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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Food protection - Unit 2
Code: G290DB
Teacher:  Marco Saracchi
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 2
Practices in classroom: 1
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:  Postharvest alterations and loss extent. Outlines of plant pathology. Pathogens in post harvest diseases. Main genera of fungi and bacteria that causes post harvest losses. Mycotoxins and mycotoxicoses. Control of postharvest diseases.
Program:  Postharvest alterations and loss extent (physiological alterations, damages due to physical, chemical and biological conditions or parasites; losses from harvest to market). Outlines of plant pathology (the concept of disease in plants, classification of plant diseases, the cycle of disease, host-pathogen relationships). Pathogens in post harvest diseases (phytopathogenic fungi and bacteria, their pathogenesis) Main genera of fungi and bacteria that causes post harvest losses. Mycotoxins and mycotoxicoses Control of postharvest diseases (physical, chemical and biological methods; integrated control; residues and legal restrictions)
Prerequisites:  The course will be better understood if students know the main topics of general biology
Preparatory instructions:  none
Learning materials:  De Cicco, Bertolini, Salerno. Patologia post raccolta dei prodotti vegetali. Piccin
Notes from the lessons.
Other info:  Final examination: the exam consists of an oral test. There are no intermediate checks

the oral test consists of an interview on the topics in the program, in order to assess the student's ability to evaluate the causes that may cause alterations of plant products and foodstuffs during storage and possible transport and strategies available to reduce the impact.

In the examination the students can be requested in comments or descriptions of images or schemes.
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Program of Food protection - Unit 2 (pdf version)
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