VEGETABLE AND ORNAMENTAL CROPS

The course aims to provide an in-depth level of knowledge on the cultivation of the most representative species in Italian vegetable and flower industry.

Knowledge and understanding

The student will acquire the necessary preparation to organize and manage the production process of some “model” vegetable and ornamental crops to obtain appropriate results in terms of yields, product quality and sustainability of production processes.

Ability to apply knowledge and understanding

At the end of the course the student will be able to organize, thanks to the understanding of the cultivation needs and interactions with the cultivation techniques, the production process of vegetable and ornamental crops, considering the qualitative and sustainability aspects of the production process itself.

Autonomy of judgment

In the development of cultivation protocols, the student will be able to independently make the appropriate biological and technical choices to manage the cultivation process. This ability is refined both during the lessons and exercises and by carrying out a PowerPoint presentation on a topic chosen by the student.

Communication skills

The student will strengthen the technical language of horticulture to be able to discuss the biological and technical choices that are the basis of cultivation protocols. The creation and presentation of the final project in PowerPoint will allow to refine the technical language and communication skills.

Learning ability

The student will be able to independently expand his/her knowledge on vegetable and ornamental crops through the study of reference texts, the consultation of articles in specialized scientific journals and the ideas offered by the seminar activities organized within the teaching.

The course consists in 63 hours, of which 21 hours lectures and 42 hours for other activities. Lectures are held with the aid of a video projector; other activities include the analysis of case studies, laboratory exercises, seminars and technical visits to significant companies. If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus

Not mandatory but strongly suggested

General overview of the course. Peculiarities of vegetable and flower industry

Vegetable crops

Alliaceae family: onion

Apiaceae family: carrot

Asteraceae: lettuce

Brassicaceae family: cauliflower

Fabaceae family: bean

Solanaceae family: tomato

Ornamental crops

Innovation process in flower industry

Cut flower species: Chrysanthemum and Lily

Bedding and pot foliage plants

Contribution to the teaching to Agenda 2030 targets to Sustainable Development

GOAL 1: END POVERTY

• Target 2.4 Ensure sustainable food production systems and implement resilient agricultural practices that increase productivity and production, which help to maintain ecosystems, strengthen the capacity to adapt to climate change, extreme weather, drought, floods and other disasters, and progressively improve soil and soil quality

GOAL 6: CLEAN WATER AND SANITATION

• Target 6.4 Substantially increase water efficiency for use in all sectors

GOAL 13: CLIMATE CHANGE COMBAT

• Target 13.3 Improve education, awareness and human and institutional capacity on climate change mitigation, adaptation, impact reduction and early warning

Lecture notes provided by the professor.

Rubatzky, V. E., & Yamaguchi, M., 2012. World vegetables: principles, production, and nutritive values. Springer Science & Business Media.
Dole J.M., Wilkins H.F., 1999. Floriculture. Principles and species. Prentice Hall, New Jersey.

The exam consists of two multiple choice tests to assess the level of knowledge of the program and an oral exam (subject to passing the tests) which consists of a power point presentation (max 10 min) on a topic chosen by the student related to the course program. This will allow to assess the candidate's autonomy, ability to summarize, analyze and organize information. 

Unsuitable to pass

Knowledge and understanding of topic: Significant deficiencies. Significant inaccuracies

Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize

Use of references: Completely inappropriate

18-20

Knowledge and understanding of topic: At threshold level. Evident imperfections 

Analysis and synthesis skills: Barely sufficient skills

Use of references: Barely appropriate

21-23

Knowledge and understanding of the topic: Sufficient knowledge. Analysis and synthesis skills: able to perform sufficiently correct analyses and synthesis. Deals in a logical and coherent manner

Use of references: Uses standard references

24-26

Knowledge and understanding of topic: Good knowledge

Analysis and synthesis skills: good analysis and synthesis skills. 

The topics are expressed with coherence and logic.

Use of references: standard references

27-29

Knowledge and understanding of the topic: More than good knowledge

Analysis and synthesis skills: notable analysis and synthesis skills

Use of references: use of the topics in-depth

30-30L

Topic knowledge and understanding: Excellent knowledge
Analysis and synthesis skills: excellent analysis and synthesis skills.
Use of references: Has carried out in-depth and important research. 

Learning assessment may also be carried out on-line, should the conditions require it. To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).

1)    Which are the species peculiarities of a given vegetable family?

2)    Considering a given species, which are the relations between its biological characteristics and the adopted cropping techniques?

3)    Which can be product innovation strategies in flower industry?