Corsi di Laurea Corsi di Laurea Magistrale Corsi di Laurea Magistrale
a Ciclo Unico
Scuola di Agraria e Medicina Veterinaria
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
Insegnamento
PLANT BIODIVERSITY AND FOOD
AVP5070057, A.A. 2017/18

Informazioni valide per gli studenti immatricolati nell'A.A. 2017/18

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
AV2190, ordinamento 2015/16, A.A. 2017/18
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Crediti formativi 6.0
Tipo di valutazione Voto
Denominazione inglese PLANT BIODIVERSITY AND FOOD
Sito della struttura didattica http://www.agrariamedicinaveterinaria.unipd.it
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)

Docenti
Responsabile CARLO NICOLETTO AGR/04

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
CARATTERIZZANTE Discipline della produzione e gestione. AGR/04 6.0

Modalità di erogazione
Periodo di erogazione Primo semestre
Anno di corso I Anno
Modalità di erogazione frontale

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
ESERCITAZIONE 1.0 8 17.0 Nessun turno
LEZIONE 5.0 40 85.0 Nessun turno

Calendario
Inizio attività didattiche 02/10/2017
Fine attività didattiche 19/01/2018

Syllabus
Prerequisiti: The class does not require any "bridging courses" and some base knowledge will be given during the first credit of the course
Conoscenze e abilita' da acquisire: The class is aimed to teach students information on the most important plant based Italian foods. Then information about 1 or 2 products will be used as case study to teach students how high quality products are the results of the interaction Genotype X Environment X Tradition. All the information will be used to explain the Italian food system.
Major emphasis will be on agronomic, cultural and environmental aspects and their effect on quality of production.
Modalita' di esame: The final evaluation will be by means of oral exam and by means of the preparation and exposition of a group work
Criteri di valutazione: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. The ability of the student of using such aspects in an independent way will also be taken into account.
Contenuti: 1st credit: Introduction. Quality definition, quality parameters and their importance and methods of measure.
2nd credit: Interaction Genotype X Environment X Tradition in order to obtain a “high quality product”. Italian plant biodiversity will also be descripted and analyzed.
3rd credit: Typical Italian fruits – Quality traits and their relations with the production systems. (vegetables, cereals)
4th credit: Typical Italian fruits – Quality traits and their relations with the production systems (fruits and grapes)
5th credit: Case study on an Italian Typical Product (Radicchio Rosso di Treviso Tardivo IGP and/or Olio extravergine di oliva Garda). Tradition, production and valorization.
6th credit: field trips connected with the case study treated during the course.
Attivita' di apprendimento previste e metodologie di insegnamento: The course will be done in classroom (5 CFU) with theoretical lectures and some “field trips” in private farms/companies (1CFU)
Eventuali indicazioni sui materiali di studio: All the documents and materials needed distributed and used during the course (powerpoint presentations, papers etc.) will be made available on the Moodle Platform of the School of AMV.
Testi di riferimento: