CONTROL STRATEGIES OF STORED FOOD PESTS

1. Knowledge and understanding. The course aims to provide students with those necessary details, in terms of methods of control of the main pests of food, useful for representing and understanding the management of the business issue.

2. Ability to apply knowledge and understanding. The knowledge gained during this course will lay the basis for developing the students' skills and for the definition of the most appropriate management and control programs related with pest infestations.

3. Making judgements: With the help of lectures, laboratory exercises, field visits and seminars, students will acquire full autonomy in the analysis of storie food pests  infestations, developing autonomy of judgment for the choice of the most suitable and modern control measures.

4. Communication skills. Based on the acquired knowledge, students can develop communication and interpersonal skills for business counseling and to perform technical and scientific valuations. 

5) Learning skills: The course will contribute to the development of skills and autonomy of analysis useful for the development of skills in carrying out research activities, especially aimed at finding scientifically valid sources of information, the analysis of scientific results and the preparation of the experiemental thesis.

Lectures and exercises (classroom and company), also on line

If teaching is done in mixed or remote mode, specific changes to the program may need to be made

Notes on the biology of principal pest groups. Control techniques mainly adopted in different Mediterranean agrifood sectors. Control strategies by means of physical, biological and biotechnological methods. Chemical control: the low environmental impact molecules and legislation Background. The Integrated Pest Management: objectives and methods

1. Süss L., Locatelli D. P. I parassiti delle derrate. Riconoscimento e gestione delle infestazioni nelle industrie alimentari. Calderini Edagricole, (2001), 363 pp.

2. Belcari A., Macchione P., Gianchecchi U., Bacciotti D., Nencetti A., Rossi F., Gestione integrata degli animali infestanti nelle industrie alimentari. Firenze University Press, 2012 - 174 pp.

3. Trematerra P. & Süss L., Prontuario di entomologia merceologica e urbana. Aracne edit. 2007, 154 pp.

4. D.W. Hagstrum, B. Subramanyam, Fundamentals of Stored-Product Entomology. Ed. AACC Intern. 323 pp. 5. Other scientific material provided by the teacher.

The assessment of the preparation of individual students will take place on the basis of the following criteria: learning ability and level of depth of the topics covered, properties of synthesis and presentation, reasoning skills. The marks attributed will follow the following scheme:

Unsuitable

Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies.

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize.

Use of references: Completely inappropriate.

18-20

Knowledge and understanding of the topic: At the threshold level. Obvious imperfections.

Analysis and synthesis skills: Just enough skills.

Use of references: As appropriate.

21-23

Knowledge and understanding of the topic: Routine knowledge.

Analysis and synthesis skills: Correct analysis and synthesis, with logical and coherent argumentation skills.

Use of references: Use of standard references.

24-26

Knowledge and understanding of the topic: Good.

Ability to analyze and synthesize: Good, with arguments expressed consistently.

Use of references: Use of standard references.

27-29

Knowledge and understanding of the topic: More than good.

Ability to analyze and synthesize: Remarkable.

Use of references: In-depth.

30-30L

Knowledge and understanding of the topic: Excellent.

Ability to analyze and synthesize: Remarkable.

Use of references: Important insights.