Academic Year 2008-2009

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Oct 23, 2013 (4 years and 16 days ago)

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1


Academic Year 2008
-
2009


Subject

Lecturer

Year

Course

Credits

Applied Nutrition and Dietetics

Scalfi Luca

1

SAN

12

Biological and integrated control

of plant diseases

Sheridan Lois Woo

1

STPAg

6

Biology

Aronne Giovanna

1

TAl

6

Chemical fertility and
soil quality

Arienzo Michele

1

PGTR

9

Environmental Chemistry and Biochemistry

Piccolo Alessandro

1

SFA/2

9

Enzymology

Porta Raffaele

1

STAl

9

Food functional constituents and additives

Ferranti Pasquale

1

STAl

9

Forest Biotechnology

Di Matteo Antonio

2

SFA/1

9

Fundamentals of agricultural chemistry and biochemistry

Violante Antonio

2

VE

9

Fundamentals of General and Inorganic Chemistry

Santini Antonello

1

VE

6

Functional Foods

Fogliano Vincenzo

1

SAN

6

Genetic Biotechnology

Ercolano M. Raffaella

1

STAg

6

GIS and remote sensing

D’Urso Guido

N

pcAL2

9

Soil Chemistry

Adamo Paola

2

TA

9

SFA: Environmental Science and Forestry (1, undergraduate; 2, postgraduate)

TAl: Food Technology (undergraduate)

STAl: Food Science and Technology (postgraduate)

VE
: Viticulture and Oenology (undergraduate)

SAN: Food Science and Nutrition (postgraduate)

STAg: Agricultural Science and Technology (postgraduate)

TA: Agricultural Technology (undergraduate)

PGTR: Rural Environment Management

STPAg: Science and Technology
of Agricultural Production





2

PROGRAMMI

APPLIED NUTRITION AND DIETETICS

Second level degree in human nutrition (
Food science and Nutr
i
tion)


Teacher: Luca Scalfi


Human Nutrition and Dietetics

Department of Food Science

Via Università 100

80055


Portici

tel. ++390817752652 email
scalfi@unina.it


Theory 60 hours, seminars, journal club and practical activities 30 hours


Objective

To provide a wide grounding in the principles and practice of human nutrition and diete
tics with
regard especially to evaluation of nutritional status, prevention of chronic diseases and dietary
planning.

Theory

Evaluation of nutritional status

Nutritional screening and surveillance. Evaluation of energy expenditure. Estimating food intake.
A
s
sessment of body composition. Laboratory tests.

Nutrition research methodology

In vitro, animal and human studies. Experimental design. Epidemiological design. Judging the
ev
i
dence.

Nutrition in specific groups

Childhood, adolescence, adult years, elderl
y people, pregnancy and lactation. Nutrition for exercise
and sports pe
r
formance.

Diet, nutrition and the prevention of chronic diseases

Foods, diet and nutrition for the prevention of cardiovascular diseases, cancer, osteoporosis, obesity
and diabetes.

Di
etary reference standards

Dietary reference intakes, dietary guidelines. International documents on nutritional issues.
Guid
e
lines for specific diseases of nutritional relevance.

Guidelines for dietary planning

Food composition tables. Estimation of energy

and nutrient requirements. Dietary planning for
individ
u
als and community


Practical activities

Students are offered some practical experience as follows. Diets are prepared using specific
co
m
puter programmes for different physiological and pathological
conditions. Body composition is
evaluated by mean of anthropometry and BIA. Dietary intake is estimated using different record
and recall tec
h
niques.


Reference books



3

Kathleen Mahan L., Escott Stump S., eds.

Krause's Food and Nutrition Therapy

12th revise
d edition

Saunders 2007

ISBN13 978 1 4160 3401 8



Thomas B., Bishop J., eds.

Manual of dietetic practice, 4th edition.

Blackwell publishing, 2007

ISBN13


978 1 4051 3525 2



Shils M.E., Shike M., Olson J.A., eds.

