| BIOLOGY I
(objectives)
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.
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Code
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20410911 |
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Language
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ITA |
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Type of certificate
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Profit certificate
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Credits
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6
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Scientific Disciplinary Sector Code
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BIO/05
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Contact Hours
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40
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Laboratory Hours
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36
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Type of Activity
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Elective activities
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Derived from
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20410775 BIOLOGY I in Enogastronomic Sciences and Cultures L-26 R CUTINI MAURIZIO, RUZZIER ENRICO, RICCIERI ALESSANDRA
(syllabus)
INTRODUCTION TO THE CONCEPT OF SPECIES AND RELATED CLASSIFICATION. FIRST LIFE FORMS AND THEIR SPECIATION CONNECTED TO EVOLUTION PROCESSES. PROKARYOTIC AND EUKARYOTIC CELLS. ANIMAL AND PLANT CELLS. LIFE IN AQUATIC AND TERRESTRIAL ENVIRONMENTS.
ALGAE, FUNGI, LICHENS AND BRYOPHYTA AND THEIR MORPHOLOGY, TAXONOMY AND ECOLOGY. VASCULAR PLANTS (PTERIDOPHYTA, GYMNOSPERMS, ANGIOSPERMS): THEIR MORPHOLOGY, TAXONOMY AND ECOLOGY. BASIC INFORMATION ON THE USE OF SEVERAL SPECIES ACROSS THESE TAXONOMICAL GROUPS AS A SOURCE OF FOOD. INTRODUCTION TO THE FOOD USE OF SOME WILD PLANT SPECIES. INTRODUCTION TO THE NUTRITIONAL VALUE OF SOME PLANT-BASED FOODS.
(reference books)
SOLOMON P., MARTIN C.E., MARTIN D.W., BERG L.R. BIOLOGIA. VII EDIZIONE. EDISES SRL, NAPOLI -
RINALLO C., 2018. Piante Alimentari (seconda edizione). Piccin Ed. Padova.
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Dates of beginning and end of teaching activities
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From to |
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Delivery mode
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Traditional
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Attendance
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not mandatory
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Evaluation methods
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Written test
Oral exam
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Università Roma Tre