Learning objectives
<p>The course aims at giving the student wide information on varoius types of food cultures, grouped according to the final product. Special attention will be devoted to historical, quality, nutritional, health, variety and gastronomical aspects.</p>
Prerequisites
Prodotti da agricoltura biologica <br />
Course unit content
<p>The course aims at describing the plants which are at the basis ao man's nutrition, including those important in warm climates, but with special reference to species and products relevant in foods and gastronomy of the western world. The aspects considered will be:</p>
<p>History and genetics: Origin and distribution of species, subspecies and cultivars, and their characteristics of adaptation and quality. Historical and economical vicissitudes of plants and derived products: alimentary habits and importance in modern gastronomy.<br />
Botany: morphology, anatomy, physiology of food plants, with special reference to parts utilized as food and to processes connected to their formation. </p>
<p>Cultivation: -Main cultivation techniques and their effects on quantity and quality of production.</p>
<p>Transformation and storage: In farm or locally adopted techniques, to condition and store products </p>
<p>Species - Only the most representative species will be presented for each group. <br />
Cereals: Wheat, Rice, Maize, Sorghum</p>
<p>Legumes: Soy, Bean, Pea, Peanut.<br />
Tuber and root crops: Potato, Cassava, Sweet potato, Yam.</p>
<p>Vegetables: Tomato, Onion, Cabbage, Lettuce, Carrot, Mushrooms, etc.</p>
<p>Spices: Mustard, Black pepper, Chilli pepper, Cinnamon, etc.</p>
<p>Stimulants: Coffee, Tea, Cocoa, Cola.</p>
<p>Sugar plants: Cane, Beet.</p>
<p>Oil plants: Olive, Palm, Sunflower, Sesame, Canola.</p>
<p>Fresh fruits: Apple, Peach, Grape, Citrus, Banana, Coconut, Avocado, Mango, etc.</p>
<p>Nuts: Almond, Cashew, Macadamia, Hazel, Pistachio, Date, Walnut.<br />
Frutta fresca: Melo, Pesco, Vite, Agrumi, Banano, Palma da cocco, Avocado, Mango, ecc. <br />
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Bibliography
The student will receive material on the species object of lessons. As a general reference text the following can be utilized: <br />
<br />
Rinallo C., 2005 - Botanica delle piante alimentari. Piccin <br />
Teaching methods
<p>A first part of the course will take place with groups of monographic lessons, and with the participation of specialists for specific seminars.</p>
<p>The second part the students, or grous of students, will present the result of bibliographical research on species or groups of species assigned by the teacher.</p>
<p>The final vote will depend on the evaluation of the work presented and on the result of an oral exam on the subjects dealt with in the first part. The students who won't be able to participate to the work will be able to fulfil the requirement for the second part by preparing a second oral exam on the suggested text.. <br />
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