1. Introduction to the course
2. The quality and safety in milk production
a.basis of physiology of lactation that influence the quality and safety of milk
b.The indicators of milk quality: macronutrients, micro constituents, bioactive components, nutraceuticals, somatic cells, inhibiting, organic and inorganic contaminants, bacteria
c.Technical and managerial factors that modify the composition, nutritional, rheological and organoleptic characteristics of milk
d.Technical strategies to improve the quality and safety of milk
e.The role of protein polymorphisms on the technological characteristics and nutritional value of milk and the potential of use
f.tools and procedures for assessing the quality of milk
3. The quality and safety in meat production (7 hours)
a.Aspects of meat production
b.The indicators of meat quality
c.Technical and management factors of variation in the composition, nutritional properties, rheological and organoleptic characteristics of the meat
d.tools and analytical procedures for evaluating the quality of the meat
e.the role of farming techniques on the nutritional value of meat
f.Production strategies to obtaining meat and meat products of high nutritional and organoleptic quality
4. The quality and safety in the production of eggs
a. composition of the egg
b. parameters for assessing the quality of eggs
g. the role of farming techniques on the parameters of quality of eggs
Tutorials and seminars
The tutorials and seminars will be done in collaboration with qualified teachers in the subjects proposed