Alimenti di origine animale e salute umana; M.Mele - G. Pulina Ed Franco Angeli
Learning Objectives
The corse is aimed to improve knowledge on food from animal origin, concerning the chemical composition and nutritional value
Prerequisites
none
Teaching Methods
oral lessons
Further information
none
Type of Assessment
test quiz
Course program
Milk: anatomy and physiology of milk synthesis; milk and its chemical composition. Milk and human health; Meat: anatomy and physiology of muscle transformation in meat, meat composition and nutritional value; Meat and Human health; egg: production and chemical composition; egg and human health.
fish anatomy; nutritional value of fish meat