APPLIED ANIMAL PRODUCTION
Module EVALUATION TOOLS FOR QUALITY MANAGEMENT IN LIVESTOCK

Academic Year 2022/2023 - Teacher: GIUSEPPE LUCIANO

Expected Learning Outcomes

Knowledge and understanding abilities: The student will acquire useful knowledge for the evaluation of the effects of sustainable livestock production systems on the quality of food of animal origin. Therefore, issues related to the objective evaluation and determination of the main parameters that define the quality of food of animal origin and the possible factors that determine variations will be considered. In addition, the criteria by which relevant objective data can be appropriately collected, evaluated and presented will be dealt with.

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 traits) and to identify the main variation factors. In particular, the student will be able to assess the impact of sustainable livestock systems on the quality of products of animal origin, by identifying the most influenced quality parameters. Furthermore, the student will be able to make objective measurements of some of these parameters, as well as to critically interpret and present relevant data. The student will be able to consciously attribute qualitative aspects to food products of animal origin on the basis of information regarding the supply chain of origin and the farming system and will be able to implement technical breeding choices also according to the impact on the quality of products.

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.

Course Structure

The course will consist of conventional lectures other activities. The course will be structured by integrating conventional classes on the main topics in program with other teaching approaches on specific fields. Thematic tutorial videos will be used for specific topics in order to better understanding the practical issues related to particular techniques. Some topics will be treated in specific seminars given by the professor or by guest experts in the field. Other topics will be the subject of thematic in-field and laboratory activities, as well as of specific practice exercises.

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.

Required Prerequisites

Knowledge of the basic disciplines relevant to livestock production. Furthermore, 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

The topics addressed will be tightly complementary to those developed in the module “sustainable management of animal production systems”. These will include: quality parameters (sensory, nutritional and technological) for food products of animal origin; physiological aspects determining the production performance and their impact on the product quality traits; feeding and management strategies to improve product quality traits; potential markers for the authentication of the production system and origin of animal-derived food products. Contents will also include basic laboratory practices in animal production science and specific analytical approaches for the objective evaluation of suitability and quality of feedstuffs and food of animal origin (spectroscopic, chromatography, electrophoresis, and others). Finally, criteria for selection of relevant information from scientific sources, as well as principles of evaluation, collection and reporting of data relevant to the field will be addressed.

Textbook Information

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) 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

3) 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

Course Planning

 SubjectsText References
1 Milk and dairy products quality: parameters and factors affecting their variation Thematic sections of books 1 and 2. Scientific articles and other readings provided, as well as copies of the slides and links to the videos presented during the classes and seminars
2 Meat quality: parameters and factors affecting their variation Thematic sections of books 1 and 3. Scientific articles and other readings provided, as well as copies of the slides and links to the videos presented during the classes and seminars
3 Sustainable strategies for improving quality traits and standards of animal-derived food products Thematic sections of books 1, 2 and 3. Scientific articles and other readings provided, as well as copies of the slides and links to the videos presented during the classes and seminars
4 Potential markers to infer and authenticate the production system and origin of animal-derived food products Scientific articles and other readings provided, as well as copies of the slides presented during the classes and seminars
5 Laboratory analyses for determining the quality traits of feedstuffs and of animal-derived foods Scientific articles and other readings provided, as well as copies of the protocols used for the laboratories and of the data obtained
6 Principles of criteria for sourcing, evaluating and reporting experimental data relevant to livestock production Book 1, Scientific articles and other readings provided, as well as copies of the slides presented during the classes and seminars

Learning Assessment

Learning Assessment Procedures

The learning evaluation will consist of an oral exam. 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 may also be carried out remotely, should the conditions require it


Examples of frequently asked questions and / or exercises

1. Main metabolisms affecting milk/meat quality

2. Factors affecting specific quality traits of animal-derived foods

3. Objective tools for the authentication of animal production systems