Nutrition for Animal Health and for Human Well-Being
A.Y. 2024/2025
Learning objectives
The aim of the course is to develop knowledge and understanding regarding the role of the diet on food safety, nutrition, and the sensory characteristics of products of animal origin. The course will also address the importance of perinatal nutrition and the mechanism of action of nutrients in the regulation of gene expression. Nutritional strategies for improving product quality will also be explored.
Expected learning outcomes
1. Knowledge and understanding: the student, at the end of the course, will have to demonstrate knowledge of the role of animal diet on food safety as well as the mechanisms of interaction of nutrients at the genetic level; knowledge of sensory perceptions in animals and humans and its role in nutrition, knowledge of nutrition and nutritional strategies aimed at improving the quality of products of animal origin. Furthermore, at the end of the course, the student will have to demonstrate knowledge regarding nutrition in the perinatal period in different animal species.
2. Applying knowledge and understanding: the student must demonstrate knowledge and concepts useful for the correct management of nutrition and nutritional aspects in the different production phases. He will have to demonstrate to be able to provide a critical evaluation of the correct nutritional strategies to guarantee the health of the animal and the well-being of the consumer.
3. Making judgments: the student must demonstrate the ability to critically argue the information acquired. Specific educational trips, hot topic seminars and group work (e.g. Journal club) are aimed in this direction.
4. Communication: the student must demonstrate the ability to express himself with scientifically appropriate terminology, regarding the terminology related to the management of animal nutrition to guarantee the quality and safety of production. Group activities are intended to stimulate the ability to discuss scientifically with peers.
5. Lifelong learning skills: the student must gain the ability to use acquired knowledge to interpret new scenarios, for instance updating the acquired knowledge in the field of animal nutrition to guarantee high production standards and consumer health.
2. Applying knowledge and understanding: the student must demonstrate knowledge and concepts useful for the correct management of nutrition and nutritional aspects in the different production phases. He will have to demonstrate to be able to provide a critical evaluation of the correct nutritional strategies to guarantee the health of the animal and the well-being of the consumer.
3. Making judgments: the student must demonstrate the ability to critically argue the information acquired. Specific educational trips, hot topic seminars and group work (e.g. Journal club) are aimed in this direction.
4. Communication: the student must demonstrate the ability to express himself with scientifically appropriate terminology, regarding the terminology related to the management of animal nutrition to guarantee the quality and safety of production. Group activities are intended to stimulate the ability to discuss scientifically with peers.
5. Lifelong learning skills: the student must gain the ability to use acquired knowledge to interpret new scenarios, for instance updating the acquired knowledge in the field of animal nutrition to guarantee high production standards and consumer health.
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
The course objective is to provide scientific knowledge on feed and food sensory analysis, food safety, improvement of products quality by dietary manipulation and perinatal nutrition. The regulation of gene expression by nutrition will be also addressed.
Didactic unit: Nutrigenomics
Lectures
Nutrigenomics and nutrigenetics: definition and methodology (2hours)
Nutrigenomics in farm animals: interaction nutrients-genes (2hours)
Epigenetics and Nutrigenomics: the epigentic role of choline and methionine (2hours)
Fatty acids and modulation of inflammatory associated gen expression (2hours)
Adipogenesis and myogenesis a cascade of gene activation: how diet can modulate it? (2hours)
Antioxidant in animal production: the role of nutrigenomics (2hours)
Practical training
-seminars (4 hours)
- laboratory classes on DNA extraction and PCR, Real time PCR (8 hours) and journal club (4 hours)
Didactic unit: perinatal nutrition
Lectures
Interaction mother/neonate (2 hours)
Nutrients e bioactive components of the milk (4 hours)
Milk feeding for piglets (2 hours)
Milk feeding for calves (2 hours)
Milk feeding for puppies and kitten (2 hours)
Development and health of the gastrointestinal tract (2 hours)
Diet ingredients as a Modulator of Intestinal Microbiota (2 ore)
Practical activities
Evaluation of milk replacers and pre and post weaning diets for calves (4 hours).
Commercial milk-based additives and ingredients (4 hours)
Seminars with professionals (8 hours)
Didactic unit: Animal nutrition and sensory analysis
Take in account the importance of feed/food composition for both animals and human health the aim of the course is to introduce the main principles of sensory analyses. The application of scientific discipline in farm and companion animals and humans will be also deepen.
