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.
teacher profile teaching materials
The main characteristics of Algae, Fungi, Lichens, and Bryophytes. Vascular plants (Pteridophytes, Gymnosperms, and Angiosperms): their principal morphological, taxonomic, and ecological characteristics. An overview of the use of plant organisms in the food sector.
Fruizione: 20410775 BIOLOGIA I in Scienze e Culture Enogastronomiche L-26 R CUTINI MAURIZIO, Fortini Lorenzo
Programme
Introduction to the concept of Species and to the Taxonomy and classification of living organisms. Phylogeny and evolution. Prokaryotic and Eukaryotic cells. The main organelles found in plant cells and their functions. Biodiversity and ecosystems. Global change and nature conservation.The main characteristics of Algae, Fungi, Lichens, and Bryophytes. Vascular plants (Pteridophytes, Gymnosperms, and Angiosperms): their principal morphological, taxonomic, and ecological characteristics. An overview of the use of plant organisms in the food sector.
Core Documentation
SOLOMON P., MARTIN C.E., MARTIN D.W., BERG L.R. BIOLOGIA. VII EDIZIONE. EDISES SRL, NAPOLI -Attendance
Attendance at lectures and seminars is strongly recommended.Type of evaluation
The course is taught through lectures. At the end of the course, a one-day field trip is organized to raise awareness of plant biodiversity.Fruizione: 20410775 BIOLOGIA I in Scienze e Culture Enogastronomiche L-26 R CUTINI MAURIZIO, Fortini Lorenzo
