The main objective of this course is to provide a proper level of knowledge in the cultivation of plants to be used as raw materials to produce beer, and spirits (including liqueurs). The course will provide useful tools for the management of crops and essences used in the production process of beer, liqueurs and spirits. In particular, the most appropriate agronomic techniques to be applied according to the eco-physiological responses of the crops will be illustrated.
Expected learning outcomes
The students who have attended the course will be able to manage the cultivation of the crops of interest in a sustainable way, obtaining the maximum yield and quality from the productions, with the lowest possible impact on the agro-ecosystem.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)