Cultivation of Plants for Beer, Liqueurs and Spirits Production
A.Y. 2025/2026
Learning objectives
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, liqueurs and spirits. The course will provide useful tools for the management of crops. In particular, the most appropriate agronomic techniques to be applied according to the eco-physiological responses of the crops will be illustrated.
This course complements the concepts acquired in agronomy, providing a solid foundation for understanding the agrotechnical practices covered in the lessons. The knowledge gained here will be essential for a deeper and more practical approach to the technical and applied aspects of crop management.
This course complements the concepts acquired in agronomy, providing a solid foundation for understanding the agrotechnical practices covered in the lessons. The knowledge gained here will be essential for a deeper and more practical approach to the technical and applied aspects of crop management.
Expected learning outcomes
Knowledge and understanding
The student will gain a thorough understanding of the fundamental concepts related to the management of the crops covered in the course, with particular attention to their botanical characteristics and marketable properties.
Applied knowledge and understanding
The student will develop the ability to analyze and discuss case studies presented during the course and will be able to connect the theoretical knowledge learned to practical situations and real-world cultivation dynamics.
Critical thinking and judgment
By the end of the course, the student will be able to identify the key characteristics of the crops studied and apply this knowledge to manage cultivation in a critically sustainable manner. The goal will be to achieve high yields and quality productions while maintaining the balance of the agro-ecosystem.
The student will gain a thorough understanding of the fundamental concepts related to the management of the crops covered in the course, with particular attention to their botanical characteristics and marketable properties.
Applied knowledge and understanding
The student will develop the ability to analyze and discuss case studies presented during the course and will be able to connect the theoretical knowledge learned to practical situations and real-world cultivation dynamics.
Critical thinking and judgment
By the end of the course, the student will be able to identify the key characteristics of the crops studied and apply this knowledge to manage cultivation in a critically sustainable manner. The goal will be to achieve high yields and quality productions while maintaining the balance of the agro-ecosystem.
Lesson period: First 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
Single session
Responsible
Lesson period
First semester
Course syllabus
Introduction: presentation of the course and illustration of the main objectives;
- Optimization of cultivation practices in order to maximize the yield and quality of crops used to produce beer, liqueurs and spirits;
- The secondary metabolism of plants and its importance in relation to the production of alcoholic beverages;
- The sector of aromatic plants and their use in the production of alcoholic beverages;
- The most interesting aromatic species;
- Hop;
- The cereals used in the production of beer.
For each of the considered species, the botanical characteristics, the nutritional and pedoclimatic needs, the cultivation techniques, the post-harvest management and the main quality indexes will be illustrated.
- Optimization of cultivation practices in order to maximize the yield and quality of crops used to produce beer, liqueurs and spirits;
- The secondary metabolism of plants and its importance in relation to the production of alcoholic beverages;
- The sector of aromatic plants and their use in the production of alcoholic beverages;
- The most interesting aromatic species;
- Hop;
- The cereals used in the production of beer.
For each of the considered species, the botanical characteristics, the nutritional and pedoclimatic needs, the cultivation techniques, the post-harvest management and the main quality indexes will be illustrated.
Prerequisites for admission
Agronomy (basic knowledge).
Teaching methods
Lecture. The classroom lessons will allow you to achieve the expected learning outcomes, through a guided study of the basic principles, together with a detailed analysis of different case studies.
Teaching Resources
Teaching material provided by the teacher (slides and scientific papers). All the material will be uploaded on the MyAriel platform.
Assessment methods and Criteria
Written test. Multiple choice (15 ) and open questions (3-4). Evaluation in thirtieths. The assessment will consider the level of understanding, correctness in the presentation, appropriateness in the use of technical-scientific language and the ability to synthesize. The test lasts two hours. The result of the written tests will be communicated to the students via e-mail and they will be given the opportunity to discuss the evaluation together with the teacher. The result is refusable.
Students with specific learning disabilities or other disabilities are requested to contact the teacher via email at least 15 days before the exam session to agree on any personal compensatory measure. In the email addressed to the teacher, the respective University services must be reported in CC: [email protected] (for students with LD) and [email protected] (for students with other disabilities).
Students with specific learning disabilities or other disabilities are requested to contact the teacher via email at least 15 days before the exam session to agree on any personal compensatory measure. In the email addressed to the teacher, the respective University services must be reported in CC: [email protected] (for students with LD) and [email protected] (for students with other disabilities).
AGR/04 - VEGETABLE AND ORNAMENTAL CROPS - University credits: 4
Lessons: 32 hours
Professor:
Cocetta Giacomo
Shifts:
Turno
Professor:
Cocetta GiacomoProfessor(s)
Reception:
Available by appointment via email
Via Celoria 2, Building 21100, first floor