Biotic contamination of food and environments

A.Y. 2020/2021
8
Max ECTS
74
Overall hours
SSD
AGR/11 AGR/12 VET/04
Language
Italian
Learning objectives
The course aims to provide students with the fundamental knowledge about postharvest diseases and disorders caused by biotic agents, such as fungi and bacteria, and about their diagnosis. Moreover, students will learn how to acquire information necessary to understand EU rules on biotic and abiotic residues in food as well as on analytical methods for their identification.
Expected learning outcomes
At end of the course, the student will be able to recognize the main symptoms caused by biotic agents in postharvest and to be aware of the most frequent alterations occurring during storage as well as of the main risks, legislation and most effective analytical methods related to residues in stored food products.
Course syllabus and organization

Unique edition

Lesson period
Second semester
Gestione integrata degli infestanti negli alimenti e negli ambienti della ristorazione
AGR/11 - GENERAL AND APPLIED ENTOMOLOGY - University credits: 0
AGR/12 - PLANT PATHOLOGY - University credits: 0
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 0
Laboratories: 4 hours
Lessons: 22 hours
Patologia delle derrate alimentari e residui
AGR/11 - GENERAL AND APPLIED ENTOMOLOGY - University credits: 0
AGR/12 - PLANT PATHOLOGY - University credits: 0
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 0
Practicals: 16 hours
Lessons: 32 hours