Gastronomic and wellness sciences, cultures and politics

Activity type

Attività formative affini o integrative

SSD

BIO/01

Year

2nd year

Semester

1st semester

CFU

3

Hours distribution

24 classroom hours

Lecturers

LAURA FATTORINI

Activity type

Scienze della bioversità

SSD

BIO/05

Year

2nd year

Semester

1st semester

CFU

3

Hours distribution

24 classroom hours

Lecturers

GIANLUCA POLGAR

Activity type

Scienze della bioversità

SSD

BIO/07

Year

2nd year

Semester

1st semester

CFU

3

Hours distribution

24 classroom hours

Lecturers

STEFANIA VALENZA

The aim of the course is to provide the student with the tools to understand the influence of the production system components on the quality of animal and vegetable food, the concepts of biodiversity applied to the agri-food and eno-gastronomic sectors. Moreover students will receive information concerning the basics of the scientific study of the relationships between organisms and the environment, and among different organisms in the context of the ecosystem in its living (biotic) and physical (abiotic) components. The objective is analyzing the main issues related to the Sustainable Development (Agenda ONU 2030), focusing the attention on sustainable food production systems, on the implementation of resilient agricultural practices that increase productivity and production, the conservation of biodiversity and the processes underlying the supply of Ecosystem Services, analyzing the ability to adapt to climate change.

Module: QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN
The botany part of this course provides students with basic knowledge of the chemistry, biology and taxonomy of plants, especially flowering plants (Angiospermae). Students will be able to describe the structure of the edible parts of plants of agri-food interest, and relate their structure and function in the plant to nutritional and/or nutraceutical properties.


Module: ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR
The zoology part of this course will provide students with basic knowledge of animal biology, anatomy, and taxonomy, main structural and functional traits of animal organisms and fundamentals of ecology and biological evolution. Students will also be able to connect this knowledge to the problems of animal production and environmental sustainability with regards to human nutrition.


Module: QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN

The ecology module will provide students with basic knoledge concernig ecology, the enviromental impact of the agricultural and food sector, ways of minimizing it.

Module: QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN
General chemistry; Statistic; Agricultural production and sustainability



Module: ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR
General chemistry; Statistic; Agricultural production and sustainability


Module: QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN
General chemistry; Statistics; Agricultural production and sustainability

Module: QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN
BOTANY (3 CFU, 24 hours): basic knowledge of biology, anatomy and taxonomy of plants, expecially flowering plants (Angiospermae). Chemical composition of plants and their nutritional value. Stem, root, leaf and their morpho-anatomical variations. Flowering plants reproduction: flower, seed and fruit.
Plant families and species of food interest. The main crops on a world scale and in the Mediterranean area. Plants of agri-food interest in Italy.
Plant biodiversity and its importance for food biodiversity and nutritional quality of human diet. Biotechnology and conservation of the plant biodiversity (basics).

ZOOLOGY (3 CFU, 24 hours): basic knowledge of biology, anatomy and taxonomy of animal organisms. Presentation of the animal kingdom. Onset and development of life on Earth. The importance of animal biodiversity. Effects of the loss of animal biodiversity. The reproductive process. Animal feeding. Support, protection and movement. Symbiosis. Animal biodiversity and its importance for food biodiversity. Environmental sustainability and "novel food". Insects in sustainable nutrition. Animal production (aquaculture, integrated multitrophic aquaculture, aquaponics, shellfish farming, fish).

ECOLOGY (3 CFU, 24 hours): Man and Nature; Definitions of ecology; Hierarchical organization levels; the principle of emergent properties; the ecosystem concept. The physical environment. The climate in the Mediterranean Basin; Factors and elements of the climate; the soil profile; Pedogenesis; Trophic network; autotrophs to heterotrophs; disturbance; Role of the species in the ecosystems; Ecosystem energy flow and nutrients cycle; Resources and conditions; Ecosystem processes; photosynthesis and primary production; Characteristics of Mediterranean Ecosystems; Ecological succession. Biodiveristy, landscape and land use change. Conservation and environmental management. Global change; Climate change; Air, soil and water pollution. Ecosystem services.





Module: ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR
ZOOLOGY (3 CFU, 24 hours): fundamentals of zoology. Zoological classification and animal diversity: animal phyla. Cells, cell cycle, central dogma of biology and main cellular structures, mitosis, meiosis, gene, chromosome, evolutionary meaning of sex. Concepts of biological species, evolutionary species, population, “gene pool” and “gene river”, hybridization and genetic introgression. Fundamentals of biological evolution and phylogeny. Fundamentals of comparative anatomy and physiology; two case studies: a vertebrate and an insect. Animal and alimentary biodiversity. Conservation biology and food sustainability. Insects and “novel foods”.


