The course provides the basic knowledge of the biology of the different living groups (bacteria, algae, yeasts and other fungi, lichens, higher plants, animals) that are of importance in the food industry, tracing morphological, structural, metabolic, evolutionary and ecological. In exercises will be shown the peculiar elements and characterize the various taxa.
scheda docente
materiale didattico
ALGAE, FUNGI, LICHENS AND BRYOPHYTA AND THEIR MORPHOLOGY, TAXONOMY AND ECOLOGY. VASCULAR PLANTS (PTERIDOPHYTA, GYMNOSPERMS, ANGIOSPERMS): THEIR MORPHOLOGY, TAXONOMY AND ECOLOGY. BASIC INFORMATION ON THE USE OF SEVERAL SPECIES ACROSS THESE TAXONOMICAL GROUPS AS A SOURCE OF FOOD. INTRODUCTION TO THE FOOD USE OF SOME WILD PLANT SPECIES. INTRODUCTION TO THE NUTRITIONAL VALUE OF SOME PLANT-BASED FOODS.
RINALLO C., 2018. Piante Alimentari (seconda edizione). Piccin Ed. Padova.
Mutuazione: 20410775 BIOLOGIA I in Scienze e Culture Enogastronomiche L-26 R CUTINI MAURIZIO, RUZZIER ENRICO, RICCIERI ALESSANDRA
Programma
INTRODUCTION TO THE CONCEPT OF SPECIES AND RELATED CLASSIFICATION. FIRST LIFE FORMS AND THEIR SPECIATION CONNECTED TO EVOLUTION PROCESSES. PROKARYOTIC AND EUKARYOTIC CELLS. ANIMAL AND PLANT CELLS. LIFE IN AQUATIC AND TERRESTRIAL ENVIRONMENTS.ALGAE, FUNGI, LICHENS AND BRYOPHYTA AND THEIR MORPHOLOGY, TAXONOMY AND ECOLOGY. VASCULAR PLANTS (PTERIDOPHYTA, GYMNOSPERMS, ANGIOSPERMS): THEIR MORPHOLOGY, TAXONOMY AND ECOLOGY. BASIC INFORMATION ON THE USE OF SEVERAL SPECIES ACROSS THESE TAXONOMICAL GROUPS AS A SOURCE OF FOOD. INTRODUCTION TO THE FOOD USE OF SOME WILD PLANT SPECIES. INTRODUCTION TO THE NUTRITIONAL VALUE OF SOME PLANT-BASED FOODS.
Testi Adottati
SOLOMON P., MARTIN C.E., MARTIN D.W., BERG L.R. BIOLOGIA. VII EDIZIONE. EDISES SRL, NAPOLI -RINALLO C., 2018. Piante Alimentari (seconda edizione). Piccin Ed. Padova.
scheda docente
materiale didattico
Mutuazione: 20410775 BIOLOGIA I in Scienze e Culture Enogastronomiche L-26 R CUTINI MAURIZIO, RUZZIER ENRICO, RICCIERI ALESSANDRA
Programma
The animal cell and tissues. Presentation of the main animal taxa in their phylogenetic relationships and from an evolutionary perspective, from unicellularity (ancestral protists) to the evolution of multicellularity (Metazoa) and its diversified organization during evolution. The animal groups (phyla) are presented with their morpho-functional adaptations and their ecology, with attention to use in human nutrition and possible problems related to the food sector (such as food contaminants).Modalità Frequenza
CompulsoryModalità Valutazione
Questions related to the topics covered in the classroom
scheda docente
materiale didattico
All these volumes are freely available at the Department of Science library.
Main textbook: Solomon et al. Biologia, ed EdiSES
Hickman et al. Fondamenti di zoologia ed McGraw-Hill Education
Mitchell et al. Zoologia, ed Zanichelli
Argano et al. Zoologia, Evoluzione, Adattamento, ed Monduzzi
Mutuazione: 20410775 BIOLOGIA I in Scienze e Culture Enogastronomiche L-26 R CUTINI MAURIZIO, RUZZIER ENRICO, RICCIERI ALESSANDRA
Programma
The cell and the main animal tissues. Presentation of the main animal taxa in their phylogenetic relationships and from an evolutionary perspective, from unicellularity (Protists) to the evolution of multicellularity (Metazoans) and their diversified organization throughout evolution. Animal groups (phyla) are presented with their morpho-functional adaptations and ecology, with attention to their use in human nutrition and potential issues related to the food sector (e.g., contaminants in food).Testi Adottati
The textbooks listed here are recommended, but not required, as the topics covered are readily available in many university zoological textbooks.All these volumes are freely available at the Department of Science library.
Main textbook: Solomon et al. Biologia, ed EdiSES
Hickman et al. Fondamenti di zoologia ed McGraw-Hill Education
Mitchell et al. Zoologia, ed Zanichelli
Argano et al. Zoologia, Evoluzione, Adattamento, ed Monduzzi
Modalità Frequenza
The course will be held in person and attendance is strongly recommended.Modalità Valutazione
The exam consists of a written test with questions on topics covered during the course