The Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) was founded in 2012 by the fusion of teachers and administrative staff of the Departments of Environmental Agronomy and Crop Production, Agricultural Biotechnology and Animal Science. The "mission" of the Department is to promote the quality of human life, the competitiveness of the agri-food sector and the sustainable use of natural resources, biotic and abiotic, through the production and dissemination of knowledge on the management and improvement of plants, animals, soil and microorganisms for the production of quality food and biomass, ensuring the conservation of ecological systems, the protection of cultivated plants and enhancing the environment and biodiversity. Assuming that in the agro-food industry the close connections between the environment, crop and animal production, biomass and food require integrated and interdisciplinary approach, vision and methods, the Department DAFNAE develop excellent research and teaching in the fields of science and technology plant, animal and microbial soil, cultivation techniques and livestock, the environmental sustainability of agro-livestock and food biotechnology in agriculture and food and the environment, the preservation and enhancement of environmental resources and biodiversity, the properties technological products, and the evaluation and enhancement of the quality of the food. The main novelty in the cultural project of the department is to study the environmental and agri-food sector with a comprehensive approach, in order to consider and exploit the interconnections that exist within individual sectors and between different production chains. In particular, we are grouped in a logical system of scientific expertise, teaching and administration in the fields of knowledge and the production of vegetable and animal raw materials, the quality of the agricultural and forestry, including meadows and lawns, the study of components biocenotic plant and animal production, processing and exploitation of food and non-food products and services, using advanced methods of research, including biotechnology.
