Teacher
|
BASIRICO' Loredana
(syllabus)
1. Livestock systems - Cattle: breeding technologies for milk production. Breeding technologies for meat production. - Pigs: pig breeding technologies. - Sheep and Goats: sheep and goat breeding technologies for the production of milk and meat. - Poultry species: breeding technologies for broilers and layers. 2. Qualitative aspects of animal production 3. Concept of total quality: intrinsic and extrinsic quality; hygienic-sanitary, chemical-bromatological, nutritional, organoleptic, technological quality; ethical quality animal welfare, environmental quality. 4. The production and quality of products of animal origin: Milk, Meat, Eggs. 5. Evaluation of the safety of animal products. Traceability of animal products. Quality certification systems for products of animal origin. Legislation.
(reference books)
SANDRUCCI A., TREVISI E. (A CURA DI), Produzioni Animali. EDITORE EDISES, 2022. Mele M., Pulina G., - Alimenti di origine animale e salute. - EDITORE Francoangeli, 2016. - Didactic material provided by the teacher. Lecture notes or material posted on the dedicated website (Moodle platform).
|