QUALITY OF VEGETABLES FOR GASTRONOMIC USE

Expected Learning Outcomes according to the Dublin Descriptors:

a. Knowledge and understanding: Provide skills and basic knowledge about the criteria for choosing high-quality horticultural species.

b. Applied knowledge and understanding: acquire skills by using all the above knowledge in order to be able to identify the most suitable agronomic interventions to preserve the quality of horticultural species.

c. Autonomy of judgment: to be able to give an interpretation and a relative weight to all the single aspects of botany, plant physiology and agronomy; to be able to draw information on the management problems to preserve the quality of vegetables, to be able to elaborate judgments in full autonomy on design problems and choices of botanical species.

d. Communication skills: communicate and describe in detail the aspects related to the response of vegetavles to biotic and abiotic stress, adopting a correct technical terminology.

e. Ability to learn: understand the topics both in groups and independently, be able to connect not only the topics covered during the course with each other both in the general and in the special part, but also to grasp connections between the topics covered in this discipline and in others disciplines.

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), Prof. Anna De Angelis.

Characteristics of vegetable products;

Economic and agricultural importance of the vegetable sector and productive agrosystems;

The quality of the vegetables (Main characteristics, evaluation,  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

Learning assessment may be done remotely if necessary.