The student will be able to:
Know the main characteristics of food products of animal origin and acquire the tools necessary to evaluate the principal factors affecting the quality of animal productions
Acquire good knowledge on Functional Anatomy of domestic animals oriented to production aspects in the agro-alimentary sector.
Know the fundamentals of breeding and management techniques of animals destined to the production of main food products of animal origin, with special emphasis on the particular aspects of PDO and PGI products
Course contents summary
Basic elements of anatomy: digestive system, muscle and udder.
Characteristics of meat quality: beef, pork, lamb and goat, poultry, horsemeat and wild game. Factors affecting meat quality. Carcass and cuts evaluation. Overview of techniques used in raising animals for meat production. Main Italian and foreign bovine, ovine and swine breeds raised for meat production and commercial swine and poultry hybrids. Particularities in breeding and management of animals for main Italian DOP and IGP meat products.
Milk characteristics: physical-chemical properties, variability factors of the composition of cow, buffalo, sheep and goat milk. Milk quality factors for fresh consumption and production of dairy products – Main Italian and foreign bovine, ovine and caprine breeds raised for milk production. Particularities in the management of animals for main Italian PDO and PGI cheeses.
Egg production, characteristics and quality factors
Bees and their products. Honey production
BORTOLAMI R., CALLEGARI E., CLAVENZANI P., BEGHELLI V.: Anatomia e Fisiologia degli animali Domestici, Calderini – Edagricole, Bologna, 2009.
Bittante G., Andrighetto I., Ramanzin M. Tecniche di produzione animale. Liviana Editrice, Padova
L'allevamento ovino. Associazione Nazionale della Pastorizia, Roma
Alais C. Scienza del Latte. Tecniche Nuove (terza Edizione)
Classroom lectures with PowerPoint presentation.
The PowerPoint presentations, utilized for lectures, are uploaded on Elly weekly
Assessment methods and criteria
Written and oral exam.
Written exam is a multiple-choice test, only one correct answer, 30 questions. The test is considered sufficient when at least 18 answers are correct. Who passes the written test is admitted to the oral test.
Normally, the oral test follows the correction of the written test immediately.
If the sanitary emergency persists, only the oral test will be performed, by means of the Teams platform.