Lectures
Perception of sensory stimuli (2 hours)
Taste perception in farm and companion animals (2 hours)
Eating behavior (2 hours)
Feed intake (2 hours)
Introduction to sensory analysis (1 hour)
The sensory analysis role in feed/food preference (1 ora)
Methods of sensory evaluation (2 hours)
Sensory evaluation test organization (2 hours)
Experimental design and results interpretation (2 hours)
Practical training
Practical training related to sensory evaluation (8 hours)
Visit of a field exhibition (8 hours)
Didactic unit: Animal nutrition and food safety
The major aims of this course are focalized on animal feed, new nutritional strategies, undesirable substances, feed additives, food of animal origin, identification and risk analysis will be considered having regard to the EU regulations and international authorities on food safety. The topics will be discussed according to innovative global-wide approach of One Health that aims to tighten the collaboration and communication in all aspects of human, animal and environmental healthcare into one synergistic body.
The growing demand for food, the conservation of resources and the global industrial market policies will be addressed in terms of food safety of products of animal origin.
Lectures
SAFETY of FOODS OF ANIMAL ORIGIN: PROBLEMS RELATED TO ANIMAL FEED
Animal nutrition and Human health in relation to new nutrition trends. Discussion of recent criticisms related to animal-origin products (2 hours)
Animal feed: biological and chemical risks and impact on livestock production. The role of antibiotics. (2 hours)
Animal feed: nutritional and functional characteristics. Innovative diagnostic approaches for the evaluation of potentially hazardous; sanitization of feed; nutritional corrective strategies and verification of food of animal origin (2 hours)
EFSA and European Commission: Regulations for feed and food animal products in the EU and risk assessment (2 hours)
Acids compounds and evaluation of drinking water (2 hours)
Heavy metals in the food chain (2 hours)
Effects of nutrients and additives on microbiota and microbio0ma. The role of eubiosis (3 hours)
Genetically modified orgamism in animal nutrition. Glyphosate and food-feed safety (3 hours)
Practical activities
Lab activities: evaluation of the chemical characteristics and functional properties of ingredients (6 hours)
Scientific communication and general public opinion. Analyses of sources. Journal club. (6 hours)
Seminars (6 hours)
Didactic unit: Nutrition and quality of the products of animal origin
The aim of the course is to approach the relationship between animal feeding (to be intended either as requirements either as micronutrients and nutraceuticals integration) and the final quality of products. The main analytical procedures of milk and meat will be performed and the nutritional strategies for improving quality products will be discussed
Lectures
General aspects, food consumption, role of nutrition and consumer expectation (1 hour)
Quality concept (2 hours)
Meat analysis (1 hour)
Milk analysis (1 hour)
Pig Feeding and meat processed products quality (4 hours)
PDO IGP, STG Products (3 hours)
Dairy cattle feeding and milk and dairy products quality (4 hours)
Practical lessons
On line research on the regulation of PDO, IGP and traditional products (2 hours)
Field visit to industry (6 hours)
Computer ration formulation programs (4 hours)
Lab Analyses (4 hours)
Didactic unit: Nutrigenomics
Lectures
Nutrigenomics and nutrigenetics: definition and methodology (2hours)
Nutrigenomics in farm animals: interaction nutrients-genes (2hours)
Epigenetics and Nutrigenomics: the epigentic role of choline and methionine (2hours)
Fatty acids and modulation of inflammatory associated gen expression (2hours)
Adipogenesis and myogenesis a cascade of gene activation: how diet can modulate it? (2hours)
Antioxidant in animal production: the role of nutrigenomics (2hours)
Practical training
-seminars (4 hours)
- laboratory classes on DNA extraction and PCR, Real time PCR (8 hours) and journal club (4 hours)
Didactic unit: perinatal nutrition
Lectures
Interaction mother/neonate (2 hours)
Nutrients e bioactive components of the milk (4 hours)
Milk feeding for piglets (2 hours)
Milk feeding for calves (2 hours)
Milk feeding for puppies and kitten (2 hours)
Development and health of the gastrointestinal tract (2 hours)
Diet ingredients as a Modulator of Intestinal Microbiota (2 ore)
Practical activities
Evaluation of milk replacers and pre and post weaning diets for calves (4 hours).
