Food Protection

The course aims to provide students with the necessary knowledge to identify the main pests infesting foodstuffs and to apply the correct integrated control strategies to limit their development and spread. The course also aims to provide students with the fundamental knowledge related to the problems arising in the post-harvest phase from
contamination of products and vegetable products by fungi and bacteria and their diagnosis in order to learn how to approach the problems related to the pest and diseases management of the products during the production and conservation phases.

At the end of the course the students will be able to carry out and/or suggest the control strategies for the protection of foodstuffs, production and storage environments from the attack of the most common pests. At the end of the course, the student will also be able
to recognize the main symptoms caused by biotic agents in post-harvest and to identify the most frequent pathogens, in order to approach the problems related to the pest and diseases management.