BIOTECHNOLOGIES IN VEGETABLE AND FLOWER INDUSTRY
Academic Year 2022/2023 - Teacher: Ferdinando BRANCAExpected 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
Attendance of Lessons
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
| Subjects | Text References | |
|---|---|---|
| 1 | Evolution 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 |
| 2 | Propagation by seed, herbaceous grafting, micro-propagation of horticultural species | Chapter 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 |
| 3 | Classification of vegetables. | Chapter 12 Horticulture, principles and practice. Pardossi et al. Edagricole |
| 4 | Apiaceae, Asteraceae, Brassicaceae, Cucurbitaceae, Fabaceae, Liliacee, Solanaceae | Chapters 13, 14. 15, 17, 18, 20 and 21. Horticulture, principles and practice. Pardossi et al |
Learning Assessment
Learning Assessment Procedures
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?