Unit FUNDAMENTALS OF BIOLOGY
- Course
- Food science and technology
- Study-unit Code
- GP000940
- Curriculum
- Tecnologie agro-alimentari
- Teacher
- Fabio Orlandi
- Teachers
-
- Fabio Orlandi
- Hours
- 90 ore - Fabio Orlandi
- CFU
- 10
- Course Regulation
- Coorte 2022
- Offered
- 2022/23
- Learning activities
- Base
- Area
- Discipline biologiche
- Academic discipline
- BIO/03
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Origin, evolution and morphological organization of plants.
Adaptation of Cormophytes to the environment and to food reserve functions.
Cell, differentiation, meristems and tissues. Elements of vegetable cyto-histology, with particular reference to organelles of alimentary interest (Leucoplasts, Vacuole, Cellular Wall). Practice exercises.
Notes of anatomy of Spermatophytes.
Reproduction in Spermatophytes. Organization of seeds and fruits. Practice exercises.
Taxonomy and systematics of agro-food plants.
The main Plant products described according to the organ used in nutrition and in the agro-industry. Leaf, flower, fruit and seed plants. - Reference texts
- 1. MAUSETH, J.D. Botanica. Fondamenti di biologia delle piante, Idelson-Gnocchi, Napoli, 2014, ISBN 8879475827.
2. PASQUA G., ABBATE G., FORNI C., Botanica generale e Biodiversità vegetale, Piccin-Nuova Libraria, Padova, 2015. ISBN: 882992718X.
3. C. Rinallo 2018. Piante Alimentari. Biologia, Composizione Chimica, utilizzo. PICCIN. ISBN: 978-88-299-2888-0
4. Scientific articles and handouts provided by the teacher concerning the food use of plants. - Educational objectives
- The aim of the course is to transmit adequate knowledge for understanding the biological dynamics, the role and potential features that the various forms of living organisms are able to carry out in the activities related to the agro-technologies agro-food wine and technical brewing.
- Prerequisites
- Some abilities to scientific method (also in laboratory) are required, moreover, basic knowledges of biology, chemistry, physics and mathematics are required.
- Teaching methods
- Lectures, laboratory exercises and basic tests, moreover visits to botanical gardens and other outdoor facilities will be organized.
- Other information
- Recommended frequency both for lessons and exercises. Headquarters: Building of the Department of Agrarian, Food and Environmental Sciences, University of Perugia. Monumental complex S. Pietro - Borgo XX Giugno, 74 - 06121 Perugia
- Learning verification modality
- Oral examination preceded by a written test.
- Extended program
- Origin and evolution of the vegetable kingdom. Notes on biological and cellular evolution: prokaryotes and eukaryotes. Notes of the morphological organization of plants. Emergence from water, terrestrial life, corm organization. Adaptations of the corm to different environments (xerophytes, hydrophytes) and to reserve functions (bulbs, tubers and rhizomes). Climate-vegetation relations. The eukaryotic plant cell and its organelles. Plant cell growth and differentiation. Biological characteristics of plant cell districts, tissues and organs in relation to their use for food.
Anatomy of root, stem and leaf: meristematic apex, differentiation zone, primary structure zone, secondary structure zone.
Reproduction and reproductive structures in Spermatophytes. The flower (anthophylls and sporophylls); sporogenesis and gametogenesis. Pollination and fertilization. The seed and the fruit; growth and ripening of the fruit.
Morphological aspects of germination: embryo, organogenesis, seedling formation in Spermatophytes.
Understanding of the biological processes of development of seeds and fruits in the main plants of food interest. Knowledge of the main products of plant origin, with particular attention to the most current nutritional characteristics and the factors conditioning such productions.
Systematics of the main plant families that are part of the human food chain as such or through their transformation. Knowledge of the structure, location and function of the different molecules present in plants, with particular attention to aspects of nutritional and gastronomic interest. Plants of food interest are described according to the organ used in food and agro-industry. Leaf plants, flower, fruit and seed.
Observation of plant material in vivo for the systematic classification of the species; main methods for the observation and study of plant samples; observation of cells, tissues and morpho-anatomical structures with the main methods of optical microscopy.