D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
Basic knowledge of fruit type and physiology, plant genetic, physiology and biotechnology.
The course consists of a balance of theoretical lectures (5 ECTS, 45 hours) and other activities, such as classroom practical, carried out individually or in small groups, seminars and visits to local and national food plants and factories (1 ECTS, 9 hours, in all). This course is organized in a classic form of frontal teaching and seminars, tutorials study, excursion to the University experimental Farm and laboratory practical training. All teaching material is available on the Moodle e-Learning platform, well structured for each didactic units and including materials for the training activities, self-evaluations tests and information on the didactic visit.
Knowledge and understanding:
The course is aimed to give a knowledge on the quality standards for fresh products of the major fruit and vegetable crops, including their ripening calendar, ripening process, shelf-life and fruit destination, sensorial and nutritional quality.
Applying knowledge and understanding:
a) Capacity to identify the quality traits of fresh products from the major horticultural crops.
b) Capacity to develop strategies for quality control and management during pre-harvest, harvest and post-harvest storage and management.
c) Capacity to asses and valorize the sensorial and nutritional quality of fresh horticultural products.
a) Ability to identify the major problems related to origin, pre-harvest, harvest and post-harvest of the fresh horticultural products.
b) Ability to transfer, communicate, disseminate information regarding the quality traits of the fresh horticultural products.
c) Capacity to communicate with growers and organization involved in the fresh horticultural products.
d) Capacity to communicate with retailers and industries interested to the use of fresh and processed horticultural products.
Introduction to the fruit and vegetables production chain and to the evolution of the cultivation techniques (traditional, industrial, IPM and organic). Situation of the horticultural production, consumer requests and consumer perception of fresh fruit quality. Type of fruit for processing technologies. (ECTS 1)
Pomology and commercial feature of the major fruit crops. Quality control system of the fruit on the market. Physiology of fruit development and ripening; fruit quality and nutritional aspects. Agronomic factors affecting fruit quality and nutrition. (ECTS 1)
Fruit growth and ripening. Importance of harvest time and system on fruit quality and nutrition. Fruit cleaning and treatments in pre-storage and commercialisation. Fruit shelf-life and effect of the storage system on the stability of fruit quality and nutrition. (ECTS 1)
Ripening indexes and chemical and physical components of fruit quality (sugars, acids, colour, firmness), sensorial parameters (aroma, flavour, etc.). (ECTS 1)
Nutritional factors (antioxidant capacity, polyphenols, antocyanine, vitamin, folati, etc.). Methods of analyses of the quality and nutritional attributes of fresh products: parameters, techniques and measurement tools. (ECTS 1)
Laboratory training for the appraisal of the analytical methods to detect fruit quality, nutritional quality and nutraceutical value. Field training for the evaluation of the major determinants of fruit quality. (ECTS 1)
Fruit quality and disease management is an integrated course made of two modules: Soil Fruit quality control (6 ECTS) and Postharvest disease management (3 ECTS). Each module is independently evaluated, but with one final grade, resulting from the weighted average (by ECTS of each unit) of the marks obtained in the two modules.
Learning evaluation methods
One written exam and oral discussion on three of the subjects listed in the teaching program. During the course, there are also going to be available self-evaluation tests (e-learning mode), in order to provide the students useful information about their skill level.
Learning evaluation criteria
The student will have to demonstrate: (a) sound knowledge of factors controlling fruit pre-harvest, harvest and post-harvest process; (b) knowledge and understanding of the mechanisms and functions of fruit ripening and shelf-life; (c) sound knowledge of definitions, requirements, functions and range of applications strategies for quality control and management during pre-harvest, harvest and post-harvest storage and management; (d) capacity to valorize the sensorial and nutritional quality of fresh horticultural products.
Learning measurement criteria
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.
Final mark allocation criteria
The written exam includes a list of open questions to answer in a time defined by the teacher, expecting the positive result with at least the 60% of positive answer.
The oral examination consist of three questions concerning the subjects listed in the teaching program, each of ones will be quantified in the range 0 - 10.
In order to pass the examination, the student will have to demonstrate: (a) overall understanding of the subjects; (b) appropriate usage of technical terminology. In order to obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the subjects; (b) fluency in the usage of the technical lexicon; (c) ability to solve simple problems about modifications of the process parameters or the sequence of unit operations.