Cultivation of Plants for Beer, Liqueurs and Spirits Production

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.

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.