Biochemistry of foods of animal origin

The course will provide students skills in theory and practice on the molecular characteristics, biochemical transformations and markers of quality and traceability of food of animal origin.

1. Knowledge and understanding:
At the end of the course, the student will have to demonstrate knowledge at the molecular level of the composition of foods of animal origin and of post-mortem biochemical transformations and consequent conservation and cooking.
2. Ability to apply knowledge and understanding: at the end of the course, the student will acquire theoretical and applicative knowledge of biochemical methods for evaluating the composition and quality of foods. The knowledge acquired must be useful to the student to understand the impact of the biochemical processes of food transformation on the quality of animal production.
3. Critical and judgment skills: students will be able to deal more critically and autonomously with the complex management of the transformation processes of foods of animal origin.
4. Ability to communicate what has been learned: The student will have to demonstrate the ability to express themselves with scientifically appropriate terminology, in particular with regard to the terminology referring to the molecular composition of foods of animal origin and post-mortem biochemical transformations and consequent conservation and cooking.
5. Lifelong learning skills: The student must demonstrate the ability to use the knowledge acquired to interpret new phenomena and address complex problems.