First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
APPLIED BIOLOGY
AG01100876, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2017)
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination APPLIED BIOLOGY
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction Italian
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
No lecturer assigned to this course unit

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Basic courses BIO/01 General Botanics 8.0

Course unit organization
Period Second semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Laboratory 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 25/02/2019
End of activities 14/06/2019

Examination board
Board From To Members of the board
12 Commissione a.a. 2018/19: fino al 23/02/2019 01/12/2018 23/02/2019 STEVANATO PIERGIORGIO (Presidente)
SQUARTINI ANDREA (Membro Effettivo)
CONCHERI GIUSEPPE (Supplente)
11 Commissione a.a. 2017/18 01/12/2017 30/11/2018 STEVANATO PIERGIORGIO (Presidente)
SQUARTINI ANDREA (Membro Effettivo)
CONCHERI GIUSEPPE (Supplente)

Syllabus
Target skills and knowledge: The course aims to provide theoretical knowledge and practical skills related to the fundamentals of Biology such as the organization of life, the flow of energy through living systems, the transmission of biological information and the structure and vital processes in bacteria, fungi, plants and animals. The student will be able to use the terminology to define and describe the biological systems and learn the main methods of study of living organisms with examples useful for the gastronomy and catering sector. The student will develop transversal skills related to communication, the work group and the use of analytical tools that can be used in the biological field.
Examination methods: Written exam with open questions at the end of the course. The exam grade includes the evaluation of the written test. An additional score, up to a maximum of three thirty (3/30), can be obtained by carrying out in group laboratory trainings on a project agreed upon with the teacher with final presentation of the group work.
Assessment criteria: Students' level of knowledge will be assessed on the basis of the knowledge acquired, on the clarity of the presentation and on the ability to use, by means of group work, specific concepts belonging to the gastronomy and catering sector.
Course unit contents: 1st CFU - Organization of the cell:
- biological membranes;
- cellular communication;
- the flow of energy through the organisms;
- energy and metabolism;
- the synthesis of ATP in cells;
- photosynthesis.
2nd CFU - Genetics:
- chromosomes, mitosis and meiosis;
- fundamental principles of inheritance;
- DNA: the depositary of genetic information;
- gene expression;
- technologies for nucleic acid analysis.
3rd CFU - The continuity of life:
- Darwinian concept of evolution;
- evolutionary changes in populations;
- speciation and macroevolution
- the origins and evolutionary history of life;
4th CFU - The diversity of life:
- the systematic;
- viruses and subviral agents;
- the kingdoms of the living.
5th CFU - Structures and vital processes in bacteria:
- structure and function of the prokaryotic cell;
- reproduction and movement of bacteria;
- methods of obtaining nutrients and energy capture;
- the microbiome
6th CFU - Structures and vital processes in fungi:
- the systematic
- nutrition methods;
- asexual and sexual reproduction;
- micorrize
7th CFU - Plants and vital processes in plants:
- structure, growth and differentiation of plants;
- structure and function of the leaf;
- stems and transport in vascular plants;
- roots and mineral nutrition;
- reproduction in angiosperms;
- growth and development of plants.
8th CFU - Vital structures and processes in animals:
- neural regulation and signaling;
- sensory systems;
- internal transport;
- immune system;
- gaseous exchanges;
- food and nutrition processing;
- protection, support and movement.
Planned learning activities and teaching methods: The teaching methodology will consist of:
- lectures with the use of PowerPoint in which all the contents of the course will be presented (40 hours);
- group work carried out on a project agreed with the teacher (16 hours).
- laboratory trainings on the methods of study of living organisms with examples useful for the gastronomy and catering sector (8 hours).
Additional notes about suggested reading: Power Point files of the material presented during the lessons available online (Moodle platform and the teacher's personal website).
Textbooks (and optional supplementary readings)
  • Hillis, Sadava, Heller, Price, Fondamenti di Biologia. Bologna: Zanichelli, 2013.
  • Mader, Biologia. Padova: Piccin, 2012. Cerca nel catalogo
  • Raven, Johnson, Mason, Losos, Singer, Biologia. Padova: Piccin, 2013. Cerca nel catalogo
  • Solomon, Berg, Martin, Biologia. Napoli: EdiSES, 2013. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Laboratory
  • Working in group
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being Life Below Water Life on Land