Technologies for the sustainable management of livestock systems - General Info - Unitus

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
119362 - ANIMAL BREEDING AND GENETICS LABORATORY GIOVANNI CHILLEMI	First Semester	4			Learning objectives KNOWLEDGE AND UNDERSTANDING Students will have to demonstrate that they have acquired a good level of knowledge on genetic improvement techniques applied to animal husbandry and on the livestock breeds most bred in the national territory. APPLYING KNOWLEDGE AND UNDERSTANDING Students will have to demonstrate that they are able to use the knowledge of genetic improvement, with particular reference to the schemes applied by some Italian animal breeders associations and to artificial insemination techniques adopted on farms. MAKING JUDGEMENTS The theoretical and practical skills acquired must allow the student to be able to evaluate how to manage livestock production systems in relation to aspects of genetic improvement. COMMUNICATION SKILLS Students must demonstrate that they have acquired the ability to illustrate relevant aspects of the genetic improvement of species of zootechnical interest. LEARNING SKILLS Students must demonstrate that they have acquired the ability to critically evaluate solutions to practical problems and, if these require the acquisition of knowledge not covered by the course, that they are able to access adequate technical-scientific sources. Teacher's Profile courseProgram Statistics applied to genetic improvement: from basic concepts to the calculation of inbreeding, heritability of characters, the Hardy-Weinberg equilibrium test. How to build a breeding scheme in different livestock species. How to use data produced with genotyping in breeding: genomic selection and identification of Quantitative Trait Loci (QTL) examMode In the evaluation of the written test with open-ended questions, the attribution of the final mark will take into account: the level of knowledge of the contents shown (superficial, appropriate, precise and complete, complete and thorough), the ability to apply the theoretical concepts (fair, good, well established), the ability of analysis, of synthesis and of interdisciplinary connections (sufficient, good, excellent), the capacity of critical sense and of the formulation of judgments (sufficient, good, excellent), the mastery of expression (lack of exposure, simple, clear and correct, safe and correct) books Teaching materials: slide and video on moodle classRoomMode Classroom attendance optional but recommended
119363 - BOTANY AND PLANT PHYSIOLOGY	First Semester	6	BIO/01		Learning objectives KNOWLEDGE AND UNDERSTANDING Students will have to demonstrate that they have acquired a good level of knowledge on aspects of plant systematics, on the form, structure and functions of plants, on the fundamental physiological processes in plants and on the relationships between plants and the environment. APPLYING KNOWLEDGE AND UNDERSTANDING Students will have to demonstrate that they are able to use the acquired knowledge of botany and plant physiology for applications in agriculture, with reference to aspects related to the plant/growth environment relationships to be able to interpret the physiological needs of plants in natural or anthropized environments with reference to cultivation in the field and in a controlled environment. MAKING JUDGEMENTS The theoretical and practical skills acquired will allow the student to evaluate how to manage production systems in relation to botany and plant physiology and to cultivation conditions in a changing environment that continually generates new management challenges. COMMUNICATION SKILLS Students must demonstrate that they have acquired the ability to evaluate whether the solution of practical problems requires the acquisition of knowledge not provided by the course and must be able to access scientific-technical sources that allow them to acquire new knowledge useful for solving problems unapproached before. LEARNING SKILLS Students must demonstrate that they have acquired the ability to illustrate relevant aspects of the botany and plant physiology of species of interest in relation to their use in activities related to the profession. Teacher's Profile Teacher's Profile
119386 - LABORATORY OF ENVIRONMENTAL PARAMETERS MEASUREMENTS AND DATA PROCESSING. SENSORS, TRANSDUCERS, PLC AND DATA LOGGERS	First Semester	4			Learning objectives KNOWLEDGE AND UNDERSTANDING Students will acquire a thorough understanding of the fundamental concepts and technologies in precision agriculture and livestock farming, including sensor systems, microcontrollers, and automation systems. They will understand how digital technologies impact the management of agricultural and livestock activities and the benefits of implementing these technologies. APPLYING KNOWLEDGE AND UNDERSTANDING Students will learn to apply acquired knowledge in practical settings, using sensors and automation systems to improve the efficiency of agricultural and livestock operations. They will be able to design and implement precision agriculture solutions tailored to the specific needs of different production contexts. MAKING JUDGEMENTS Students will develop the ability to critically evaluate available technological solutions, selecting the most appropriate ones to optimize business operations. They will be capable of identifying and managing technical non-conformities within agricultural and livestock systems. COMMUNICATION SKILLS Students will gain communication skills that enable them to present ideas and projects clearly and effectively to colleagues and external stakeholders. They will be able to collaborate with multidisciplinary teams and adapt their communication to different professional contexts. LEARNING SKILLS Students will develop the ability to learn independently, continuously updating themselves on technological innovations in the agricultural and livestock sectors. They will be encouraged to participate in work groups and develop research projects on specific topics, thus fostering active and continuous learning.
119387 - DATA PROCESSING LABORATORY	First Semester	4			Learning objectives KNOWLEDGE AND UNDERSTANDING The student will acquire the basic knowledge useful for setting up: - plans for the collection of data in the farm, under the field conditions and from available databases (e.g. climate data); - dataset for collecting and organizing data; - the processing of data collected through the use of software (e.g. Excel). APPLYING KNOWLEDGE AND UNDERSTANDING The student will have the opportunity to apply knowledge in a working environment, with an understanding of technical terms and the ability to manage data and interact with other professional figures (Agronomists, Nutritionists, Veterinarians). MAKING JUDGEMENTS The student will have the ability to independently develop their own assessments regarding the collection and management of data and datasets. COMMUNICATION SKILLS Ability to work in a team and relate. LEARNING SKILLS Learning will also be verified through work groups on specific topics.
119361 - PHISIOLOGY LAB NICOLA LACETERA	First Semester	2			Learning objectives KNOWLEDGE AND UNDERSTANDING - The student will have to acquire the ability to understand and adopt the methods of evaluating the functioning of the systems most directly linked to the maintenance of health and well-being conditions of bred animals such as to guarantee maximum production and reproductive efficiency. APPLYING KNOWLEDGE AND UNDERSTANDING - The knowledge acquired will allow the student to evaluate the correct functioning of physiological functions in farming situations which have direct implications with the health and well-being of animals and with the efficiency of production and reproductive processes. MAKING JUDGEMENTS - The skills and practical knowledge acquired will guarantee the student the ability to evaluate and judge in order to make reasoned choices in the specific sector. COMMUNICATION SKILLS - The knowledge acquired will allow the student an adequate ability to communicate effectively with other stakeholders (farmers, veterinarians, agronomists, etc.). LEARNING SKILLS - The skills acquired will allow the student to be able to undertake self-learning paths based on the specific cases he will have to deal with in his professional life. Teacher's Profile courseProgram 1. Behavioral aspects. 2. Grasping of food, chewing, rumination and defecation. 3. Estral manifestations. 4. Milk ejection. 5. Sucking milk. 6. Thermoregulation. 7. Evaluation of the protective value of colostrum. examMode Request for considerations/evaluations regarding activities at the facilities visited. books Fisiologia degli animali domestici. Con elementi di etologia. Giovanni Aguggini, Viscardo Beghelli, Ludovico Giulio. UTET, 1992. classRoomMode Class attendance is strongly recommended but not mandatory. bibliography Fisiologia veterinaria. 2024. Mariangela Albertini e Federica Pirrone. Ed. Point Veterinaire Italie.
120032 - PHYSIOLOGY, ANIMAL BREEDING AND GENETICS	-	8	-	-	Learning objectives The Zootecnia e Miglioramento genetico module aims to provide the theoretical basis of genetic improvement and general notions of animal husbandry.
PHYSIOLOGY NICOLA LACETERA	First Semester	4	AGR/19		Learning objectives Provide the student with the basic knowledge of the main physiological processes involved in ensuring the well-being, health and production efficiency of farm animals. Teacher's Profile courseProgram 1. Neuroendocrine system. 2. Digestive function. 3. Reproduction. 4. Physiology of lactation. 5. Growth. 6. Thermoregulation. 7. Stress physiology. 8. Immune system. examMode The test includes a question on at least three of the chapters on which the course is structured. books - Fisiologia degli animali domestici. Con elementi di etologia. Giovanni Aguggini, Viscardo Beghelli, Ludovico Giulio. UTET, 1992. - Material made available by the teacher. classRoomMode Class attendance is strongly recommended but not mandatory. bibliography Fisiologia veterinaria. 2024. Mariangela Albertini e Federica Pirrone. Ed. Point Veterinaire Italie.
