Sustainability of Animal Production and Aquaculture Products

The course aims to provide students with basic knowledge on the environmental sustainability of meat production from the main livestock species of interest (cattle, pigs, sheep and goats, poultry, rabbits), egg production and aquaculture production (fish, molluscs, and crustaceans). Throughout the course, particular attention will be given to exploring the relationships between sustainability, the quality of products obtained in the primary production phase, and animal welfare, with a specific focus on the different quality attributes sought by consumers and processing companies.

Thanks to the topics covered in the lectures and the support of specific exercises, which will include the analysis of specific case studies—also selected based on reports from various mass media—students will acquire the necessary skills to assess the environmental impact of major animal productions, considering the production factors that influence sustainability and product quality. By the end of the course, students will also be able to engage with the main challenges of the sector and critically evaluate issues and potential strategies to improve production and animal welfare in farming systems.