THREE-DIMENSIONAL MODELING

Course objectives

The aim of the course is to provide the student with the tools to understand the influence of the production system components on the quality of animal and vegetable food, the concepts of biodiversity applied to the agri-food and eno-gastronomic sectors. Moreover students will receive information concerning the basics of the scientific study of the relationships between organisms and the environment, and among different organisms in the context of the ecosystem in its living (biotic) and physical (abiotic) components. The objective is analyzing the main issues related to the Sustainable Development (Agenda ONU 2030), focusing the attention on sustainable food production systems, on the implementation of resilient agricultural practices that increase productivity and production, the conservation of biodiversity and the processes underlying the supply of Ecosystem Services, analyzing the ability to adapt to climate change.

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STEFANIA VALENZA Lecturers' profile

Program - Frequency - Exams

Course program
ECOLOGY (3 CFU, 24 hours): Man and nature. Definitions of ecology. Hierarchical levels of organisation. The ecosystem concept. The physical environment. The climate of the Mediterranean Basin. Factors and elements of climate. The soil profile. Pedogenesis. Trophic networks. Autotrophs and heterotrophs. Role of species in ecosystems. Ecosystem energy flow and nutrient cycles. Resources and conditions. Ecosystem processes. Photosynthesis and primary production. Characteristics of Mediterranean ecosystems. Ecological succession. Biodiversity, landscape and land use change. Conservation and environmental management. Global change. Climate change. Air, soil and water pollution. Ecosystem services. Farm to Fork Strategy. Carbon Foot Print.
Books
Cain M.L., Bowman W.D., Hacker S.D. Ecology. Oxford University Press 2014 Some didactic-scientific material related to some topics covered during the course will be also provided.
Bibliography
Odum E.P., Barrett G.W. Fundamentals of ecology. Brooks/Cole, 5th edition
  • Academic year2025/2026
  • CourseGastronomic and wellness sciences, cultures and politics
  • CurriculumSingle curriculum
  • Year2nd year
  • Semester1st semester
  • SSDBIO/07
  • CFU3