Stress Factors in Agroindustry
Objectives
At the end of this course the student will have acquired knowledge, skills and competencies that enable him to develop the ability to interpret and analyse parameters associated with the limiting factors of the animal and vegetal production processes.
In this framework, the students will be able to dominate and exploit scientific bases that enable to minimize the factors limiting production capacity with a sustainable outlook.
General characterization
Code
13192
Credits
3.0
Responsible teacher
Fernando José Cebola Lidon
Hours
Weekly - 4
Total - 56
Teaching language
Português
Prerequisites
Basic knowledges of biology, chemistry and biochemistry
Bibliography
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- Fageria, N.K., Baligar, V.C., Jones, C.A. (2010) Growth and mineral nutrition of field crops, Third Edition (Books in Soils, Plants, and the Environment). CRC Press. ISBN: 13: 978-1439816950. - Taiz, L., Zeiger, E. (2010) Plant Physiology, Fifth Edition. Sinauer Associates, Inc. ISBN: 13: 978- 0878938667. - Thornton, P.K. (2010) Livestock production: recent trends, future prospects. Philos Trans R Soc Lond B Biol Sci 365: 2853-2867. -FAO/IDF/IFCN (2014) World mapping of animal feeding systems in the dairy sector. Rome, 177 pp., ISBN 978- 925-108459-5. - Niles, M.T., Lubell M., Brown M. (2015) How limiting factors drive agricultural adaptation to climate change. Agricultural, Ecosystems and Environment 200: 178-185. |
Teaching method
The teaching, supported in the use of multimedia projections and e-learning methods (i.e., the use of the Moodle program), will include theoretical and practical classes grounded in the theoretical and application of concepts.
Evaluation method
Continuous assessment in two components: theoretical (2 individual Mini-Tests - 50% of the final classification) and theoretical-practical: (elaboration of laboratory studies - 50% of the final classification).
Final rating: (0.50*Mini-Test) + (0.50*lab work). Approval requires a minimum score of 9.5 (scale of 20 values) for each component (theoretical-practical and theoretical). Mandatory attendance at 80% of classes in the theoretical-practical component).
Subject matter
Main food ood raw materials of plant and animal origin and agrifood production framework. Factors conditioning animal production - environmental factors affecting the quantity and quality of forage and cereals for animal consumption, scarcity of water resources and increased spread of diseases and animal welfare Competition for natural resources and the sustainability of animal production. Limiting factors of plant productivity: water stress and resistance to drought; stress due to high temperatures and thermal shock; stress due to low temperatures; saline stress; atmospheric pollution and effects on photosynthesis. Genetic expression induced by different stresses