Academic Year 2022/2023 - Teacher: Ferdinando BRANCA

Expected Learning Outcomes

The module aims to provide understanding tools useful for the evaluation and enhancement of spontaneous and / or cultivated species of horticultural interest, and aromatic species widespread in Italy, with specific reference to Sicily, for the evaluation of the impact of process variants of transformation on the quality of the technological product.

In detail, with reference to the so-called “Dublin Descriptors”, the course aims to provide the following knowledge and skills.

Knowledge and understanding: At the end of the course the student will achieve the necessary skills to distinguish the main types / cultivars of vegetables and the corresponding qualitative characteristics of fresh vegetables intended for processing.

Ability to apply knowledge and understanding abilities:The skills acquired will allow the professional management of processed horticultural products in order to safeguard their qualitỳ, food safety and transformation into high quality products̀.

Making judgements: The student will be able to autonomously make the appropriate biological choices for the professional management of the processing chains of horticultural products in order to optimize the quality, the quality of fresh and processed products will improve. This ability is refined both in the course of lessons and exercises.

Communication skills:The student will improve the technical language, to be able to communicate which biological choices (species, types, cultivars) are most suitable for identifying horticultural products suitable for food processing. The realization and presentation of a case study will allow to refine the technical language and communication skills.

Learning skills: The student will be able to expand their knowledge on the characteristics of horticultural products for the food industries by studying the reference texts, consulting the material provided by the teacher and the ideas offered by the laboratory activities organized as part of the teaching.

Course Structure

Frontal lessons (21 hours); Exercises, case studies, seminars, visits to horticultural products processing companies (42 hours).

If the teaching is given in mixed or remote mode, the necessary changes may be introduced with respect to what was previously stated, in order to comply with the program envisaged and reported in the syllabus.

Required Prerequisites

Basic notions of biology considered useful for a better understanding of the teaching content.

Attendance of Lessons

It is highly recommended and in any case to contact the teacher during the course to functionally connect with the project activities agreed with colleagues.

Detailed Course Content

The main vegetable and flower crops and their related final products will be framed; of these, the intrinsic characteristics and the main causes that condition their yield and quality will be examined.

The in vitro propagation techniques of the main crops will be discussed, as well as the innovative technologies for the conservation of germplasm ex situ.

The primary objectives of genetic improvement and their implementation through the application of biotechnologies will be illustrated.

Textbook Information

Pardossi A., Prosdocimi Gianquinto G., Sangamaria P., Incrocci L., 2018. Orticoltura. Principi e pratica. Edagricole-New Business Mediapratica. Edagricole-New Business Media

Barcaccia G., Falcinelli M., 2019. Genetica e Genomica. Vol. 3: Genomica e biotecnologie genetiche. Liguori Editore.

Marzi V., De Mastro G. 2008. Piante Officinali. Mario Adda Editore, Bari

Sansavini S., Ranalli P., 2012. Manuale di Ortofrutticoltura. Edagricole

Appunti e schemi delle lezioni forniti dal docente.

Course Planning

 SubjectsText References
1Evolution and relevance of agrobiodiversity, the intrespecific categories of greatest significance for vegetable and flower crops Cap 3 Miglioramento genetico delle specie ortive. Orticoltura, principi e pratica. Pardossi et al. Edagricole
2Propagation by seed, herbaceous grafting, micro-propagation of horticultural speciesChapter 4. Propagation of horticultural species. Chapter 4. Propagation of horticultural species. Horticulture, principles and practice. Pardossi et al. Edagricole 3 Classification of vegetables. Chapter 12. Horticulture, principles and practice. Pardossi et al. Edagricole
3Classification of vegetables. Chapter 12 Horticulture, principles and practice. Pardossi et al. Edagricole
4Apiaceae, Asteraceae, Brassicaceae, Cucurbitaceae, Fabaceae, Liliacee, SolanaceaeChapters 13, 14. 15, 17, 18, 20 and 21. Horticulture, principles and practice. Pardossi et al

Learning Assessment

Learning Assessment Procedures

Inclusion - Services for Disabilities and / or SLD) of our Department, Prof. Giovanna Tropea Garzia and Anna De Angelis.

Examples of frequently asked questions and / or exercises

What spontaneous species of horticultural interest do you know?

What is meant by semen dormancy and quiescence?

Which are the native Fabaceae of the old world and which are the post-Colombian ones?

What are the main types of onion?

What is meant by functional foods and why have brassicas been given this title?