Unit GENETICS OF FOOD PLANTS - BIOLOGY OF FOOD PLANTS
- Course
- Human feeding and nutrition sciences
- Study-unit Code
- A000786
- Location
- PERUGIA
- Curriculum
- In all curricula
- Teacher
- Valeria Negri
- CFU
- 11
- Course Regulation
- Coorte 2022
- Offered
- 2022/23
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa integrata
BIOLOGY OF FOOD PLANTS
| Code | A000788 |
|---|---|
| Location | PERUGIA |
| CFU | 5 |
| Teacher | Lara Reale |
| Teachers |
|
| Hours |
|
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Academic discipline | BIO/03 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | Morpho-functional organization of plants; organs involved in synthesis of primary and secondary metabolites; transport and storage of metabolites. The main storage organs and their use for food, directly or indirectly; the development of seeds and fruits; taxonomy of Magnoliophyta (Angiospermae). |
| Reference texts | Fondamenti di Botanica Generale. Pancaldi S. Baldisserotto C. Ferroni L. Pantaleoni L. McGraw-Hill, 2019 Piante Alimentari - Biologia, Composizione chimica, Utilizzo. Calogero Rinallo. PICCIN Nuova Libraria, 2018. Powerpoint slides provided by teacher. |
| Educational objectives | The student will acquire knowledge about:- morpho-functional organization of plants;- characteristics of organs site of synthesis of primary and secondary metabolites;- transport and accumulation of metabolites;- the main storage organs and their use for food;- the development of seeds and fruits;- taxonomy of Magnoliophyta (angiosperms).The main skills (the ability to apply the knowledge) will be:- Identification of different types of fruit and seeds;- Identification of the plant species used for human nutrition. |
| Prerequisites | Good knowledge of biology is required, both in cytology and biochemistry |
| Teaching methods | The course is organized as follows:- Lectures on all subjects of the course- Laboratory exercises at the " Polo Didattico di Microscopia” del Dipartimento di Scienze Agrarie, alimentari e Ambientali |
| Other information | During the course english papers, concerning the subjects of the course, will be provided by the teacher. |
| Learning verification modality | The oral exam consists in the recognition and discussion of morphologic and isto-anatomical images of tissues /organs, related to the subjects of the program |
| Extended program | Morphology, cyto-histology and anatomy of vegetative and reproductive organs, with particular attention to those used as food (fruits, seeds, tubers, rhizomes, bulbs). Synthesis, transport and storage of primary (polysaccharides, lipids, proteins) and secondary (phenolic compounds, terpenoids, alkaloids, flavonols) metabolites. Systematics of higher plants, with particular attention of species important for feeding such as Poaceae, Pseudocereals, Chenopodiaceae, Fabaceae, Feculiferous, sacchariferous, oleiferous, nervine, aromatic and spice plants. Other families: Fagaceae, Betulaceae, Juglandaceae, Moraceae, Cannabaceae, Rutaceae, Vitaceae. Practical lessons: Identification and morphological characterization of plant organs. Cyto-histological observation of the same organs by MO. Location and identification of primary and secondary metabolites present in different organs with histochemical techniques at light and electron microscope. Using the Botanical guide and the stereo-microscope the main morphological characters of some species will be also observed. |
GENETICS OF FOOD PLANTS
| Code | A000787 |
|---|---|
| Location | PERUGIA |
| CFU | 6 |
| Teacher | Valeria Negri |
| Teachers |
|
| Hours |
|
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Academic discipline | AGR/07 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | Elements of fundamental biology (animal and vegetal cell, organula, tissues, organs, individual, populations, species, food chain). Heredity and variability, DNA and RNA: structure and functions, DNA replication; central dogma of molecular biology, protein synthesis and genetic code, organisation of heredity material, mitosis and meiosis, Mendel’s experiences, interactions among alleles at the same locus and at different loci, mutations (genomic, chromosomic, genic), quantitative traits, types of cultivated varieties, genetically modified organisms. Wheat: food and nutrition. Pulses: food and nutrition. Brassicaceae: food and nutrition |
| Reference texts | Reference text: "Genetica Agraria", Lorenzetti et al., Patron editore. In Unistudium:connecting elements, Seminars and papers of interest |
| Educational objectives | comprehension of a) basic phenomena of life transmission, b) diversity of food for a correct nutrition |
| Prerequisites | basic knowledge of maths and biology |
| Teaching methods | lectures and seminars |
| Other information | https://www.unipg.it/personale/valeria.negri |
| Learning verification modality | Oral examination aimed at assessing knowledge and comprehension of the information provided during the course and capacity of putting them in relationship with the human nutrition. Three questions on foundamental parts of the program will be asked to the candidate. However if the candidate will fail to answer the first question on basic concepts he/she will be invited to retire. The length of the exam (for the part concerned genetics) is half a hour as an average. The final mark of the entire course will be obtained as a weighted average of both the genetic and botany part |
| Extended program | Elements of fundamental biology (animal and vegetal cell, organula, tissues, organs, individual, populations, species, food chain). Heredity and variability, DNA and RNA: structure and functions, DNA replication; central dogma of molecular biology, protein synthesis and genetic code, organisation of heredity material, mitosis and meiosis, Mendel’s experiences, interactions among alleles at the same locus and at different loci, mutations (genomic, chromosomic, genic), quantitative traits. Origin of our food: types of cultivated varieties. Genetically modified organisms. Wheats and gluten. Brassicas and glucosinolates. Legumes: nutritional value and biofortification. |