EDIBLE HERBACEOUS PLANTS
Learning outcomes of the course unit
The course will give the student information concerning production and any in farm transformation of the fruits, vegetables and grains (field crops), both for fresh consumption and for storage and industrial transformation.
Course contents summary
The course of Herbaceous Food Plants deals with the plants that are at the basis of man's nutrition, including those of warm environments, with special reference to species and productions object of food technologies. The studied species are:
Cereals: Wheat, Rice, Maize, Barley, Sorghum.
Grain legumes: Soybean, Bean, Peanut, Pea, Faba.
Starch plants: Potato, Cassava, Sweet potato, Yam.
Vegetables: Tomato, Onion, Cabbage, Lettuce, Carrot, Mushrooms, etc.
Sugar plants : Sugarcane, Sugar beet.
Oil plants: Sunflower, Sesame, Canola (oilseed rape), Castor.
For each species the considered aspects are:
Botany -morphology, anatomy, physiology of food plants, with special reference to the parts utilised as food, and to the processes leading to their formation on the plant;
Genetics - Origin and distribution of species, subspecies and cultivars, and their characters of hardiness and quality;
Cultivation - Prevailing agricultural techniques, and their effects on quantity and quality of productions;
Transformation and storage - In farm or site techniques adopted for conditioning and preserving products.
Powerpoint slides and other materials available at the web site of the Agricultural Faculty.
Books: Baldoni R., Giardini L., 2000 - Coltivazioni erbacee. Patron, Bologna (vol. I e II)
Rehm S., Espig G., 1997 – La coltivazione delle piante tropicali e subtropicali. Edagricole, Bologna
Rinallo C., 2005 - Botanica delle piante alimentari. Piccin.