Technology and processing of animal products [ LBRAI2206 ]

iCampus

Concepts of animal productions (LBIRA2107) and concepts of Economics and management

- Overview of socio-economic approaches of agro-food systems and current issues

- Technology of dairy and meat products

- New technologies to improve the sustainability of the production of milk and meat

a. Contribution de l'activité au référentiel AA (AA du programme)

M1.1. ; M1.5 ; M4.5 ; M4.7 ; M6.1 ; M6.2 ; M6.4 ; M6.5 ; M6.6 ; M7.1 ; M7.3

b. Formulation spécifique pour cette activité des AA du programme (maximum 10)

 At the end of this activity, the student is able to :

- understand approaches of quality in the agri-food sectors and build new approaches,

- analyze the societal issues of an agri-food sector at the point of view of energy, of biodiversity and of animal welfare,

-  analyze the sustainability of farms in terms of emission of greenhouse gases, of nitrogen output, of feed autonomy and of nutritional quality of milk and meat products, and propose solutions to improve existing situations

- achieve a critical synthesis of scientific articles and presentations in the field of agri-food systems, of animal feed and of the sustainability of farms, expose it and defend it in front of feed industry sale agents,

- analyze the organoleptic quality of bovine meat of different modes of production.

-        Written evaluation on the theoretical concepts

- Evaluation of the projects quality and of their oral presentations and discussions.

-        Lectures

-        Presentation of cases analysis by the professor

-        Presentation and discussion of an integrator project in connection with several subjects of the course by a team of students

-        Visits of farms and processing factories

- Participation in scientific conferences

The lecture is divided into two parts.

Partim A : Socio-economics of agrifood systems

-        History of the concept of food sector and system in social sciences: sectoral approach and political economy, sociotechnical network and food systems.

-        Construction of  processes of quality in the sectors of food to the level of consumption: economy of the quality, confidence, control and prescription, construction of the consumer's demands.

-        Local food systems: meaning given to these minority approaches, niche, resistance, or alternative?   

-        Identification and analysis of key issues of animal food systems of the 21st century society: energy, biodiversity and animal welfare.

Partim B : Technology of animal products

-        Technologies to be implemented to increase the sustainability of milk and meat production at the level of the farms.

-        Milk products technologies

-        Meat products technologies

Practical activities:

-        Visits of dairy, cheese,  slaughterhouse and feed factories

-        Congress: swine and poultry sectors

-        Congress  « Rencontres sur les Recherches sur les Ruminants » organised in Paris by INRA et by « Institut de l'Elevage ».

-        Integrated work by groups of three students to improve the sustainability of animal production at the level of a farm.

-         Presentations of scientific articles to sales agents

- Comparative tasting of beef of different breeds

All course materials are made available to students on iCampus