The student should be able to understand any information related to production and processing techniques, breeding and quality and nutritional properties of plant food products, and to apply to such products knowledge, technologies and management methods learnt from other teachings. He will also be able to autonomously evaluate the reliability of related information coming from various sources, and to communicate his jugement of products in an effective and scientifically correct manner.
Biology/Botany - Agronomy
Course contents summary
Biology, management and quality features of the main food crops.
-Genetically modified organisms (GMO)
-Terroir and plant adaptation
-Main fruit types
-Aeroponic and hydroponic culture
-Vegetable oil: Olive tree and sunflower crops
-Beer production: Hops and barley crops
-Definition of the term “cereals”
-Wine production: vine crop
-Flour production: corn and wheat crops
-Tomato sauce: tomato crop
For each species several aspects will be considered:
- botanical: with special reference to the parts utilized as food.
- genetical: origin and distribution of species and cultivars, their adaptation and quality features.
- importance in Italy and in the world
- cultivation: main techniques adopted, and their effect on product quality
- transformation and storage: techniques adopted in farm, for conditioning and storage of products.
The Powerpoint presentations should be followed, to be completed by utilizing the online text uploaded in Elly platformthe or by utilizing following texts:
Baldoni R., Giardini L., 2000 - Coltivazioni erbacee. Pàtron, Bologna (Vol. I, Cereali e proteaginose; Vol. II, Piante oleifere ecc.);
Sansavini S., Ranalli P., 2012 - Manuale di ortofrutticoltura. Edagricole, Bologna
Lectures, to comply with the program
Assessment methods and criteria
Written test. The exam includes all the topics of the course content; the exam will evaluate the acquisition of basic knowledge, the ability to connect the general part with one or more individual food crops will be assessed. The final score will be 2/3 based on the ability to establish this connection.