ANIMAL BREEDING AND GENETICS GIOVANNI CHILLEMI	First Semester	4	AGR/17		Learning objectives The Zootecnia e Miglioramento genetico module aims to provide the theoretical basis of genetic improvement and general notions of animal husbandry. Teacher's Profile courseProgram Concepts of quantitative and molecular genetics applied to animal husbandry: definition of locus, genes, gene and genotype frequencies; Mendel's laws; Hardy-Weinberg equilibrium. Concepts of molecular biology, genetic markers, genotyping and sequencing. Additive, dominant and recessive models. Genomic diseases. Inheritability of productive and reproductive traits. Concept of kinship and consanguinity. Selection and genetic improvement. Evaluation of genetic progress. The objectives and selection schemes in different livestock species: pedigree, performance, sib and progeny test Estimation of reproductive values, expected genetic progress (EBV) and reliability. Genomic selection Reproduction technologies: artificial insemination, ovum pick up and use of embryos examMode The objective of the final exam is to verify the knowledge and understanding of the topics covered and the ability to use the correct technical terminology. In the evaluation of the written test with open-ended questions, the attribution of the final mark will take into account: the level of knowledge of the contents shown (superficial, appropriate, precise and complete, complete and thorough), the ability to apply the theoretical concepts (fair, good, well established), the ability of analysis, of synthesis and of interdisciplinary connections (sufficient, good, excellent), the capacity of critical sense and of the formulation of judgments (sufficient, good, excellent), the mastery of expression (lack of exposure, simple, clear and correct, safe and correct) books Teaching materials: slide and video on moodle classRoomMode Mandatory attendance
120460 - .	-	4	-	-	Learning objectives KNOWLEDGE AND UNDERSTANDING Students will have to demonstrate that they have acquired a good level of knowledge on the theory of genetic improvement applied to animal husbandry, on the implementation of different genetic improvement schemes and on the fundamental aspects of general animal husbandry applied to the most frequently bred livestock breeds in the national territory. APPLYING KNOWLEDGE AND UNDERSTANDING Students will have to demonstrate that they are able to explain the main concepts relating to genetic improvement, with particular reference to the schemes applied by some Italian breeders' associations and their interaction with artificial insemination techniques adopted on farms. MAKING JUDGEMENTS The theoretical and practical skills acquired must allow the student to evaluate the possible applicability of genetic improvement to a trait of economic interest. COMMUNICATION SKILLS Students must demonstrate that they have acquired the ability to illustrate relevant aspects of the genetic improvement of species of zootechnical interest. LEARNING SKILLS Students must demonstrate that they have acquired the ability to critically evaluate solutions to practical problems and, if these require the acquisition of knowledge not provided by the course, that they are able to access appropriate scientific-technical sources.
.	First Semester	2	CHIM/03		Learning objectives KNOWLEDGE AND UNDERSTANDING Students will have to demonstrate that they have acquired a good level of knowledge on the theory of genetic improvement applied to animal husbandry, on the implementation of different genetic improvement schemes and on the fundamental aspects of general animal husbandry applied to the most frequently bred livestock breeds in the national territory. APPLYING KNOWLEDGE AND UNDERSTANDING Students will have to demonstrate that they are able to explain the main concepts relating to genetic improvement, with particular reference to the schemes applied by some Italian breeders' associations and their interaction with artificial insemination techniques adopted on farms. MAKING JUDGEMENTS The theoretical and practical skills acquired must allow the student to evaluate the possible applicability of genetic improvement to a trait of economic interest. COMMUNICATION SKILLS Students must demonstrate that they have acquired the ability to illustrate relevant aspects of the genetic improvement of species of zootechnical interest. LEARNING SKILLS Students must demonstrate that they have acquired the ability to critically evaluate solutions to practical problems and, if these require the acquisition of knowledge not provided by the course, that they are able to access appropriate scientific-technical sources.
.	First Semester	2	CHIM/06		Learning objectives KNOWLEDGE AND UNDERSTANDING Provide a basic understanding of the structure, nomenclature, properties and reactivity of the main compounds. APPLYING KNOWLEDGE AND UNDERSTANDING Develop the ability to connect the topics of the course and also be able to explain phenomena related to problems of everyday life. MAKING JUDGEMENTS Develop the ability to analyze data, interpret and solve the exercises. COMMUNICATION SKILLS Develop the ability to describe course topics with language properties, clarity, synthesis skills and critical meaning. LEARNING SKILLS Learn the tools to use for solving exercises.
119364 - FARM ACCOUNTING AND MANAGEMENT DAVIDE DELL'UNTO	Second Semester	6	AGR/01		Learning objectives EN KNOWLEDGE AND UNDERSTANDING The student will acquire an in-depth knowledge of the theory relating to the technical-economic aspects of the management of the livestock farm, with particular reference to the evaluation of capital, economic and financial results. APPLYING KNOWLEDGE AND UNDERSTANDING The skills acquired will provide the student with tools to evaluate production costs, quantify the value of livestock and production and analyse the balance sheet. MAKING JUDGMENTS The theoretical skills and knowledge acquired will allow the student to make reasoned, economically sustainable choices. COMMUNICATION SKILLS The knowledge acquired will allow the student an adequate ability to communicate effectively with other stakeholders and to collaborate in multidisciplinary groups, active in different professional contexts. LEARNING SKILLS The skills acquired will allow the student to learn independently, based on the specific case studies that he or she will have to deal with in his or her professional life, regarding accounting and business management. Teacher's Profile courseProgram 1. Evolution of livestock farms in recent decades. 2. Types of farms, farmers and workers in the agricultural and livestock sector. 3. Economics of the livestock farm. a. Capitals of the livestock farm (classification and economic evaluation criteria). b. Production costs (general theory and identification of production costs characteristic of a livestock farm). 4. Accounting of the livestock farm. a. Structure and content of the economic balance. b. Elementary and general bookkeeping entries. 5. Management of the livestock farm. a. Criteria for the reconstruction of the production costs of meat, milk and dairy products. b. Criteria for quantifying the economic value of a herd of dairy cattle. 6. Analysis of a business plan relating to a diversified livestock farm. 7. Differential cost-benefit analysis for the evaluation of investments in digital technologies for livestock farming. examMode Written test with open-ended questions. books Teaching materials provided by the teacher. mode Lessons hold in classroom with Zoom connection. classRoomMode Attendance of lessons is optional, but highly recommended. bibliography None.
119365 - LABORATORY OF FARM ACCOUNTING AND MANAGEMENT RAFFAELE CORTIGNANI	Second Semester	3			Learning objectives KNOWLEDGE AND UNDERSTANDING The student will acquire an in-depth knowledge of the technical-economic aspects characterizing livestock farms with particular reference to the market of products and production factors, to the economic value of livestock and farms. APPLYING KNOWLEDGE AND UNDERSTANDING The skills acquired will allow the student to be able to process and analyze farm data regarding market prices, production costs, value of livestock and overall farm balance sheets both regarding the balance sheet and the income statement. MAKING JUDGEMENTS The skills and knowledge acquired in practice will allow the student to operate and make reasoned and economically sustainable choices. COMMUNICATION SKILLS The knowledge acquired will allow the student an adequate ability to communicate effectively with other stakeholders and to collaborate with multidisciplinary teams and in different professional contexts. LEARNING SKILLS The skills acquired will allow the student to learn autonomously, and to be able to process and analyze data based on the specific case studies with which he will have to deal in his professional life regarding accounting and business management. Teacher's Profile courseProgram Use of spreadsheets for: 1. data collection and processing of market prices of livestock products 2. reconstruction of the cultivation costs for a forage system through the use of crop-growing schemes 3. reconstruction of the cost of feed rations 4. reconstruction of the herd value 5. analysis of a farm budget examMode Final exam with practical test on the exercise activities conducted during the lessons. books Material made available by the teacher. mode Mixed mode: in the classroom with students in presence and with students connected in live streaming. classRoomMode In presence. bibliography None.