Modern Nutrition In Health And Disease

10
th edition

Lippincott Williams & Wilkins, 2005

ISBN13


978 0 7817 4133 0

ISBN10


0 7817 4133 5




Stipanuk M.H.

Biochemical, Physiological & Molecular Aspects of Human Nutrition

2nd Edition

Saunders, 2006

ISBN13 978 1 4160 0209 3

ISBN10 1 4160 0209 X



Ge
issler C., Powers H.. eds.

Human Nutrition

11th revised edition

Churchill Livingstone, 2005

ISBN10 0 443 07356 2


Bowman B.A., Russell R.M., eds.

Present Knowledge in Nutrition

9th edition

International Life Science Institute

ILSI Press, 2007

ISBN13

978
1 57881 199 1



Selected papers will also be made available to the students


4

BIOLOGY

Teacher: Aronne Giovanna



This course is aimed to develop an understanding of how higher

plants and animals work.

It is divided in 3 thematic subjects: a) cytology, b) pl
ant and animal structures and functions , c)
taxonomy.

Starting from an introduction on the origin of life and evolution of organisms, the course will
examine fundamental principles of prokaryotic and eukaryotic cell structure and function.
Subsequently,
students will be focused on organization, organ features and functions of higher
plants and animals as well as their reproductive biology. Finally the course will provide a
systematic survey of the main taxa of plants and animals used for human needs.



5


B
IOLOGICAL AND INTEGRATED CONTROL

OF PLANT DISEASES

(=Lotta biologica ed integrata alle fitopatie,

6 credits), First Year “Laurea Magistrale”, Semester II

Professor:

WOO, Sheridan L.


Program:

LM69STPAg

Faculty of:

Agraria dell'Università degli Studi d
i Napoli “Federico II”


E
-
mail:

woo@unina.it

Tel.:


081 2539 010 /344


The course provides a basic understanding of the theoretical aspects of biological control and
integrated pest management for crop protection, and a practical experience utilizing th
e actual
laboratory techniques used in plant pathology for the detection, isolation, identification and control
of important plant pathogens found in the field, greenhouse and in post
-
harvest storage. The course
includes the study of: the general elements

of plant pathology
-

the types of pathogens and their
characteristics, the factors that determine disease; the classical and alternative methods of control;
the strategies used for the selection of a biological control agent
-

research from the lab to the

field;
the study of the mechanisms of biocontrol using the fungal antagonist
Trichoderma

as a model; the
criteria for developing a commercial biological product; considerations used for the development of
an integrated pest management program
-

the choice

of methods to control diverse pathogens
causing disease. Student will have hands
-
on training in the laboratory: use of microscopes; isolation
of pathogenic and antagonistic organisms from vegetative material collected in the field; isolation
and identific
ation of various pathogenic fungi; experiments including bioassays in vitro and in vivo
with fungal pathogens and/or biocontrol agents and/or chemical pesticides to determine their
effects.


6

CHEMICAL FERTILITY AND SOIL QUALITY


Teacher: Michele Arienzo


7

E
NZYMOLOGY


Teacher: Raffaele Porta


1. Introduction


1.

Chemical nature, specificity and classification of the enzymatic proteins.

2.

Structure, mechanism of action and biological role of the coenzymes.

3.

Enzyme
-
substrate interaction.

4.

Enzymatic activity determina
tion.

2. Enzyme kinetics and regulation

1.

Michaelis
-
Menten, Briggs
-
Haldane, Lineawever
-
Burk, Eadie
-
Hofstee, Wolf
-
Hanes,
Eisenthal plots

2.

Multiple substrate reactions: ordered, random, double displacement (ping
-
pong) and
Theorell
-
Chance mechanisms.

3.

Modulatio
n of the enzymatic activity: competitive, non
-
competitive and uncompetitive
inhibition; determination of the inhibition constant (Ki) by Dixon and Cornish
-
Bowden
methods; enzyme activation.

4.

Multi
-
enzymatic complex and Isozymes.

5.

Modulation of the linear an
d branched metabolic patterns.

6.

