QUALITY OF AGRI-FOOD PRODUCTSModule VEGETABLE PRODUCTS
Academic Year 2022/2023 - Teacher: Ferdinando BRANCAExpected Learning Outcomes
Learning objectives
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 (28 hours); Exercises, case studies, seminars, visits to horticultural products processing companies (28 hours).
If the teaching is provided in a mixed or remote mode, the necessary changes with respect to what was previously stated may be introduced, in order to comply with the program envisaged and reported in the syllabus.
Required Prerequisites
Biology basics are considered useful for a better understanding of 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
-Course introduction;
-Agro-economic importance of vegetable crops;
-Classification of species of interest as vegetable;
-Planting and growing techniques of interest for increasing quality;
-Quality of vegetable produce;
-Main nutraceutical compounds of the vegetable products;
Textbook Information
Bianco V.V., Pimpini, F., 1990. Orticoltura. Patron Editore, Bologna Marzi V., De Mastro G. 2008. Piante Officinali. Mario Adda Editore, Bari Cappelli P., Vannucchi V., 2005. Chimica degli alimenti. Zanichelli, Bologna AA. VV., 2009. Piante officinali in Sicilia: studio agronomico, fitochimico e farmacologico mirato alla loro valorizzazione e allo sfruttamento agro-industriale. Assessorato Agricoltura e Foreste Regione Sicilia Lodi, G., Piante officinali italiane. Edizioni Agricole, Bologna Catione P., Marotti M.,Toderi G., Tetenyi P., 1986. Coltivazione delle piante Medicinali e aromatiche. Patron Editore Bologna Bonciarelli F., 2000. Agronomia. Edagricole Articles and presentations provided by the teacher. |
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Origin and diversification of vegetable crops, botanical classification, biology and needs of the plant, harvesting, handling and quality of the product course booklet, reference texts, presentations to download on studium | Course pantry, reference texts, presentations to download from studium website |
| 2 | Economic and agricultural importance of vegetable crops | Course pantry, websites ISTAT, EUROSTAT, FAOSTAT |
| 3 | Classification criteria for vegetable species | Course pantry, reference texts |
| 4 | Intraspecific classification, objectives of genetic improvement course | Course pantry, reference texts, presentations to download from studium website |
| 5 | The qualitative profile of vegetable productions | Course pantry, reference |
| 6 | Main nutraceutical compounds of traditional vegetable productions | Course pantry, reference texts, presentations to download from studium website |
Learning Assessment
Learning Assessment Procedures
The exam includes an oral test for which a presentation on a topic agreed with the teacher is required
To guarantee equal opportunities and in compliance with the laws in force, interested 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 referent teacher CInAP (Center for Active and Participated 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
- Quality determinants of horticultural products;
- specific and intraspecific classification of the main crops belonging to the main botanical families of interest in horticulture
- Antioxidant compounds contained in the main vegetable products
- Qualitative profiles of glucosinolates, polyphenols, carotenoids, etc. contained in the main vegetable products
- biometric and structural description of the organ used (root, fruit, leaf, etc.)