The course aims to provide the tools for assessing the quality of the grass production and to know the main factors controlling the quality of products during the production cycle.
The fruit quality productions module aims to define the multiplicity of the meaning of the concept of quality of fruit production and to provide knowledge of the main factors controlling the quality of products during the production cycle. In relation to the main types of agricultural woody crops, will be addressed aspects of the biology and physiology of the development mainly responsible for quality determinism and the synthesis of secondary metabolites in the fruit, and aspects of the most appropriate cultivation techniques for the production of quality fruit production in relation to environmental conditions and market needs.
The fruit quality productions module aims to define the multiplicity of the meaning of the concept of quality of fruit production and to provide knowledge of the main factors controlling the quality of products during the production cycle. In relation to the main types of agricultural woody crops, will be addressed aspects of the biology and physiology of the development mainly responsible for quality determinism and the synthesis of secondary metabolites in the fruit, and aspects of the most appropriate cultivation techniques for the production of quality fruit production in relation to environmental conditions and market needs.
teacher profile teaching materials
The teaching materials produced (series of slides, notes, etc.) will be made available to the students.
Programme
The course will introduce the concept of quality as compliance to previously defined intrinsic and extrinsic characteristics. Quality can therefore be considered under different angles (technological, organoleptic, hygienic, nutritional, functional, ethic, commercial) according to product final destination and market requirements. It consequently must be planned at the beginning of production cycles. The concept of sustainable diets, also in relationship with sustainable food and agriculture systems and biodiversity, will be presented. The factors that shape product quality during the production process will be subsequently discussed, including plant variety, soil, light, climate, land characteristics, distance from market, agricultural practices, storing, processing, linkage to the territory and its cultural heritage, as well as the possible interventions to obtain the desired product quality and the methods to recognize it. The course will then illustrate the control and certification systems of quality (ISO 9000 e 14000, SA, Fair Trade, IFOAM, etc.); geographical indications (PDO, DOC, PGI, TSG, GI); and biochemical and organoleptic characteristics (sensorial tests). The curriculum will be completed by case studies on quality of field crops (bread and durum wheat, other cereals, potatoes, pulses, tomatoes, leaf and fruit vegetables) and horticultural crops (table and wine grapes, olive, hazelnuts and other nuts, stone and pome fruits, coffee, cocoa, berries).Core Documentation
Since no reference texts are available to be recommended to the students, the teaching will be based on lectures that involve the active participation of the students.The teaching materials produced (series of slides, notes, etc.) will be made available to the students.
teacher profile teaching materials
2)The Handbook of Biological by Caccioni D and Colombo L, 2012. Edagricole 592 Pag (relative to fruit-growing and species);
3) Teaching aids provided to the students.
Programme
The course will concern the concept of quality in the primary productions as well as the methods of environmentally friendly productions. In particular, we will illustrate the knowledge on the state of the art of the fruit trees productive cycle and the main agronomic techniques of orchard environmentally friendly management. Particular attention will be paid to the knowledge of the fruits, their biochemical composition, and qualitative traits both as a fresh or transformed commodities in the main economically relevant fruit species (apple, pear, peach , apricot, cherry, dried fruits, Citrus spp). Such knowledge is necessary to appreciate the orchard management choices with reference to the economic destination of the products (consumption or industrial transformation). The student will be able to perform a critical evaluation of the agronomic techniques to obtaining high quality fruit productions in the maximum of the environmental respect.Core Documentation
1)Handbook of Horticulture-curated by Sansavini S. and R. P. Edagricole the Sun 24h. Limited to the part of fruit growing;2)The Handbook of Biological by Caccioni D and Colombo L, 2012. Edagricole 592 Pag (relative to fruit-growing and species);
3) Teaching aids provided to the students.