The training experience of the school-work alternation allowed 13 students from the regional high schools to access the SAV laboratories to enrich their cultural background, facilitate future studing choices and above all live a concrete experience linked to the research world in Animal and Veterinary Sciences sector.

Among the 8 proposed laboratories activity, we mention:

The SENSORY ANALYSIS laboratory where the students, led by Dr. Favotto, have followed a theoretical part concerning instruments, the applications and the methods of sensory analysis, as well as the results of two case studies concerning cheeses produced in mountain and lowland. From a practical point of view, the activities proposed in the laboratory had the objective of:

    catch the difference between taste and flavor
    familiarize with the 5 basic tastes
    recognize tastes in different solutions
    generate sensory attributes for ricotta cheese
    fill out a final test on some concepts exposed during the theoretical part to memorize them

The MOLECULAR BIOLOGY laboratory in which Dr. Saccà introduced the methods and aims of gene expression theory, proposing a practical exercise on the validation of primers by means of the agarose gel test of the size of the amplicons produced by PCR.

The laboratories of CHEMICAL ANALYSIS and GAS CHROMATOGRAPHY coordinated by Dr. Sepulcri who illustrated the instrumentation present in the laboratory for the execution of chemical bromatological analyzes on samples for animal feed and on products of animal origin.


The laboratory of ISTOLOGY, led by Mr. Bagatella