Degree Course: SCIENZE AGRARIE E AMBIENTALI (L-25) Syllabus for A.Y. 2017/2018  

The course aims to provide, in a single exam, the basic knowledge of chemistry in particular of general chemistry and organic chemistry also useful for the study of other courses.

The course aims to provide the basic knowledge of the main botanical disciplines in a single teaching with particular reference to the agricultural context and therefore with a preparatory purpose for the future acquisition of knowledge and skills in the management of crop production.

This course is designed to provide students with comprehensive exposure to the subject of plant physiology and plant biotechnology. The laboratory exercises provide hands-on experiences with experiments and training in instrumental skills. Topics include: water relations, photosynthesis, plant growth regulation, plant defence as well as elements on plant biotechnology.
The course also includes practise exercises in the laboratory, including the extraction of photosynthetic pigments and the analysis of their absorption spectrum; cell cultures and genetic transformation with the biolistic method.

Provide students with knowledge of the structure, management and monitoring of performance related to livestock breeding.
In particular, students will have to acquire basic knowledge about animal welfare, the environmental impact of farms, genetic improvement, nutrition and farming techniques.

The aim of the course is to provide students the basic knowledge concerning the morphology and physiology of the main animal species raised (cattle, buffaloes, sheep, goats, pigs) with particular reference to those considered important for different productions.
The knowledge acquired at the end of the course will allow students to better understand the contents of the following disciplines concerning breeding systems, feeding and animal nutrition, reproduction, animal welfare.

To introduce the technology of agricultural machinery in its constructive, functional and operational aspects.
The setting-up of agricultural machinery (combustion engines, mechanical and hydraulic transmissions, tires, driving mechanisms and control systems, connection equipment, machine safety, ergonomics).
The correct use of agricultural machinery (grip, slip control, compaction of soil, extent of work times and losses, performances in field, running costs, cost-benefit analysis).
The approval and certification of agricultural machinery.

The course aims to allow students to acquire theoretical and practical notions on the main processes of food industry technologies.
The goal is to provide the basis for the knowledge of food processing processes both in the field of products of vegetable origin (oil industry, wine) as well as products of animal origin (dairy industry).
At the end of the course, and after passing the related exams, the student will be able to understand and describe all the process phases of production processes. They will have the necessary skills to innovate by critically evaluating the parameters that mobile food production lines aimed at best preserving the sensory, health, and commodity qualities of the food products studied.
The course also provides skills on the main techniques of food investigation to specific standards aimed at characterizing and evaluating the quality and suitability of the product studied by the regulations in force for the relative product classification and marketing.

The course aims to provide, in a single exam, the basic knowledge of chemistry in particular of general chemistry and organic chemistry also useful for the study of other courses.

The course aims to provide the basic knowledge of the main botanical disciplines in a single teaching with particular reference to the agricultural context and therefore with a preparatory purpose for the future acquisition of knowledge and skills in the management of crop production.

This course is designed to provide students with comprehensive exposure to the subject of plant physiology and plant biotechnology. The laboratory exercises provide hands-on experiences with experiments and training in instrumental skills. Topics include: water relations, photosynthesis, plant growth regulation, plant defence as well as elements on plant biotechnology.
The course also includes practise exercises in the laboratory, including the extraction of photosynthetic pigments and the analysis of their absorption spectrum; cell cultures and genetic transformation with the biolistic method.

Provide students with knowledge of the structure, management and monitoring of performance related to livestock breeding.
In particular, students will have to acquire basic knowledge about animal welfare, the environmental impact of farms, genetic improvement, nutrition and farming techniques.

The aim of the course is to provide students the basic knowledge concerning the morphology and physiology of the main animal species raised (cattle, buffaloes, sheep, goats, pigs) with particular reference to those considered important for different productions.
The knowledge acquired at the end of the course will allow students to better understand the contents of the following disciplines concerning breeding systems, feeding and animal nutrition, reproduction, animal welfare.

The course aims to allow students to acquire theoretical and practical notions on the main processes of food industry technologies.
The goal is to provide the basis for the knowledge of food processing processes both in the field of products of vegetable origin (oil industry, wine) as well as products of animal origin (dairy industry).
At the end of the course, and after passing the related exams, the student will be able to understand and describe all the process phases of production processes. They will have the necessary skills to innovate by critically evaluating the parameters that mobile food production lines aimed at best preserving the sensory, health, and commodity qualities of the food products studied.
The course also provides skills on the main techniques of food investigation to specific standards aimed at characterizing and evaluating the quality and suitability of the product studied by the regulations in force for the relative product classification and marketing.