SCV0878 - SUSTAINABLE FOOD PRODUCTIONS

courses

ID:

SCV0878

Duration (hours):

60

CFU:

SSD:

ZOOCOLTURE

Year:

2025

Date/time interval

Secondo Semestre (01/03/2026 - 12/06/2026)

Course Objectives

The course aims to provide comprehensive knowledge on the sustainability of livestock production (including aquaculture, poultry, and cattle) and the characteristics of animal-derived products. Specifically, it will examine the environmental impact of farming systems and the practices necessary to make them environmentally sustainable. Students will gain insights into the use of sustainable feeds and dietary supplements to improve animal health and product quality while simultaneously reducing environmental impact. In addition, the course will cover the fundamentals of recent technologies for monitoring animal health, aimed at enhancing both productivity and the overall sustainability of farming operations.

Course Prerequisites

Basic knowledge of animal physiology

Teaching Methods

The course includes a series of lectures (4 ECTS, 32 hours), delivered using audiovisual materials (PowerPoint presentations, videos) that will be made available on the e-learning platform. Students will be actively engaged in discussions and clarification sessions related to the course topics. Additionally, the program features seminars, educational visits to certified companies that have implemented sustainability practices, and hands-on laboratory experiences (2 ECTS, 24 hours).

Assessment Methods

The knowledge acquired by the student will be assessed through an oral examination held at the end of the course. The exam will consist of three questions: two related to the topics covered during the lectures and one concerning the practical laboratory activities. The final grade will be expressed on a 30-point scale, and the exam is considered passed with a minimum score of 18/30.

• Introduction to the course and an overview of current legislation on the protection and welfare of farm animals. • Understanding and defining animal production systems. Classification criteria for farming systems according to FAO standards. Overview of the consumption of animal-based products in Europe and worldwide. • Labeling and traceability of animal-derived products. • Environmental impact of farming systems and technical and policy strategies to reduce pollution and the use of limited resources. Introduction to the concept of a circular economy. • Innovative and sustainable production systems. Sustainability indicators in different livestock production systems. At the nutritional level: feed formulations using alternative protein and lipid sources instead of traditional non-renewable sources; at the farming system level: production systems characterized by high levels of circularity and sustainability, such as Integrated Multitrophic Aquaculture (IMTA) systems. • Production processes of selected animal-based foods and modern technologies for their processing and preservation, with attention to the physical and chemical factors influencing their quality; principles of analytical methods used to ensure quality standards for animal-derived foods. • Microbiota and sustainability: functions of the gut microbiota and its key role in the quality of animal-derived foods and in the sustainability of farming practices. Practical activities: 1. Analysis of qualitative characteristics of meat products (0.5 ECTS, 6 hours); 2. Virtual experience using VR headsets in a fish farm and hands-on practice at the recirculating aquaculture system (RAS) of DBSV (0.25 ECTS, 3 hours); 3. Field visits to companies implementing sustainable production models (1 ECTS, 12 hours); 4. Practical application of FEEDNETICS™ software (0.25 ECTS, 3 hours). Attendance at practical activities is mandatory. Please note: laboratory activities may be subject to change due to unforeseen organizational needs.