119366 - FORAGGICOLTURA E CONSERVAZIONE DEL FORAGGIO FRANCESCO ROSSINI	Second Semester	7	AGR/02		Learning objectives KNOWLEDGE AND UNDERSTANDING Developing the knowledge about the basics of biology and agronomic practices of sown and natural forage crops. APPLYING KNOWLEDGE AND UNDERSTANDING Understanding factors influencing forage production MAKING JUDGEMENTS To be able to analyze the following aspects: agronomic factors of fodder production and the most important forage systems. COMMUNICATION SKILLS To be able to face questions speaking with an appropriate technical language. LEARNING SKILLS To be able to describe the themes related to the management of forage production. This ability will be improved through discussions in classroom, lab and during exercise activity. Teacher's Profile courseProgram Introduction to crops with hints on the main agronomic techniques for crop management. Forage crops: - Definition, classification and diffusion in the national territory in relation to pedo-climatic and structural constraints. - Bio-physiological and agronomic characteristics of the main essences. - Classification, evaluation, management and improvement of natural forage resources; - Technical cultivation itineraries. Use of fodder: - Methods of using forage; - Grazing; - Conditioning and conservation (haymaking and silage). Pasture forage systems: - Organization, classification, structure and functioning of extensive forage systems. Intensive forage systems: - Organization, classification, structure and functioning of intensive forage systems, in support of dairy cattle and sheep breeding examMode The questions will aim to verify understanding of the topics covered during the course and listed in the program. The assessment test is oral and is based on three questions: 1) agronomic techniques for forage cultivation; 2) forage crops; 3) forage system. Each question will be assigned an evaluation from 0 to 10 taking into account the following aspects: level of knowledge of the contents, ability to analyze and synthesis, mastery of expression and property of language. books - R. Baldoni, L. Giardini, Coltivazioni Erbacee – Vol. 3 Foraggere e tappeti erbosi. Ed. Patron, Bologna ; - Monographs and scientific articles of specific interest will be recommended during the lessons. mode Lessons classRoomMode In-person and online lessons In-person exercises bibliography Further in-depth material will be recommended by the teacher during the course
119367 - LABORATORIO DI FORAGGICOLTURA E CONSERVAZIONE DEL FORAGGIO FRANCESCO ROSSINI	Second Semester	3			Learning objectives KNOWLEDGE AND UNDERSTANDING Developing the knowledge about the agronomic practices of sown and natural forage crops. APPLYING KNOWLEDGE AND UNDERSTANDING Knowing how to apply production practices in forage cultivation MAKING JUDGEMENTS MAKING JUDGEMENTS To be able to analyze the following aspects: agronomic factors of fodder production. COMMUNICATION SKILLS To be able to face questions speaking with an appropriate technical language. LEARNING SKILLS To be able to describe the themes related to the management of forage production. Teacher's Profile courseProgram Field and laboratory exercises related to: - agronomic cultivation techniques (tilling the land, fertilizing, irrigation, sowing, mowing, forage conservation) - analytical determinations - forage crops - grazing management - forage systems examMode Verification of practical-application knowledge in the field of forage farming books teaching material distributed by the teacher mode exercises classRoomMode In-person and online lessons In-person exercises bibliography Further in-depth material will be recommended by the teacher during the course
119368 - MACCHINE E IMPIANTI PER LE AZIENDE ZOOTECNICHE DANILO MONARCA	Second Semester	6	AGR/09		Learning objectives EN KNOWLEDGE AND UNDERSTANDING Having demonstrated knowledge and understanding in the field of machines and installations for livestock farms, their operating principles. APPLYING KNOWLEDGE AND UNDERSTANDING To be able to apply their knowledge and understanding in a way that demonstrates a professional approach to the selection of the most appropriate machines and technologies, including through the development of a case study, and to demonstrate the ability to develop and support arguments and solve problems in their field of study. MAKING JUDGEMENTS The student should demonstrate the ability to collect and interpret relevant data to make judgements and choices in the management of a company's fleet of machinery, including reflection on environmental, technical and economic issues. COMMUNICATION SKILLS The student should demonstrate the ability to communicate information, ideas, problems and solutions to specialist and non-specialist audiences. In particular by giving a PPT presentation on a model of the student's choice. LEARNING SKILLS The student must demonstrate that they have developed the learning skills necessary to apply to a professional context, if not to undertake subsequent studies with a high degree of autonomy. Teacher's Profile courseProgram Recalls of physics and mechanics applied to machines. Recalls of thermodynamics. The constitution of agricultural machinery (endothermic engines, mechanical and hydraulic transmissions, tyres, driving and control components, implement linkage systems, machine safety, ergonomics). The correct use of agricultural machinery (grip, skid control, soil compaction). Machinery and technology for livestock farms. examMode The student will be assessed according to the following indicators: 1. Knowledge and Understanding: - Having demonstrated knowledge and understanding in the field of machines and installations for livestock farms, their operating principles. 2. Application of Knowledge and Understanding: - To be able to apply their knowledge and understanding in a way that demonstrates a professional approach to the selection of the most appropriate machines and technologies, including through the development of a case study, and to demonstrate the ability to develop and support arguments and solve problems in their field of study. 3. Ability to Make Judgements: - The student should demonstrate the ability to collect and interpret relevant data to make judgements and choices in the management of a company's fleet of machinery, including reflection on environmental, technical and economic issues. 4. Communication skills: - The student should demonstrate the ability to communicate information, ideas, problems and solutions to specialist and non-specialist audiences. In particular by giving a PPT presentation on a model of the student's choice. 5. Learning skills: - The student must demonstrate that they have developed the learning skills necessary to apply to a professional context, if not to undertake subsequent studies with a high degree of autonomy. books Lecture slides. Recommended text (Lazzari Mazzetto, Meccanica e meccanizzazione dei processi produttivi agricoli - Reda edizioni) mode Lectures - on-farm exercises - guided tours classRoomMode Classroom lessons - in farm exercises - Guided tours bibliography Biondi P., Meccanica agraria. Le macchine agricole. UTET, Torino 1999 (testo fuori commercio, ma di cui sono disponibili alcune copie nella biblioteca di via De Lellis)
119369 - LABORATORIO DI MACCHINE E IMPIANTI PER LE AZIENDE ZOOTECNICHE DANILO MONARCA	Second Semester	4			Learning objectives KNOWLEDGE AND UNDERSTANDING Have demonstrated knowledge and understanding in the area of livestock farm machinery and equipment, their operating principles, application to livestock farms. APPLYING KNOWLEDGE AND UNDERSTANDING To be able to apply their knowledge and understanding in a way that demonstrates a professional approach to the selection of the most correct machines and technologies, including through the development of a case study, and demonstrate ability to develop and support arguments and solve problems in their field of study, including through the use of basic software (Excel). MAKING JUDGEMENTS The student will be expected to demonstrate ability to collect and interpret relevant data to make judgements and make choices in the management of a company's fleet, which includes consideration of environmental, technical and economic issues, including energy aspects. COMMUNICATION SKILLS The student should demonstrate the ability to communicate information, ideas, problems and solutions to specialist and non-specialist interlocutors. In particular by giving a PPT presentation on a model of the student's choice. LEARNING SKILLS The student will have to demonstrate that they have developed those learning skills necessary to apply to a professional context, with particular regard to livestock farms. Teacher's Profile courseProgram computer lab, use of application software, field trials, production of texts and ppt presentation. examMode The Laboratory, for this course of the Professional Degree, is closely linked to the Animal Farming Machinery and Equipment course (same holder) and puts its theoretical content into practice, also with a view to developing certain skills. Assessment leads to an aptitude, not a grade in thirtieths. books Lecture slides downloadable from the Moodle platform. M. Lazzari, F. Mazzetto - Mechanics and mechanisation of agricultural production processes. Reda, Turin, 2016 mode Laboratory experience at the PC and in the field. classRoomMode Attendance is not mandatory, but strongly recommended, especially for the exercises. bibliography L. Bodria, G. Pellizzi, P. Piccarolo – Meccanica e meccanizzazione agricola. Edagricole, Milano, 2013. P. Biondi - Meccanica Agraria. Le macchine agricole. UTET, Torino, 1999 (fuori commercio, reperibile in biblioteca)

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
119370 - ANIMAL FEEDING AND ANIMAL PRODUCTIONS	-	9	-	-	Learning objectives The learning outcomes of the module are strictly dependent on those provided by the Food and Nutrition Laboratory module and therefore must be considered as a single whole. The educational objectives are to know how to evaluate the quality of feed for zootechnical use and know how to use them correctly for the formulation of a diet intended for farmed animals. The knowledge learned cannot ignore the elements received in the previous teachings relating to zootechnical subjects, chemistry and animal physiology. D1 - KNOWLEDGE AND UNDERSTANDING The nucleus of knowledge that constitutes the educational objective of the module must ensure that the student masters the basic concepts and rules that underlie the formulation of a diet and the correct evaluation of a rationing plan. In particular, the knowledge that the student is expected to have acquired at the end of the course are the following: knowledge of the needs of animals of zootechnical interest divided by species, breed and aptitude; knowledge of the factors that constitute a source of variation of these needs; knowledge of the characteristics of fresh, dried and preserved foods, and their methods of use in formulating a diet; knowledge of raw material treatments, additives, formulation systems and manufacturing process phases (reception, storage, treatments, preparation and conservation of the finished product) at the feed industry level; basic elements of food quality control. D2 – ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING The skills that the student will have to demonstrate on the basis of the acquired knowledge listed above are: a) knowing how to evaluate the suitability of the various raw materials in relation to their possible use in an animal's diet, also considering their inclusion percentage in the ration and possible treatments at the feed industry level; b) knowing how to evaluate a diet as a whole and knowing how to judge the suitability for a certain animal species according to its physiological state and its production level; D3 – AUTONOMY OF JUDGMENT At the end of the training course the student will have to demonstrate independence of judgment in the following areas: - evaluation of feed intended for animals of zootechnical interest; - creation and formulation of diets, also in relation to the different physiological stages and production levels. D4 – COMMUNICATION SKILLS At the end of the training activity the student should be able to: - knowing how to organise, prepare and present a rationing plan and/or diet for animals of zootechnical interest to an audience made up of the same level of presentation; - support a discussion with people both of equal preparation and experts in different subjects, relating to the physical-chemical and nutritional characteristics of diets; - demonstrate language skills in both written and oral form, as well as the ability to use terminology (both scientific and suitable for the owner/breeder) appropriate to the profession, also important for job interviews. D5 – LEARNING CAPACITY At the end of the training activity the student should be able to: - knowing how to interpret and consult texts on nutrition and food, both scientific and popular, and knowing how to use the acquired knowledge to organize rationing plans with different purposes; - know how to carry out bibliographic research; - face a path of permanent professional education, both in the private sector and in the public sector, relying on the baggage of knowledge learned and internalized during the three-year period of study.
