ANIMAL BIODIVERSITY AND FOOD

Second cycle degree in ITALIAN FOOD AND WINE

Campus: LEGNARO (PD)

Language: English

Teaching period: First Semester

Lecturer: ALESSIO CECCHINATO

Number of ECTS credits allocated: 6


Syllabus
Prerequisites: The class does not require any "bridging courses" and some basic knowledge on general aspects of livestock production systems will be given during the first credit of the course
Examination methods: The final evaluation will be by means of oral exam and by means of the preparation and exposition of a group work.
Course unit contents: 1st credit: Introduction: aims of livestock production. Dairy and beef cattle production systems. Pig production. Standard meat and dairy products. Quality definition and quality parameters.
2nd credit: Interaction Genotype X Environment X Tradition in order to obtain a “high quality product”. Italian livestock biodiversity will also be descripted and analyzed.
3rd credit: Typical Italian meat products – Quality traits and their relations with the production systems.
4th credit: Typical Italian dairy products – Quality traits and their relations with the production systems
5th credit: Case study on an Italian Typical Product (to be defined). Tradition, production and valorization.
6th credit: Field trips connected with the case study treated during the course.