PLANT BIODIVERSITY AND FOOD

Second cycle degree in ITALIAN FOOD AND WINE

Campus: LEGNARO (PD)

Language: English

Teaching period: First Semester

Lecturer: CARLO NICOLETTO

Number of ECTS credits allocated: 6


Syllabus
Prerequisites: The class does not require any "bridging courses" and some base knowledge will be given during the first credit of the course
Examination methods: The final evaluation will be by means of oral exam and by means of the preparation and exposition of a group work
Course unit contents: 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.