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B020205 - PRINCIPLES OF TREE CROPS AND QUALITY OF FRUITS
Main information
Teaching Language
Course Content
Suggested readings
Learning Objectives
Prerequisites
Teaching Methods
Further information
Type of Assessment
Course program
Academic Year 2017-18
Coorte 2016 - 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/03 - ARBORICULTURE AND FRUITCULTURE
Credits
2
Teaching Hours
16
Teaching Term
02/10/2017 ⇒ 30/04/2019
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
Classification of fruit tree species and principles of tree growing.
Ripening and fruit quality. The evolution of fruitculture.
Ripening and fruit quality. The evolution of fruitculture.
Suggested readings (Search our library's catalogue)
None. Slides from lectures
Learning Objectives
To get the ability to evaluate fruit quality in terms of product and of value chain.
Prerequisites
Basic knowledge of fruit tree physiology.
Teaching Methods
Lectures supported by slides. Practices.
Further information
-
Type of Assessment
Written test with a set of questions with fixed multiple answers and one open
question with free answer (defined length of space). Duration: 60 minutes.
question with free answer (defined length of space). Duration: 60 minutes.
Course program
Classification of fruit tree species and principles of fruit production.
Maturation and quality of fruits, perception and assessment of healthiness. The
evolution of fruitculture in temperate and tropical areas: technical and commercial
aspects and their effect on fruit quality. Practices and/or laboratory: ripening indexes
and sensorial quality of fruits; specific cases from literature.
Maturation and quality of fruits, perception and assessment of healthiness. The
evolution of fruitculture in temperate and tropical areas: technical and commercial
aspects and their effect on fruit quality. Practices and/or laboratory: ripening indexes
and sensorial quality of fruits; specific cases from literature.