2025/2026

Learning objectives The course aims to provide students with an in-depth and applied understanding of organic livestock production systems, with a particular focus on the integration of environmental sustainability, animal welfare, product quality, and future perspectives in the sector. Knowledge and understanding Through the introductory and thematic modules, students will acquire: • knowledge of the principles, historical evolution, and regulations governing organic livestock production; • an overview of the main production systems (cattle, sheep, goats, pigs, and poultry) and their specific features; • a scientific basis in animal nutrition, forage resource management, health, and welfare; • competencies to understand the interactions between livestock systems, the environment, and society. Applied knowledge and understanding Through case studies and practical examples, students will be able to: • critically evaluate feeding strategies and forage management, considering local resources and regulatory limits on the use of feed and supplements; • apply tools to monitor and improve animal welfare and health in organic systems, adopting preventive and alternative approaches; • analyze environmental management practices, with attention to nutrient cycles, waste management, and ecosystem services. Making judgements Students will develop the ability to: • interpret data and information related to environmental impacts, production performance, and product quality; • design sustainable and adaptable solutions for different livestock systems; • elaborate independent management strategies that balance productivity, animal welfare, and sustainability. Communication skills At the end of the course, students will be able to: • clearly communicate concepts and results related to organic livestock systems to different audiences (technicians, policymakers, consumers); • prepare technical reports and documents on product quality, traceability, and certifications; • contribute to discussions and debates on the future perspectives of organic farming, including precision livestock farming and climate change adaptation. Learning skills Students will acquire the ability to: • stay up to date with sector innovations (genetics, precision technologies, sustainable practices); • integrate new knowledge with scientific literature and evolving regulations; • critically address emerging challenges, with a focus on markets, consumers, and the resilience of organic livestock systems under climate change scenarios.

To successfully engage with the contents of the course Organic Livestock Production Systems, students are expected to possess a solid background in animal and agricultural sciences. In particular, the following are required:
- knowledge of general and special animal husbandry, including the basic principles of livestock production, the main species of zootechnical interest, and conventional management techniques;
- foundations of animal physiology and nutrition, essential to understand the metabolic and nutritional requirements of animals and the implications of different feeding strategies;
- competence in agronomy and forage production, in order to interpret the interactions between cropping systems and livestock farming, and to assess the availability and quality of forage resources in organic contexts;
- ability to read and critically analyse scientific texts in English, including research articles, technical guidelines, and EU/international regulations.

A basic understanding of sustainability principles, agroecology, and natural resource management will also provide useful support for a more integrated comprehension of the topics covered.

- Vaarst, M., & Roderick, S. (Eds.) (2019). Improving Organic Animal Farming. Burleigh Dodds Science Publishing. ISBN: 978-1786761804.
- Lampkin, N. (1997). Organic Farming. Farming Press.
- Åkerfeldt, M. P., Gunnarsson, S., Bernes, G., Blanco-Penedo, I., & altri (2021). “Health and welfare in organic livestock production systems — a systematic mapping of current knowledge.” Organic Agriculture, 11: 105-132.
- Vaarst, M., & Alrøe, H. F. (2012). “Concepts of Animal Health and Welfare in Organic Livestock Systems.” Journal of Agricultural and Environmental Ethics, 25:333-347.
- Coffey, L., et al. (2012). Guide for Organic Livestock Producers. USDA AMS.
Animal Health and Welfare for Sustainable Livestock Systems (2022). GASL (Global Agenda for Sustainable Livestock).

Introduction to Organic Livestock Systems in the Mediterranean Context: Historical evolution and multifunctional role of livestock farming in Mediterranean agro-pastoral systems. Ecological, productive, and socio-economic complexity of Mediterranean livestock systems. Principles of organic farming and their application to animal production. Regulatory framework for organic livestock farming at European and international levels, with particular reference to Mediterranean productions and extensive and semi-extensive systems.
Animal Welfare and Health in Mediterranean Organic Systems
Concept of animal welfare in organic systems. Biotechnical, behavioural, productive, and management indicators for the assessment of welfare in different livestock species. Health management in organic farming: prevention, biosecurity, allowed veterinary practices, and alternative approaches. Relationship between the Mediterranean environment, animal adaptation, and the resilience of production systems.

Dairy Cattle in Mediterranean Organic Farming: Principles and regulatory framework of organic farming applied to Mediterranean dairy systems. Organic dairy cattle production systems in Mediterranean environments, with particular emphasis on pasture management and forage resources. Feeding strategies based on on-farm forages and local resources. Animal welfare and assessment through species-specific indicators. Preventive health management. Environmental impacts, manure management, and nutrient cycling. Quality of organic milk, traceability, and supply chain organization. Innovation and future perspectives in Mediterranean dairy systems.

