Learning objectives
D1 – Knowledge and understanding
At the end of the course, the student will be able to Know and understand: the processes of growth and development of plants and their fruit; the essential elements of the production techniques of the main food products of vegetable origin; which natural and agronomic elements most influence the quality of production; D2 – applying knowledge and understanding
At the end of the course, the student will be able to: apply the knowledge acquired in the field of agronomy and products of vegetal origin in the working realities related to the agri-food world; D3 – Making judgements
At the end of the course, the student will be able to: 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:
1. Express clearly and with appropriate terminology during description of concepts concerning vegetal products and their derivatives.
D5 – Learning skills
At the end of the course, the student will be able to:
Learn the concepts of producing vegetable products;
Understand the impact of cultural systems on the quality of vegetable products.
Prerequisites
Knowledge on Plant biology
Course unit content
INTRODUCTION TO PLANT PRODUCTION.
STRUCTURE, GROWTH AND DEVELOPMENT.
CLIMATIC VARIABLES.
PLANTS AND WATER.
PLANT NUTRITION.
BIOREGULATORS.
SEED PROPAGATION and AGAMIC PROPAGATION.
SOIL.
OVERVIEW OF AGRONOMIC TECHNIQUE. AGRONOMIC SYSTEMS.
FRUIT.
EXEMPLES OF ARBOREAL AND HERBACEOUS CROPS AND THEIR PRODUCTS.
Full programme
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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:
Fabbri A., Vamerali T. 2022 - Produzioni Vegetali, Patron, Bologna;
Giardini L., 2012 - L'Agronomia. 6 ed. –Patron, Bologna;
Sansavini S. (ed.), 2012 - Arboricoltura Generale. Pàtron, Bologna;
Sansavini S., Ranalli P., 2012 - Manuale di ortofrutticoltura. Edagricole, Bologna.
Calogero Rinallo – Piante Alimentari, ed. PICCIN;
Coltura & Cultura (available online)
Teaching methods
Acquisition of knowledge: frontal lessons (in person or via streaming).
Acquisition of the ability to apply knowledge: case studies.
Acquisition of autonomy of judgment: discussions in the classroom (physical or virtual).
Acquisition of learning skills: case studies in the classroom.
Acquisition of technical language: during the teaching the meaning of commonly used terms will be explained and the discussions in the classroom (physical or virtual) are aimed at encouraging the correct use of the learned terminologies.
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 and that will be previously provided to the students. 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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2030 agenda goals for sustainable development
(2) Zero Hunger
(12) Responsible Consumption and Production
(15) Life and Land