Module: QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN
ECOLOGY (3 CFU, 24 hours): Man and Nature; Definitions of ecology; Hierarchical organization levels; the principle of emergent properties; the ecosystem concept. The physical environment. The climate in the Mediterranean Basin; Factors and elements of the climate; the soil profile; Pedogenesis; Trophic network; autotrophs to heterotrophs; disturbance; Role of the species in the ecosystems; Ecosystem energy flow and nutrients cycle; Resources and conditions; Ecosystem processes; photosynthesis and primary production; Characteristics of Mediterranean Ecosystems; Ecological succession. Biodiversiy, landscape and land use change. Conservation and environmental management. Global change; Climate change; Air, soil and water pollution. Ecosystem services.

Module: QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN
- Rinallo C. PIANTE ALIMENTARI. PICCIN, seconda edizione

- Integrated principles of Zoology. McGraw-Hill

- Cain M.L., Bowman W.D., Hacker S.D. Ecology. Oxford University Press 2014

Some didactic-scientific material related to some topics covered during the course will be also provided.





Module: ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR
- Hickman C et al. (2010) Integrated principles of Zoology, 15th edition. McGraw-Hill
- Odum EP, Barrett GW (2004) Fundamentals of ecology. Brooks/Cole, 5th edition.

Didactical and scientific material about topics discussed during the course will be provided.


Module: QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN
- Cain M.L., Bowman W.D., Hacker S.D. Ecology. Oxford University Press 2014

Module: QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN
- Mauseth J.D. BOTANY: An introduction to Plant Biology. Jones & Bartlett Learning LLC, 6th edition

- Odum E.P., Barrett G.W. Fundamentals of ecology. Brooks/Cole, 5th edition



Module: ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR
Odum E.P., Barrett G.W. Fundamentals of ecology. Brooks/Cole, 5th edition


Module: QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN
- Odum E.P., Barrett G.W. Fundamentals of ecology. Brooks/Cole, 5th edition

Module: QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN
Mainly traditional lectures, i.e. in the classroom, or distance teaching if necessary.
The teaching activity will be carried out according to the official indications provided by the University.


Module: ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR
Teaching will be preferably conducted in a traditional way, that is with frontal lessons in class, or at distance in case of need. In any case, lessons will be conducted consistently with the official university regulations


Module: QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN
Mainly traditional lectures, i.e. in the classroom, or distance teaching if necessary. The teaching activity will be carried out according to the official indications provided by the University

Module: QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN
Attendance of lessons, both in the classroom and remotely, is mandatory as described by the Degree Course guidelines.


Module: ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR
Attendance of lessons, both in the classroom and remotely, is mandatory as described by the Degree Course guidelines.


Module: QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN
Frequency, both in classroom and remotely, is mandatory as described by the Degree Course guidelines, at least for 70% of lessons.

Module: QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN
The exam consists of an oral test, lasting 15-20 minutes for each module, in which the candidate has to demonstrate to have acquired and understood the topics of this course. The final evaluation will balance equally the knowledge acquired in the three modules of Botany, Zoology and Ecology.




Module: ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR
The exam consists of an oral test, lasting 15-20 minutes for each module, in which the candidate has to demonstrate to have acquired and understood the topics of this course. The final evaluation will balance equally the knowledge acquired in the three modules of Botany, Zoology and Ecology.


Module: QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN
The exam consists of an oral test, lasting 20 minutes for each module, in which the candidate has to demonstrate to have acquired and understood the topics of this course. The final evaluation will balance equally the knowledge acquired in the three modules of Botany, Zoology and Ecology.

Module: QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN
To which family do the legumes we eat belong? Which part of the plant are they? Many legumes are particularly rich in proteins thanks to a symbiosis: which one? In common parlance the term "legume" does not correspond to its meaning in botany: why?

What is a seed and what parts does it consist of? Describe what the endosperm is, what it is for and what substances it may contain. Give examples of seeds, and plant species that produce them and that are particularly important for human nutrition worldwide.

What is caryopsis and which plants produce it? Why is the caryopsis important for human nutrition?



Module: ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR
What are the anthropogenic factors impacting on biodiversity? What are the conceptual foundations of the conservation sciences?

The biodiversity of organismal architecture is higher in marine than in terrestrial ecosystems. What does this mean? Are there other taxonomic levels of biodiversity in which the opposite is true?

Why sexual reproduction is the dominant reproductive system among animals?




Module: QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN
Describe Soil's quality impact on ecosystems' balance.

Explain the importance of nitrogen's cycle, and how human intervention determined disturbed it.

Describe at least one strategy to minimize the impact of the agricultural and food sector on the environment (farm to fork)

What do the terms "ecosystemic services" stand for?

Module: QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN
N/D
Module: ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR
N/D
Module: QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN
N/D