ANIMAL PRODUCTION CHAINModule ANIMAL PRODUCT QUALITY
Academic Year 2022/2023 - Teacher: GIUSEPPE LUCIANO
Expected Learning Outcomes
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)
Attendance of Lessons
Attending the classes is not mandatory, though strongly advised
Detailed Course Content
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
|Hints on the characteristics of the livestock sectors for the production of meat, milk and poultry and on main animal husbandry systems
|Specific chapters of book text 1. Notes of and copies of the slides presented during classes
|Hints on the main intrinsic and physiological factors to basis of the production performance of animals and the quality of products
|Specific chapters of the suggested books. Notes of and copies of the slides presented during classes
|Quality of milk and dairy products: quality parameters, quality standards and factors of variation
|Relevant chapters of books 1, 2 and 3. Notes of and copies of the slides presented during classes and thematic seminars, as well as links to the tutorial videos used
|Quality of meat products: quality parameters, quality standards and factors of variation
|Relevant chapters of books 1 and 4. Notes of and copies of the slides presented during classes and thematic seminars, as well as links to the tutorial videos used
|Hints on production systems for sustainable improvement of the quality of animal-derived food products
|Specific chapters of the suggested books. Scientific articles suggested, notes and copies of the slides presented during lectures and thematic seminars and links to the projected videos
|Authentication of the production system e of the origin of animal-derived foods through the use of measurable markers
|Scientific articles suggested, notes and copies of the slides presented during lectures and thematic seminars
|Analytical determinations of the qualitative parameters of products of animal origin and criteria for the evaluation and presentation of the results
|Scientific articles suggested, notes and copies of the protocols used for performing the analyses and of the data obtained
|Technical visits to livestock farms, processing companies of products of animal origin and institutions operating in the sector
Learning Assessment Procedures
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:
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
Knowledge and understanding of the topic: At the threshold level. Obvious imperfections
Analysis and synthesis skills: Just enough skills
Use of references: just appropriate
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
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
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
Examples of frequently asked questions and / or exercises
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