| 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. 2018/19
Information concerning the students who enrolled in A.Y. 2018/19
ANIMAL BIODIVERSITY AND FOOD
AVP5070062, A.A. 2018/19
Information concerning the students who enrolled in A.Y. 2018/19
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. 2018/19 |
 bring this page with you |
|---|---|---|
| Number of ECTS credits allocated | 6.0 | |
| Type of assessment | Mark | |
| Course unit English denomination | ANIMAL BIODIVERSITY AND FOOD | |
| 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=2018-AV2190-000ZZ-2018-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 |
Course unit organization
| Period | First semester |
|---|---|
| Year | 1st Year |
| Teaching method | frontal |
| Type of hours | Credits | Teaching hours |
Hours of Individual study |
Shifts |
|---|---|---|---|---|
| Practice | 1.0 | 8 | 17.0 | No turn |
| Lecture | 5.0 | 40 | 85.0 | No turn |
| Start of activities | 01/10/2018 |
|---|---|
| End of activities | 18/01/2019 |
| Show course schedule | 2019/20 Reg.2015 course timetable |
Examination board
| Board | From | To | Members of the board |
|---|---|---|---|
| 5 Commissione a.a. 2019/20 | 01/12/2019 | 30/11/2020 |
CECCHINATO
ALESSIO
(Presidente)
TAGLIAPIETRA FRANCO (Membro Effettivo) BITTANTE GIOVANNI (Supplente) SCHIAVON STEFANO (Supplente) |
| 4 Commissione a.a. 2018/19 | 01/12/2018 | 30/11/2019 |
CECCHINATO
ALESSIO
(Presidente)
TAGLIAPIETRA FRANCO (Membro Effettivo) BITTANTE GIOVANNI (Supplente) SCHIAVON STEFANO (Supplente) |
| 3 Commissione a.a. 2017/18 | 01/12/2017 | 30/11/2018 |
CECCHINATO
ALESSIO
(Presidente)
TAGLIAPIETRA FRANCO (Membro Effettivo) BITTANTE GIOVANNI (Supplente) SCHIAVON STEFANO (Supplente) |
| 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) |
|
- Lecturing
- Laboratory
- Problem based learning
- Case study
- Working in group
- Problem solving
