First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
QUALITY OF ANIMAL FOOD PRODUCTION
AGO2042398, 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
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2008)
IF0365, Degree course structure A.Y. 2008/09, A.Y. 2017/18
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination QUALITY OF ANIMAL FOOD PRODUCTION
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-IF0365-000ZZ-2016-AGO2042398-N0
Mandatory attendance No
Language of instruction Italian
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 LUIGI GALLO AGR/19

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/19 Special Techniques for Zoology 8.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 3.0 24 51.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
7 Commissione valida dall'a.a. 2018/19 01/12/2018 30/11/2020 GALLO LUIGI (Presidente)
TAGLIAPIETRA FRANCO (Membro Effettivo)
CECCHINATO ALESSIO (Supplente)
DE MARCHI MASSIMO (Supplente)
MANTOVANI ROBERTO (Supplente)
SCHIAVON STEFANO (Supplente)
STURARO ENRICO (Supplente)
6 Commissione a.a. 2017/18 01/12/2017 30/11/2018 GALLO LUIGI (Presidente)
TAGLIAPIETRA FRANCO (Membro Effettivo)
CECCHINATO ALESSIO (Supplente)
DE MARCHI MASSIMO (Supplente)
MANTOVANI ROBERTO (Supplente)
SCHIAVON STEFANO (Supplente)
STURARO ENRICO (Supplente)
5 Commissione a.a. 2016/17 01/12/2016 30/11/2017 GALLO LUIGI (Presidente)
TAGLIAPIETRA FRANCO (Membro Effettivo)
CECCHINATO ALESSIO (Supplente)
DE MARCHI MASSIMO (Supplente)
MANTOVANI ROBERTO (Supplente)
SCHIAVON STEFANO (Supplente)
STURARO ENRICO (Supplente)

Syllabus
Prerequisites: The previous knowledge and skills necessary for a proficient course understanding are related with the applied biology
Target skills and knowledge: At the end of the course students will acquire an understanding on livestock products, mainly meat, milk and eggs, and on factors affecting their production and quality. They will know national beef, pigs, poultry and dairy milk chains and main traits of animal husbandry.
Examination methods: The examination of students will be carried out through written test accounting for multiple choice questions and questions to be answered with a brief text production
Assessment criteria: Students’ knowledge will be evaluated considering both specific definitions given during the course and analyzing their capacity to properly state the acquired knowledge.
Course unit contents: - an overview on livestock rearing systems, with specific emphasis on intensive herds
- what place for livestock on a re-greening earth? Facts and opinions
- national chains of beef, pork and poultry
- the dairy and eggs national chains;
- meat: chemical and nutritional characteristics
- slaugthering procedures, carcass evaluation procedures, carcass dissection; beef and pigs cuts
- principles of beef production: growth and maturity type
- main aspects of beef, veals and pigs herds
- meat chain: pre- and postslaughtering factors affecting meat quality
- milk: chemical and nutritional characteristics and raw milk destination in Italy
- principles of milk production and main aspects of dairy cows herds
- typical products and regulations
- an understanding of organic animal production
Planned learning activities and teaching methods: Direct room teaching activity; external activities will consider visits to fairs, exhibitions or meetings focussed on food production sector and to herds.This with the aim of transferring the greater amount of practice skills to students.
Additional notes about suggested reading: The presence of students during direct teaching activities is strictly recommended. The material presented during lectures will be available on moodle platform of School (link: https://elearning.unipd.it/scuolaamv)
Textbooks (and optional supplementary readings)
  • Warriss P.D., Meat science : an introductory text. UK: Oxford University press, 2000. per approfondimento Cerca nel catalogo
  • INSOR, atlante dei prodotti tipici. I salumi. Roma: AGRA editrice, 2002. per approfondimento Cerca nel catalogo
  • Bittante G., Andrighetto I., Ramanzin M., Tecniche di produzione animale. Padova: Liviana, 1993. per approfondimento e limitatamente alle tecniche di produzione di bovini, suini e avicoli Cerca nel catalogo