ALIMENTAZIONE E NUTRIZIONE BRUNO RONCHI	Second Semester	5	AGR/18		Learning objectives The learning outcomes of the module are strictly dependent on those provided by the Food and Nutrition Laboratory module and therefore must be considered as a single whole. The educational objectives are to know how to evaluate the quality of feed for zootechnical use and know how to use them correctly for the formulation of a diet intended for farmed animals. The knowledge learned cannot ignore the elements received in the previous teachings relating to zootechnical subjects, chemistry and animal physiology. D1 - KNOWLEDGE AND UNDERSTANDING The nucleus of knowledge that constitutes the educational objective of the module must ensure that the student masters the basic concepts and rules that underlie the formulation of a diet and the correct evaluation of a rationing plan. In particular, the knowledge that the student is expected to have acquired at the end of the course are the following: knowledge of the needs of animals of zootechnical interest divided by species, breed and aptitude; knowledge of the factors that constitute a source of variation of these needs; knowledge of the characteristics of fresh, dried and preserved foods, and their methods of use in formulating a diet; knowledge of raw material treatments, additives, formulation systems and manufacturing process phases (reception, storage, treatments, preparation and conservation of the finished product) at the feed industry level; basic elements of food quality control. D2 – ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING The skills that the student will have to demonstrate on the basis of the acquired knowledge listed above are: a) knowing how to evaluate the suitability of the various raw materials in relation to their possible use in an animal's diet, also considering their inclusion percentage in the ration and possible treatments at the feed industry level; b) knowing how to evaluate a diet as a whole and knowing how to judge the suitability for a certain animal species according to its physiological state and its production level; D3 – AUTONOMY OF JUDGMENT At the end of the training course the student will have to demonstrate independence of judgment in the following areas: - evaluation of feed intended for animals of zootechnical interest; - creation and formulation of diets, also in relation to the different physiological stages and production levels. D4 – COMMUNICATION SKILLS At the end of the training activity the student should be able to: - knowing how to organise, prepare and present a rationing plan and/or diet for animals of zootechnical interest to an audience made up of the same level of presentation; - support a discussion with people both of equal preparation and experts in different subjects, relating to the physical-chemical and nutritional characteristics of diets; - demonstrate language skills in both written and oral form, as well as the ability to use terminology (both scientific and suitable for the owner/breeder) appropriate to the profession, also important for job interviews. D5 – LEARNING CAPACITY At the end of the training activity the student should be able to: - knowing how to interpret and consult texts on nutrition and food, both scientific and popular, and knowing how to use the acquired knowledge to organize rationing plans with different purposes; - know how to carry out bibliographic research; - face a path of permanent professional education, both in the private sector and in the public sector, relying on the baggage of knowledge learned and internalized during the three-year period of study. Teacher's Profile courseProgram Goals of proper animal nutrition Fresh fodder - Composition, nutritional value and use Dried fodder – Drying methods, composition, nutritional value and use Ensiled fodder – Methods of ensiling, composition, nutritional value and use Concentrated foods - Methods of production, technological treatments, nutritional value and use Feeding behavior of animals - Evaluation methods - Abnormalities Principles and methods of rationing Main food pathologies Theory and practice of dairy cattle feeding Theory and practice of beef cattle feeding Theory and practice of dairy sheep feeding Theory and practice of goat feeding Pig feeding theory and practice Theory and practice of buffalo feeding Theory and practice of poultry feeding examMode The learning outcomes of the module are closely dependent on those expected from the Laboratory of Feeding and Nutrition module and should therefore be considered as a single unit. The educational objectives are to be able to evaluate the quality of feed used in animal husbandry and to use them correctly to formulate diets for livestock animals. The knowledge acquired cannot be separated from the elements received in previous teachings related to animal science, chemistry, and animal physiology. In accordance with the modalities provided in the professional degree program, the assessment of the expected learning outcomes (which will be defined by assigning a final grade expressed in thirtieths) will take into account the so-called "Dublin Descriptors," specifically: D1 - KNOWLEDGE AND UNDERSTANDING The core knowledge that constitutes the learning objective of the module must ensure that the student masters the basic concepts and rules underlying diet formulation and the correct evaluation of a ration plan. In particular, the knowledge that the student is expected to have acquired by the end of the course includes: • knowledge of the nutritional needs of animals of zootechnical interest, divided by species, breed, and aptitude; • knowledge of the factors that cause variations in these nutritional needs; • knowledge of the characteristics of fresh, dry, and preserved feeds, and their methods of use in diet formulation; • knowledge of the treatments of raw materials, additives, formulation systems, and stages of the processing (receipt, storage, treatment, preparation, and preservation of the finished product) at the feed industry level; • basic elements of food quality control. D2 – APPLYING KNOWLEDGE AND UNDERSTANDING The skills that the student must demonstrate based on the knowledge acquired, as listed above, include: a) the ability to assess the suitability of different raw materials in relation to their possible use in an animal’s diet, also considering their inclusion percentage in the ration and possible treatments at the feed industry level; b) the ability to evaluate a diet as a whole and judge its suitability for a specific animal species based on its physiological state and production level. D3 – MAKING JUDGEMENTS By the end of the training program, the student must demonstrate autonomy in judgment in the following areas: • evaluation of feed intended for animals of zootechnical interest; • creation and formulation of diets, also in relation to different physiological stages and production levels. D4 – COMMUNICATION SKILLS By the end of the training activity, the student must be able to: • organize, prepare, and present a ration plan and/or diet for animals of zootechnical interest to an audience of peers; • engage in a debate with individuals of both equal preparation and experts in different topics, regarding the physical-chemical and nutritional characteristics of diets; • demonstrate proficiency in both written and oral communication, as well as the ability to use terminology (both scientific and suitable for owners/breeders) appropriate to the profession, which is also important for job interviews. D5 – LEARNING SKILLS By the end of the training activity, the student must be able to: • interpret and consult both scientific and popular texts on nutrition and feeding, and use the acquired knowledge to organize ration plans for various purposes; • conduct bibliographic research; • undertake a continuous professional education path, both in the private sector and public sector, relying on the body of knowledge learned and internalized during the three years of study. books Textbooks recommended M. Antongiovanni - Nutrizione e alimenti degli Animali in Produzione zootecnica, Hoepli, 2005.B. B. Ronchi, G. Savoini, M. Trabalza Marinucci. Manuale di nutrizione dei ruminanti da latte, Edises Università, 2020 Lecture notes and teaching materials provided by the teacher. mode Theoretical lessons in the classroom on all the topics of the course. classRoomMode Attendance is optional. bibliography Other recommended texts for further study: D. Cevolani - Alimenti per la Vacca da Latte, Ed agricole, 2005, Bologna. G. Bittante, I. Andrighetto, M. Ramanzin - Fondamenti di Zootecnica, Liviana Ed., 1990, Padova. P. Mc-Donald, R.A. Edwards, J.F.D. Greenhalgh - Nutrizione Animale, 4a Ed. Tecniche nuove, 1992, Milano. M. Piccioni - Dizionario degli Alimenti per il Bestiame, 5a Ed. 1989, Edagricole, Bologna.
