Power, supply and quality of animal products

A.Y. 2017/2018
Lesson for
12
Max ECTS
128
Overall hours
SSD
AGR/18 AGR/19
Language
Italian
Learning objectives
Il corso si propone di fornire agli studenti conoscenze teoriche e pratiche sulle interazioni tra i sistemi della produzione primaria, le esigenze dell'industria di trasformazione, le richieste del consumatore, la qualità, gli approvvigionamenti, le industrie e i mercati dei prodotti di origine animale. Particolare attenzione verrà posta sugli effetti dell'alimentazione e delle tecnologie di allevamento sulle caratteristiche nutrizionali, organolettiche, sensoriali e di salubrità delle produzioni animali, con riferimento prevalente al latte, alle carni e al pesce.

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 the factors affecting the quality and safety of primary production to the processing, distribution, consumption and disposal of food of animal origin for human consumption.
Lectures
An introduction to the Italian agri-food system (2 hours).
The bovine meat sector: production and consumption, chemical composition and nutritional value of bovine meats (4 hours).
The fisheries and aquaculture products: consumption, nutritional properties and quality requirements (8 hours).
The chain of pig meats and processed products: primary production, processing technology, consumption and quality properties (4 hours).
The dairy chain. Ruminant milk: production and consumption, chemical composition and nutritional properties (4 hours).
Cheese production: classification, chemical composition, quality and nutritional properties, consumption and markets (4 hours).
The norms sand regulations on agri-food traceability and the provision of information on foodstuffs to consumers (4 hours).
Dietary lipids: sources, extraction technology and products, quality and laboratory analysis (2 hours).
Practice
Laboratory work on food lipid analysis (16 hours).
Seminars on supply systems and food controls in the distribution chain (6 hours).
Technical visits to food industry and distribution companies (10 hours).
NON-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 the factors affecting the quality and safety of primary production to the processing, distribution, consumption and disposal of food of animal origin for human consumption.
Lectures
An introduction to the Italian agri-food system (2 hours).
The bovine meat sector: production and consumption, chemical composition and nutritional value of bovine meats (4 hours).
The fisheries and aquaculture products: consumption, nutritional properties and quality requirements (8 hours).
The chain of pig meats and processed products: primary production, processing technology, consumption and quality properties (4 hours).
The dairy chain. Ruminant milk: production and consumption, chemical composition and nutritional properties (4 hours).
Cheese production: classification, chemical composition, quality and nutritional properties, consumption and markets (4 hours).
The norms sand regulations on agri-food traceability and the provision of information on foodstuffs to consumers (4 hours).
Dietary lipids: sources, extraction technology and products, quality and laboratory analysis (2 hours).
Practice
Laboratory work on food lipid analysis (16 hours).
Seminars on supply systems and food controls in the distribution chain (6 hours).
Technical visits to food industry and distribution companies (10 hours).
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi