PRODUZIONI ANIMALI SOSTENIBILIModule GESTIONE DELLA QUALITA' DELLE PRODUZIONI ANIMALI
Academic Year 2024/2025 - Teacher: GIUSEPPE LUCIANOExpected 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.
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
Attendance of Lessons
Attending the classes is not mandatory, though strongly advised
Detailed Course Content
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
| Subjects | Text 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