QUALITY OF VEGETABLES FOR GASTRONOMIC USE

Learning objectives

The aim of this course is to provide the basic knowledge and skills about the analysis of the morphological, technical, qualitative aspects of horticultural products, obtained by Mediterranean and innovative plants, edible spontaneous and aromatic plants, for the evaluation of the impact of process variants capable of improving the quality of the product used in catering.

Knowledge and understanding

At the end of the course, the student will reach the necessary skills to distinguish the main qualitative characteristics of vegetables intended for catering.

Applying knowledge and understanding

The skills acquired will allow the professional management of fresh vegetable products in order to safeguard their quality, freshness and food safety and to optimize their transformation into high-quality products.

Making judgements

The student will be able to make independently the appropriate biological and technical choices for the professional management of fresh vegetable products in order to safeguard their quality, freshness and food safety and to optimize their transformation. This ability will be consolidated both during lessons and exercises.

Communication skills

The student will improve the technical language, to be able to communicate which are the most suitable biological and technical choices for identifying vegetable products to be used for catering. The realization and presentation of a case study will allow to refine the technical language and communication skills.

Learning skills

Students can broaden their knowledge of the product characteristics through the study of the recommended textbooks, the consultation of the material provided by the teacher, and the ideas offered by the laboratory activities organized within the course.

The course is organised as frontal lecture (28 hrs) and other activities (28 hrs) including laboratory or external activities.

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

Information for students with disabilities and/or Learning disorders

To guarantee equal opportunities and in accordance with current laws, students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on the didactic objectives and specific needs.
It is also possible to contact the CInAP (Center for Active and Participated inclusion - Services for Disabilities and/or Learning disorders) of the Department, prof. Giovanna Tropea Garzia and prof. Anna De Angelis.

Biology basics are considered useful for a better understanding of content.

Not mandatory, but it is strongly recommended.

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

·       Characteristics of vegetable products and classification;

·       The quality of the vegetables (main characteristics, evaluation, factors that influence quality);

·       Vegetable product consumption and use (fresh products, processed products);

·       Vegetable product conditioning and storage;

·       Organographic characteristics, quality profile, uses, calendar of supply and consumption of the main vegetables (leafy vegetables; aromatic; novel foods (sprouts, microgreens, baby leaf, and edible flowers); inflorescence and stem vegetables; ripe and immature fruit vegetables; vegetable bulb, tuber and root).

1 - Didactic materials provided by the teacher

2 - Colelli G., Inglese P., 2020. GESTIONE DELLA QUALITÀ E CONSERVAZIONE DEI PRODOTTI ORTOFRUTTICOLI. Edagricole pp. 445. ISBN 978-88-506-5565-6

Oral interview to verify the achievement of the training objectives. The relevance of the answers to the questions asked, the level of depth of the topics, and the ability to connect between the different topics, will constitute elements of evaluation. For the first question, the student has the opportunity to present an in-depth study or a case study on the topics of the course with or without the aid of visual means (eg power point presentation of a maximum of 15 minutes).

The vote follows the following scheme:

Negative:

Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize

Use of references: Completely inappropriate

18-20:

Knowledge and understanding of the topic: At the threshold level. Obvious imperfections

Analysis and synthesis skills: Just enough skills

Use of references: just appropriate

21-23

Knowledge and understanding of the topic: Routine knowledge

Ability to analyze and synthesize: ability of correct analysis and synthesis. Argue logically and consistently

Using references: Use standard references

24-26

Knowledge and understanding of the topic: Good knowledge

Analysis and synthesis skills: good analysis and synthesis skills. The arguments are expressed consistently

Using references: Use of standard references

27-29

Knowledge and understanding of the topic: Knowledge more than good

Ability to analyze and synthesize: considerable abilities of analysis and synthesis

Use of references: the topic has been explored in depth

30-30 e lode

Knowledge and understanding of the topic: Excellent knowledge

Ability to analyze and synthesize: excellent abilities of analysis and synthesis.

Use of references: Important insights.

What are the hygienic-sanitary characteristics of vegetables?

When must the commercial characteristics be respected?

Characteristics of novel foods
Varietal types of tomato
Commercial characteristics of cauliflower