1. Introduction to the course (1 hour)
2. The quality and safety in milk production (22 hours)
a. basis of physiology of lactation that influence the quality of milk
b. The indicators of milk quality (macronutrients, micro constituents, bioactive components, nutraceuticals, somatic cells, inhibiting, organic and inorganic contaminants)
c. Technical and managerial factors that influence the composition, nutritional characteristics and to control the presence of contaminants in milk
d. The role of protein polymorphisms on nutritional value of milk
e. Procedures for assessing the quality of milk
3. The quality 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 and nutritional properties of the meat
d. tools and analytical procedures for evaluating the nutritional quality of the meat
e. Farming techniques to control the contaminants in meat
f. Production strategies to obtaining meat and meat products with high nutritional quality and safety
4. The quality in the production of eggs (4 hours)
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: 14 hours
a. Visit to the laboratory of milk and food
b. The labeling of products of animal origin and control organization
e. statistical analysis for traceability of origin, race and breeding techniques
The tutorials will be done in collaboration with qualified teachers in the subjects proposed