Commercial milk-based additives and ingredients (4 hours)
Seminars with professionals (8 hours)
Didactic unit: Animal nutrition and sensory analysis
Take in account the importance of feed/food composition for both animals and human health the aim of the course is to introduce the main principles of sensory analyses. The application of scientific discipline in farm and companion animals and humans will be also deepen.
Lectures
Perception of sensory stimuli (2 hours)
Taste perception in farm and companion animals (2 hours)
Eating behavior (2 hours)
Feed intake (2 hours)
Introduction to sensory analysis (1 hour)
The sensory analysis role in feed/food preference (1 ora)
Methods of sensory evaluation (2 hours)
Sensory evaluation test organization (2 hours)
Experimental design and results interpretation (2 hours)
Practical training
Practical training related to sensory evaluation (8 hours)
Visit of a field exhibition (8 hours)
Didactic unit: Animal nutrition and food safety
The major aims of this course are focalized on animal feed, new nutritional strategies, undesirable substances, feed additives, food of animal origin, identification and risk analysis will be considered having regard to the EU regulations and international authorities on food safety. The topics will be discussed according to innovative global-wide approach of One Health that aims to tighten the collaboration and communication in all aspects of human, animal and environmental healthcare into one synergistic body.
The growing demand for food, the conservation of resources and the global industrial market policies will be addressed in terms of food safety of products of animal origin.
Lectures
SAFETY of FOODS OF ANIMAL ORIGIN: PROBLEMS RELATED TO ANIMAL FEED
Animal nutrition and Human health in relation to new nutrition trends. Discussion of recent criticisms related to animal-origin products (2 hours)
Animal feed: biological and chemical risks and impact on livestock production. The role of antibiotics. (2 hours)
Animal feed: nutritional and functional characteristics. Innovative diagnostic approaches for the evaluation of potentially hazardous; sanitization of feed; nutritional corrective strategies and verification of food of animal origin (2 hours)
EFSA and European Commission: Regulations for feed and food animal products in the EU and risk assessment (2 hours)
Acids compounds and evaluation of drinking water (2 hours)
Heavy metals in the food chain (2 hours)
Effects of nutrients and additives on microbiota and microbio0ma. The role of eubiosis (3 hours)
Genetically modified orgamism in animal nutrition. Glyphosate and food-feed safety (3 hours)
Practical activities
Lab activities: evaluation of the chemical characteristics and functional properties of ingredients (6 hours)
Scientific communication and general public opinion. Analyses of sources. Journal club. (6 hours)
Seminars (6 hours)
Didactic unit: Nutrition and quality of the products of animal origin
The aim of the course is to approach the relationship between animal feeding (to be intended either as requirements either as micronutrients and nutraceuticals integration) and the final quality of products. The main analytical procedures of milk and meat will be performed and the nutritional strategies for improving quality products will be discussed
Lectures
General aspects, food consumption, role of nutrition and consumer expectation (1 hour)
Quality concept (2 hours)
Meat analysis (1 hour)
Milk analysis (1 hour)
Pig Feeding and meat processed products quality (4 hours)
PDO IGP, STG Products (3 hours)
Dairy cattle feeding and milk and dairy products quality (4 hours)
Practical lessons
On line research on the regulation of PDO, IGP and traditional products (2 hours)
Field visit to industry (6 hours)
Computer ration formulation programs (4 hours)
Lab Analyses (4 hours)
Prerequisites for admission
None
Teaching methods
Lectures, practical training
Teaching Resources
All materials available on Ariel website
Assessment methods and Criteria
Oral test
Animal feed and food safety
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professor:
Rossi Luciana
Shifts:
Turno
Professor:
Rossi Luciana
Applied nutrigenomics
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professors:
Baldi Antonella, Giromini Carlotta
Shifts:
Feeding and sensory analysis
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professor:
Rossi Raffaella
Shifts:
Turno
Professor:
Rossi Raffaella
PERINATAL NUTRITION
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professors:
Invernizzi Guido, Rossi Luciana
Shifts:
Professors:
Invernizzi Guido, Rossi Luciana
Turno
Professor:
Rossi Luciana
Supply and product quality
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professor:
Pastorelli Grazia
Shifts:
Turno
Professor:
Pastorelli GraziaEducational website(s)
Professor(s)