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B020203 - PRODUCTIONS OF MASTER FOODS FROM CROPS HERBACEOUS
Main information
Teaching Language
Course Content
Suggested readings
Learning Objectives
Prerequisites
Teaching Methods
Further information
Type of Assessment
Course program
Academic Year 2015-16
Coorte 2014 - Second Cycle Degree in FOOD SCIENCE
Course year
Second year - First Semester
Belonging Department
Experimantal and Clinical Medicine
Modulo di sola Frequenza of
Scientific Area
AGR/02 - AGRONOMY AND FIELD CROPS
Credits
2
Teaching Hours
16
Teaching Term
05/10/2015 ⇒ 30/04/2017
Attendance required
No
Type of Evaluation
Giudizio Finale
Course Content
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Course program
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Lectureship
Teaching Language
Italian
Course Content
Introduction to the production of food by herbaceous species. Food quality and cropping systems. Typical products: definition, standards and nutritional characteristics. Factors that control the synthesis of functional molecules in the main food products. Study cases: Wheat, Rice, Corn, minor cereals, pseudocereals, legumes, vegetables. Main species spices
Suggested readings (Search our library's catalogue)
Bonciarelli F., Fondamenti di agronomia generale
Bonciarelli, F., Bonciarelli U., Agronomia per gli Ist. Tecnici e per gli Ist. Professionali.
Alpi A., Pupillo P., Rigano C., 1992. Fisiologia delle piante. EdiSES Napoli. Taiz L., Zeiger E., 1996. Fisiologia Vegetale. Piccin Nuova Libreria, Padova.
Paolo Ranalli, Le piante industriali per una agricoltura multifunzionale. Edizioni Avenue media. 2008
Vecchio V., slides of the lectures.
Bonciarelli, F., Bonciarelli U., Agronomia per gli Ist. Tecnici e per gli Ist. Professionali.
Alpi A., Pupillo P., Rigano C., 1992. Fisiologia delle piante. EdiSES Napoli. Taiz L., Zeiger E., 1996. Fisiologia Vegetale. Piccin Nuova Libreria, Padova.
Paolo Ranalli, Le piante industriali per una agricoltura multifunzionale. Edizioni Avenue media. 2008
Vecchio V., slides of the lectures.
Learning Objectives
To know the relationship between mode of agricultural production and functional and organoleptic quality of the main products from herbaceous species
Prerequisites
Knowledge of chemistry and biochemistry.
Teaching Methods
Lessons. Laboratory andfield exercise.
Further information
Deepening seminars on specific topics
Type of Assessment
oral and written verification
Course program
Introduction to agricultural production and food quality
• The concept of food quality
• The cropping systems
• Food safety (mycotoxins, heavy metals, nitrates, pesticides)
• biofortification of food with agronomic techniques
• Genetically modified plants
Typical Products
• Quality assurance and typicality
• Biodiversity and typical food
• Examples: potato, wheat and bean
• Certification of local products (and economic impact on local and national level).
Organoleptic, nutritional and functional food products from herbaceous species
• Factors that control the synthesis of the molecule functional
• Case study: artichoke, potato, tomato, bean.
Main species of cereal
• origin, evolution and dissemination. nutritional value
• Wheat, Rice, Corn and minor cereals (oats, barley and spelled), and pseudo cereals (Amaranth and quinoa).
vegetable
• Mode of cultivation and role in crop rotation, symbiosis with nitrogen-fixing bacteria.
• Characteristics food, chemical composition; role in the Mediterranean diet; anti nutritional compounds;
• Examples: bean, lupine, soybean, lentil.
Overview of vegetable species
• Tomatoes, peppers and leafy vegetables
Main species of spices.
• The concept of food quality
• The cropping systems
• Food safety (mycotoxins, heavy metals, nitrates, pesticides)
• biofortification of food with agronomic techniques
• Genetically modified plants
Typical Products
• Quality assurance and typicality
• Biodiversity and typical food
• Examples: potato, wheat and bean
• Certification of local products (and economic impact on local and national level).
Organoleptic, nutritional and functional food products from herbaceous species
• Factors that control the synthesis of the molecule functional
• Case study: artichoke, potato, tomato, bean.
Main species of cereal
• origin, evolution and dissemination. nutritional value
• Wheat, Rice, Corn and minor cereals (oats, barley and spelled), and pseudo cereals (Amaranth and quinoa).
vegetable
• Mode of cultivation and role in crop rotation, symbiosis with nitrogen-fixing bacteria.
• Characteristics food, chemical composition; role in the Mediterranean diet; anti nutritional compounds;
• Examples: bean, lupine, soybean, lentil.
Overview of vegetable species
• Tomatoes, peppers and leafy vegetables
Main species of spices.