Agricultural Sciences

This course examines research philosophies and the scientific method, with special emphasis on field research. 

This course introduces the fascinating world of Sensory Science, where humans are the ultimate instruments to experience and evaluate food quality. It covers the senses, how to use them to perform sensory evaluation of foods, how to choose between different sensory methods and panels, and how to analyze sensory data in a meaningful way. The course discusses general principles of sensory measurements (discrimination, ranking and scaling), pitfalls in sensory evaluation (carry-over effects, response biases, etc.) and how to deal with them in experimental settings. Special attention is on performing difference tests, descriptive profiling and consumer acceptance tests, the challenges in the sensory laboratory and working with sensory panels, as well as data analysis (e.g. checking panel performance and product differences). The course also looks at how to relate descriptive data with instrumental analyses of foods and emerging tools for descriptive analysis (e.g. machine learning applications). Finally, it introduces the wider implications of changing sensory quality for food reward and nutrition behavior. Besides lectures. the course includes hands-on sensory exercises where students learn about their own senses, and work in groups on different methods for sensory evaluation. It arranges “dry” exercises to work with course materials and sensory data to get confident in applying your sensory skills.

In special cases and with the approval of the instructor concerned, a student may carry out directed studies of specific problems in forestry. 

This course addresses the particularities of production systems of salmonids (salmon and trout) so that students acquire the specific language, understand its biological bases and relate them to commercial production of salmonid species for human consumption. Special emphasis is placed on the activity in Chile, its requirements, characteristics and cultivation systems.

This course is part of the Laurea Magistrale degree program and is intended for advanced level students. Enrollment is by permission of the instructor. At course completion, the student possesses knowledge on: the potential of biotechnology based genetic improvement to develop resilient cultivars suitable for sustainable agricultural systems; the molecular genetic control of the main features of agronomic interest including the response to abiotic and biotic stresses, the efficient use of water and nutrients, and host-pathogen interaction; genetic improvement methods that integrate assisted selection, phenotyping high-throughput, genetic engineering and genomic editing. In particular, the student possesses the skills to: participate in the management of genetic improvement programs aimed at varietal development in seed and nursery companies; evaluate and incorporate the appropriate biotechnological tools into genetic improvement programs; recognize and manage the positive aspects and critical issues of varietal innovation in agricultural systems, considering the entire production chain.

PREREQUISITES: The student who accesses this course must have a good knowledge of the fundamentals of mathematics, chemistry, plant biology, agronomy, crop biology and physiology, plant pathology, and the fundamentals of statistical analysis (sample, mean, variance and standard deviation). Most importantly, students must have already a clear and good knowledge of the fundamentals of Agricultural Genetics. 

The course is divided into two parts: Genetics for sustainable agriculture; and Plant breeding and biotechnology for sustainable agriculture. During and at the end of PART 1, exercises are proposed to the class, and evaluations are assigned. Students that: i) attended the course, ii) scored positively (>18) to the exercises for PART2, in the final exam will be asked to defend PART2 only.

This course covers the biology, agronomy, physiology, and ecology of seaweeds, in order to analyze cultivation, ecophysiology, and ecology in marine systems vs. terrestrial systems. Aspects that are relevant in this context are: limits and possibilities of seaweed production in relation to the physical environment (light, temperature, carbon); the importance of salinity for productivity and metabolism; ecological risks and environmental hazards; biodiversity, reproduction and breeding. Assumed Knowledge in PPH10306 Biology of Plants or comparable.

The course explores healthy and valuable soil systems, focusing on the soil microbiome, carbon sequestration, water retention, and sustainable production. It examines the biological, chemical, and physical aspects of soil and emphasizes strategies for soil regeneration.

This course examines the structure, diversity and development of trees and other plants, with emphasis on the angiosperms.