SUSTAINABLE MANAGEMENT OF AGRICULTURAL FORESTRY AND FOOD SYSTEMS
The Ph.D. program in Sustainable Management of Agricultural Forestry and Food Systems builds upon the long term experience in research and teaching of the Department of Agricultural Food and Forestry Systems (GESAAF) of the University of Florence. The PhD is a 3 year full-time period of learning and research offering students scientific knowledge in the fields of agricultural and forestry economics, forest planning, forest utilization, wood science, agricultural and forestry engineering, food sciences and technologies. PhD students will acquire the theoretical and methodological approaches needed for building innovation into planning and managing agricultural, forest and food systems, seen as complex socio-ecological systems.
The PhD Program is organized in 4 Curricula. Students attend courses in common to the 4 curricula (e.g. methodological approaches, statistics, scientific writing, etc., generally in the first year), and courses on specific aspects of their curriculum and PhD project. Students are encouraged to involve in interdisciplinary approaches. During their PhD program students are expected to present their work in appropriate research seminars.
Agricultural and Forest Engineering (IAF)
The training and research program aims at improving skills in: agricultural hydraulics and bioengineering interventions, water resource management in condition of scarcity, water saving in agriculture, mechanization of agriculture, precision agriculture, agri-food supply chains, energetic use of biomass, energy efficiency improvements in agroforestry systems, design of rural buildings with innovative and sustainable criteria, sustainable building materials, monitoring of agro-forestry territory, digital mapping, use of geographic information systems for rural planning and wildlife management.
Food Science and Technology (FS&T)
This curriculum aims at providing individuals with a high education level in research and development of food preservation and transformation. Specific topics are: (i) Improvement and innovation of food processing to achieve food quality and safety; (ii) Sensory science based on the correlation between food sensory properties and consumer preference; (iii) Food microbiology and the study of transformation processing by both microbial and enzymatic activities; (iv) Setting up of mathematical models to predict food transformation phenomena as a function of processing boundary conditions; (v) Setting up of methods to measure chemical, physical, biological and sensory properties for food control and management of production systems.
Forest economics, planning and wood science (EPFSL)
The aim is to train students for independent work in original research and scholarship in the following fields: theoretical and methodological approaches for sustainable forest management; planning for biodiversity conservation and enhancement of forest ecosystem services; qualitative and quantitative assessment of forest ecosystems, including forest inventory, remote sensing and forest modeling; sustainable and low environmental impact forest operations; use of wood for structural and innovative products; conservation of historical and artistic wood artifacts.
Wine economics and rural development (EVSR)
The educational and research activities focus on the:
- analysis of the efficiency of the wine sector, from the estate environment to the local agri-food system;
- analysis of rural development issues, emphasizing on those tools and methodologies that enable the definition and interpretation of integrated local development models;
- analysis of sustainable development and multifunctionality in the rural context, both in terms of the competitive development of farms/estates and in the protection of the quality of life in these territories.