FOOD PRODUCTS OF ANIMAL ORIGIN
Learning outcomes of the course unit
The aim of this course is to illustrate the production systems of all major species of farm livestock and how genetics, feeling and breeding techniques may affect the quality of products.
Course contents summary
This course examines the production systems of all major species and farm livestock, the way in which these different systems are integrated with each other and other enterprises on farms, the relationship between breeding factors and product characteristics. In addition, it considers product quality, how this is measured and perceived by both the retail sector and the consumer, and how it may be manipulated during production. Particular attention is given to the breeding systems of local farm products.
Bittante G., Andrighetto I., Ramanzin M. Tecniche di produzione animale. Liviana Ed., Padova.
Cabras P., Martelli A. Chimica degli Alimenti. Piccin Ed., Padova.
Lectures constitutes 60% of the course, while the remaining part is devoted to the preparation of written and oral projects (20%) and to farm visits (20%).