QUALITY OF VEGETABLES FOR GASTRONOMIC USEAcademic Year 2021/2022 - 2° Year
Credit Value: 6
Scientific field: AGR/04 - Vegetable and ornamental crops
Course Language: Italian
Taught classes: 28 hours
Exercise: 28 hours
Term / Semester: 2°
The course aims to provide useful understanding tools to: - analyze the morphological, technical, qualitative aspects of typical Mediterranean and innovative vegetable products, edible and aromatic wild plants; - evaluate the impact of process variants capable of improving the quality of the product used in catering.
Lectures (28 hours);
Laboratory activity, discussion of case studies, visits to vegetable products processing companies (28 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 be done remotely if necessary.
Information for students with disabilities and/or DSA
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 Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.
Detailed Course Content
Characteristics of vegetable products;
Economic and agricultural importance of the vegetable sector and productive agrosystems;
The quality of the vegetables (The main characteristics, The evaluation, The factors that influence quality);
Vegetable consumption and use (Fresh products, Processed products);
Vegetable conditioning and storage;
Organographic characteristics, quality profile, uses, calendar of supply and consumption of the main vegetables (- Leafy vegetables; aromatic; micro vegetables and sprouts; - Inflorescence and stem vegetables; - Ripe and immature fruit vegetables; - Vegetables bulb, tuber and root).
1 - Slides provided by the professor
2 - Colelli G., Inglese P., 2020. GESTIONE DELLA QUALITÀ E CONSERVAZIONE DEI PRODOTTI ORTOFRUTTICOLI. Edagricole pp. 445. ISBN 978-88-506-5565-6
3 - Sansavini S., Ranalli P., 2012. MANUALE DI ORTOFRUTTICOLTURA. Edagricole