The Crop Science Research Center (CSRC) develops scientific activities covering several aspects of the plant-based food production and supply chain. Global attention to this sector greatly increased in recent decades in relation to multiple factors, such as the need to produce and provide healthy, safe, and high-quality food for a growing world population, while reducing the environmental impacts.
At CSRC, we tackle major environmental and food security issues that impact on societal sustainability, according to United Nations Sustainable Development Goals. Interdisciplinary research and education activities are run by a group of researchers in the field of crop physiology and molecular genetics, agronomy and horticulture, microbes, soil and water sciences, and crop storage and processing.
Training
PhD in Agrobiosciences
Three-year Programme structured in 2 curricula: Genomics and crop production; Agriculture, environment and landscape
PhD in Agrobiodiversity
The goal is to enhance human resource capacities in the use and management of genetic variation in agricultural and natural systems
Vini italiani e mercati mondiali
Il Master intende formare e consolidare una professionalità oggi sempre più richiesta in Italia che riesca a comunicare il valore aggiunto altamente identitario e culturale del vino italiano
News and Events
Innovative Organic Fertilisers: Sant'Anna School presents at the Biostimulant World Congress the research on the application of fungi that coexist with plants and can improve wheat productivity and the quality of processed products
Climate change and crop production: microscopic fungus, isolated in the Thar Desert (India), improves tomato resistance to water stress. Possible strong impact on other crops as well
Protection and valorisation of the regional heritage of local varieties: in the technical-scientific commissions appointed by the Region of Tuscany there are three professors from the Crop Science Research Center