Beef Cattle in Mediterranean Organic Farming: Organic beef production systems in Mediterranean contexts. Extensive and semi-extensive models and their integration with the territory. The cow–calf system as a core production model. Pasture management and optimization of forage areas. Feeding strategies and nutritional supplementation. Animal welfare and welfare indicators. Health management and environmental sustainability. Quality of organic beef, supply chains, and valorization of Mediterranean local breeds.

Sheep and Goats in Mediterranean Organic Farming: Principles of organic farming applied to small ruminants. Extensive and semi-extensive systems in Mediterranean environments and marginal areas. Pasture and land management, with a focus on landscape conservation and prevention of environmental degradation. Forage-based feeding and nutritional strategies adapted to Mediterranean seasonal cycles. Animal welfare and preventive health management. Environmental impacts, biodiversity, and ecosystem services. Quality of dairy and meat products. Traditional supply chains and quality markets.

Pigs in Mediterranean Organic Farming: Regulations and requirements of organic pig farming. Outdoor and semi-outdoor systems typical of the Mediterranean basin. Historical and territorial framework of Mediterranean pig farming and agro-silvo-pastoral systems. Organic feeding based on local resources. Animal welfare and behavioural management. Health, biosecurity, and prevention. Environmental impacts and manure management. Quality of meat and processed products. Supply chains and development perspectives in Mediterranean contexts.

Poultry in Mediterranean Organic Farming: Principles and regulations of organic poultry farming. Production systems for laying hens and broilers in Mediterranean environments. Housing management, access to outdoor areas, and adaptation to climatic conditions. Organic feeding and nutritional constraints. Animal welfare and welfare indicators. Preventive health management. Environmental impacts and contribution to nutrient cycling. Quality of organic eggs and poultry meat. Supply chains, markets, and innovation.

Buffaloes in Mediterranean Organic Farming: Origin and diffusion of buffaloes in the Mediterranean area. Regulations and organic farming systems for dairy buffalo production. Feeding management based on rough forages and territorial resources. Animal welfare and environmental adaptation to wet and marginal contexts. Health management and environmental sustainability. Quality of buffalo milk and products with designation of origin. Territorial valorization and future perspectives of the buffalo sector in Mediterranean systems.

1) Vaarst M., Roderick S., Lund V., Lockeretz W. (eds.) (2004). Animal Health and Welfare in Organic Agriculture. CABI. Available at: https://share.google/vbBHkj1hxl0OltsoX

2) EU Regulation 2018/848 and related documents. Available at: https://eur-lex.europa.eu/IT/legal-content/summary/eu-rules-on-producing-and-labelling-organic-products-from-2022.html

3) Additional teaching materials provided by the lecturer.

Attendance is not formally compulsory for the final examination. Nevertheless, regular and consistent participation in the lectures is strongly recommended. Continuous attendance enables students to follow the progression of topics in a coherent way, to take part in classroom discussions, to benefit from the lecturer’s additional explanations, and to develop a more effective study approach, especially given the specialised and interdisciplinary nature of the course contents.

In line with the regulations of the Master’s degree program, the final assessment will take into account several aspects:
• the level of theoretical knowledge of the topics presented during lectures (ranging from superficial to complete and in-depth);
• the ability to analyse, synthesise, and make interdisciplinary connections (from sufficient to excellent);
• the ability to think critically and formulate independent judgements (from sufficient to excellent);
• linguistic competence and clarity of presentation, particularly in the oral examination (from poor to confident and accurate).
Specifically, the final grade will be based on:
1. the acquisition of knowledge and mastery of key concepts;
2. the ability to analyse problems and integrate interdisciplinary knowledge;
3. the ability to elaborate hypotheses and formulate critical judgements;
4. clarity, coherence, and organisation of oral and written expression.
The assessment consists of a written examination and, upon request or in specific cases, an integrative oral examination.

Written examination
The written test is designed to evaluate theoretical knowledge and the understanding of livestock farming technologies presented during the course, with emphasis on precision livestock farming and environmentally sustainable practices. It includes:
• 23 multiple-choice questions, scored 0–1 point each (0 for incorrect or missing answer; 1 for correct answer);
• 2 open-ended questions, scored 0–2 points each, based on accuracy, depth, analytical skills, and personal elaboration (0 = incorrect, missing or superficial answer; 2 = excellent, well-structured and articulated answer).
The maximum achievable score from the open-ended questions is 4 points.
The total duration of the written exam is 60 minutes.
Results will be communicated to students via e-mail. In case of refusal of the grade, students may register for the integrative oral examination.
Integrative oral examination

The oral examination may be requested by:
• students who scored 16 or 17 in the written test and wish to achieve a passing grade;
• students who scored between 18 and 27 and wish to improve their result.
The final grade will be expressed on a scale of 30 points.

    Riccardo PRIMI