Biotechnologies of animal productsModule ANIMAL PRODUCTS AUTHENTICATION
Academic Year 2023/2024 - Teacher: Luisa BIONDIExpected Learning Outcomes
Knowledge and understanding abilities: The student will acquire specific knowledge on bio-markers useful for the traceability of products of animal origin with the aim of authenticating the system and / or the production area and promoting their enhancement.
Applying knowledge and understanding abilities: The student will be able to identify, among the different bio-markers, those most suitable for the specific authentication requirement (farming system, production area). The student will know the fundamentals of the main methods of laboratory analysis for the identification and quantification of biomarkers. The student will be able to interpret analytical data and organize them in a systematic way.
Making judgements: The set of knowledge and skills acquired through lectures and other activities (opportunity to deepen some issues, to acquire the basic knowledge of the main analytical laboratory techniques, to analyze and process data with spreadsheet, to discuss with professionals) will provide the student with the tools to independently make the appropriate technical 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 international scientific papers in English will make it possible to acquire the foundations of technical language also in this language. The student will be encouraged to use technical language during classroom discussions, during other activities and during the oral exam.
Learning skills: The organization of the course (examination of the international scientific literature on the various topics; use of some bibliographic reviews - published in international journals - as a source of study for some topics; contact and discussion with technicians and professionals) represents a method of study and work 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 master thesis, for access to the doctorate and for the continuous updating of the knowledge and skills necessary for the profession.
Course Structure
If the teaching is given in a mixed or remote mode, the necessary changes may be introduced with respect to what is described above, in order to comply with the contents reported in the syllabus.
Information for students with disabilities and / or SLD. To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the didactic objectives and specific needs. It is also possible to contact the Di3A CInAP (Center for Active and Participated Integration - Services for Disabilities and / or SLD) referent teachers.
Required Prerequisites
Attendance of Lessons
Detailed Course Content
1. Products of animal origin: some data on world consumption and on labelled products. Elements of animal production systems. Milk and meat quality: elements of physiological basis of milk and meat production; breeding system and product quality.
2. Tracking and tracing: definitions and outlines of the EU rules. Tracing and authentication.
3. Authentication of feeding system and/or geographic area of production. Data statistical analysis: basic knowledge. Direct, indirect and physics biomarkers. The biomarkers: carotenoids, vitamin E, terpens and other volatile organic compounds; fatty acids, stable isotopes. Notes on other biomarkers. Factors affecting the biomarkers variability in feedstuffs. Biomarkers metabolism in domestic animals. Elements of analytical methods: i) spectrocolorimetric data analysis; ii) fatty acids determination; from fat extraction to identification and quantification by means of GC; iii) volatile compounds determination: from extraction to identification and quantification by means of GC-MS; iv) vitamin E determination: from extraction to identification and quantification by means of HPLC.
Textbook Information
Cassandro M., Mele M., Trevisi E. (ed.) 2010. Sicurezza e tracciabilità nei sistemi di produzione del latte. Aracne editrice s.r.l., Roma.
Secchiari P. (a cura di) 2014. Alimenti di origine animale e salute. Fondazione Iniziative zooprofilattiche e zootecniche. Brescia, n. 95.
Educational material complementary to the textbook will be uploaded on Studium during the course. The complementary educational material includes selected papers published in international scientific journals and slides discussed during the lessons. Moreover, additional papers will be also available on Studium for deepening specific topics.
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Products of animal origin: trends of consumption and importance of certified products (DOP, organic). A glimpse on animal production systems. Quality of milk and meat: reminder of physiology; relationship between farming system and product quality. | Secchiari P. (ed.) 2014. Papers published in international scientific journals and slides discussed during the course available on Studium. |
| 2 | Tracking and tracing: definitions and notes on European regulations. Traceability and authentication. | Cassandro et al., 2010. Papers published in international scientific journals and slides discussed during the course available on Studium. |
| 3 | Notes on data statistical methods. | Notes provided by the professor. |
| 4 | Carotenoids as an authentication tool: sources of variation in animal feeds and animal metabolism. Review of the scientific literature. Analysis and processing of experimental spectro-colorimetric data. | Cassandro et al., 2010. Papers published in international scientific journals and slides discussed during the course available on Studium. |
| 5 | Vitamin E as an authentication tool: sources of variation in animal feeds and animal metabolism. Review of the scientific literature. Determination of vitamin E: from extraction to identification and quantification by HPLC (notes). | Cassandro et al., 2010. Papers published in international scientific journals and slides discussed during the course available on Studium. |
| 6 | Terpenes and other volatile organic compounds as an authentication tool: sources of variation in animal feeds and animal metabolism. Review of the scientific literature. Determination of volatile compounds: from extraction to identification and quantification by GC-MS (notes). | Cassandro et al., 2010. Papers published in international scientific journals and slides discussed during the course available on Studium. |
| 7 | Fatty acids as an authentication tool: sources of variation in animal feeds and animal metabolism. Review of the scientific literature. Determination of fatty acids: from fat extraction to identification and quantification via GC (notes). | Cassandro et al., 2010. Papers published in international scientific journals and slides discussed during the course available on Studium. |
| 8 | Stable isotopes of carbon, nitrogen, hydrogen, oxygen and sulfur as an authentication tool. Sources of variation in animal feeds. Review of the scientific literature. | Cassandro et al., 2010. Papers published in international scientific journals and slides discussed during the course available on Studium. |
Learning Assessment
Learning Assessment Procedures
The note system is as follows:
Not suitable - 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: As appropriate.
21-23 - Knowledge and understanding of the topic: Routine knowledge Ability to analyze and synthesize: It is capable of correct analysis and synthesis. Argue logically and consistently. Using references: Use standard references.
24-26 - Subject knowledge and understanding: Good knowledge. Analysis and synthesis skills: Has good analysis and synthesis skills. The arguments are expressed consistently. Using references: Use standard references.
27-29 - Knowledge and understanding of the topic: Knowledge more than good. Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis. Use of references: Has explored the topics.
30-30L - Knowledge and understanding of the topic: Excellent knowledge. Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis. Use of references: Important insights.