Importance and diffusion of vegetable production. Quality characteristics and nutritional value. Description of the main field, vegetable and fruit crops.
Books:
G. Mosca e A. Reyneri, 2023. Coltivazioni erbacee. Cereali e colture industriali (Vol. 1). Edagricole.
Pardossi, A., Gianquinto, G., Santamaria, P., Incrocci, L. Orticoltura. Principi e pratica. Il Sole 24 Ore Edagricole srl. 2018.
Principi di Arboricoltura, a cura di Peano C. e Sottile F., Edises Università, 2019.
Materials distributed by the professors: slides and any other teaching materials described during lectures, seminars, tutorials (on Moodle platform).
Learning Objectives
Knowledge:
The course aims to prepare students to analyse problems, evaluate possible tools and achieve production goals of vegetable, fruit and field crops. With a focus on the quality characteristics of production that impact on the technologies adopted to produce food.
Acquired competences (at the end of the course):
Ability to assess the biological and quality characteristics of crop production for the purpose of obtaining sustainable, healthy foods suited to eventual technological processing. Specific knowledge of some field, vegetable and fruit species.
Skills acquired at the end of the course:
To know how to correctly manage the prime products of the main field, vegetable and fruit crops.
Competence on the factors that can modify the quality of prime products according to the final destination of the raw product.
Prerequisites
Courses to be used as requirements (required and/or recommended)
Courses required: none
Courses recommended: none
Teaching Methods
9 CFU including the time spent in attending lectures, seminars, private study, examinations etc.
Further information
Frequency of lectures, practice and lab., although non compulsory, is strongly recommended
Teaching tools: video projector, PC.
Type of Assessment
Exams will be conducted by means of tests on an online platform, with multiple-choice questions on the topics covered during the course.
Course program
Field crops (Prof. Marco Bindi):
Types, production, nutrient supply of herbaceous crops. Productivity concepts: yield and quality. Production factors: climate, water, nutrients. Production characteristics of some herbaceous crops: wheat, maize, rice, soya and sunflower.
Vegetable crops (Dr.ssa Ada Baldi): Vegetable species: definition, classifications and overview. Vegetable food value and quality. Vegetable cultivation types and systems. Production characteristics of some vegetable crops: tomato, salads, potato.
Fruit tree: (Prof. Francesco Paolo Nicese)
Introduction to fruit trees. Morphology of the main organs of fruit trees: root, stem, branches, buds, leaves, flowers and fruit. Fruit ripening and post-harvest management. Analysis of the main fruit species: characteristics of national fruit production and positioning of different species and varieties on the market.
Sustainable Development Goals 2030
SDG 2 Zero Hunger
SDG 12 Responsible consumption and production
SDG13 Acting for the Climate