Sustainable food production and biodiversity

The curricular unit will have an expository part followed by discussion of the subjects with the doctoral students in order to stimulate critical thinking. In this context, the lecturer will present the syllabus, emphasizing the active involvement of the students, encouraging their participation and reflection on the content covered.

In line with the doctoral program’s pedagogical strategy, a “Problem Based Learning” (PBL) methodology will be implemented, in which the work to be carried out by each doctoral student will be aligned with their thesis project, in order to develop knowledge and skills that will be useful in the thesis work, in addition to being acquired when doctoral students most need knowledge and skills “just in time”, they provide deeper and more consistent learning, with a view to greater effectiveness in the use of content and skills at the thesis work level.

There is the possibility of inviting experts to share knowledge and validate the ideas of the work proposed by the students.

1. Characterize sustainable food production practices to promote responsible use of natural resources and environmental protection.

2. Identify sustainable production systems and their contributions to obtaining high-value food products.

3. Differentiate, assess benefits and challenges among agricultural and animal production systems (e.g., conventional agriculture, integrated production, organic farming, biodynamic, agroforestry, regenerative, etc) and evaluate their level of sustainability (e.g., food sovereignty, protection of human health and ecosystems, soil, water, and functional, genetic, and productive biodiversity preservation).

4. Understand the importance of genetic resources and breeding in agriculture.

5. Recognize the significance of reducing agrochemical use for environmental and human health promotion.

6. Appreciate the relevance of crop diversification and rotation for soil fertility improvement and pest/disease prevention.

Genesis and evolution of food production, socio-economic indicators.

Abiotic and biotic factors. Climate, climate change, soil and water conservation; viruses, bacteria, protozoa, fungi, plants and animals, as production enemies and auxiliaries or antagonists.

Sustainability and the responsible use of production factors and cultural or management practices.

Conservation, selection and improvement of genetic resources: Germplasm collection, conservation and use of traditional varieties and indigenous breeds; Genetic and participatory breeding programs to promote the adaptation of varieties to the location and value chain;

Classical breeding and new genomic techniques.

Promoting biodiversity: Functional biodiversity; biodiversity of agricultural species and tolerance to climate change and crop enemies;

Valorisation of indigenous species; Creation of ecological infrastructures.

Production technologies and agricultural and animal production methods.

NAO