QUALITà DEI PRODOTTI DI ORIGINE ANIMALE PIERPAOLO DANIELI	Second Semester	4	AGR/18		Learning objectives KNOWLEDGE AND UNDERSTANDING - The student must acquire the ability to understand the fundamental principles of community policy regarding food safety and both intrinsic and extrinsic quality of animal-derived products: meat and meat products, milk and dairy products, eggs and egg products, honey, and seafood. APPLYING KNOWLEDGE AND UNDERSTANDING - The acquired competencies will enable the student to apply them to real and/or simulated cases, considering relevant aspects from a professional perspective, such as: European, national, and/or regional regulatory principles; reference standards and regulations for various livestock sectors; aspects of hygienic-sanitary, nutritional, and technological quality of animal-derived raw materials; and principles of enhancing the value of animal food products. MAKING JUDGEMENTS - The knowledge gained, including practical experience, will ensure that the student develops sound judgment skills to make informed decisions in the specific sector. COMMUNICATION SKILLS - The acquired knowledge will make the student able to communicate effectively with other stakeholders (farmers, veterinarians, agronomists, workers, etc.). At the end of the course, the student should be able to: organize, prepare, and present a rationing plan and/or a diet for animals of zootechnical interest to an audience of peers; engage in discussions with individuals of similar or different expertise regarding the physico-chemical and nutritional characteristics of diets; demonstrate proficiency in both written and oral communication, using terminology appropriate for both scientific contexts and for communication with owners/breeders, which is also important for job interviews. LEARNING SKILLS The acquired skills will enable the student to pursue self-learning paths tailored to the specific cases they will face in their professional life. At the end of the course, the student should be able to: interpret and consult texts on nutrition and feeding, both scientific and popular, and use the acquired knowledge to organize rationing plans for various purposes; pursue continuous professional education, both in private and public sectors, relying on the knowledge gained and internalized during the three years of study. Teacher's Profile courseProgram Definitions and evolution of the concept of intrinsic quality (organoleptic, nutritional, hygienic, total) applied to the food sector Introduction to the European legislation of the sector: Food law, Hygiene package and vertical regulations for the different production chains. Technical aspects of quality: laboratory techniques for basic quantitative assessments (rheology) Quality and safety of the supply chain of animal products: meat, milk and dairy products, eggs and egg products, bee products, fish products. examMode The student will take an oral test in simultaneous or in a separate mode from the test related to the laboratory part. books None. Teaching materials are made available to students via Unitus Moodle platform mode Frontal lessons, case study analysis classRoomMode Attendance is optional, but widely recommended. bibliography None. Teaching materials are made available to students via Unitus Moodle platform
119371 - ANIMAL FEEDING AND NUTRITION LABORATORY BRUNO RONCHI	First Semester	4			Learning objectives KNOWLEDGE AND UNDERSTANDING The core knowledge that constitutes the educational goal of the module must ensure that the student masters the basic concepts and rules underlying the proper sampling of feeds and laboratory analysis for determining nutritional parameters. Specifically, the knowledge the student is expected to have acquired by the end of the course includes: evaluation of fresh, dry, ensiled forages, and concentrates, and their respective sampling and analysis methods; techniques of rationing and evaluation of total mixed rations (unifeed); evaluation of feces and body condition score; techniques of ensiling and haymaking. APPLYING KNOWLEDGE AND UNDERSTANDING The skills the student must demonstrate based on the above-acquired knowledge are: a) the ability to assess the suitability of different raw materials for potential use in an animal's diet, considering their inclusion rate in the ration and possible treatments; b) the ability to evaluate a diet as a whole and judge its suitability for a specific animal species based on its physiological state and production level. MAKING JUDGEMENTS At the end of the educational pathway, the student must demonstrate independent judgement in the following areas: evaluation of feeds intended for animals of zootechnical interest; creation and formulation of diets, taking into account different physiological stages and production levels. COMMUNICATION SKILLS At the end of the training activity, the student should be able to: organize, prepare, and present a rationing plan and/or a diet for animals of zootechnical interest to an audience of peers; engage in discussions with individuals of similar or different expertise regarding the physico-chemical and nutritional characteristics of diets; demonstrate proficiency in both written and oral communication, using terminology appropriate for both scientific contexts and communication with owners/breeders, which is also important for job interviews. LEARNING SKILLS At the end of the training activity, the student should be able to: interpret and consult texts on nutrition and feeding, both scientific and popular, and use the acquired knowledge to organize rationing plans for various purposes; pursue continuous professional education, both in private and public sectors, relying on the knowledge gained and internalized during the three years of study. Teacher's Profile courseProgram Evaluation of fresh forage - Methods of sampling and analysis Evaluation of dry fodder - Methods of sampling and analysis Evaluation of ensiled forage – Methods of sampling and analysis Evaluation of Concentrated Feeds – Methods of Sampling and Analysis Unifeed rating Fecal evaluation Feed rationing Ensilage Haymaking examMode The learning outcomes of the module are closely dependent on those expected from the Laboratory of Feeding and Nutrition module and should therefore be considered as a single unit. The educational objectives are to be able to evaluate the quality of feed used in animal husbandry and to use them correctly to formulate diets for livestock animals. The knowledge acquired cannot be separated from the elements received in previous teachings related to animal science, chemistry, and animal physiology. In accordance with the modalities provided in the professional degree program, the assessment of the expected learning outcomes (which will be defined by assigning a final grade expressed in thirtieths) will take into account the so-called "Dublin Descriptors," specifically: D1 - KNOWLEDGE AND UNDERSTANDING The core knowledge that constitutes the learning objective of the module must ensure that the student masters the basic concepts and rules underlying diet formulation and the correct evaluation of a ration plan. In particular, the knowledge that the student is expected to have acquired by the end of the course includes: • knowledge of the nutritional needs of animals of zootechnical interest, divided by species, breed, and aptitude; • knowledge of the factors that cause variations in these nutritional needs; • knowledge of the characteristics of fresh, dry, and preserved feeds, and their methods of use in diet formulation; • knowledge of the treatments of raw materials, additives, formulation systems, and stages of the processing (receipt, storage, treatment, preparation, and preservation of the finished product) at the feed industry level; • basic elements of food quality control. D2 – APPLYING KNOWLEDGE AND UNDERSTANDING The skills that the student must demonstrate based on the knowledge acquired, as listed above, include: a) the ability to assess the suitability of different raw materials in relation to their possible use in an animal’s diet, also considering their inclusion percentage in the ration and possible treatments at the feed industry level; b) the ability to evaluate a diet as a whole and judge its suitability for a specific animal species based on its physiological state and production level. D3 – MAKING JUDGEMENTS By the end of the training program, the student must demonstrate autonomy in judgment in the following areas: • evaluation of feed intended for animals of zootechnical interest; • creation and formulation of diets, also in relation to different physiological stages and production levels. D4 – COMMUNICATION SKILLS By the end of the training activity, the student must be able to: • organize, prepare, and present a ration plan and/or diet for animals of zootechnical interest to an audience of peers; • engage in a debate with individuals of both equal preparation and experts in different topics, regarding the physical-chemical and nutritional characteristics of diets; • demonstrate proficiency in both written and oral communication, as well as the ability to use terminology (both scientific and suitable for owners/breeders) appropriate to the profession, which is also important for job interviews. D5 – LEARNING SKILLS By the end of the training activity, the student must be able to: • interpret and consult both scientific and popular texts on nutrition and feeding, and use the acquired knowledge to organize ration plans for various purposes; • conduct bibliographic research; • undertake a continuous professional education path, both in the private sector and public sector, relying on the body of knowledge learned and internalized during the three years of study. books Textbooks recommended M. Antongiovanni - Nutrizione e alimenti degli Animali in Produzione zootecnica, Hoepli, 2005.B. B. Ronchi, G. Savoini, M. Trabalza Marinucci. Manuale di nutrizione dei ruminanti da latte, Edises Università, 2020 Lecture notes and teaching materials provided by the teacher. mode Theoretical lessons in the classroom and laboratory on all the topics of the course. Field activities. classRoomMode Attendance is optional. bibliography Other recommended texts for further study: D. Cevolani - Alimenti per la Vacca da Latte, Ed agricole, 2005, Bologna. G. Bittante, I. Andrighetto, M. Ramanzin - Fondamenti di Zootecnica, Liviana Ed., 1990, Padova. P. Mc-Donald, R.A. Edwards, J.F.D. Greenhalgh - Nutrizione Animale, 4a Ed. Tecniche nuove, 1992, Milano. M. Piccioni - Dizionario degli Alimenti per il Bestiame, 5a Ed. 1989, Edagricole, Bologna.
