The course is aimed at providing complete information about the nutritional and nutraceutical characteristics of food from animals (milk, meat, fish and eggs), and the rearing systems able in improving them. Main topics of the course are the food content of nutraceutical substances, such as conjugated linoleic acid isomers (CLA), volatile fatty acids (namely butyric acid), omega-3 polyunsaturated fatty acids, branched chain fatty acids, milk oligosaccharides (BMO), bioactive peptide. Moreover, the course deals with the issue of cholesterol intake, vitamin B12, iron, and the relationship between casein and calcium. By attending the laboratory activities, which will be done in “single station”, the student will be able to improve its dexterity and familiarity with some techniques and procedures for the individuation and quantification of the major nutritional e nutraceutical components of food from animals.