First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
BIOTECHNOLOGIES FOR FOOD SCIENCE
Course unit
BIOTECHNOLOGY FOR CROP PRODUCTION
AVP5073657, 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
BIOTECHNOLOGIES FOR FOOD SCIENCE (Ord. 2017)
IF0362, Degree course structure A.Y. 2017/18, A.Y. 2017/18
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Degree course track BIOTECHNOLOGIES FOR FOOD SCIENCE [002LE]
Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination BIOTECHNOLOGY FOR CROP PRODUCTION
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Comparative Biomedicine and Food Science
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)

Lecturers
No lecturer assigned to this course unit

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/03 General Arboriculture and Tree Cultivation 2.0
Core courses BIO/13 Applied Biology 6.0

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

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 26/02/2018
End of activities 01/06/2018

Syllabus
Prerequisites: The students are required to possess a basic knowledge on general aspects of molecular biology and biochemistry.
Target skills and knowledge: 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
Examination methods: 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).
Assessment criteria: 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.
Course unit contents: 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.
Planned learning activities and teaching methods: Front teaching (classroom)
Seminars of invited speakers
Practicals
Additional notes about suggested reading: 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
Textbooks (and optional supplementary readings)