ANIMAL PRODUCTION CHAIN

Module ANIMAL PRODUCT QUALITY

Knowledge and understanding abilities: The student will acquire specific knowledge suitable for analyzing the concept of quality and traceability along the production chains of the main foods of animal origin. The meat, milk and egg supply chains will be taken into consideration, analyzing the most important nutritional, organoleptic and technological factors that characterize their quality and highlighting their relationships with farming systems.

Ability to apply knowledge and understanding abilities: The student will be able to identify the main quality characteristics of the different products of animal origin (sensory, nutritional and technological characteristics) and to distinguish the main factors of variation. The student will be able to consciously attribute qualitative aspects to products of animal origin on the basis of information regarding the supply chain of origin and the farming system. The student will have a range of knowledge useful to satisfy the requests for the supply of products of animal origin in the catering and distribution sectors.

Making judgements: The diversification of teaching activities will help to enhance the autonomy of judgment and the critical sense. The set of knowledge and skills acquired through lectures and other activities (including: thematic insights, video tutorials, seminars with sector experts, classroom discussions, workshops and technical visits) will offer the student various useful forms of learning to encourage conscious learning and autonomously make the appropriate choices based on specific requests.

Communication skills: Attending lessons and reading the recommended texts will help the student in the acquisition and use of technical language; the use of study sources in English will allow you to acquire the foundations of technical language in this language too. The student will be encouraged to use technical language during classroom discussions, during other activities and during ongoing tests which will also favor the acquisition of synthesis skills.

Learning skills: The organization of teaching represents a study and work method that is based on the importance of the quality of the sources and can be replicated and pursued independently. This method can be useful for the preparation of the degree thesis, for the continuation of studies and for the continuous updating of the knowledge and skills necessary for the profession.

The course will consist of conventional lectures other activities. The conventional approach of frontal teaching will be dedicated to the main themes of the program and will be integrated with other teaching approaches. Some topics will be developed through dedicated thematic in-depth seminars, held by the teacher or by experts on the subject. Thematic video tutorials and their discussion will help to focus more effectively on specific topics. Other topics will be the subject of activities and practical activities carried out in the classroom, in the field and in the laboratory.

Information for students with disabilities and/or learning disorders.

As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or learning disorders)

If conditions require teaching given in a hybrid mode or remotely, necessary changes may be introduced to what previously stated in order to comply with the program.

Basic knowledge of chemical and biological areas and applied to food are considered important to fully understand the contents of the course. In particular, knowledge regarding the main molecules of food of animal origin (e.g. lipids and proteins), the main types of energy metabolisms (e.g. glycolytic, oxidative), the main types of deterioration phenomena of the molecules constituting the food will be useful (e.g. oxidative deterioration)

Attending the classes is not mandatory, though strongly advised

The topics covered in the course will mainly focus on: the characteristics of the livestock sectors of interest, providing the necessary notes on the main breeding systems of the different categories of animals; the main physiological factors of the animals at the basis of production performance and their impact on the quality traits of the products; the quality parameters of meat products, milk, cheeses and eggs in terms of composition, sensory and nutritional characteristics; the sustainable strategies that can be implemented on the farm in order to improve the quality of products of animal origin; the traceability through the use of measurable markers in products to authenticate their production system and origin. Other topics will focus on specific analytical determinations for the objective evaluation of the quality traits of products of animal origin, as well as on the criteria for the presentation of the data obtained and the critical evaluation of scientific data relevant to the topics covered.

1) G. Bittante, I. Andrighetto, M. Ramanzin. Tecniche di produzione animale (nuova edizione) – 2005, LIVIANA. ISBN: 8849470835

For thematic reading specific to the different topics covered, the following books are recommended:

2) Nuovi concetti di gestione per il miglioramento della qualità del latte. 2013. Edited by CoRFiLAC. ISBN: 978-88-87562-20-0

3) Milk and Dairy Products in Human Nutrition: Production, Composition and Health. 2013. Editor(s): Young W. Park, George F.W. Haenlein. John Wiley & Sons Ltd. ISBN (print): 9780470674185 |ISBN (online): 9781118534168 |DOI:10.1002/9781118534168

4) Lawrie’s Meat Science (8th edition). 2017. Edited by: Fidel Toldrá. Elsevier Ltd. ISBN (print): 978-0-08-100694-8 | ISBN (online): 978-0-08-100697-9

Other teaching material will be made available in the repository STUDIUM and will include:

-) Copies of the power points presented during the classes and seminars.

-) Link to the video tutorials.

-) Scientific articles and other material

The learning evaluation will consist of two written tests lasting 45 minutes carried out jointly for both modules of the integrated course, the first of which will be carried out in the middle of the course and the second at the end of the course. Each test will consist of 10 questions, 6 of which refer to the module "qualità dei prodotti di origine animale”, 3 related to the module "qualità dei prodotti ittici" and 1 related to the entire integrated course. A final oral interview will complete the evaluation. Overall, the evaluation of the student's preparation will take place on the basis of the following criteria: learning ability and level of insight of the topics covered, synthesis and presentation abilities, use of technical language and critical sense of the student.

The vote follows the following scheme:

Negative:

Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize

Use of references: Completely inappropriate

18-20:

Knowledge and understanding of the topic: At the threshold level. Obvious imperfections

Analysis and synthesis skills: Just enough skills

Use of references: just appropriate

21-23

Knowledge and understanding of the topic: Routine knowledge

Ability to analyze and synthesize: ability of correct analysis and synthesis. Argue logically and consistently

Using references: Use standard references

24-26

Knowledge and understanding of the topic: Good knowledge

Analysis and synthesis skills: good analysis and synthesis skills. The arguments are expressed consistently

Using references: Use of standard references

27-29

Knowledge and understanding of the topic: Knowledge more than good

Ability to analyze and synthesize: considerable abilities of analysis and synthesis

Use of references: the topic has been explored in depth

30-30 e lode

Knowledge and understanding of the topic: Excellent knowledge

Ability to analyze and synthesize: excellent abilities of analysis and synthesis.

Use of references: Important insights.

Verification of learning can also be carried out remotely, should the conditions require it

1. Main parameters for carcass qualitative assessment

2. Parameters defining the quality of meat products

3. Parameters defining the quality of milk and its suitability for consumption and processing

4. Change in the quality of animal products in response to the animal husbandry and feeding system

5. Measurable markers in the product to authenticate the production system