119372 - LABORATORY OF QUALITY OF ANIMAL FOOD PRODUCTS PIERPAOLO DANIELI	First Semester	2			Learning objectives KNOWLEDGE AND UNDERSTANDING Regarding the concepts of quality and safety of animal-derived products, the student will acquire the ability to understand the importance of these two issues in relation to human health, consumer rights, environmental sustainability, and animal welfare. APPLYING KNOWLEDGE AND UNDERSTANDING The acquired knowledge will enable the student to apply them to real and/or simulated cases, considering relevant aspects under the professional standpoint, such as: mastery of measurement units and regulatory limits for different types of products, knowledge of instrumental systems both in the laboratory and in the field/barn, and the ability to manage and analyze data. MAKING JUDGEMENTS The knowledge gained, including practical experience, will ensure that the student develops sound judgment skills to make informed decisions in the specific sector. COMMUNICATION SKILLS The acquired knowledge will make the student able to communicate effectively with other stakeholders (farmers, veterinarians, agronomists, workers, etc.). LEARNING SKILLS The acquired skills will enable the student to pursue self-learning paths tailored to the specific cases they will face in their professional life. Teacher's Profile courseProgram Units of measurement, rheological methods and for the evaluation of the technological quality of products of animal origin. Analysis of data using the Office package. Basic statistics, correlation. Graphical methods for quantitative assessments. Stable devices for the evaluation of milk somatic cells, urea and electrical conductivity. Educational visits to stables and farms. examMode The student will take a practical test simultaneously or in a separate mode from the oral test related to the theoretical part of the course. books None. Teaching materials are made available to students via Unitus Moodle platform mode Frontal lessons, case study analysis, laboratory activities classRoomMode Attendance is optional, but widely recommended. bibliography None. Teaching materials are made available to students via Unitus Moodle platform
119373 - LIVESTOCK FARMING TECHNOLOGIES RICCARDO PRIMIBRUNO RONCHILOREDANA BASIRICO'	First Semester	9	AGR/19		Learning objectives KNOWLEDGE AND UNDERSTANDING The student must acquire the ability to learn the fundamental aspects of animal production technologies, including the operation of the main systems and techniques for breeding animals of zootechnical interest. This also includes understanding the quality aspects of animal-derived products related to breeding technologies, particularly innovative ones aimed at increasing the sustainability of production. APPLYING KNOWLEDGE AND UNDERSTANDING The skills acquired will enable the student to apply them to real and/or simulated cases, taking into account relevant aspects from a professional perspective such as: managing different production systems (milk, meat, eggs) to maximize quality and sustainability, and optimizing the management of the zootechnical farm to achieve quality products and minimize the environmental footprint. MAKING JUDGEMENTS The competencies and knowledge acquired, including practical experience, will ensure that the student can make well-reasoned choices in the specific sector, guaranteeing sound judgement. COMMUNICATION SKILLS The acquired knowledge will enable the student to effectively communicate with other stakeholders (farmers, veterinarians, agronomists, employees, and collaborators of agro-zootechnical companies, etc.). LEARNING SKILLS The acquired skills will allow the student to undertake self-learning pathways based on specific cases they will encounter in their professional life. Teacher's Profile courseProgram Frontal lessons LIVESTOCK GLOSSARY AND GENERALITIES. The main zootechnical terminology. The productive and reproductive cycles in farms. Types and organization of livestock farms. METHODS OF ANALYSIS AND EVALUATION OF LIVESTOCK SYSTEMS. General classification and types of livestock systems, components of the main ones and their interactions. PROGRAMMING PRINCIPLES OF LIVESTOCK COMPANIES. Management of farms according to production guidelines, genetic types bred and relationships with the territory. PRODUCTION TECHNOLOGY IN RUMINANTS: Dairy cattle: dairy cattle breeds, milk production. Neonatal care. Natural and artificial breastfeeding. Comeback farming. Reproductive characteristics and stages. reproductive techniques. The measure of reproductive efficiency. Dairy farm management software. Beef cattle: main breeds, meat production in bovine species, growth curves, production quality. Sheep: main breeds bred, milk, meat and wool production in sheep species, growth curves and milk production, production quality. Goats: main breeds reared, milk, meat and hair production in goat species, growth curves and milk production, production quality. PRODUCTION TECHNOLOGY IN MONOGASTRICS. Pig farming: overview of the pig industry, the main characteristics and relevance of the local, national and international pig farming sector, current trends and descriptive statistics of pig production, description of the main pig breeds used in the various breeding systems, basic concepts and applications for the management of farrowing and suckling, description of the main functional strategies for improving efficiency during the suckling period of piglets, information on the management of weaning, growth and finishing of pigs, description of pre- and post factors -slaughter that influence the quality of pork and an overview of its main characteristics GOOD BREEDING PRACTICES OF ORGANIC LIVESTOCK FARMS. Reference legislation, choice and origin of animals, production, health management, market Tutorials: Visits to farms Seminars examMode CConsistently with the modalities foreseen in the degree course, in the evaluation of the profit (attribution of the final grade) which will be sustained in oral form, the level of theoretical knowledge by the student on the notions presented in class (superficial, appropriate, precise and complete, complete and in-depth), of the ability to analyze, synthesis and interdisciplinary connections (sufficient, good, excellent), of the ability to make sense critical and making judgments (sufficient, good, excellent), mastery of expression (deficient, simple, clear and correct, safe and correct exposition). In particular, the judgment and final grade will take into account the knowledge and concepts acquired, the ability to analyze problems, connect interdisciplinary knowledge, formulate hypotheses and judgements, mastery and clarity of expression and exposition. The final grade will be expressed in thirtieths. books Produzioni Animali, a cura di Anna Sandrucci ed Erminio Trevisi. Edises Università mode Face-to-face lessons and field exercises classRoomMode Attendance is not mandatory. bibliography Tecniche di produzione animale. Nuova edizione. A cura di Giovanni Bittante, Igino Andrighetto, Maurizio Ramanzin. Liviana ed. Allevamento animale e sostenibilità ambientale. I principi (Vol. 1). A cura di Bruno Stefanon, Marcello Mele, Giuseppe Pulina. FrancoAngeli ed. Allevamento animale e sostenibilità ambientale. Vol. 2: Le tecnologie. A cura di Bruno Stefanon, Marcello Mele, Giuseppe Pulina. FrancoAngeli ed. Other bibliography provided by the teacher Teacher's Profile courseProgram Glossary and general concepts: the main zootechnical terminology, the production and reproductive cycles in lòivestock farms, types and organization of livestock enterprises. Methods of analysis and evaluation of livestock farming systems: general classification and types of zootechnical systems, the main components, and their interactions. Principles of livestock farm management: management of farms based on production goals, the genetic types raised, and their relationship with the local environment. Sheep farming: main breeds raised, milk, meat, and wool production in sheep species, growth and milk production curves, quality of production. Goats farming: main breeds raised, milk, meat, and fiber production in goat species, growth and milk production curves, quality of production. examMode Consistently with the modalities foreseen in the degree course, in the evaluation of the profit (attribution of the final grade) which will be sustained in oral form, the level of theoretical knowledge by the student on the notions presented in class (superficial, appropriate, precise and complete, complete and in-depth), of the ability to analyze, synthesis and interdisciplinary connections (sufficient, good, excellent), of the ability to make sense critical and making judgments (sufficient, good, excellent), mastery of expression (deficient, simple, clear and correct, safe and correct exposition). In particular, the judgment and final grade will take into account the knowledge and concepts acquired, the ability to analyze problems, connect interdisciplinary knowledge, formulate hypotheses and judgements, mastery and clarity of expression and exposition. The final grade will be expressed in thirtieths. books Produzioni Animali, a cura di Anna Sandrucci ed Erminio Trevisi. Edises Università classRoomMode Attendance is not mandatory. bibliography Lecture notes and teaching materials provided by the teacher. Tecniche di produzione animale. Nuova edizione. A cura di Giovanni Bittante, Igino Andrighetto, Maurizio Ramanzin. Liviana ed. Allevamento animale e sostenibilità ambientale. I principi (Vol. 1). A cura di Bruno Stefanon, Marcello Mele, Giuseppe Pulina. FrancoAngeli ed. Allevamento animale e sostenibilità ambientale. Vol. 2: Le tecnologie. A cura di Bruno Stefanon, Marcello Mele, Giuseppe Pulina. FrancoAngeli ed. Teacher's Profile courseProgram Principles of use of technology on the farm and main existing systems. General information on precision livestock farming: Sensors; Precision feeding; Precision milking; Animal welfare and health; Precision stable management; animal behavior monitoring systems; environmental sensors. Technologies used on livestock farms, measurable parameters on the farm, examples of use of PLF in intensive farming. examMode In the evaluation of the oral exam for the assignment of the final grade, the following will be taken into account: the level of knowledge of the contents demonstrated (superficial, appropriate, precise and complete, complete and in-depth), the ability to apply theoretical concepts (fair, good, well-established), the ability to analyze, synthesize and make interdisciplinary connections (sufficient, good, excellent), the ability to be critical and formulate judgments (sufficient, good, excellent), the mastery of expression (poor, simple, clear and correct, confident and correct exposition). In particular, the judgment and the final grade will take into account the knowledge and concepts acquired, the ability to analyze problems, to connect interdisciplinary knowledge, to formulate hypotheses and judgments, the mastery and clarity of expression and exposition. books ABENI F., NANNONI E., SANDRUCCI A. (A CURA DI), Zootecnia di precisione e tecnologie innovative in allevamento. ED. Point Veterinarie Italie (PVI), 2024 Precision technology and sensor applications for livestock farming and companion animals. Edited by E. (Lenny) van Erp-van der Koo, Wageningen Academic Publishers, 2021. classRoomMode Optional bibliography none
