Biodiversity, Sustainability in the Agro-Food System - 4eu+ Microcredentials
A.Y. 2023/2024
Learning objectives
The aim of the course is to provide students with the fundamental knowledge related to the sustainability, innovation, and communication behind the functioning of the agro-food systems.
Expected learning outcomes
At the end of the course the student will be able to describe the main challenges related to the agro-food system.
The student will also be familiar with the application of the main strategies to optimize the sustainability and innovation of the agro-food system.
The student will also be familiar with the application of the main strategies to optimize the sustainability and innovation of the agro-food system.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Project 4EU+
Responsible
Course syllabus
Module 1-Biodiversity, Sustainability & Resource-saving
·Molecular basis of food innovation to pursue biodiversity and sustainability
·Molecular approaches for characterization of macromolecular biodiversity markers-IT (A. Scarafoni)
·Food allergy and intolerance: molecular determinants and characterization- IT (S.Iammetti)
·One Nutrtion- IT (l. Pinotti-M. Ottoboni)
Module 2-Innovative solutions and mitigation strategies
· Plants for phytoremediation - (A. Moscatelli)
· Innovative solutions in animal nutrition -IT (L. Rossi)
· Novel foods and Functional Foods - DK (H. Frøkiær)
· Innovation and sustainability of animal products - IT (C. Giromini- R. Rebucci)
Module 3-Economy and society
·Green washing in food industry - CZ (P. Koudelková)
·Organization development in social social, economic and environmental areas - PL (M. Zalewska)
·Molecular basis of food innovation to pursue biodiversity and sustainability
·Molecular approaches for characterization of macromolecular biodiversity markers-IT (A. Scarafoni)
·Food allergy and intolerance: molecular determinants and characterization- IT (S.Iammetti)
·One Nutrtion- IT (l. Pinotti-M. Ottoboni)
Module 2-Innovative solutions and mitigation strategies
· Plants for phytoremediation - (A. Moscatelli)
· Innovative solutions in animal nutrition -IT (L. Rossi)
· Novel foods and Functional Foods - DK (H. Frøkiær)
· Innovation and sustainability of animal products - IT (C. Giromini- R. Rebucci)
Module 3-Economy and society
·Green washing in food industry - CZ (P. Koudelková)
·Organization development in social social, economic and environmental areas - PL (M. Zalewska)
Assessment methods and Criteria
During the exam, it will be assessed the candidate's abilities in discussing specific topics, and in addressing the knowledge acquired. Critical reasoning skills and the quality of presentation will also be assessed.
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 3
BIO/01 - GENERAL BOTANY - University credits: 1
BIO/10 - BIOCHEMISTRY - University credits: 2
BIO/01 - GENERAL BOTANY - University credits: 1
BIO/10 - BIOCHEMISTRY - University credits: 2
Laboratories: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor(s)
Reception:
Thursday afternoon only by appointment (by e-mail)
Building 21040, first floor