Agronomia. A cura di P. Ceccon, M. Fagnano, C. Grignani. Edises 2017.
Coltivazioni erbacee. Vol I. Cereali e colture industriali. A cura di G. Mosca, A. Reyneri. Edagricole, 2023.
Coltivazioni erbacee. Foraggere e tappeti erbosi. Vol 3. A cura di R. Baldoni, L. Giardini. Patron ed., 2002.
Material available on Moodle platform.
Learning Objectives
Knowledge acquired: fundamental concepts for different agricultural systems and agronomical techniques at farm and environment level. Establishment and management of different herbaceous and forage crops.
Competence acquired (at the end of the course): in-depth knowledge of agronomic techniques and their application in different soil and climatic environments and for the main herbaceous crops.
Skills acquired (at the end of the course): ability to design and apply different agronomic techniques in different environments. Ability to create and manage herbaceous resources for productive purposes.
Prerequisites
None
Teaching Methods
CFU: 9
Total hours of the course: 225 (= 9 x 25)
Hours reserved to private study and other individual formative activities: 153
Contact hours for: Lectures: 60-65
Contact hours for: Laboratory-field/practice: 10-8
Possible organization of technical seminars.
Further information
Frequency of lectures, practice and lab, although not compulsory, is strongly recommended
Type of Assessment
Oral examination on the subjects of lectures to verify theoretical and professional skills.
Verification: clarity of the concepts of skills based on real cases, ownership of the scientific-technical language.
Course program
Agro-ecosystem and its components. Soil and its physical, chemical and biological properties. Relationship between climate and crops.
Agronomy: soil tillage, soil erosion ditching system, hydraulic reclamation, fertilizing, weeds, farming rotation, anomalous soils, irrigation.
Field crops: wheat, barley, oats, rye, triticosecale, corn, sorghum, sunflower, haricot and horse bean, fodder beet, Jerusalem artichoke.
Forage crops: characteristics and typology of forage crops. Artificial and natural forage resources. Utilization and conservation of forage.