appreciate the different origin and composition (2 hours)
Milk analysis and analysis of milk fatty acids (2 hours)
Visit to dairy farms (4 hours)
Practical work at the Research and Teaching Center for Animal Production at the Lodi site (8 hours)
Food Security
Syllabus
Students will be introduced to the concept of a food supply chain. The course aims to deepen the knowledge of students on national and international animal food supply chains, starting from primary production to the processes of processing, distribution, consumption and disposal of food of animal origin for human consumption.
The fisheries and aquaculture producs, consumption and nutritional properties.
The bovine meat sector: production and consumption, chemical composition and nutritional value.
The chain of pig meat and processed products: technology, production and consumption.
The dairy chain. Milk: production and consumption, chemical composition and nutritional properties. Cheese production: types, consumption, chemical composition, nutritional value and quality characteristics.
Dietary lipids: sources, extraction technology and products, quality and laboratory analysis
Techniques of food preservation.
NON-ATTENDING STUDENTS
Food Security
Syllabus
Students will be introduced to the concept of a food supply chain. The course aims to deepen the knowledge of students on national and international animal food supply chains, starting from primary production to the processes of processing, distribution, consumption and disposal of food of animal origin for human consumption.
The fisheries and aquaculture producs, consumption and nutritional properties.
The bovine meat sector: production and consumption, chemical composition and nutritional value.
The chain of pig meat and processed products: technology, production and consumption.
The dairy chain. Milk: production and consumption, chemical composition and nutritional properties. Cheese production: types, consumption, chemical composition, nutritional value and quality characteristics.
Dietary lipids: sources, extraction technology and products, quality and laboratory analysis
Techniques of food preservation.
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi