Animal production: The course is designed to provide knowledge to understand the influence of the components of the different farming systems on the quality and safety of animal products.

Plant productions: This course aims to provide tools for understanding the different types of quality in plant productions. The quality of the product (nutritional, functional, technological, and food safety requirements), of the production context (integrated, organic, and regenerative agriculture), and of assurance (traceability and certification) will be examined. The influence of agronomic techniques (irrigation, fertilization, weed control, use of agrochemicals), cropping systems, and genotype on product quality will also be assessed. In specific case studies related to food crops, the relationship between crop physiological processes and nutritional and health quality will be evaluated, with particular attention to protein composition, starch and sucrose accumulation, content of bioactive compounds, and the chemopreventive activity of phytochemical compounds. Case studies on the production regulations of DOP, IGP, and STG products will also be examined, and notes on supply chain traceability will be provided. Finally, the sustainability of the agri-food system in the context of climate change will be addressed. To this end, the effects of increased greenhouse gas emissions and temperature on the production and quality of food crops will be examined. The carbon footprint of food production will be discussed in relation to the concept of sustainable diets and the health and environmental sustainability benefits of the Mediterranean diet.