QUALITY OF FIELD CROPS PRODUCTION

The aim of the course is to guide students to learn basic concepts and to acquire skills on the qualitative descriptors of food production. Particular attention is paid to the analysis of pre- and post-harvest factors that influence the quality of typical plant productions of the Mediterranean environment in relation to conventional and eco-compatible farming methods, as well as to the preservation of agrobiodiversity and enhancement of products of field crops.

Lessons (28 hours). Hands-on activities in the form of individual papers or research, working group, and in-depth seminars (28 hours).

If the course will be held in mixed or remote mode, the necessary changes to what was previously stated may be introduced, in order to comply with the planned program reported in the syllabus.

*Learning assessment may also be carried out on line, if the conditions require it.

Introduction to the course: agrosystem and its components (abiotic, merobiotic, biotic); influence of anthropic activity.

Production of food crops: product categories, harvest time, destination. Food supply chains.

The meaning of quality in food production. Role of natural factors (soil, atmosphere, plants) and agronomic management (choice of varieties, crop rotation, fertilization, irrigation, crop protection) on the quantitative and qualitative determinism of production. Progress of plant breeding in increasing the qualitative standards of crop production. Qualitative aspects of conventional and ecocompatible productions (from integrated and organic farming). Safeguard of local agrobiodiversity and its gastronomic valorization.

Role of field crop products in the Mediterranean diet as a source of macronutrients, micronutrients and bioactive substances. Antinutritional components of the products.

Classification of quality characteristics of the products of the main field crops: cereals (wheat, corn, rice, barley, oats, rye) and pseudo-cereals (buckwheat, amaranth, quinoa), grain legumes (broad bean, chickpea, pea) oilseeds (sunflower, sesame, flax), officinal (sage, mint, rosemary) and vegetables (potato, globe artichoke). Quality brands.

1. Baldoni R., Giardini L. (coord.). Coltivazioni erbacee - Cereali e proteaginose. Pàtron Ed.

2. Baldoni R., Giardini L. (coord.). Coltivazioni erbacee - Piante oleifere, da zucchero, da fibra, orticole ed aromatiche. Pàtron Ed.

Teaching aids provided by the teacher (ppt presentations of the lessons, notes on the topics covered).