Principles of Plant Pathology and and Stored-Product Pests

The course aims to provide students with the knowledge necessary to identify the main pests of foodstuffs and to apply the correct integrated control strategies for the development and spread of these pests. The course also aims to provide students with fundamental knowledge relating to the problems caused by biotic and abiotic agents on crops and plant products, with particular regard to fungal and bacterial diseases and disease control strategies during the production and storage phases.

At the end of the course, students will know the main biotic and abiotic causes of diseases and damages that can affect plant products during the production and conservation phase. The student will also be able to recognize the main symptoms and damage caused by post-harvest biotic agents and to identify the most frequent agents that have induced them, to direct the choices for an adequate defense if necessary.