Insegnamento
BIOTECHNOLOGY FOR CROP PRODUCTION
AVP5073657, A.A. 2016/17

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
BIOTECNOLOGIE PER L'ALIMENTAZIONE
IF0362, ordinamento 2011/12, A.A. 2016/17
1140217
Curriculum BIOTECHNOLOGIES FOR FOOD SCIENCE [002LE]
Crediti formativi 8.0
Denominazione inglese BIOTECHNOLOGY FOR CROP PRODUCTION
Sito della struttura didattica http://www.agrariamedicinaveterinaria.unipd.it
Dipartimento di riferimento Dipartimento di Biomedicina Comparata e Alimentazione (BCA)
Sito E-Learning https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2016-IF0362-002LE-2016-AVP5073657-N0
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)

Docenti
Responsabile BENEDETTO RUPERTI AGR/03

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
AFFINE/INTEGRATIVA Attività formative affini o integrative AGR/03 2.0
CARATTERIZZANTE Discipline biotecnologiche comuni BIO/13 6.0

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

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
ESERCITAZIONE 2.0 16 34.0 Nessun turno
LEZIONE 6.0 48 102.0 Nessun turno

Calendario
Inizio attività didattiche 27/02/2017
Fine attività didattiche 09/06/2017

Commissioni d'esame
Commissione Dal Al Membri
1 Commissione a.a. 2016/2017 01/12/2016 30/11/2017 RUPERTI BENEDETTO (Presidente)
BONGHI CLAUDIO (Membro Effettivo)
BOTTON ALESSANDRO (Supplente)
PITACCO ANDREA (Supplente)

Syllabus
Prerequisiti: The students are required to possess a basic knowledge on general aspects of molecular biology and biochemistry.
Conoscenze e abilita' da acquisire: The course is aimed to give the students an overview on the molecular and physiological basis of crop production in response to a changing environment and provide them with a good knowledge on modern biotechnological approaches to improve stress resilience and quality in crops
Modalita' di esame: Oral examination (80% of total points);
A PPT presentation on a specific subject chosen within the focus of the course will be required before final oral examination to integrate the final mark (10% of total); Attendance to practicals will also be evaluated (10% of total).
Criteri di valutazione: The evaluation will be based on the proven acquisition of the basic concepts of the discipline, the ability to evaluate the effects of different types of stress on the physiology of the plant and their consequences on the product, and the ability to offer original biotechnological solutions to prevent or remedy the harmful consequences of abiotic stresses.
Contenuti: 6 CFU:
- Molecular and physiological basis of crop production;
- Impact of environmental constraints on crop production;
- Main signaling and transduction pathways regulating the stress tolerance;
- Biotechnological approaches to improve stress resilience.
- Molecular and physiological basis of fruit set, development and ripening;
2 CFU:
- Biotechnological approaches to control fruit development and ripening;
- Fruit biofortification: principles and biotechnological intervention.
Attivita' di apprendimento previste e metodologie di insegnamento: Front teaching (classroom)
Seminars of invited speakers
Practicals
Eventuali indicazioni sui materiali di studio: The material used for the course will be made available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php

Lecture notes and teaching slides
Testi di riferimento:
  • Buchanan, Gruissem, Jones, Biochemistry & Molecular Biology of Plants. Rockville, Maryland, USA: --, 2000. Cerca nel catalogo
  • Pravendra et al., Fruit ripening: Physiology, Signalling and Genomics. --: Editors, CABI, 2014.
  • Seymour et al., The Molecular Biology and Biochemistry of Fruit Ripening.. --: Editors. Wiley-Blackwell, 2013.