119374 - LIVESTOCK BUILDING LABORATORY: CLIMATE CONTROL AND AUTOMATION ALVARO MARUCCI	First Semester	6	AGR/10		Learning objectives KNOWLEDGE AND UNDERSTANDING The course aims to provide students with the theoretical knowledge, techniques and organizational instructions to be able to manage climatic control and automation in livestock housing with particular reference to those for dairy cows. In this context, students will have to know the management of problems related to robotic milking; to the automation of barn operations; to the climatic control of the livestock farm in terms of energy problems and defense of animals from thermal excesses. APPLYING KNOWLEDGE AND UNDERSTANDING The course aims to foster the student's acquisition of such knowledge and understanding to be able to manage robotic milking; the automation of barn operations and the climatic control of livestock farming. MAKING JUDGEMENTS The course aims to develop students' autonomy of judgement in terms of the management of issues related to climate control and automation of livestock farms. COMMUNICATION SKILLS The student is expected to acquire a basic technical language related to the topics covered in the lectures and tutorials, in order to be able to converse with professionals and experts in the field of animal husbandry. LEARNING SKILLS The course is aimed at fostering the development of the necessary skills in the use of technology, such as to ensure the student's constant updating of knowledge useful for the performance of his professional activity, with particular regard to the consultation of regulatory, legislative, technological, digital, methodological and experimental innovation sources in relation to livestock farms. Teacher's Profile courseProgram Rural buildings: control of environmental conditions. - Energy balance of livestock housing, degree of building thermal insulation, fictitious temperature in the sun of the building envelope - Livestock farm automation: distributional arrangement of various zones for the automation of barn operations; - Introduction of robotic milking, voluntary milking systems (VMS), distributional arrangement of various zones for robotic milking; - Technical and distributional issues related to the introduction of robotic milking in farms with conventional milking. - Cooling of the environment (shading, cooling, evaporative cooling), - Animal cooling. - Energy issues related to climate control: enthalpy, pressure, absolute humidity, relative humidity. Psychrometry. Flow rate of summer and winter ventilation. Wind effect, chimney effect. examMode For the purposes of assigning the mark, the level of knowledge of the contents, the capacity for analysis, synthesis and interdisciplinary connections, the clarity of presentation are taken into account. books Lecture notes and teaching material provided by the teacher during the course; mode Lectures and classroom exercises. Technical visits classRoomMode Free participation in lessons and exercises bibliography Open access scientific articles provided by the professor
119375 - LABORATORIO DI EDILIZIA ZOOTECNICA: CONTROLLO CLIMATICO E AUTOMAZIONE ALVARO MARUCCI	First Semester	4			Learning objectives Knowledge and Understanding The laboratory aims to provide students with the organizational and practical techniques and instructions for managing climate control and automation in livestock housing with particular reference to those for dairy cows. In this context, students will have to know the management of problems related to robotic milking; to the automation of barn operations; to the climatic control of the livestock farm in terms of energy problems and defense of animals from thermal excesses. Applied Knowledge and Understanding The laboratory aims to foster the student's acquisition of such knowledge and understanding to be able to manage robotic milking; the automation of barn operations and the climatic control of livestock farming. Autonomy in Judgment The laboratory aims to develop students' autonomy of judgement in terms of climate control management and automation of livestock farms. Communication Skills The student is expected to acquire a basic technical language related to the topics covered in the lectures and tutorials, in order to be able to converse with professionals and experts in the field of animal husbandry. Learning Skills The course is aimed at fostering the development of the necessary skills in the use of technology, such as to ensure the student's constant updating of knowledge useful for the performance of his professional activity, with particular regard to the consultation of regulatory, legislative, technological, digital, methodological and experimental innovation sources in relation to livestock farms. Teacher's Profile courseProgram Exercises on the control of environmental conditions. - Energy balance of livestock housing, degree of building thermal insulation, fictitious temperature in the sun of the building envelope - Livestock farm automation: distributional arrangement of various zones for the automation of barn operations; - Introduction of robotic milking, voluntary milking systems (VMS), distributional arrangement of various zones for robotic milking; - Technical and distributional issues related to the introduction of robotic milking in farms with conventional milking. - Cooling of the environment (shading, cooling, evaporative cooling), - Animal cooling. - Energy issues related to climate control: enthalpy, pressure, absolute humidity, relative humidity. Psychrometry. Flow rate of summer and winter ventilation. Wind effect, chimney effect. examMode For the purposes of assigning the mark, the level of knowledge of the contents, the capacity for analysis, synthesis and interdisciplinary connections, the clarity of presentation are taken into account. books Lecture notes and teaching material provided by the teacher during the course; mode classroom exercises. Technical visits classRoomMode Free participation in lessons and exercises bibliography Open access scientific articles provided by the professor
119376 - ANIMAL WELFARE AND ENVIRONMENTAL SUSTAINABILITY OF LIVESTOCK SYSTEMS ANDREA VITALI	Second Semester	6	AGR/19		Learning objectives KNOWLEDGE AND UNDERSTANDING the student will have to acquire the main elements regarding the welfare of farmed animals and the environmental sustainability of livestock systems. Specifically, knowledge will be acquired on the critical points of farming that can reduce animal welfare and the main environmental impacts associated with livestock practices. APPLYING KNOWLEDGE AND UNDERSTANDING The knowledge acquired will allow the student to evaluate the aspects that can most limit animal welfare in the different stages of farming and to identify the best management practices that can mitigate the release of pollutants into the environment. MAKING JUDGEMENTS The skills acquired also in practice will allow the student the ability to adopt reasoned decisions regarding animal welfare and the environmental sustainability of livestock systems. COMMUNICATION SKILLS The knowledge acquired by the student will allow him to have a correct communication ability with other stakeholders (breeders, veterinarians, agronomists, etc.). LEARNING SKILLS The skills acquired by the student will allow him to learn from past experiences through the development of his own critical capacity which will allow greater flexibility in the different professional contexts he will find himself facing. Teacher's Profile courseProgram Relationships between environment and cattle; greenhouse gas emissions; release of eutrophic and acidifying chemicals; water and soil consumption; antibiotic resistance. Mitigation measures include: production efficiency, nutrition manipulation, manure management, and agronomic practices. Critical points limiting animal welfare: structures, employees, farm management, biosecurity, and animal parameters. examMode oral interview on the course topics books Teaching material provided by the teacher mode Lectures classRoomMode Optional bibliography Not available
119377 - LABORATORY OF ANIMAL WELFARE AND ENVIRONMENTAL SUSTAINABILITY OF LIVESTOCK SYSTEMS GIAMPIERO GROSSI	Second Semester	3			Learning objectives KNOWLEDGE AND UNDERSTANDING Students will acquire practical and operational knowledge of life cycle assessment (LCA) methodologies applied to livestock farming, with a particular focus on evaluating greenhouse gas emissions. The course will provide a foundation for understanding how various factors associated with livestock practices contribute to the overall climate impact of a production system. The course will emphasize the use of SimaPro software for conducting these analyses, supported by Excel for data management. APPLYING KNOWLEDGE AND UNDERSTANDING Students will be able to apply the acquired knowledge to conduct an LCA using SimaPro software. They will practice managing and processing real data from production activities, with the aim of assessing the environmental impact of these activities. Through practical use of the software, they will be able to identify and analyze the key factors influencing the carbon footprint of livestock operations. MAKING JUDGEMENTS By the end of the laboratory, students will have developed the ability to independently evaluate the various stages of the livestock production process in terms of environmental sustainability. They will be able to interpret the results of their analyses and make informed judgments regarding the most effective mitigation strategies to reduce environmental impact. COMMUNICATION SKILLS Students will acquire the necessary skills to present the results of their LCA analyses clearly and professionally, both in written and oral form. They will be capable of drafting detailed technical reports and communicating the results to various stakeholders, including technicians, agronomists, and livestock farm managers. LEARNING SKILLS The laboratory will encourage the development of autonomous learning skills. Students will be motivated to continue their learning beyond the course, using tools like SimaPro to tackle new challenges in their professional careers. Teacher's Profile courseProgram Students will acquire practical and operational knowledge of life cycle assessment (LCA) methodologies applied to livestock farming, with a particular focus on evaluating greenhouse gas emissions. The course will provide a foundation for understanding how various factors associated with livestock practices contribute to the overall climate impact of a production system. The course will emphasize the use of SimaPro software for conducting these analyses, supported by Excel for data management. examMode Students' competencies will be assessed through the completion of a project and the preparation of a related report. The report should comprehensively present the results obtained, demonstrating the students' ability to use SimaPro software and interpret the analyzed data. books Materials provided by the lecturer classRoomMode Optional bibliography Not available
