1) knowledge and understanding: The course aims to provide students with knowledge on the main Products of Animal Origin, first of all, their origin and the production systems with which they are obtained. Provide critical elements that allow the student to evaluate the product not only in terms of its intrinsic characteristics (technological, hygienic-sanitary parameters, HACCP) but above all with respect to the origin, the system of agriculture implemented (sustainable vs industrial), so as with respect to transformation systems (traditional vs industrial). Provide information on the effects of production systems, product quality (nutritional, aromatic, and health properties), consumer health, and the environment. Present the results of international research on systems that can guarantee the food safety of products obtained with traditional and eco-sustainable systems. Display the models of valorization of products of animal origin, obtained with different production and processing systems, as well as the main results of research on consumer behavior with respect to the criteria for choosing products of animal origin at the points of sale.
2) ability to apply knowledge and understanding: the student at the end of the course will have full knowledge of the origin and production systems of the main products of animal origin; the ability to discriminate the main effects of production systems, on the quality of products with a critical eye on consumer health and the impact on the environment. The student will acquire full knowledge of the possible models of valorization of animal products, focused on knowing and interpreting the choices of consumers.
3) autonomy of judgment: During the course of the lessons the student is stimulated to acquire his own independent ability to judge the meaning and cultural and professional relevance of the topics covered. In particular, the ability to collect and interpret data helpful in determining autonomous judgments is stimulated through the individual presentation of arguments provided by the teacher, the carrying out of group educational visits; the drafting of papers by the student following bibliographic research; the processing of data collected through online or face-to-face questionnaires. The autonomy of judgment, therefore, develops progressively and requires a personal commitment of the student who will be evaluated during the course of the exam.
4) Communication skills: The ability to communicate information, ideas, and solutions to specialist interlocutors and not specialists, is stimulated through the involvement of students in guided discussions, the collection of interviews with consumers regarding the knowledge of products of animal origin with the consequent elaboration of an individual report, with critical evaluation by the teacher during the exam.
5) Learning skills: The student must acquire the ability to learn and study independently and to keep himself constantly updated on the new knowledge emerging from the research. This ability is stimulated and evaluated, involving the student, in the drafting of in-depth reports and presentations to be exhibited in front of the teacher during the exam.
Lectures, business exercises, assistance to students for lessons that require further study or clarification.
If teaching is given in a mixed formula or remotely, necessary changes may be introduced to what was previously stated in order to comply with the provided and reported syllabus.
Learning assessment may be done remotely if necessary.
As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline.
It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia.
1. Bittante G et al, 2006 /2013. Tecniche di produzione Animale. Liviana Editrice
2. G.Licitra. 2006. I Formaggi Storici Siciliani (F.S.S.). Ed. CoRFiLaC
3. G.Licitra 2006, Tradizione e Sicurezza Alimentare dei F.S.S . Ed. CoRFiLaC;
4. G. Licitra 2017, Putìe. I prodotti lattiero-caseari nei banconi espositivi dei punti vendita in Sicilia. Attualità e prospettive per i prodotti caseari storici siciliani. Ed. Università di Catania.
5. European regulations on products of animal origin
6. Monographs on the quality of meat
7. Scientific papers and popular works of interest to the subject
8. PDF lectures and notes from the teacher.
9. Recommended reading:
Vandana Shiva, 2015. Chi Nutrirà il Mondo? Manifesto per il Cibo del Terzo Millennio. Ed.Feltrinelli.
Vandana Shiva, 2019. Il pianeta di tutti. Come il Capitalismo ha colonizzato la terra. Ed.Feltrinelli.
Baldoni Mauro, 2017. Il Pianeta Mangiato. La guerra dell’Agricoltura contro la Terra. Ed. Dissensi.
Brusset Christophe, 2015. Siete Pazzi a Mangiarlo! Un manager dell’industria alimentare svela cosa finisce davvero sulla nostra Tavola. E spiega come difendersi. Ed. PIEMME;
Brusset Christophe, 2018. E Allora Cosa Mangio? Un insider dell’industria alimentare una guida di sopravvivenza ai pericoli del supermercato. Ed. PIEMME;
Subjects | Text References | |
---|---|---|
1 | Origin of products: traditional, industrial, eco-sustainable systems. | Power points and articles provided by the teacher |
2 | SWOT Analysis of traditional vs industrial production systems | Articles provided by the teacher, reference texts |
3 | The factors of bio-diversity characterizing products of animal origin. European regulations on products of animal origin related to production systems | Power points and articles provided by the teacher, reference texts |
4 | Food safety and aromatic components of products of animal origin related to production systems | Power points and articles provided by the teacher, reference texts |
5 | Presentation of dairy products and other products of animal origin. Company Visits | Power points and articles provided by the teacher, reference texts |
6 | Notes on the productive and reproductive aspects of the most common ff farms, with reference also to genetic factors. Dairy products of animal origin in the Sicilian points of sale. Perception of users of the Supply Chain on the Quality of Products of animal origin | Power points and articles provided by the teacher, reference texts |