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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Food of animal origin
Code: G300PB
Teacher:  Luciana Bava
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 5
Basic aims:  Aim of the course is to describe the characteristics of the animal products (milk and milk products, meat and meat products, fish) and the main factors affecting their quality, as animal species, breed, animal physiology, herd management.
Acquired skills:  The main goal is to provide the essential knowledge on food of animal origin and their production in order to allow to the experts of the “food system” to make the proper choice.
Course contents:  Milk production: characteristics, storage, milk products (yogurt, cheese, butter); notice of lactation physiology; factors affecting milk quality. Quality labels: PDO, PGI and TSG. Meat production: from muscle to meat, storage; beef, swine, fish and poultry meat characteristics; factors affecting quality. Principal meat products. Legislation and traceability.
Program:  Aim of the course is to describe the characteristics of the animal products (milk, meat, fish) and the main factors affecting their quality, as animal species, breed, animal physiology, feeding strategy, herd management. The main goal is to provide the essential knowledge on food of animal origin and their production in order to allow to the experts of the food system to make the proper choice. Milk production (2 CFU): characteristics, storage, milk products (yogurt, cheese, butter); notice of lactation physiology; factors affecting milk quality (animal species, breed, lactation curves, dairy herd management and milking); principal parameters of hygiene and sanitation (somatic cell count, microbial content, micotoxin). Quality labels: PDO, PGI and TSG. Meat production (2CFU): from muscle to meat, storage and meat products; beef, swine, fish and poultry meat characteristics; factors affecting quality: animal species, breed, feeding strategy, herd management. Principal meat products: cured meat and sausages. Legislation (labelling and traceability).
Prerequisites:  Basic knowledge of biology and organic and inorganic
chemistry.
Preparatory instructions:  None
Learning materials:  Notes from the course lectures Online course Food of
animal origin (http://ariel.ctu.unimi.it)
Other info:  The exam consists of a written test aimed to assess the
student's knowledge on both theoretical and technical
aspects of the matter. The test consists of six open-ended
questions covering each different part of the program
carried out during the course.
DOWNLOAD
Program of Food of animal origin (pdf version)
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