QUALITY OF AGRI-FOOD PRODUCTSModule VEGETABLE PRODUCTS
Academic Year 2023/2024 - Teacher: Ferdinando BRANCAExpected Learning Outcomes
|
The course aims to provide useful understanding tools for the evaluation and valorisation of spontaneous and/or cultivated species of horticultural and aromatic interest, widespread in Italy and especially in Sicily, and for the analysis of the impact of biological variants and cultivation techniques on the transformation process and the quality of the technological product.so-called “Dublin Descriptors”, the course aims to provide the following knowledge and skills. Knowledge and understanding: At the end of the course the student will achieve the necessary skills to distinguish the main types / cultivars of vegetables and the corresponding qualitative characteristics of fresh vegetables intended for processing. Ability to apply knowledge and understanding abilities: The skills acquired will allow the professional management of processed horticultural products in order to safeguard their quality, food safety and transformation into high quality products. Making judgements: The student will be able to autonomously make the appropriate biological choices for the professional management of the processing chains of horticultural products in order to optimize the quality and improve the quality of fresh and processed products. This ability is refined in the course of both lessons and exercises. Communication skills: The student will improve the technical language, to be able to communicate which biological choices (species, types, and cultivars) are most suitable for identifying horticultural products suitable for food processing. The realization and presentation of a case study will allow refining the technical language and communication skills. Learning skills: The student will be able to expand their knowledge on the characteristics of horticultural products for the food industries by studying the reference texts, consulting the material provided by the teacher and the ideas offered by the laboratory activities organized as part of the teaching.
|
Course Structure
The course takes place through classroom lectures, with the aid of a video projector (21 hours), analysis of case studies, seminars and technical visits to significant farms in the area (42 hours). If teaching is given in a mixed formula or remotely, necessary changes may be introduced to what was previously stated in order to comply with the provided and reported syllabus. Learning assessment may also be carried out on line, should the conditions require it.
As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or DSAs).
Required Prerequisites
Biology basics are considered useful for a better understanding of content.
Attendance of Lessons
It is highly recommended and, in any case, to contact the teacher during the course to functionally connect with the project activities agreed with colleagues.
Detailed Course Content
-Course introduction;
-Agro-economic importance of vegetable crops;
-Classification of species of interest as vegetable;
-Planting and growing techniques of interest for increasing quality;
-Quality of vegetable produce;
-Main nutraceutical compounds of the vegetable products;
-Potentiality and critical points of the traditional vegetable supply chains.
Textbook Information
|
Pardossi A., Prosdocimi Gianquinto G., Santamaria P., Incrocci L., 2018. Orticoltura. Principi e pratica. Edagicole. AA. VV., 2009. Piante officinali in Sicilia: studio agronomico, fitochimico e farmacologico mirato alla loro valorizzazione e allo sfruttamento agro-industriale. Assessorato Agricoltura e Foreste Regione Sicilia. Bianco V.V., Pimpini, F., 1990. Orticoltura. Patron Editore, Bologna Cappelli P., Vannucchi V., 2005. Chimica degli alimenti. Zanichelli, Bologna Catizone P, Marotti M, Toderi G, Tetenyi P (1986) Coltivazione delle piante medicinali e aromatiche. Patron Editore, Bologna Lodi, G., 2010. Piante officinali italiane. Edizioni Agricole, Bologna Marzi V., De Mastro G. 2008. Piante officinali. Mario Adda Editore, Bari Nicola S., Scarpa G.M., 2022. Le piante officinali. Vol. 1: Produzione e prima trasformazione. Edagricole, Milano Articles and presentations provided by the teacher. |
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Origin and diversification of vegetable crops, botanical classification, biology and needs of the plant, harvesting, handling and quality of the product | course booklet, reference texts, presentations to download on stadium Course pantry, reference texts, presentations to download from studium website |
| 2 | Economic and agricultural importance of vegetable crops | Course pantry, websites ISTAT, EUROSTAT, FAOSTAT |
| 3 | Classification criteria for vegetable species | Course pantry, reference texts |
| 4 | Intraspecific classification, objectives of genetic improvement | Course pantry, reference texts, presentations to download from studium website |
| 5 | The qualitative profile of vegetable productions | Course pantry, reference |
| 6 | Main nutraceutical compounds of traditional vegetable productions | Course pantry, reference texts, presentations to download from studium website |
Learning Assessment
Learning Assessment Procedures
The exam includes an oral test for which a presentation on a topic agreed with the teacher is required. This will allow to evaluate the candidate's autonomy, the ability to synthesize, analyze and organize information.
Votes will be attributed according to the following scheme:
Unsuitable
Knowledge and understanding of the topic: Significant shortcoming and inaccuracies
Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize
Use of references: Completely inappropriate
18-20
Knowledge and understanding of the topic: At threshold level. Obvious imperfections
Analysis and synthesis skills: Barely sufficient ability
Use of references: Barely appropriate
21-23
Knowledge and understanding of the topic: Routine knowledge
Analysis and synthesis skills: Is able to analyze and synthesize correctly. Argues logically and coherently
Use of references: Uses standard references
24-26
Knowledge and understanding of the topic: Good knowledge
Analysis and synthesis skills: Has good analysis and synthesis skills. Topics are expressed consistently
Use of references: Uses standard references
27-29
Knowledge and understanding of the topic: Knowledge more than good
Analytical and synthesis skills: Has considerable analytical and synthesis skills
Use of references: Has deepened the topics
30-30L
Knowledge and understanding of the topic: Excellent knowledge
Analytical and synthesis skills: Has considerable ability to analyze and synthesize.
Use of references: Important insights.
Examples of frequently asked questions and / or exercises
- Quality determinants of horticultural products;
- Specific and intraspecific classification of the main crops belonging to the main botanical families of interest in horticulture
- Antioxidant compounds contained in the main vegetable products
- Qualitative profiles of glucosinolates, polyphenols, carotenoids, etc. contained in the main vegetable products
- Biometric and structural description of the organ used (root, fruit, leaf, etc.)