- Docente: Francesca Bertolini
- Credits: 6
- SSD: AGR/17
- Language: English
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: First cycle degree programme (L) in Genomics (cod. 9211)
Learning outcomes
At the end of the lectures, the student has the background needed to analyse the genome of the most important farm animal species (cattle, pig, sheep, goat, rabbit, poultry and other species), to use genomic information in selection and breeding plans, conservation and management plans of animal populations for the sustainable use of animal diversity. The student can plan genome wide association studies to identify genomic regions affecting economic relevant traits and other relevant phenotypes. The student can also apply genomic technologies for the authentication of animal products.
Course contents
- Domestication of farm animals: origins, pathways, domestication centers, associated genetic processes, and impact on biodiversity.
- Production systems: comparison between meat, dairy, and dual-purpose production; analysis of livestock production chains, including cattle, pigs, poultry, and aquatic species.
- Classification and biodiversity: definition of species and breed, morphological and functional adaptations, Italian local breeds.
- Quantitative genetics: basic genetic model for quantitative traits, heritability, polygenic selection.
- Population genomics and genomic selection: genetic structure of breeds, selection signatures, inbreeding, and crossbreeding.
- Applied genomics: use of SNPs, GWAS, marker-assisted selection (MAS), genomic selection (GS), and genome editing (e.g., MSTN).
- Beekeeping and honeybee genomics.
- Phenomics and product quality: traceability, authenticity, genetic markers associated with meat and milk quality.
- Genomics and authentication of animal-derived food products.
- Gene editing.
Readings/Bibliography
Molecular and Quantitative Animal Genetics. H. Khatib - 2015 - Wiley Blackwell
The Genetics of Cattle. D. Garrick, A. Ruvinsky - 2014 - CABI
Genomic selection in pigs: state of the art and perspectives - A.B. Samorè, L. Fontanesi - https://www.tandfonline.com/doi/full/10.1080/1828051X.2016.1172034
Lawrie´s Meat Science (Eight Edition) - 2017 - Chapter 19 - Meat Authenticity and Traceability. L. Fontanesi
Genomic Selection in Animals. J. I. Weller - 2016 - John Wiley & Sons, Inc
Teaching methods
Lectures (including interactive sessions), group work, and exercises with genomic data.
Assessment methods
The individual exam (approximately 20 minutes) will be based on the assessment of one topic of the student's choice and two additional topics. The final grade (from 1 to 30L) will be obtained considering the basic knowledge, ability of connections among topics and the ability to utlilse tools and concept of the course to adress prectical problems.
Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.
Teaching tools
Power point, video, scientific papers
Office hours
See the website of Francesca Bertolini
SDGs




This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.