Biochemistry of foods of animal origin

The course will provide students skills in theory and practice on the biochemistry of food of animal origin and on molecular markers of quality and traceability of foods for human safety.

The student is required to demonstrate knowledge of the composition at molecular level of foods of animal origin and of the biochemical transformation during post-mortem storage and cooking. Students will develop skills in application and interpretation of methods routinely used in biochemistry laboratories for food safety analysis and traceability. The acquired knowledge will be useful to the student to understand the impact of biochemical processes of food processing on the quality of animal productions. Students will will acquire skills to tackle the complex management of food of animal origin processing in a more critical and autonomous way.