35530 - Animal Welfare and Production Quality

Learning outcomes

The course is aimed to enable students to:1) Assess the welfare level of farm animals by means of validated systems; 2) Recognize the relationships between animal welfare, rearing system and the quality of animal-derived products.

Course contents

The teaching of ANIMAL WELFARE AND PRODUCTION QUALITY is part of the Integrated Course of ANIMAL PRODUCTIONS II.

The Integrated Course aims to provide the student with:

- knowledge relating to pigs and polygastrics (cattle and sheep-goats) rearing technologies with reference to the profitability and the implications on the quality of production, animal welfare and environmental protection.

The Integrated Course is divided into 3 courses:

- Pig Production (theoretical lessons and practical activities held by Prof. Luca Sardi and Eleonora Nannoni)

- Cattle and Sheep Production (theoretical lessons and practical activities held by Prof. Martelli)

- Animal welfare and product quality (theoretical lessons and practical activities held by Prof. Giovanna Martelli and Prof. Eleonora Nannoni)

COURSE OF ANIMAL WELFARE AND PRODUCTION QUALITY

The course (Modules 1 and 2) aims to provide advanced notions and competencies of a practical nature relating to rearing technologies and their impact on animal welfare and product quality.

At the beginning of the course, detailed information will be provided on the internal organization of the theoretical and practical lesson timetable, the structure of the exam and the relative verbalization.

MODULE 1 (Prof. Giovanna Martelli)

Course objectives. Review of the syllabus. Presentation of the teaching materials. Description of the examination procedures. The different meanings of the concept of quality. 2 HOURS

The concept of animal welfare. Distinction between design- or resource-based criteria and animal-based criteria. 2 HOURS

Main animal-based criteria for pigs and cattle and related assessment systems (scoring systems). 4 HOURS

Scientific methods for assessing animal welfare (“ANI” systems, Welfare Quality® and ClassyFarm). 4 HOURS

The role of animal welfare in product quality, as mediated by consumers’ perceptions of animal welfare issues. 2 HOURS

Quality of products derived from non-intensive farming systems: the example of organic production under Regulation (EU) 2018/848. 4 HOURS 

Module 2 (Prof. Eleonora Nannoni). Practical activity performed at the Faculty dairy farm aimed to enable each student to assess the welfare level of animals by means of validated score systems. Other practical activities include designing of "animal friendly" labels and the self-evaluation by each student of his/her perception of animal welfare as a consumer.

The Syllabus of the course unit and the list of EAEVE Day One Competences that the course unit contributes to achieving can be viewed on the dedicated page [http://corsi.unibo.it/singlecycle/VeterinaryMedicine/course-units-syllabi-and-day-one-competences] .

Readings/Bibliography

1) Slides and notes available online in the course web site

2) Further reading (available at the Ercolani Library)

M. Brscic, C. Forte, B. Padalino, A. Trocino. 2026. Benessere degli animali in allevamento. Edises (NA).

Sandrucci A., Trevisi E. 2022. Produzioni Animali. EdiSES (NA).

Broom D. 2022. Broom and Fraser's domestic animal behaviour and 6. ed Wallingford, Oxfordshire, UK

Caccioni D. e Colombo L. 2012. Il Manuale del Biologico. Edagricole (BO)

Napolitano F., De Rosa G., Grasso F. 2007. Comportamento e benessere degli animali in produzione zootecnica. Aracne Editrice. Roma

Webster J. 2011. Management and welfare of farm animals (5th ed.) Wiley-Blackwell (UK)

 

Teaching methods

The course includes both theoretical lectures and practical/laboratory sessions.

The course consists of formal lectures, supervised individual work mainly dealing with welfare assessment of dairy cows and/or pigs kept in the Department facilities (carried out in person followed by the use of on-line available tools), self-evaluation of animal welfare perception and design of labels for "animal friendly" foods.

Considering the types of activities and teaching methods adopted, attendance for this course requires the successful completion of Modules 1 and 2 via e-learning, and Module 3 on health and safety training in study environments. Information about the schedule and access to Module 2 is available in the dedicated section of the Degree Program website.

Participation in practical and laboratory sessions requires wearing a lab coat and appropriate footwear. Suitable personal protective equipment (PPE), such as disposable latex gloves, will be provided as needed.

 

 

Assessment methods

At the end of the integrated course, a student assessment is scheduled in the form of an oral exam lasting approximately 45 minutes, during which 4–5 questions will be asked. The interview is intended to assess the acquisition of specific knowledge and includes both general questions (e.g., Design and Animal Criteria) and specific ones (e.g., welfare assessment criteria for a given species). In evaluating the student, in addition to the level of subject knowledge, consideration is given to presentation skills (language accuracy, knowledge of technical terminology) and the ability to make connections (cross-cutting understanding of concepts across different animal species and farming conditions). During the oral exam, the student must also provide evidence of active participation in the various practical activities.

In evaluating the oral exam, the instructor will use the following grading scale:

- Basic understanding of only a few course topics; analysis skills emerge only with the instructor’s help; generally correct language → 18–22

- Limited knowledge of several topics; independent analysis only on procedural issues; correct language use → 23–26

- Broad knowledge of course topics; ability to make autonomous critical judgments; mastery of discipline-specific terminology → 27–29

- Comprehensive understanding of course content; fully independent critical analysis and connections; excellent command of terminology and argumentation skills → 30–30 with honors

The result of the oral exam will be communicated at the end of the session. The minimum passing grade is 18/30.The result of the oral exam will be communicated at the end of the session. The minimum passing grade is 18/30.

The exam is considered passed only if all parts are successfully completed. The final grade is determined by the weighed average of the grades from the various parts of the exam, expressed out of 30). A minimum final grade of 18/30 is required.

Negative results are not graded numerically but recorded as “withdrawn” or “failed” in the electronic transcript on AlmaEsami, and do not affect the student’s academic record.

With regard to the learning assessment, the use of AI is prohibited. Any use of AI constitutes a breach of academic integrity.

Grades for individual parts and the final grade will be published on the Virtuale Learning Environment (https://virtuale.unibo.it/?lang=en ) by the designated course contact within 5 working days of the exam.

Students may reject the final grade for at least once by informing the course examiner via email within 5 working days.

The designated course contact for this course is Prof. Luca Sardi.

Students can register for exams through the AlmaEsami platform (http://almaesami.unibo.it/ ). Exams are scheduled during the designated periods in the academic calendar. Additional sessions are available for students beyond the standard program duration.

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

PC slides, internet, laboratories and in-farm activities.

The professor is always available to provide further clarification. Students are kindly requested to arrange an appointment by email.

Office hours

See the website of Giovanna Martelli

See the website of Eleonora Nannoni