Livestock, Environment and Food Safety

First aim of the course is to provide information and knowledge on the influence of animal husbandry on the territory and the environment, underlying the strong relationships with other areas such as pedology, agronomy, economy. Several practical examples of the positive or negative influence of animal production on the environment in different situations (intensive, semi-extensive, extensive systems) will help the student to learn, but also to develop a critical approach in the evaluation process. This will be essential when and if he/she will be implicated in a private or public process of decision/management. Second aim of the course is to analyze different aspects of the quality of food of animal origin and to study the influence of husbandry systems on quality of animal products.

After passing the exam, the student will have acquired knowledge and expertise in terms of methodological and executive approach as far as animal production and environment are concerned. Particularly, he/she will have a more clear and holistic view of the issue (animal husbandry and the environment) and will be able to face it, together with experts of the different areas involved. In addition the student will have acquired tools and methodologies to assess and manage quality issues in the production of animal derived food at farm level, for technical or managerial activities with farms, food industries, retails.