The course aims to present, discuss and develop topics related to the quality and conservation of animal foods. The content contains basic and applied concepts related to the growth processes and subsequent changes in parameters of the anatomo-histological composition of forage plants. Aspects related to obtaining forage, its conservation, and use will be addressed; as well as the use of ligno-cellulosic fibrous residues for ruminants. The critical analysis of experimental protocols will aim at evaluating the conservation process and the quality of the food, with a view to knowing the specific methodology and the scientific community involved.