cod. 1008418

Academic year 2023/24
2° year of course - First semester
- Enrico FRANCIA
Academic discipline
Agronomia e coltivazioni erbacee (AGR/02)
Attività formative affini o integrative
Type of training activity
24 hours
of face-to-face activities
3 credits
course unit

Integrated course unit module: 266229

Learning objectives

At the end of the course, students:
- will know and understand: a) the good agronomic practices for the management of phenotypic and genotypic variability of agricultural crops, b) the main methods of traceability and identity preservation in cereals and horticultural value chains.
- will acquire ability in: i) the application of good agricultural practices in different production chains, and in the management of molecular traceability for risk estimation, ii) the collection and interpretation of molecular traceability data obtained on both raw and transformed materials using international methods and techniques; independent judgment on the identity preservation of agri-food products.


Basic knowledge of Plant Biology, Agro-ecology, Genetics and Chemistry

Course unit content

1. Agro-ecology and Good Agronomic Practices
2. Precision Farming
3. Monitoring (trans)genes

Full programme

1. Agro-ecological approaches in the different agricultural systems. Good Agronomic Practices (GAP) to improve use efficiency of resources, environmental impact, and identity preservation
2. Precision farming (PF) and site-specific management of agro-ecological variability: crop monitoring, decision support systems and intervention thresholds; GAP application in PF: tillage, crop cultivation, harvest and post-harvest management
3. Monitoring (trans)genes in the value chain; concepts of accuracy, precision, reproducibility and methods’ sensitivity; costs/times evaluation; traceability in raw materials, processed products, post-marketing; case study supply chains: grain-pasta-bread and tomato-sauce


1) Principles of Agronomy for Sustainable Agriculture. F.J. Villalobos, E. Fereres Eds. Spinger, 2016. ISBN 978-3-319-46116-8
2) Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity and Traceability. A.F. El Sheikha, R.E. Levin, J. Xu Eds. John Wiley & Sons, 2018. ISBN: 978-1-119-37460-2
3) Selected scientific publications

Teaching methods

Lessons will be held with the support of Power Point presentations in the classroom. The teaching material will be published and made available to students in PDF format. Working groups and / or monothematic seminars will be organized on the main teaching topics.
Teaching tools: PowerPoint for presentations; Teams for collaborative work and chat

Assessment methods and criteria

The assessment of knowledge will consist of a written exam with a series of open questions on the main topics covered in the module. The test will contain questions related to both Module I and Module II, and the assessment will depend on the critical ability to process the information and topics covered in class

Other information

Class attendance is not mandatory, but strongly recommended

Links to further informazion:
Office hours: Office hour (in person or remotely) is by appointment via email