66048 - Quality and innovation of primary prodcutions

Learning outcomes

At the end of the course, the student is able to examine the role of food species in different historical and cultural contexts and knows how to critically evaluate the quality factors of food species, in relation to the perception of the protagonists of the chain, from production to consumption.

Course contents

Concept of quality of plant raw materials. Quality along the production chain from the farmer, to the processor, to the producer. Quality certifications. (4 hours)

Quality characteristics and their determinants: external appearance, shape, colour, texture, consistency, taste/aroma, etc. (6 hours)

Role of agricultural systems and their management on the final quality of raw materials. Particular emphasis will be given to innovative agricultural systems, which lead to primary production of superior or different quality, such as: organic agriculture, precision agriculture, sustainable and low-impact agriculture, regenerative agriculture. (15 hours)

Health characteristics linked to primary productions, the role that the different bioactive compounds play at plant level and how they can be modified by suitable agronomic management, e.g. dietary fibres, antioxidants, phytoestrogens, glucosinolates, biofortified foods, nutraceutical compounds, etc. Within this part, seminar exercises will be held with the participation of companies in the sector. (12 hours)

Aspects of production quality linked to post-harvest phases: transpiration, respiration, cold damage, senescence, browning, etc. (3 hours)

Readings/Bibliography

Slides provided by the teacher + scientific articles made available

Teaching methods

Face-to-face or remote lessons (TEAMS), cooperative learning, seminars and visits to companies in the sector that deal with the quality of herbaceous crops,

Assessment methods

Written exam, with 3 open-ended questions.

Teaching tools

Visits and seminars, Teams, Zoom

Office hours

See the website of Sara Berzuini