Elements of Biochemistry, Plant Physiology and Agro-Food Microbiology

The course will provide students the basic knowledge of the fundamental biochemical and physiological processes of plants, with the general objective of understanding mechanisms most involved in the determination of crop plant yield, also in unfavourable environments. The course also proposes to provide the fundamental notions concerning General and Agro-Food Microbiology and basic microbiological techniques for the analysis of food samples. These skills will be acquired both through lectures and classroom exercises concerning the resolution of biochemistry problems and through laboratory exercises related to biochemical and microbiological analyses aimed at defining the quality of agricultural-food products.

The student will acquire the knowledge of the mechanisms regulating energy transfer and carbon metabolism in plants and in microorganisms, and of the biochemical and physiological factors underlying the productivity in the agro-food sector, even in unfavorable environments. At course completion, the acquired knowledge will be useful to face practical problems in agricultural contexts, also through the application of basic biochemical and microbiological techniques for the analysis of agro-food samples. Participation in classroom exercises, laboratory activities, and oral or written assessment methods will contribute to the development of communication skills. Furthermore, the use of diversified study tools (manuals, on-line material made available by the Teachers, personal notes, on line resources) will help to develop the ability to find independently information and useful ideas for future job activities.