119378 - PROCESSING AND PRESERVATION TECHNOLOGIES FOR ANIMAL ORIGIN FOOD PRODUCTS ILARIA BENUCCI	Second Semester	6	AGR/15		Learning objectives KNOWLEDGE AND UNDERSTANDING In line with the training objectives of the Course, the teaching is aimed at deepening theoretical knowledge and providing skills relating to the main transformation and conservation processes of products of animal origin. The relationships between the composition of raw materials (milk, meat and eggs) and the factors that determine their quality will be addressed, in order to provide the student with the tools to evaluate their aptitude for conservation and transformation as well as the criteria for evaluating and managing the quality of raw materials and finished products of animal origin. APPLYING KNOWLEDGE AND UNDERSTANDING Students will acquire knowledge regarding the general aspects of compositional characteristics and transformation and conservation processes of products of animal origin; the interconnections of chemical-physical, biochemical and microbiological phenomena found during food processes. This will allow them to address, with modern and multidisciplinary approaches, the operational tasks of managing the aforementioned phenomena. MAKING JUDGEMENTS By analyzing examples of process critical issues, students will acquire the ability to interpret and understand, which will be useful to formulate judgments for the personal re-elaboration of the most suitable solutions. COMMUNICATION SKILLS Students will develop the ability to discuss clearly and briefly the topics of the course, as well as argue with scientific and professional terminology the case studies addressed in the classroom. LEARNING SKILLS Students will develop the attitude to analyze the subject matter, to study from different sources and to make the appropriate relations between the theoretical aspects of the classroom and the texts with those applied in the real environment. Teacher's Profile courseProgram - Bovine and sheep milk. Chemical composition; drinking milk; thermal and technological treatments (pasteurization, sterilization and special treatments); the cheese-making process by rennet and acid coagulation. Production of milk derivatives. - Meat. Fresh meat preservation technologies (refrigeration, freezing); beef and pork processing technologies; innovative cooking techniques at low temperature. - Eggs and egg products. Egg composition; shell, albumen and yolk; freshness parameters; commodity classes; egg preservation and processing technologies; egg products production technologies and related application sectors. examMode Final exam: oral discussion on different topics The determination of the final grade will take into account: the level of knowledge of the contents demonstrated (superficial, appropriate, precise and complete, complete and in-depth), the ability to apply theoretical concepts (fair, good, well-established), the ability to analyze , of synthesis and interdisciplinary connections (sufficient, good, excellent), of the capacity for critical sense and formulation of judgments (sufficient, good, excellent), of the mastery of expression (lack of exposition, simple, clear and correct, safe and correct). books - Lecture notes - Igiene e tecnologie degli alimenti di origine animale di Colavita. Editore: Le Point Veterinaire mode The lessons will be both theoretical and practical and will favor the active participation so that students can acquire and apply, with advanced and specialized skills, the management of industrial food processes and, at the same time, be able to carry out self-learning activities in the classroom and in the laboratory. classRoomMode Optional bibliography None
119379 - LABORATORY OF PROCESSING AND PRESERVATION TECHNOLOGIES FOR ANIMAL ORIGIN FOOD PRODUCTS ILARIA BENUCCI	Second Semester	3			Learning objectives KNOWLEDGE AND UNDERSTANDING In line with the training objectives of the course, the teaching is aimed at deepening technical knowledge and providing basic analytical skills for the execution of the main analysis methods conducted on products of animal origin. APPLYING KNOWLEDGE AND UNDERSTANDING Students will acquire the knowledge and practical skills inherent to routine analysis methods conducted on milk and derivatives, meat and eggs. MAKING JUDGEMENTS Laboratory activities will allow students to acquire the ability to organize and plan the analytical method, as well as the subsequent data processing and interpretation. COMMUNICATION SKILLS Students will develop the ability to clearly and concisely explain the topics of the course, as well as argue with technical and professional terminology the practical cases faced in the laboratory. LEARNING SKILLS Students will develop the ability to analyze the subject of study, investigate from different sources and carry out the appropriate relationships between the methodological aspects of the analyzes and the development of the specific protocol. Teacher's Profile courseProgram - Bovine and sheep milk. Chemico-physical analysis, pH, titratable acidity, coagulation test. - Meat. Chemico-physical analysis, pH, titratable acidity, determination of colorimetric parameters examMode Final exam: oral discussion on different topics The determination of the final grade will take into account: the level of knowledge of the contents demonstrated (superficial, appropriate, precise and complete, complete and in-depth), the ability to apply theoretical concepts (fair, good, well-established), the ability to analyze , of synthesis and interdisciplinary connections (sufficient, good, excellent), of the capacity for critical sense and formulation of judgments (sufficient, good, excellent), of the mastery of expression (lack of exposition, simple, clear and correct, safe and correct). books - Lecture notes - Igiene e tecnologie degli alimenti di origine animale di Colavita. Editore: Le Point Veterinaire mode The lessons will be practical and will take place in the teaching laboratories or in the Food and Wine Biotechnology Laboratory (CGA). classRoomMode Optional bibliography None
119384 - LABORATORIO DI PRATICA PROFESSIONALE E NORMATIVA PROFESSIONALE MARCO GIANNI	Second Semester	4			Learning objectives EN KNOWLEDGE AND UNDERSTANDING The student will acquire the basic knowledge useful for carrying out the professional activity. APPLYING KNOWLEDGE AND UNDERSTANDING The student will have the opportunity to apply knowledge in a working environment, with an understanding of technical terms and the ability to manage professional practices and interact with other professional figures. MAKING JUDGEMENTS The student will be able to independently develop evaluations of their professional activity. COMMUNICATION SKILLS Ability to work in a team and relate. LEARNING SKILLS Learning will also be verified through work groups on specific topics. Teacher's Profile
119385 - LABORATORIO DI RIPRODUZIONE ANIMALE TIZIANA TABOSSI	Second Semester	4			Learning objectives KNOWLEDGE AND UNDERSTANDING The student must acquire a thorough understanding of the fundamental principles and processes involved in animal reproduction. This includes knowledge of reproductive anatomy and physiology, endocrine regulation of reproduction, gametogenesis, fertilization, embryonic development, and factors affecting fertility. The student should understand the various reproductive technologies and their applications, such as artificial insemination, embryo transfer, in vitro fertilization, and cryopreservation. APPLYING KNOWLEDGE AND UNDERSTANDING The student must demonstrate the ability to apply theoretical knowledge to practical situations in animal reproduction. This includes proficiency in handling reproductive technologies and performing laboratory techniques such as semen collection and evaluation, estrus synchronization, and pregnancy diagnosis. The student should be able to design and implement reproductive management plans for various species of zootechnical interest, considering factors such as breed, age, and reproductive history. MAKING JUDGEMENTS The student must be capable of making informed and independent decisions regarding reproductive strategies and interventions. This includes evaluating reproductive performance data, diagnosing reproductive issues, and selecting appropriate corrective measures. The student should be able to critically assess the ethical implications of reproductive technologies and make judgements that prioritize animal welfare and sustainability. COMMUNICATION SKILLS The student should be able to effectively communicate complex reproductive concepts and techniques to a variety of audiences, including peers, veterinarians, and animal breeders. This includes the ability to prepare and deliver clear and informative presentations on reproductive topics. The student must demonstrate proficiency in both written and oral communication, using appropriate terminology and adapting the language to suit different audiences, whether they are experts or laypersons. LEARNING SKILLS The student should be capable of independently seeking out and interpreting scientific literature on animal reproduction, staying current with advancements in the field. The student must demonstrate the ability to engage in continuous professional development, utilizing the knowledge and skills acquired during the course to adapt to new challenges and opportunities in animal reproduction. This includes the capacity to undertake further specialized training in the field. Teacher's Profile
119380 - ELECTIVE COURSES	Second Semester	3
NEW EXTRA CURRICULAR GROUP	-	-	-	-
ELEMENTI DI APICOLTURA RAZIONALE	Second Semester	1	AGR/11

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
119381 - INGLESE IVANO CROSIO	First Semester	3
119382 - TRAINING	First Semester	50
119383 - ELABORATO FINALE	Second Semester	3

CHOICE GROUPS	YEAR/SEMESTER	CFU	SSD	LANGUAGE
NEW EXTRA CURRICULAR GROUP	-		-	-
120282 - ELEMENTI DI APICOLTURA RAZIONALE	-	3	-	-
120282_1 - ENTOMOLOGIA APISTICA MARIO CONTARINI	Second Year / Second Semester	1	AGR/11
120282_2 - FONDAMENTI DI GESTIONE APISTICA PIERPAOLO DANIELI	Second Year / Second Semester	1	AGR/18
120282_3 - APICOLTURA DI PRECISIONE E PRODUZIONE APISTICHE PIERPAOLO DANIELI	Second Year / Second Semester	1	AGR/18

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