From Cell to Farm: Methods and Technologies Applied to Animal Nutrition and Food Quality
A.Y. 2024/2025
Learning objectives
The aim of the course of From cell to farm: models, methods and technologies applied to animal nutrition and food quality is to provide students with the methodological principles related to nutritional studies, with insights into the molecular field. This course provides the skills needed to develop and evaluate a diet for laboratory animals with focus on its impact at genic and metabolic level. The course will also deal with the theoretical basis of oxidative damage and its relationship with farming systems. The biomarkers that best classify the oxidative status in vivo and their significance in the assessment of animal health and welfare will be also considered. Analytical methodologies aimed at defining biomarkers for the authenticity of animal products, through the identification of the origin and the breeding system, as well as their nutritional value for the consumer, are argued.
Expected learning outcomes
Knowledge and understanding: at the end of the course the student must be able to know and understand the main models and methodologies applied to studies in nutritional science with particular reference to the nutritional and functional evaluation of the diet, including aspects related to food safety. The student must also demonstrate knowledge and understanding relating to the theoretical basis of oxidative stress and its relationships with the health and well-being of farmed animals.
Applying knowledge and understanding: the student will have to demonstrate knowledge and concepts useful for the application of methods and models aimed at the nutritional and functional evaluation of the diet as well as the evaluation of the origin and traceability of animal production.
Making judgement: The student must demonstrate the ability to critically argue the information acquired. In this sense, educational trips, seminars and group work are aimed in this direction.
Communication: the student must demonstrate the ability to express with scientifically appropriate terminology, in particular with regard to the terminology referred to the application of models, methodologies and biomarkers in animal nutrition as well as to the quality of products.
Lifelong learning skills: the student will have to demonstrate knowledge in terms of methodologies and related applications and the reasoning skills acquired during the course will allow the student to continue the study independently by deepening and updating the own knowledge in the field of animal nutrition and the quality and traceability of products of origin.
Applying knowledge and understanding: the student will have to demonstrate knowledge and concepts useful for the application of methods and models aimed at the nutritional and functional evaluation of the diet as well as the evaluation of the origin and traceability of animal production.
Making judgement: The student must demonstrate the ability to critically argue the information acquired. In this sense, educational trips, seminars and group work are aimed in this direction.
Communication: the student must demonstrate the ability to express with scientifically appropriate terminology, in particular with regard to the terminology referred to the application of models, methodologies and biomarkers in animal nutrition as well as to the quality of products.
Lifelong learning skills: the student will have to demonstrate knowledge in terms of methodologies and related applications and the reasoning skills acquired during the course will allow the student to continue the study independently by deepening and updating the own knowledge in the field of animal nutrition and the quality and traceability of products of origin.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Module 1 - Methodologies and models in nutrition
- Innovative methodologies applied to nutritional studies with particular reference to the nutritional and functional evaluation of the diet including aspects related to food safety; 4h
- definition of new foods, ex-foods/food waste/ecofeed, insects and their application to the field of nutrition; 2h
- the use of static and dynamic in vitro digestion models; 2h
- in vitro models to evaluate the biological activity of nutrients; 2h
-in vitro models for "cellular agriculture" studies; 2h
- molecular biology techniques applied to feed and food; 2h
- metabolomics, nutrigenomics and nutri-epigenetics approaches to identify the biological processes of nutrients; 2h
- formulation of the most suitable diet for laboratory animals 2h
Practical exercises
- In vitro digestion models for the evaluation of food digestibility and bioaccessibility 4h
- Nutrigenomics: evaluation of gene expression in animal cells and tissues in response to food supplementation 4h
- Methodologies for functional food analysis 4h
Module 2 - Biomarkers and product quality
- the theoretical basis of oxidative stress and its relationships with the health and well-being of farmed animals 6 h
- specific biomarkers of oxidative stress and oxidative status and possible applications 6 h
- main basic and advanced methodologies applied to animal product regarding
- their traceability and authenticity 6 h
- their sustainable production systems taking into account animal welfare and impact on environment 6 h.
Practical exercises
- application of laboratory methods for the evaluation of the origin and authenticity of animal production 10 h
- application of chemometrics for the evaluation of the origin and authenticity of animal production 2 h.
- Innovative methodologies applied to nutritional studies with particular reference to the nutritional and functional evaluation of the diet including aspects related to food safety; 4h
- definition of new foods, ex-foods/food waste/ecofeed, insects and their application to the field of nutrition; 2h
- the use of static and dynamic in vitro digestion models; 2h
- in vitro models to evaluate the biological activity of nutrients; 2h
-in vitro models for "cellular agriculture" studies; 2h
- molecular biology techniques applied to feed and food; 2h
- metabolomics, nutrigenomics and nutri-epigenetics approaches to identify the biological processes of nutrients; 2h
- formulation of the most suitable diet for laboratory animals 2h
Practical exercises
- In vitro digestion models for the evaluation of food digestibility and bioaccessibility 4h
- Nutrigenomics: evaluation of gene expression in animal cells and tissues in response to food supplementation 4h
- Methodologies for functional food analysis 4h
Module 2 - Biomarkers and product quality
- the theoretical basis of oxidative stress and its relationships with the health and well-being of farmed animals 6 h
- specific biomarkers of oxidative stress and oxidative status and possible applications 6 h
- main basic and advanced methodologies applied to animal product regarding
- their traceability and authenticity 6 h
- their sustainable production systems taking into account animal welfare and impact on environment 6 h.
Practical exercises
- application of laboratory methods for the evaluation of the origin and authenticity of animal production 10 h
- application of chemometrics for the evaluation of the origin and authenticity of animal production 2 h.
Prerequisites for admission
There are no prerequisites for admission
Teaching methods
-Classroom lectures
-Classroom practice (individual or in team)
-Educational trips
-Classroom practice (individual or in team)
-Educational trips
Teaching Resources
- MyAriel
Assessment methods and Criteria
The learning objective consists of a written test on all the topics covered by the course.
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 5
AGR/19 - ANIMAL SCIENCE - University credits: 5
AGR/19 - ANIMAL SCIENCE - University credits: 5
Practicals: 36 hours
Lessons: 42 hours
Lessons: 42 hours
Professors:
Bellagamba Federica, Giromini Carlotta, Lopez Annalaura, Pinotti Luciano, Rebucci Raffaella
Shifts:
1 Turno per un gruppo di studenti
Professor:
Pinotti Luciano2 turno per un gruppo di studenti
Professor:
Rebucci RaffaellaTurno unico per tutti gli studenti
Professor:
Giromini Carlotta