OVERVIEW

The course takes into consideration the complexity of the production system in a context characterized by the coexistence of often intensive agriculture and tourism, and the presence of crops such as vines, olives, and basil, which give rise to high-quality and typical products.

AIMS AND CONTENT

LEARNING OUTCOMES

The course aims to provide students with the knowledge necessary to understand the different production systems, with particular attention to those that are more sustainable and also suitable for marginal areas, and to deepen the knowledge of agri-food productions with particular attention to their environmental impact and the ability to coexist with other economic activities (tourism in particular).

AIMS AND LEARNING OUTCOMES

The knowledge provided is closely related to the subjects of basic and related  disciplines and concerns cultivation techniques, the impact of climate change on production, the health of crops, products and the environment, the healthiness and safety of agri-food productions, with a global approach that considers the health of plants, the environment and products in their entirety. Mediterranean agri-food productions are considered in the context of a healthy coexistence with other economic activities (tourism and food, in primis). The Course provides a balanced organization of teaching activities, with ample space dedicated to practical and integrative activities, also aimed at fostering personal and group relationships, stimulating the ability to work in pairs. The theoretical lessons are, in fact, accompanied by laboratory activities, guided field visits, and meetings with entrepreneurs. The critical analysis of case studies, regarding typical crops and products (e.g. vine/wine; olive/oil, basil/pesto) will be carried out with the full involvement of stakeholders, also using innovative and interactive teaching forms and tools.

At the end of the course, the student will be able to:

• Assess the environmental impact of agricultural practices: critically analyze the different cultivation systems, identifying their impacts on the environment, biodiversity and the health of ecosystems.
• Know the solutions for the sustainable management of resources: know the innovative strategies for the efficient management of water resources, soil conservation and the reduction of pollution in agriculture, taking into account the specificities of Mediterranean agro-ecosystems.
• Assess the impact of plant diseases on the quality and safety of agri-food productions, considering the economic, environmental and social aspects.
• Identify and analyze the main biological, chemical and physical hazards that can compromise the safety and quality of food along the agri-food chain.
• Understand the role of national and European regulations in the field of food safety and apply the principles of hygiene and safety in the production, processing and distribution of food.
• Communicate effectively the principles of sustainable agriculture and food safety: present in a clear and convincing way the key concepts of organic farming, agroecology and sustainable agricultural practices to different audiences, promoting awareness and adoption of more environmentally friendly approaches.
• Understand the fundamental principles of Circular Health and their application to agri-food systems, with a focus on the interconnections between human, animal, plant and environmental health.

TEACHING METHODS

Distance lessons, practical part, visits to farms and companies and meetings with stakeholders in person.

SYLLABUS/CONTENT

INNOVATIVE AND SUSTAINABLE CROP SYSTEMS: the different cropping systems. Open field, greenhouse, tunnel. Soilless cultivation.

SUSTAINABLE AGRI-FOOD PRODUCTIONS TO REDUCE ENVIRONMENTAL IMPACT: cultivation techniques and their environmental impact.

EPIDEMICS OF YESTERDAY AND TODAY: FROM FAMINES TO ECONOMIC LOSSES; PLANT DISEASES: CAUSAL AGENTS, DAMAGE AND PREVENTION: plant pthogens, with particular reference to vine, olive, officinal plants. Methods of disease prevention and management.

CLIMATE CHANGES AND AGRI-FOOD PRODUCTIONS; PLANT AND ENVIRONMENTAL HEALTH: effect of climate change on host physiology, diseases, product quality and the environment

HEALTH OF VEGETABLE PRODUCTS: FOOD SAFETY AND REDUCTION OF WASTE: contaminants (residues, mycotoxins): situation, prevention and controls. Post-harvest: production losses and food waste. Valorization of discards.

CIRCULAR HEALTH - From plant health to animal and human health. Unifying aspects.

LABORATORY AND CASE STUDIES: Basil, Vine, Olive are considered in a particular way. In this part of the course, students face some practical cases, combining aspects related to production, transformation and conservation.

RECOMMENDED READING/BIBLIOGRAPHY

Didactic material will be provided, in the form of handouts and podcasts.

LESSONS

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

Written with open-ended and multiple-choice questions.

ASSESSMENT METHODS

Possible in itinere tests (written).