QUALITY OF AGRI-FOOD PRODUCTS

Module ANIMAL PRODUCTS

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.

The course includes 3 CFU of lectures and 3 CFU of other activities and includes, at the beginning of the course, lessons that aim to recall basic concepts essential to understanding the contents of the course and to standardize the preparation of students who come from different degree courses.

The course will be developed by integrating the conventional approach of lectures in the classroom with other teaching tools. The screening of thematic video tutorials and their commentary in the classroom will help to understand specific topics more effectively. Some topics will be developed through dedicated seminars, held by the teacher or by experts in the field. Other topics will be the subject of activities and practical exercises carried out in the classroom, in the field and in the laboratory.

Information for students with disabilities and/or DSA

To guarantee equal opportunities and in compliance with current laws, interested students can request a personal interview in order to plan any compensatory and/or dispensatory measures, based on the educational objectives and specific needs. You can also contact the CInAP (Center for Active and Participated Inclusion - Services for Disabilities and/or DSA) referent teachers of our Department.

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 ((e.g. analysis and processing of experimental spectrocolorimetric data; ii) determination of fatty acids: from fat extraction to identification and quantification by Gas Chromatography (GC); iii) determination of volatile compounds: from extraction to identification and quantification by GC-Mass; iv) determination of vitamin E: from extraction to identification and quantification by liquid chromatography - HPLC). 

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.

Contribution of teaching to the objectives of the 2030 Agenda for Sustainable Development. In particular, those concerning: Zero hunger (Goal 2), Good health and well-being (Goal 3), Responsible consumption and production (Goal 12), Climate action (Goal 13) and Life on Land (Goal 15).

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

2) M. Mele, G. Pulina. Alimenti di origine animale e salute – 2016, FrancoAngeli. ISBN: 978-88-917-2768-8 

3) M. Antongiovanni, A. Buccioni, M. Mele. Nutrizione e alimentazione degli animali in produzione zootecnica – 2019, EDAGRICOLE. ISBN: 978-88-506-5579-3

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

4) 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

5) 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

6) D. Bressanini. La Scienza della Carne. La chimica della bistecca e dell'arrosto - 2016. GRIMAUDO. ISBN: 978-88-580-1602-2 

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

-) Copies of the PowerPoints presented during the classes and seminars.

-) Scientific articles and other material

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.

1. Distinctive characteristics of the different livestock systems

2. Main parameters used to evaluate the quality of food of animal origin

3. Main factors influencing specific quality parameters of food of animal origin

4. Tools for the authentication of the production system of food of animal origin