- Docente: Marco Tassinari
- Credits: 3
- SSD: AGR/18
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: Second cycle degree programme (LM) in Health Professions of Prevention Sciences (cod. 8878)
Learning outcomes
The student understands the principles of evaluation, recognition, traceability and certification of the origin, authenticity, healthiness and quality of livestock products; chemical, physical, nutritional characteristics and digestive use of fodder and feed; nutrition and animal feed
Course contents
The principles of nutrition: proteins, lipids, carbohydrates, fiber, minerals. Zootechnical feeds for monogastrics and ruminants. Food production chains for humans: milk and cheese, beef and meat products, pork and meat products, poultry and rabbits.
Readings/Bibliography
P. McDonald, R.A. Edwards, J.F. Greenhalgh: Nutrizione animale, edited by G. Piana - Edizioni Tecniche Nuove (1992)
Teaching methods
Frontal lessons
Assessment methods
Written quiz test at the end of course
Teaching tools
Notes and teaching material are made available to students in electronic format
Office hours
See the website of Marco Tassinari