Unit PEST AND DISEASE CONTROL IN BEER CROPS

AGRICULTURAL ENTOMOLOGY

Code	A002159
CFU	3
Teacher	Gianandrea Salerno
Teachers	Gianandrea Salerno
Hours	27 ore - Gianandrea Salerno
Learning activities	Affine/integrativa
Area	Attività formative affini o integrative
Sector	AGRI-05/A
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	The course aims to provide basic and applied knowledge on insects and other organisms harmful to hop crop and to cereals used for brewing. Insights will be provided on quantitative and qualitative damage caused by the various insect and mite pests. Knowledge about the different monitoring techniques and defence strategies will be also provided. The course aims to give the student a complete overview of the activities and issues relating to the reduction of losses during growing and storage. Program summary: Main pests harmful to hop crop and to cereals used for brewing: identification, biology, ecology, damage and management. Monitoring and economic thresholds. Biological, biotechnical, physical-mechanical and chemical methods.
Reference texts	1. PPT files provided to the students. 2. SÜSS, LOCATELLI. I parassiti delle derrate. Riconoscimento e gestione delle infestazioni nelle industrie alimentari. Calderini Edagricole, 2001. 3. Colazza S, Peri E, Lo Bue P – Lineamenti di entomologia in agricoltura biologica – Palermo University Press.
Educational objectives	Knowledge Basic knowledge of entomology. Morphological and bio-ethological characteristics of the main pests of hop crop and of cereals used for brewing. Morphological and bio-ethological characteristics of the main pests of stored crops. Features of cereals and hop agroecosystems Damages caused by arthropods to cereals and hop Monitoring and collecting techniques of phytophagous arthropods Control methods of phytophagous arthropods Skills To recognize the most important arthropods harmful to cereals and hop Providing a program of monitoring and sampling To make a choice between different control methods to be applied to cereals and hop crop Behaviours To be sensitive to the risks associated with contamination of food To be sensitive to the importance of IPM of stored products.
Prerequisites	Knowledge on agricultural entomology (suggested)
Teaching methods	The lectures will cover the different topics listed in detail in the program. They will take part in the classroom with the support of slides projected during lessons, teaching material distributed by the teacher and / or published on the Unistudium platform, Videos, Suggested textbooks. Practical laboratory lessons and technical visits to specialized companies.
Other information	Attending the lectures is optional but strongly advised.
Learning verification modality	The exam is an oral test consisting of an interview lasting about 20 minutes to ascertain the student's level of knowledge and understanding capability acquired on the different contents indicated in the program. During the oral examination the student's communication skills will be also evaluated. The first part of the test will consist in verifying the capacity acquired in the classification of the main insect orders.
Extended program	The lectures will cover the following topics: Introduction to the most important arthropods harmful to cereals and hop and stored products. The "eco-systems" for stored products. Ochsenheimeria bisontella, Agromyza ambigua, A. mobilis, Oscinella frit, Oulema melanopus, Aelia rostrata, Eurygaster maura, Schizaphis graminum, Sitobion avenae, Rhopalosiphum padi, Metopolophium dirhodum, Zabrus tenebrioides, Haplodiplosis marginata, Dolerus gonager, Ostrinia nubilalis, Pseudaletia (=Mythimna) unipuncta], Agrotis segetum, Agrotis ipsilon, Diabrotica virgifera virgifera, Agriotes litigiosus, A. sordidus, A. ustulatus, A. brevis, A. lineatus ecc., [Helicoverpa (= Heliothis) armigera], Sesamia cretica, Sesamia nonagrioides, Sipha glyceriae, Trigonotylus caelestialium, Diptera: Chironomidae, Hydrellia griseola, Lissorhoptrus oryzophilus, Donacia dentata. Phorodon humuli), Tetranychus urticae, Agrotis segetum, Calliteara pudibunda, Cicadellidae, Popillia japonica, Cnephasia alticolana, Hydracea micacea, Hypena rostralis , Miridae, Nymphalis album, Nymphalis io, Orgyia antiqua, Ostrinia nubilalis, Thripidae. Sitophilus granarius e S. oryzae, Rhyzopertha dominica, Tenebroides mauritanicus, Trogoderma granarium, Sitotroga cerealella, Nemapogon = Tinea granella, Plodia interpunctella. For the most important species, the following aspects will be considered: general information; elements of taxonomy, morphology, anatomy, biology, ethology and ecology. The economic damage. Qualitative and quantitative losses. Monitoring techniques and economic thresholds. Means and methods of prevention. Control with biological methods, biotechnical, physical, mechanical and natural and synthetic chemicals. Integrated control strategies against major pests.
Obiettivi Agenda 2030 per lo sviluppo sostenibile

PLANT PATHOLOGY

Code	A002161
CFU	3
Teacher	Giovanni Beccari
Teachers	Giovanni Beccari
Hours	27 ore - Giovanni Beccari
Learning activities	Affine/integrativa
Area	Attività formative affini o integrative
Sector	AGRI-05/B
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	a) Overview of the main abiotic and biotic diseases of brewing crops, together with their respective management techniques; b) Laboratory exercises aimed at performing the main types of phytopathological analyses relevant to diseases affecting brewing crops.
Reference texts	a) Material provided by the teacher through the Unistudium platform; b) Matta A., Buonaurio R., Scala A., 2017. Fondamenti di Patologia vegetale. Patron Editore, Bologna, 490 pp. c) Belli G., 2007. Elementi di Patologia vegetale. Piccin Nuova Libraria, Padova, 407 pp. d) Pollini A., 2024. Micopatologia e micologia. Edagricole, Bologna, 751 pp.
Educational objectives	The aim of this course is to provide students with the foundational knowledge needed to: a) Understand the main diseases affecting brewing crops; b) Become familiar with the principal diagnostic techniques that enable the identification of the pathogens responsible for the major diseases of brewing crops; c) Learn the main techniques for managing diseases affecting brewing crops. Furthermore, based on the knowledge outlined above, the course aims to develop the following skills: a) Designing a diagnostic protocol aimed at identifying the main pathogens affecting brewing crops; b) Developing integrated management strategies for the principal diseases of brewing crops.
Prerequisites	A good knowledge of the English language is very useful for further exploring the topics covered during the course through the reading of scientific texts and articles.
Teaching methods	The course, with a total duration of 27 hours, is structured into theoretical lectures and technical-practical exercises. The theoretical lectures will cover all the topics included in the syllabus, while the practical sessions will allow students to become familiar with the main laboratory analyses used to assess the phytosanitary status of the various tissues of brewing crops.
Other information	For information regarding the venue and schedule of the lectures, please consult the website: https://dsa3.unipg.it/it/calendario-lezioni. Attendance is strongly recommended. For any needs, please contact the instructor directly via e-mail (giovanni.beccari@unipg.it) or by phone (+39 075 585 6473).
Learning verification modality	The assessment will be carried out through a final oral examination, consisting of an open-ended interview lasting approximately 30 minutes, aimed at evaluating the student’s level of knowledge of the course content.
Extended program	1) Main abiotic diseases of brewing crops; 2) Main viral diseases of brewing crops; 3) Main bacterial diseases of brewing crops; 4) Main oomycete diseases of brewing crops; 5) Main fungal diseases of brewing crops; 6) Mycotoxins and brewing crops.
Obiettivi Agenda 2030 per lo sviluppo sostenibile	2. Zero hunger; 3. Good health and well-being; 12. Responsible consumption and production.