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. 2018/19

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

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. 2018/19
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
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

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

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

Calendar
Start of activities 01/10/2018
End of activities 18/01/2019

Examination board
Board From To Members of the board
7  Commissione a.a. 2018/19 01/12/2018 30/11/2019 SEGATO SEVERINO (Presidente)
ANDRIGHETTO IGINO (Membro Effettivo)
CAPOLONGO FRANCESCA (Supplente)
GOTTARDO FLAVIANA (Supplente)
MARCHESINI GIORGIO (Supplente)
6  Commissione a.a. 2017/18 01/12/2017 30/11/2018 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, chemistry and biochemestry.
Prerequisites: Veterinary anatomy, Farm animal rearing and production.
Target skills and knowledge: The expected knowledge and skills of the course are:

1. Ability to define and to manage food quality schedule in the agri-food production system;
2. Know how to identify quality traits of animal food prodcuts;
3. To be able to discuss the effects of the main biological and technological factors on the quality of products of animal origin;
4. Skills to manage the integrated supply chain from farm to fork;
5. Practical skills to perform the basic techniques of food quality assessment;
6. Being able to draft a basic food certification process.
Examination methods: The expected knowledge and skills of the course will be texted both drafting a study case elaborate and a written exam based on six open questions.
Assessment criteria: The evaluation criteria to verify the acquired knowledge and skills are:
i. the degree of acquired knowledge;
ii. ability to use the scientific and technical terminology;
iii. ability to synthesize complex production processes;
iv. ability to integrate the text by using diagrams, charts and flowcharts.
Course unit contents: Introduction and topic areas of the course (2 hrs of class lessons). Definition and criteria evaluation of food quality, food quality and marketing, food sensorial analysis, basic of certification of the agri-food sector (6 hrs of class lessons). Milk and dairy-products quality (8 hrs of class lessons). Quality of edible products from meat terrestrial animals (8 hrs of class lessons). Quality of eggs (6 hrs of class lessons). Quality of edible products from acquatic species (8 hrs of class lessons). Nutraceuticals and food qaulity (2 hrs of class lessons).
Class practical sessions (5 hrs): panel-test, reological analysis, technical tour food industry.
Groups practical sessions (5 hrs per student): each group of students will take part in a technical visit of a food production and/or distribution facilities for analysis and discussion of the application of quality schedule program (5 repetitions for a total of 25 hrs of repeated practical sessions).
The didactic structure of the course also aims to implement actions useful to address the objectives "zero hunger" and "good health and well-being" of the 2030 Sustainable Development Goals (SDGs). The criteria for the assessment of sustainability and dietetic-nutritional value of diets with increasing provision of animal food will be analyzed. The efficiency of production and the nutritional and functional principles of subrogation of specific nutrients will be evaluated.
Planned learning activities and teaching methods: The teaching activities are dived into:
i. 40 hrs of class lessons will exploit powerpoint presentation (available to students) and video (Kaltura and studio shots) but the blackboard flowcharts will also be frequently used;
ii. 5 hrs of (class) practical sessions related to instrumental and sensory analysis even at food companies and/or traide fairs;
iii. 5 hrs of practical activities (in groups) based on the operative analysis of quality protocols at production and/or distribution facilities (5 groups for a total of 25 hours of repeated practical sessions).
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)
  • Fidel Toldra', Lawrie's Meat Science. Cambridge, MA, USA: Woodhead Pub. of Elsevier, 2017. ISBN: 978-0-08-100694-8
  • R. C. Chandan, A. Kilara, N.P. Shah, Dairy processing and quality assurance. Oxford, UK: Wiley Blackwell, 2016. ISBN:9781118810316 Cerca nel catalogo
  • J.B. Luten, J. Oehlenschlager, G. Olafsdottir, Quality of fish from catch to consumer. Wageningen, NL: Wageningen Acacemic Pub., 2003. ISBN: 978-90-76998-14-5 Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Laboratory
  • Case study
  • Working in group
  • Problem solving
  • Video shooting made by the teacher/the students
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)
  • Kaltura (desktop video shooting, file loading on MyMedia Unipd)
  • Video shooting in studio (Open set of the DLM Office, Lightboard, ...)

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being