First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SAFETY AND HYGIENE OF FOOD PRODUCTS
Course unit
ANIMAL PRODUCTION AND FOOD QUALITY
MVM0013051, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course First cycle degree in
SAFETY AND HYGIENE OF FOOD PRODUCTS
MV1734, Degree course structure A.Y. 2011/12, A.Y. 2017/18
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination ANIMAL PRODUCTION AND FOOD QUALITY
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Comparative Biomedicine and Food Science
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-MV1734-000ZZ-2016-MVM0013051-N0
Mandatory attendance No
Language of instruction Italian
Branch VICENZA
Single Course unit The Course unit CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge SEVERINO SEGATO AGR/19
Other lecturers IGINO ANDRIGHETTO AGR/19

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/19 Special Techniques for Zoology 6.0
Core courses AGR/19 Special Techniques for Zoology 6.0

Mode of delivery (when and how)
Period First semester
Year 2nd Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 1.0 10 15.0 3
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018

Examination board
Board From To Members of the board
5 Commissione A.A. 2016/17 01/12/2016 30/11/2017 SEGATO SEVERINO (Presidente)
ANDRIGHETTO IGINO (Membro Effettivo)
CAPOLONGO FRANCESCA (Supplente)
GOTTARDO FLAVIANA (Supplente)
MARCHESINI GIORGIO (Supplente)

Syllabus
Prerequisites: Basic knowledge of anatomy and physiology of farm animals, animal breeding and rearing.
Prerequisites: Veterinary anatomy, Farm animal rearing and production
Target skills and knowledge: Definition and management of food quality; knowledge of the influence of the main biological and technological prodcucitve factors. Skills to manage the productive process from farm to fork.
Examination methods: Oral examination and discussion of a study case elaborate by using Moodle (https://elearning.unipd.it/scuolaamv/)
Assessment criteria: The student will be assessed according to the acquired skills.
Course unit contents: 1 CFU - Definition of food quality; food quality and marketing; basic of certification
2 CFU - Milk and dairy-products quality
3 CFU - Meat quality
4 CFU - Quality of eggs
5 CFU - Quality of acquatic species
6 CFU - Practice session: panel-test; reological analysis; elaboration and consultation of database; technical tour food industry
Planned learning activities and teaching methods: Course modality:
40 hrs of class teaching;
30 hrs of practice session organized in shifts.
Additional notes about suggested reading: Learning materials available on Moodle (https://elearning.unipd.it/scuolaamv/).

Office hours c/o Complesso Universitario Margherita -Vicenza, viale Margherita 87- on Monday at 08.00 by e-mail appointment.
Textbooks (and optional supplementary readings)