Quality of Animal Products
A.Y. 2024/2025
Learning objectives
To gain knowledge of the indicators and main tools used for the evaluation and enhancement of the quality of animal-derived products in their various components.
To analyse the fundamental relationships between management methods, production factors, and the quality of final products.
Understand the importance of the quality aspects required by the processing chain and the consumer.
To analyse the fundamental relationships between management methods, production factors, and the quality of final products.
Understand the importance of the quality aspects required by the processing chain and the consumer.
Expected learning outcomes
The ability to understand and critically evaluate the different components of quality in the main animal-derived products on the market through case studies.
Being able to address the issues related to improving the quality of animal production, identifying key technological defects, and their commercialization and processing.
Being able to address the issues related to improving the quality of animal production, identifying key technological defects, and their commercialization and processing.
Lesson period: Second 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
Second semester
Course syllabus
Products of animal origin: role and importance in the human diet and their contribution in the development of the species, nutritional value. The concept of quality. Labelling and brands. Sensory analysis. Milk and milk products: factors defining the quality and the factors determining it, technological properties, classification and characteristics of dairy products. Meat: the factors that define quality and the factors that modify it (production and preparation methods), the methods of quality assessment. Processed meat products: production methods and requirements. Innovative and alternative meat products.
Prerequisites for admission
Basic knowledge of biology, food chemistry, breeding techniques of main livestock species
Teaching methods
The course will be divided into: lectures supported by interactive teaching methods such as quizz, videos; thematic insights proposed to the class in small groups and discussed in plenary, practical exercises, technical visits
Teaching Resources
Notes from the lessons. The teaching material provided by the teacher is available on the Ariel platform. Book "Produzioni animali", Sandrucci A. and Trevisi Eds. EDISES Università
Assessment methods and Criteria
The exam consists of an oral test to assess the student's knowledge of both the theoretical and technical aspects of the subject. The test includes some questions for each of the different parts of the program carried out in the course. The ability to identify and describe the factors that determine the quality of products of animal origin, to critically discuss the problems related to the processing and conservation of the same will be evaluated.
To take the exam it is necessary to register within the deadline set on the UNIMIA (http://www.unimi.it/). The evaluation is expressed by a vote out of thirty. The mark is communicated to each individual student by e-mail automated by the university's verbalization system.
Students with specific learning disabilities or other disability certifications are kindly requested to contact the teacher via email at least 15 days before the date of the exam session to agree on individual exam requirements. Should the student wish to use concept maps, they should be attached to the request email so that the teacher can propose any changes/reductions to the submitted material. In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
To take the exam it is necessary to register within the deadline set on the UNIMIA (http://www.unimi.it/). The evaluation is expressed by a vote out of thirty. The mark is communicated to each individual student by e-mail automated by the university's verbalization system.
Students with specific learning disabilities or other disability certifications are kindly requested to contact the teacher via email at least 15 days before the date of the exam session to agree on individual exam requirements. Should the student wish to use concept maps, they should be attached to the request email so that the teacher can propose any changes/reductions to the submitted material. In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
AGR/19 - ANIMAL SCIENCE - University credits: 6
Field activity: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Bava Luciana
Shifts:
Turno
Professor:
Bava LucianaProfessor(s)
Reception:
on request