QUALITY OF VEGETABLES FOR GASTRONOMIC USE
Academic Year 2022/2023 - Teacher: FRANCESCO GIUFFRIDAExpected Learning Outcomes
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.
Course Structure
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 Inclusion - 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).
Textbook Information
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 - Pardossi G., Prosdocimi Gianquinto G., Santamaria P., Incrocci L., ORTICOLTURA - PRINCIPI E PRATICA, Edagricole Bologna
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Caratteristiche dei prodotti orticoli (definizione e caratteristiche degli ortaggi dal punto di vista biologico, chimico-fisico e merceologico). | 1 e 3 |
| 2 | Importanza economica e agraria del settore orticolo ed agrosistemi produttivi. Le filiere orticole. | 1 e 3 |
| 3 | La qualità degli ortaggi (le principali caratteristiche, la valutazione, i fattori che la influenzano). | 1, 2 e 3 |
| 4 | Consumi e modalità di utilizzazione degli ortaggi (prodotti freschi, prodotti trasformati). | 1 e 2 |
| 5 | Il condizionamento e la conservazione dei prodotti ortofrutticoli (effetti dei principali fattori sulla qualità in post-raccolta degli ortaggi). | 1 e 2 |
| 6 | Caratteri organografici, profilo di qualità, tipologie di utilizzazione, calendario dell’offerta e del consumo dei principali ortaggi (- Ortaggi a foglia; aromatiche; micrortaggi e germogli; - Ortaggi ad infiorescenza e a fusto; - Ortaggi a frutto maturo e immaturo; - Ortaggi a bulbo, tubero e radice) | 1, 2 e 3 |