ANIMAL PRODUCTION CHAIN

Learning Objectives

• QUALITY OF ANIMAL PRODUCTS

  The course aims to deliver the appropriate knowledge to analyze the concept of quality and traceability along the production chains of the main foods of animal origin, also in the light of its evolution. 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, highlighting their relationships with farming systems.

• Quality of seafood products

  Highlight the strengths and criticalities of the production chain of fish species with a view to applying the concept of total quality of production systems.

Course Structure

• QUALITY OF ANIMAL PRODUCTS

  The course will consist of 28 hours of lectures and 28 hours of 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.

  If teaching is given in a mixed formula or remotely, necessary changes may be introduced to what was previously stated in order to comply with the provided and reported syllabus.

• Quality of seafood products

  As established by the didactic regulations, the course will be divided into 14 hours of lectures and 14 hours of other activities. The conventional approach of frontal teaching will be dedicated to the discussion of the main themes of the program and will be integrated with other teaching tools. Some topics will be developed through dedicated thematic in-depth seminars, held by the teacher or by experts on the subject. The projection of thematic video tutorials and their comment in the classroom will help to make specific topics understood more effectively. Other topics will be the subject of activities and practical exercises carried out in the classroom, in the production companies and in the laboratory.

  If teaching is given in a mixed formula or remotely, necessary changes may be introduced to what was previously stated in order to comply with the provided and reported syllabus.

Detailed Course Content

• QUALITY OF ANIMAL PRODUCTS

  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.

• Quality of seafood products

  The topics covered in the course will mainly focus on issues related to: the characteristics of the fishing sectors of interest, providing the necessary information on the main fishing and farming systems applied to the main target fish species. Aspects related to European legislation in terms of labeling and traceability will be explored, including measurable markers in products to authenticate the production system and origin. Specific analytical determinations will be dealt with aimed at the objective evaluation of the qualitative parameters of fish products, with reference also to existing quality marks.

Textbook Information

• QUALITY OF ANIMAL PRODUCTS

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

  For specific focuses:

  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, available on STUDIUM, will include:

  -) Copies of the presentations given during the classes and the thematic seminars

  -) Links to the tutorial videos used

  -) Scientific publications, protocols of the analytical methods showed in the practice laboratories and other relevant material

• Quality of seafood products

  FISHERY PRODUCTS
  Quality, safety and authenticity
  Edited by
  Hartmut Rehbein
  Jörg Oehlenschläger

  WILEY BLACKWELL
  A John Wiley & Sons, Ltd., Publication