Animal Nutrition, Supply and Quality of Animal Products

The course aims to provide students with theoretical and practical knowledge of the interactions between the primary production, quality control, the needs of the processing industry, consumer demand, the food supply chain and markets of products of animal origin. Particular attention will be given to the effects of animal feeding and husbandry on the nutritional, organoleptic and sensory properties of animal products for human consumption, with prevailing reference to milk, meat and fish products.

Knowledge and understanding: by the end of the course, the student should demonstrate knowledge of the factors in production systems that influence the quality of animal products, considering the needs of consumers and of the processing industry.
2. Applying knowledge and understanding: the student should demonstrate to have a thorough knowledge of concepts useful for evaluating nutritional and farming factors that can affect the nutritional, sensory, and safety characteristics of animal foods.
3. Making judgments: the student should demonstrate the ability to critically discuss the acquired information. Specific practical lab exercises and work group are directed towards this goal.
4. Communication: the student should demonstrate the ability to express themselves using scientifically appropriate terminology, particularly concerning animal nutrition, food raw materials, processing technologies, product classification, and relevant regulations. The exercises are intended to stimulate the ability to express oneself correctly and to discuss scientifically with peers.

5. Lifelong learning skills: the student should demonstrate the ability to use the acquired knowledge to undertake new levels of training, utilizing available knowledge sources and good mental organization.