Knowledge on principal biotic and abiotic diseases and mycotoxin contaminations, particularly referred to post-harvest, diseases diagnosis, epidemiology and control principles. Provide knowledge on the biological and behavioral traits of the main groups of pests in order to define of the most appropriate management and control programs for specific infestations in the main territorial agro-food industries. The course will be provided by frontal lessons in the classroom as weel as laboratory exercises; moreover, educational visits will take place at companies involved in different sectors of agro-food chains organized ad hoc during the reference semester. The course provides students with the necessary tools for the diagnosis of principal biotic and abiotic diseases and mycotoxin contaminations vitiating the quality and quantity of vegetable in post-harvest and storage as well as the criteria and control methods for their prevention foreseen in post-harvest. Introduction: foodstuffs and damage caused by animal parasites. Arthropods: general characteristics.
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Students will acquire basic knowledge about plant-pathogen interactions, pathogenicity and virulence mechanisms, and plant responses to pathogens. At the end of the Course, students will have specific competences on diagnosis, prevention and therapy of grapevine diseases, according to modern measures of crop management and environment protection. Introduction to plant pathology History of Plant Pathology, scientific and economic relevance of plant pathology.
Terminology: Parasitism and Pathogenicity, Host Range of Pathogens, Stages in the Development of Disease, The Disease Cycle Classification of the main classes of phytopathogens taxonomy Diseases caused by phytopathogenic fungi and fungal-like organisms General features of phytopathogenic fungi Taxonomy and classification The infection process Pathogenicity factors: lytic enzymes, phytotoxins, hormones, research for fungal pathogenicity factors.
Diseases caused by phytopathogenic procariotes General features of phytopathogenic procariotes bacteria and phytoplasmas Taxonomy and classification The infection process Pathogenicity factors: lytic enzymes, phytotoxins, hormones, LPSs, research for bacterial pathogenicity factors.
Diseases caused by phytopathogenic viruses and viroids General features of phytopathogenic viruses Taxonomy and classification The infection process: transmission, replication, movement. Viroids: transmission, replication. Integrated approaches to plant disease control Basic concepts of epidemiology; examples of forecasting models for prevention and therapy of plant diseases. Fleck disease of grapevine.
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Search in department website. Bachelor's degrees Master's degrees Master's degrees no longer running. PhD programmes and postgraduate training. Course news Seminars related to the course. Learning outcomes Students will acquire basic knowledge about plant-pathogen interactions, pathogenicity and virulence mechanisms, and plant responses to pathogens.
Syllabus Introduction to plant pathology History of Plant Pathology, scientific and economic relevance of plant pathology.
Assessment methods and criteria Oral exam. Annalisa Polverari.
FOOD PATHOLOGY AND PARASITOLOGY
Teacher Lucietta Betti. Credits 4. Teaching Mode Traditional lectures. Language Italian. Acquiring the elementary notions of the main plant diseases caused by viruses, viroids, phytoplasms, bacteria and fungi; learning how pathogens attack plants and how plants defend themselves against pathogens.
Grapevine Protection - PATOLOGIA (2016/2017)