New Thematic Stage on Animal Husbandry for Second-Year Students
Five Days to Study how Cows, Pigs, Sheep and Chickens are Bred and Raised
From April 10 to 14 the second-year students of the University
of Gastronomic Sciences will be focussing their studies on the theme of
animal husbandry, looking at how animals are farmed in Piedmont and
Emilia-Romagna.
The group based in Piedmont will have the opportunity to compare
organic or artisanal farming methods with more conventional ones. After
introductory lessons on the history of animal husbandry, physiology and
anatomy, the students will go on a series of visits that will
take them to an organic and a conventional animal feed company, a
free-range and a conventional pig farm, a conventional poultry farm and
a free-range breeder of Tonco capons. The week will conclude with a
tour of two fish farms and a guided tasting of trout products.
Meanwhile in Emilia-Romagna another group will be visiting farms
and processing facilities in Romagna, the eastern part of the region.
One day will be dedicated to chicken, and includes lessons on chicken
species, breeding methods and the supply chain, a visit to a
slaughterhouse and an egg factory, and a lunch based on chicken meat.
Another day covers sheeps and pigs, with visits to a cheese-producing
sheep farm and a lamb-tasting dinner. During the stage, two traditional
native breeds will also be studied, the Romagnola cow and the Mora
Romagnola pig.