Modulation of enzyme synthesis and degradation.

3. Applied enzymology

1.

Theorical principles and main techniques of protein purification.

2.

Immobilized enzymes.

3.

Food enzymes

(dairy, fruit, wine, beer, bakery).



8

ENVIRONMENTAL CHE
MISTRY AND BIOCHEMISTRY


Teacher: Alessandro Piccolo



9

FOOD FUNCTIONAL CONSTITUENTS AND ADDITIVES



Teacher: Pasquale Ferranti


The course aims to examine the structure
-
function relationships in food constituents and the
molecular mechanisms by which the f
unctional characteristics of the various foods derive, for
optimal use of raw materials and additives in food productions. To this aim, the chemical and
physical interactions between the different classes of food constituents, their functional role and the

chemical changes occurring during food production and storage will be illustrated.


10

FOREST BIOTECHNOLOGIES


Teacher : Antonio di Matteo


CFU: 8


General course program:


Introduction to the course

Mating systems and genetic control of the sexual reproduct
ion in tree plants

Incompatibility, malesterility and apomixy

The use of
in vitro

cultures

Selection of the explants and composition of the main culturing media

Micropropagation

Direct and indirect morphogenesis

Calli and cell cultures

Secondary metabolite

production

Somatic embryogenesis

Somaclonal variation

Protoplast fusion

Nucleic acid (DNA and RNA) extraction procedures

DNA amplification

Restriction enzymes

Cloning vectors

Gene mapping strategies

Identification of “useful” genes

Plant genetic transfor
mation trough direct and indirect strategies

Gene expression analysis

Biochemical and molecular markers

Marker assisted selection (MAS)

Genetic resources


11

FUNDAMENTALS OF AGRICULTURAL CHEMISTRY AND BIOCHEMISTRY



Teacher: Antonio Violante


12

FUNDAMENTALS OF
GENERAL AND INORGANIC CHEMISTRY

Laurea Degree in Viticulture and Oenology

Prof. Antonello Santini


Course outline.


The main goal of the course of Fundamental of General and Inorganic Chemistry is to give to the
first year students the basic principles of
the General Chemistry. Teaching each subject will be
always faced making clear the experimental nature of the Chemistry using constant reference to
numerical and practical applications and examples from every day life. The student will be
gradually addres
sed to the comprehension and mastering of the basic language and abilities of the
General Chemistry using numerical applications and simulated experiments using computer based
applications. The mail topics faced in the course will deal with the matter and
its behaviour, atoms
and electronic configurations, chemical bonds, transformations in chemistry, chemical reactions and
their balancing, solutions and their behaviour, acids and bases, the role of the water as a solvent and
as a reagent, the chemical equi
librium and applications in both homogeneous and heterogeneous
phase.


Course Schedule.


Lesson n. 1

Matter and aggregation states of the matter.

Lesson n. 2

Changes in the matter.

Lesson n. 3

Fundamental laws of Chemistry. Assigning names to the compo
unds.

Lesson n. 4

Mixtures and solutions.

Lesson n. 5

Solubilization and solubility.

Lesson n. 6

Concentration in aqueous solutions. Diluting and mixing solutions.

Lesson n. 7

Atoms, formulae. Stoichiometry. Mole.

Lesson n. 8

Gas, solids, liquids.

Lesson n. 9

Phases transformations. State diagrams and properties of the solutions.

Lesson n. 10

Chemical reactions: quantitative aspects.

Lesson n. 11

Atomic models.

Lesson n. 12

Wave function and definition of orbital.

Lesson n. 13

Quantum numbers

and their restraints.

Lesson n. 14

Electronic configurations.

Lesson n. 15

Periodic properties of the atoms. The periodic Table.

Lesson n. 16

Stoichiometry.

Lesson n. 17

Chemical bond: covalent, polar, ionic. Polarity and molecules.

Lesson n. 18

Electron transfer reactions and their balancing.

Fundamentals o
f General and Inorganic Chemistry


mr潦⸠Ant潮ell漠 pantini


13

Lesson n. 19

Aspects of chemical kinetics.

