First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
ITALIAN FOOD AND WINE
Course unit
ANIMAL BIODIVERSITY AND FOOD
AVP5070062, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
ITALIAN FOOD AND WINE
AV2190, Degree course structure A.Y. 2015/16, 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 BIODIVERSITY AND FOOD
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-AV2190-000ZZ-2017-AVP5070062-N0
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)
Single Course unit The Course unit can 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 ALESSIO CECCHINATO AGR/17

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/18 Animal Nutrition and Feeding 3.0
Core courses AGR/20 Animal Husbandry 3.0

Mode of delivery (when and how)
Period First semester
Year 1st Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 1.0 8 17.0 No turn
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
2 Commissione a.a. 2016/17 01/12/2016 30/11/2017 CECCHINATO ALESSIO (Presidente)
TAGLIAPIETRA FRANCO (Membro Effettivo)
BITTANTE GIOVANNI (Supplente)
SCHIAVON STEFANO (Supplente)

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
Target skills and knowledge: The class is aimed to teach students information on the most important animal based Italian foods. Then information about 1 or 2 products will be used as case study to teach students how high quality products are the results of the interaction Genotype X Environment X Tradition. All the information will be used to explain the Italian food system.
Examination methods: The final evaluation will be by means of oral exam and by means of the preparation and exposition of a group work.
Assessment criteria: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. The ability of the student of using such aspects in an independent way will also be taken into account.
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.
Planned learning activities and teaching methods: The course will be done in classroom (5 CFU) with theoretical lectures and some “field trips” in private farms/companies (1CFU)
Additional notes about suggested reading: The material used for the course will be made available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php
Textbooks (and optional supplementary readings)