Principles of Plant Pathology and and Stored-Product Pests

The course aims to provide students with the necessary knowledge to identify the main arthropods and rodents that infest foodstuffs products and to apply the appropriate integrated control strategies to limit the development and spread of these pests.
Lectures will enable students to acquire fundamental knowledge regarding the issues arising from the action of microbial agents and abiotic factors on crops and stored plant products, with particular focus on fungi and bacteria. This will help them understand plant protection management during production phases and apply this knowledge to the preservation of stored products, with the goal of safeguarding food production in terms of both quality and quantity.
Practical activities will be structured to illustrate production chains, phytopathological situations based on case studies, and images useful for recognizing pathogens and stored-product pests, facilitating the application of theoretical concepts to real production contexts.

At the end of the course, students will have acquired knowledge of the biological, physiological, and behavioral mechanisms of pests (arthropods, rodents) and the main phytopathogenic agents (fungi, bacteria) that attack crops, foodstuffs, and agricultural products. They will understand post-harvest processes related to respiration, ripening, and alterations of plant-based foodstuffs, both biotic and abiotic in origin, and will have the ability to identify the causes of crop and stored product losses.
Students will understand prevention and monitoring strategies for food protection during production and storage, the principles of using physical, chemical, and biological approaches against pests and phytopathogens, with particular attention to food safety and regulatory limits. They will learn how integrated pest management (IPM) techniques are applied and how agricultural crops are managed according to the principles of sustainable and organic farming.
The course also aims to develop the ability to understand and make appropriate intervention strategy choices based on scientific, regulatory, and technological criteria.
Students will acquire tools to communicate effectively with both specialists and non-specialists on topics related to crop, food, and stored product protection. Additionally, the course prepares students to independently stay updated on technological innovations in the field of food protection.