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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Pest and pathogen management
Code: G290DA
Teacher:  Daria Patrizia Locatelli
CFU subdivision: Lectures: 2,75
Practices in laboratory:  0,25
Basic aims:  Industrial plants can show different biotic agents, with significant consequences on customer satisfaction and on the hygienic and economic conditions. The student shall acquire knowledge about the main pests and the pest management control methods and about postharvest diseases and disorders caused by biotic agents, such as fungi and bacteria, and about their diagnosis, with the aim to manage product protection during storage.
Acquired skills:  Acquisition of knowledge of the main pests problems of food processing and storing environments.
Ability to identify main post harvest symptoms due to biotic causes and the most important microorganisms that cause post harvest alterations, with the aim to manage the control.
Course contents:  Outlines of morphology and biology of food and processing plants pests. Outlines of morphology and biology of mites. Rodents infesting food processing and storing environments. Monitoring and methods of preventing pests. Methods to detect the presence of food infestation. Outlines of pest management control of food and processing environments.
Program:  Acquisition of knowledge referring the main problems of food pest control in processing and storing environments. Aspects of arthropod success. Potential arthropods vectors microorganisms. Insect morphology: tegument, head, chest, abdomen. Muscular, nervous, digestive, respiratory, circulatory, excretory, secretory, reproductive system. Development post-embryonic. Biology insect food and environment production and storage of food: Collembola, Thysanura, Psocoptera, Blattodea, Orthoptera, Lepidoptera (Pyralidae, Tinedae, Gelechidae), Diptera (Muscidae, Sarcophagidae, Calliphoridae, Piophilidae, Drosophylidae), Coleoptera (Curculionidae, Bostrychidae, Anobidae, Silvanidae, Bruchidae, Tenebrionidae), Imenoptera: (Formicidae, Vespidae, Apidae). Mites: features of morphology, anatomy and post-embryonic development. Development and control conditions. Prevention: environment, machinery, cleaning. Different food packaging resistance to insects attack: examining a hole in food packaging to determine infestation origin. Monitoring: direct visual examination, sieving, biological method. Filth-test method of analysis to detect arthropod fragments in a food: flours, pasta, honey, fruit juices, mushrooms, dried vegetables. Methods of analysis of infestations in environments: food traps, light traps, pheromone traps. How to use monitoring data. Physical control insect: controlled atmospheres, low and high temperatures, entoleter, inert dusts, vacuum. Insecticides: legislative references, formulated types, toxicity, knockdown effect, persistence, pyrethrum and pyrethroids, neonicotinoids, insect growth regulators and fumigants. Morphology and biology and ethology: Mus mus, Rattus rattus and R. norvegicus. Direct and indirect damages. Prevention and monitoring. Species detection, mechanical and chemical methods and results control. Outlines of pest management control of food and processing environments. Legislative references and considerations on Article 5 - 283/1962.
Prerequisites:  NO
Preparatory instructions:  NO
Learning materials:  For oral examination material on Ariel.
Other info:  The oral examination consists of an interview on the topics covered in the course and reported in the test program, which aims to ensure the achievement of the objectives of teaching.
Program of Pest and pathogen management (pdf version)
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