| 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
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 |
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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 | |
| E-Learning website | https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-MV1734-000ZZ-2017-MVL1000747-N0 | |
| 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 |
Course unit organization
| Period | Second semester |
|---|---|
| Year | 1st Year |
| Teaching method | frontal |
| Type of hours | Credits | Teaching hours |
Hours of Individual study |
Shifts |
|---|---|---|---|---|
| Lecture | 6.0 | 48 | 102.0 | No turn |
| Start of activities | 26/02/2018 |
|---|---|
| End of activities | 01/06/2018 |
| Show course schedule | 2019/20 Reg.2011 course timetable |
Examination board
| Board | From | To | Members of the board |
|---|---|---|---|
| 7 Commissione a.a. 2018/19 | 01/12/2018 | 30/11/2019 |
BERTI
ANTONIO
(Presidente)
MORARI FRANCESCO (Membro Effettivo) CAPOLONGO FRANCESCA (Supplente) |
| 6 Commissione a.a. 2017/18 | 01/12/2017 | 30/11/2018 |
BERTI
ANTONIO
(Presidente)
MORARI FRANCESCO (Membro Effettivo) CAPOLONGO FRANCESCA (Supplente) |
| 4 Commissione A.A. 2016/17 | 01/12/2016 | 30/11/2017 |
BERTI
ANTONIO
(Presidente)
MORARI FRANCESCO (Membro Effettivo) CAPOLONGO FRANCESCA (Supplente) |
| 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) |
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