First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
ITALIAN FOOD AND WINE
Course unit
PLANT BIODIVERSITY AND FOOD
AVP5070057, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
ITALIAN FOOD AND WINE
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2017/18
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination PLANT BIODIVERSITY AND FOOD
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-AV2190-000ZZ-2017-AVP5070057-N0
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge CARLO NICOLETTO AGR/04

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/04 Horticulture and Floriculture 6.0

Mode of delivery (when and how)
Period First semester
Year 1st Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018

Examination board
Board From To Members of the board
2 Commissione a.a. 2016/17 01/12/2016 30/11/2017 SAMBO PAOLO (Presidente)
NICOLETTO CARLO (Membro Effettivo)
BONA STEFANO (Supplente)
ZANIN GIAMPAOLO (Supplente)

Syllabus
Prerequisites: The class does not require any "bridging courses" and some base knowledge will be given during the first credit of the course
Target skills and knowledge: 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.
Examination methods: The final evaluation will be by means of oral exam and by means of the preparation and exposition of a group work
Assessment criteria: 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.
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.
Planned learning activities and teaching methods: The course will be done in classroom (5 CFU) with theoretical lectures and some “field trips” in private farms/companies (1CFU)
Additional notes about suggested reading: 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.
Textbooks (and optional supplementary readings)