Fundamentals of Plant Biology and Yield

Plants in the biosphere. Plant-derived products as a food. Energy metabolism: autotrophy and eterotrophy. Chemical bonds.Chemical-physical characteristics of water. Structure and function of biological molecules: carbohydrates, lipids, proteins, nucleic acids. The cell theory. Prokaryotic and eukaryotic cells. The components of the eukaryotic cell: cytoplasm, cell membranes, nucleus, mitochondria, ribosomes, microbodies, spherosomes, cytoskeleton. The plant cell. Plastids: genesis, structure and functions. The vacuole: genesis, structure and functions. The cell wall: genesis, structure and functions. Biochemical traits of the plant cells linked to the organoleptic properties of plant-derived foods. DNA replication and transcription. The genetic code. Translation and protein synthesis. Genes and chromosomes. Mitosis and cell division in plant cells. Meiosis and its evolutionary meaning. Life cycle of the Angiosperms. Flowers. Micro- and macrosporogenesis, micro- and macrogametogenesis. Pollination and fertilization. Seed and fruit development. Storage compounds in seeds: chemical composition, functions, localization and nutritional characteristics in the systematic groups of greatest importance as a food. A few aspects of seed anatomy and germination important in food processing. Different kinds of fruit of greatest importance as a food. Climacteric and non-climacteric fruits. Vascular plants: morpho-physiological adaptations linked to dry-land habitat. Meristems and differentiated tissues. Tissue systems. Tegumental tissues: epidermis and stomata; opening and closing of stomata; trichomes; root epidermis, exodermis, endodermis. Secondary tegumental tissues. Parenchyma, collenchyma and sclerenchyma. Vascular tissues: xylem and phloem. The plant body. Roots: primary and secondary structure. Storage roots. Roots used as foods. Stems: primary structure. Modified stems: bulbs, tubers, rhyzomes. Stems used as foods. Leaves: anatomy and functions. Leaf vegetables as foods.

1) ANIMAL PRODUCTION IN THE WORLD a) Animal products (milk, meat, fish, eggs, honey, derivates) and their consumption. b) Rules and regulations of milk and meat production c) Characteristics of milk, cheese production and bovine, swine meat production in UE and in the world. d) PDO "Protected Designation of Origin" and Traceability g) Organic Farm 2) ANIMAL BIOLOGY a) Biological molecules (completion of Plant Biology knowlegdings) b) Animal Cells: tipical stucture and functions trutture tipiche e funzioni della cellula animale (completion of Plant Biology knowlegdings) c) Animal physiology of animal tissues, of digestive systems (ruminants and non-ruminants), of mammary gland 3) MILK PRODUCTION a) Milk composition, nutritive value and milk quality b) Ruminant feeding (intake and digestion characteristics, feeding as forages and concentrates) c) Feeding and milk quality (milk fat and fiber, milk protein and feed energy, mycotoxins) d) Milking techiniques and problems. Hygiene in the farm and milking parloura mungitura. Norme igieniche per la raccolta e i primi trattamenti alla stalla. e) Genetic differents and selection traits. Dairy cow breeds in Italy and in the world. f) Rules and regulations (Milk Quota in EU, milk quality program, Traceability). 4) MEAT PRODUCTION a) Meat composition and nutritive value b) Slaughtering yields and meat physical and sensorial parameters c) Principal bovine breeds for meat d) Feeding, genetic and management factors in bovine meat production e) Rules and regulations in meat production (slaughtery, BSE, Traceability).