Learning objectives
The student should be able to understand any information related to
production and processing techniques, breeding and quality a
nutritional properties of plant food products, and to apply to su
products knowledge, technologies and management methods learnt from
other teachings. He will also be able to autonomously evaluate th
reliability of related information coming from various sources, and to
communicate his jugement of products in an effective and scientifically
correct manner.
Prerequisites
Biology/Botany - Agronomy
Course unit content
Biology, management and quality features of the main food crops.
Full programme
-Biodiversity
-Genetically modified organisms (GMO)
-Terroir and plant adaptation
-Main fruit types
-Aeroponic and hydroponic culture
-Vegetable oil: Olive tree and sunflower crops
-Beer production: Hops and barley crops
-Definition of the term “cereals”
-Wine production: vine crop
-Flour production: corn and wheat crops
-Tomato sauce: tomato crop
For each species several aspects will be considered:
- historical;
- botanical: with special reference to the parts utilized as food.
- genetical: origin and distribution of species and cultivars, t
adaptation and quality features.
- importance in Italy and in the world
- cultivation: main techniques adopted, and their effect on product quality
- transformation and storage: techniques adopted in farm,
conditioning and storage of products.
Bibliography
The Powerpoint presentations should be followed, to be completed by
utilizing the online text uploaded in Elly platformthe or by utilizin
following texts:
Baldoni R., Giardini L., 2000 - Coltivazioni erbacee. Pàtron, Bologna
(Vol. I, Cereali e proteaginose; Vol. II, Piante oleifere ecc.);
Sansavini S., Ranalli P., 2012 - Manuale di ortofrutticoltura. Edagricole,
Bologna
Teaching methods
Lectures, to comply with the program
Assessment methods and criteria
Written test and oral. The exam includes all the topics of the course content; the
exam will evaluate the acquisition of basic knowledge, the ability to
connect the general part with one or more individual food crops will be
assessed. The final score will be 2/3 based on the ability to establish this
connection.
If it is impossible to take the exam in classroom due to rules imposed by
the University, the exam, written and oral, will be carried out remotely
through Teams software.
Other information
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