Learning objectives
D1 – Knowledge and understanding
At the end of the course, the student will be able to Know and
understand: the different types of species studied and the main areas of the world about their supply; the production systems that are the basis of the products of the different species covered by the course;
D2 – applying
knowledge and understanding
At the end of the course, the student will be able to: apply the acquired knowledge to the different working realities related to the agri-food sector;
D3 - AUTONOMIA DI GIUDIZIO
Al termine dell’attività formativa, lo studente sarà in grado di: deepen their knowledge, through the consultation of specialized texts, scientific or popular magazines, even beyond the topics seen in the classes; assess the reliability of the information provided by various sources in full autonomy.
D4 – Communication skills
At the end of the course, the student will be able to:
express own evaluation and criticisms in an effective and scientifically correct way. D5 – Learning skills
At the end of the course, the student will be able to:capacity of studying of bibliographic material, food data base (included market data) and food regulatory instruments; capacity of food web site consulting; developing a scientific approach to bioethical issues, related to food production, commercialization and consumption; capacity of independently expand the scientific background and of updating on food scientific and technological developments.
Prerequisites
Knowledge of biology and plant production
Course unit content
General part:
- Aromatic plants and their supply chain: cultivation and processing, market, critical factors;
- Factors affecting quality: genetic, agronomic (cultivation, harvest), post-harvesting and conservation;
- Secondary metabolites: main classes and their role in plant and food; essential oils: physical and organoleptic properties, extraction methods, uses;
- Quality and safety control of herb, spices and nervine plants and their products.
Special part:
- Aromatic plants and spices (examples among: cinnamom, cloves, hop, mint, nutmeg, origan, pepper, chili pepper, rosemary, saffron);
- Nervine plants (e.g. cocoa, coffee, the, mate);
For each species the following aspects will be considered:
-historical;
- botanicals: morphology, anatomy and physiology, with particular reference to the parts used as food and to the processes related to their formation on the plant itself;
- genetic and qualitative: origin and distribution of species, subspecies and varieties, and their acclimatization and quality characteristics;
- cultivation: the prevailing cultivation techniques, and their effects on the quantity and quality of production;
- transformation and conservation: limited to the techniques adopted in farms and food companies to condition and preserve the products;
- Market overview.
Full programme
General part:
- Aromatic plants and their supply chain: cultivation and processing, market, critical factors;
- Factors affecting quality: genetic, agronomic (cultivation, harvest), post-harvesting and conservation;
- Secondary metabolites: main classes and their role in plant and food; essential oils: physical and organoleptic properties, extraction methods, uses;
- Quality and safety control of herb, spices and nervine plants and their products.
Special part:
- Aromatic plants and spices (examples among: cinnamom, cloves, hop, mint, nutmeg, origan, pepper, chili pepper, rosemary, saffron);
- Nervine plants (e.g. cocoa, coffee, the, mate);
For each species the following aspects will be considered:
-historical;
- botanicals: morphology, anatomy and physiology, with particular reference to the parts used as food and to the processes related to their formation on the plant itself;
- genetic and qualitative: origin and distribution of species, subspecies and varieties, and their acclimatization and quality characteristics;
- cultivation: the prevailing cultivation techniques, and their effects on the quantity and quality of production;
- transformation and conservation: limited to the techniques adopted in farms and food companies to condition and preserve the products;
- Market overview.
Bibliography
PowerPoint presentations given by the teacher to be integrated by personal notes taken during the lectures, the material uploaded on the Elly platform and/or by consulting the following texts:
- Alessandro Bruni - Biologia Farmaceutica (Biologia vegetale, Botanica farmaceutica, fitochimica), ed. PEARSON;- Calogero Rinallo – Piante Alimentari, ed. PICCIN; - Francesco Basso - Piante officinali, aromatiche e medicinali. Aspetti bioagronomici, aromatici e fitoterapici , ed. PITAGORA; - Nicola S, Scarpa GM – 2022 Le piante officinali (produzione e prima trasformazione) Vol. 1 Ed.Agricole; -Sigmund Rehm, Gustav Espig, 1997. La coltivazione delle piante tropicali e subtropicali coltivazione, importanza economica, utilizzazione. Ed EDAGRICOLE.
Teaching methods
Frontal lessons
In-depth seminars
Group working
Assessment methods and criteria
The assessment of expected learning results described in D1 and parts of
those described in D2, D3, D4 and D5, is carried out by oral exam. The exam will be organized as a series of open questions on the subjects addressed in class. In particular, in addition to verifying the acquisition of basic knowledge, the ability to connect the general part with one or more individual species discussed during the course will be evaluated. Registration for the test takes place online through the ESSE3 SYSTEM.
Other information
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