Learning objectives
The course aims at teaching the basic functional aspects of living organisms, with an emphasis on the systems of production and accumulation of primary and secondary metabolites of food interest, both for nutritional and gustative purposes. From this standpoint, the course aims to provide the key to understand the ecophysiological rationale behind the role of biodiversity and agrobiodiversity.
Prerequisites
Course unit content
Dublin Descriptor 1: knowledge and understanding
The main objective of the Biology course is to provide students with the most up-to-date scientific knowledge in the fields of evolutionary biology, molecular biology and cellular biology, as well as to provide the fundamental biological bases for understanding reproductive processes, embryogenesis and the links between plants and the territory.
Dublin Descriptor 2: ability to apply knowledge and understanding
The fundamental knowledge of Biology is applied to gastronomic sciences.
Dublin Descriptor 3: independent judgment
The student must be able to sustain a reasoning on the organization of living systems and their functioning, at the molecular, cellular, histological and organismal level as a whole. He/she must also be able to interpret the biological elements inherent in processes, dynamics and contexts typical of gastronomy.
Dublin Descriptor 4: communication skills
The student must possess an adequate technical language for the presentation and discussion of the fundamental biological processes of animal and plant organisms, even in a popular context.
Dublin Descriptor 5: Learning ability
The student must be able to read and comment on a scientific text on the topic
To achieve these objectives, the student follows a training path that will lead him to acquire fundamental knowledge in the fields of biology, genetics, morphology with particular reference to the structure, function, reproduction and evolution of the eukaryotic cell as well as the link between plants and the environment and the functions of secondary plant metabolism in the gastronomic field.
The course also aims to put the student in the position of knowing how to interpret the role of plant biology and its links with the traditional uses of plants in the context of gastronomy, combining scientific and humanistic parts, of reading the various contexts of the food world.
Full programme
Bibliography
Solomon, Martin, Berg – Elementi di Biologia VII Edizione, EdiSES
Solomon, Martin, Berg – Struttura e Processi Vitali delle Piante VII Edizione, EdiSES
Since there is no available textbook calibrated for the educational needs of Gastronomic Sciences, the suggested textbook will be integrated with blended teaching material provided through the Elly platform. However, it should be extremely clear that consulting a textbook during the preparation of an exam is essential to verify the correctness of the notes and take advantage of an already structured information system, to be integrated with the notions, examples and reasoning exposed in the classroom.
Teaching methods
Teaching will be conducted by favoring active learning methods alternated with lectures dedicated to case studies, aimed at establishing a link between the everyday reality of the students (as consumers and future pharmacists) and the and conventional topics typical of plant biology. Supporting slides will be uploaded on a weekly basis on the Elly platform as well as other in-depth multimedia materials (both in Italian and English) aimed at providing the aforementioned case studies and further elements useful for developing a critical interpretation in the student on the use of medicinal and health food plants. Supporting materials will be made available through the Elly online platform. Slides and other supporting materials here uploaded are considered an integral part of the teaching material and therefore of the exam program.
Assessment methods and criteria
The exam includes a written test with a grading scale of 0-30 and praise, divided inf two parts: one with closed answers and one with open answers.
First part
The part with closed answers provides 8 multiple-answer questions to which a maximum of 2 points are assigned for each correct answer. A score of at least 8 points must be obtained in this section to pass the exam.
Second part
The part with open answers includes 4 questions to which maximum 4 points each are assigned according to the formal correctness of the answer and the logical and grammatical quality of the text. Tasks with answers left blank will not be corrected and will translate automatically in an insufficient score.
A score of at least 8 points must be obtained in this section to pass the exam. A score between 31 and 32 gives praise.
The test will take place during the scheduled exam sessions, will last 2 hours. Through the Elly platform, at the end of the lesson period, students will be given a facsimile of examination.
The student will have to demonstrate that he has understood, and be able to use in practical examples, the fundamental concepts of each topic.
Other information
2030 agenda goals for sustainable development
