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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Animal husbandry systems 2: husbandry systems and quality of animal derived foods
Code: G5807D
Teacher:  Anna Alfea Sandrucci
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 3
Other: 1
Basic aims:  First aim of the course is to provide information and knowledge on the influence of animal husbandry on the territory and the environment, underlying the strong relationships with other areas such as pedology, agronomy, economy. Several practical examples of the positive or negative influence of animal production on the environment in different situations (intensive, semi-extensive, extensive systems) will help the student to learn, but also to develop a critical approach in the evaluation process. This will be essential when and if he/she will be implicated in a private or public process of "decision/management". Second aim of the course is to analyze different aspects of the quality of food of animal origin and to study the influence of husbandry systems on quality of animal products.
Acquired skills:  After passing the exam, the student will have acquired knowledge and expertise in terms of methodological and executive approach as far as animal production and environment are concerned. Particularly, he/she will have a more clear and holistic view of the issue (animal husbandry and the environment) and will be able to face it, together with experts of the different areas involved. In addition the student will have acquired tools and methodologies to assess and manage quality issues in the production of animal derived food at farm level, for technical or managerial activities with farms, food industries, retails.
Course contents:  Safety of animal derived food: foodborne diseases; risks from biotic and abiotic contaminants; controlling contamination risks of milk, meat and eggs at farm level. Composition of animal derived food: characteristics of fat, nitrogen and mineral components; changing composition of animal derived foods. Legal and policy framework.
Program:  Safety of animale derived food: foodborne diseases; risks from bacteria, viruses, parasites and prions; hygiene hypothesis; risks from mycotoxins, persistent organic pollutants, haevy metals, veterinary drugs, antibiotics, hormones, OGM in feedingstuffs; controlling contamination risks in the production of milk, meat and eggs at farm level and during transport and slaughtering. Composition of animal derived food: characteristics of fat in milk, meat, eggs and fish (fatty acid composition and potential for manipulating), nitrogen components of milk (polimorphisms, allergy and intolerance, biopeptides, potential for manipulating). Calcium in milk. Iron in meat. Legal and policy framework.
Prerequisites:  Basic knowledge of inorganic and organic chemistry;
morphology and physiology of digestive system,
reproductive apparatus and mammary gland; basic
knowledge of nutrition and feeding of both monogastric
and ruminant animals; basic knowledge of animal
husbandry techniques
Preparatory instructions:  Info not available
Learning materials:  - Notes from the course lessons - Online course
(Zootecnica Speciale):
http://ariel.unimi.it/User/Default.aspx
Other info:  The examination consists of an oral test at the end of the
course which will focus on both teaching units in
which the course is divided. In particular, the examination
is focused to ascertain the student's knowledge on the
theoretical aspects of the subject and the ability of
interpretating and identifying connections among
information
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Program of Animal husbandry systems 2: husbandry systems and quality of animal derived foods (pdf version)
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