First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SAFETY AND HYGIENE OF FOOD PRODUCTS
Course unit
AGRONOMY AND CROP PRODUCTION
MVL1000747, A.A. 2017/18

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

Information on the course unit
Degree course First cycle degree in
SAFETY AND HYGIENE OF FOOD PRODUCTS
MV1734, Degree course structure A.Y. 2011/12, A.Y. 2017/18
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination AGRONOMY AND 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 Italian
Branch VICENZA
Single Course unit The Course unit CANNOT 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 ANTONIO BERTI AGR/02

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/02 Agronomy and Herbaceous Cultivation 6.0
Core courses AGR/02 Agronomy and Herbaceous Cultivation 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
Lecture 6.0 48 102.0 No turn

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

Syllabus
Prerequisites: Prerequisite for the course is a bsic knowledge of biology, inorganic and biological chemistry
Target skills and knowledge: To gain a knowledge on the main factors affecting crop production and the relationships between agronomic practices and environmental pollution, and on the main transformation processes for feed products.
Assessment criteria: The student will be evaluated considering the acquired knowledge and the ability of organize the knowledge for evaluating the nutritional traits of foods and feeds
Course unit contents: Basis of botany: morphology and anatomy of the plant, main physiological processes and water movement in the plant, fruit types and characteristics. (1 ECTS)
Crop-environment relationships: soil types, climate and crop growth, nutrient availability and basis of fertilization techniques, main agricultural practices (soli tillage, irrigation, pest control). (1 ECTS)
Classification of cropping systems: agricultural techniques and crop quality, conventional, organic and sustainable agriculture, transgenic crops. (1 ECTS)
Classification of herbaceous crops: quality traits, comparisons between utilization types, crop growth cycles. Agronomic techniques related to cereal and oil crops production, main effects on yield quality. (1 ECTS)
Forage crops: main types, fundaments of cultivation techniques and quality parameters; main conservation techniques; physical and chemical treatments for enhancing feed utilization; main strategies for reducing contaminations in the field and in post-harvest. (1 ECTS)
Qualitative traits of horticultural and fruit products, agrotechnical and environmental factors affecting their quality and the main physiological disorders, outlines of grape and wine production. (1 ECTS)
Additional notes about suggested reading: The slides will be avilable in the Moodel platform (https://elearning.unipd.it/scuolaamv/).

Office hours by appointment
Textbooks (and optional supplementary readings)