Lesson n. 20

Chemical equilibrium.

Lesson n. 21

Equilibrium in homogeneous and heterogeneous phase.

Lesson n. 22

Acids e Bases.

Lesson n. 23

Acids and bases

strong and weak.

Lesson n. 24

Water as a solvent and as a reagent.

Lesson n. 25

Equilibrium in aqueous solution.


Suggested Textbooks

P. Atkins, L. Jones, Principi di Chimica, Editore Zanichelli, 2007.

Birk, Principi di Chimica, Editore Idelson
Gnocchi, 2004.

D. W. Oxtoby, H.P. Gillis, N.H. Nachtrieb, Chimica moderna, Editore EdiSeS, Napoli, 2007.

M. Vacatello, M. Vacatello, Problemi di Chimica, Editore Piccin, 2005.



Fundamentals of General and Inorganic Chemistry


Prof. Antonello Santini


14

GENETIC BIOTECHNOLOGY


Teacher: Ercolano M. Raffarella


The purpose of th
is course is to introduce students to basic concepts and techniques used in the
fields of genetic biotechnology .The major goals are to provide the students basic knowledge of
mechanisms, capabilities and uses of plant biotechnological methods. Topics will

include (i)
Molecular markers, DNA fingerprinting, marker
-
assisted breeding,

DNA sequencing and genomics
methodologies; (ii)
in vitro
and tissue culture techniques, plant propagation; (iii) cloning,
recombinant DNA technology and genetic transformation.
Emphasis throughout the course is
placed on horticultural crops applications.



15

GIS and REMOTE SENSING

CFU = 9


Prof. Guido D’Urso


Course task and required background:
basic principles of remote sensing in different region of
the electromagnetic spectrum
and integration between remote sensing and Geographical
Information Systems for the monitoring of agro
-
forestry resources.

Fundamental knowledge of physics, mathematics and statistics, as well as basic informatic
capabilities are required for a valuable at
tendance of the lectures.

Lectures are practice
-
oriented, with hands
-
on experience with image processing and GIS software.


Main topics:

Basic principles of remote sensing. Spectral signatures of soils, vegetation covers and water bodies.

Visualisation te
chniques. Orbiting platforms. Active and passive sensors. Digital data and formats.

Basic elaboration techniques of remotely sensed images. Image statistics. Vegetation indexes.

Classification techniques. Semi
-
empirical models for estimating geo
-
physical

parameters from
remote sensing. Integration between GIS and remote sensing. Applications and case
-
studies for
environmental monitoring.


Suggested readings in addition to material distributed:

T.M. Lillesand R.W. Kiefer. Remote sensing and image interpret
ation. J.Wiley & S., New York



16


SOIL CHEMISTRY







Teacher:

Paola Adamo


Faculty:

Agriculture
; Degree Course:

Agricultural Technologies


Semester
: I;
Credits:

9


Aims
: Lectures aim is to introduce students to the chemical, physico
-
chemical and
biochemical
properties of soil components, nutrient elements and plant nutrition processes.


Programme:

Rock and mineral weathering processes.


Soil components and their chemical
properties.


Exchange properties of soil and their role in the processes
of accumulation,
mobilization and retention of chemical species.


Soil water relationships.


Soil biochemical
processes.


Roles of organic matter in agriculture ecosystem.


Plant nutrients and their
biogeochemical cycling.


Root exudation and rhizosph
ere.


Soil and environment.


Soil
management



Bibliography:



M. Cresser, K. Killham, T. Edwards
-

Soil Chemistry and its applications
. Cambridge
Environmental Chemistry Series 5, 1993.

R.E. White



Principles and practice of Soil Science
. Blackwell Pub
lishing. Fourth Edition, 2006.

F.A. Fiztpatrick
-

Interactive soils

-

Univ. of Aberdeeen. Scottland. UK

D. Lockwood

OZ SOILS

An Interactive Introduction to Soil Science
. Univ. of New England.
Australia