D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
Basic knowledge of general biology, botany and tree physiology.
The didactic method is based on ppt lectures (4 CFU) (provided in copies to the students). Class and open-field experiences and guided tours in significant productive farms will be organized in order to put into practice what the students have learned during the classroom teaching (2 CFU). The course will be also available through an e-learning version using the Moodle platform. Within this platform, the course will be divided into: (i) teaching materials composed by different learning units; (ii) self-assessment tests; (iii) field trip information and reservations.
Knowledge. The course enables students to acquire the fundamental knowledge about the olive biology and the proper olive orchard design and cultivation management.
Applying knowledge and understanding. The main aim of this course is to improve the ability of the students in developing a systemic approach to the factors involved in the olive orchard management and adopting coherent and appropriate technical solutions according to the socio-economical and pedo-climatic conditions.
Cross-expertise. (i) making judgements: capability of identify the information needed to manage the factors involved in the olive orchard management; (ii) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the olive orchard management.
1 Course presentation. Origin and olive tree diffusion. National and international production, consumption and markets. Main cultivars for table and olive oil production (0.5 CFU).
2 Growing habit, morphology and architectural models, physiology and water relations, floral and fruit biology (2 CFU).
3 Propagation and nursery technology, planting systems, pruning and training, cultivation techniques, irrigation, plant nutrition and pest management (2 CFU).
4 Fruit growth and oil accumulation, fruit maturation, harvest technology and mechanization (1 CFU).
5 Cultivation factors affecting olive fruit quality and processing attitude. Techniques and technologies for olive oil processing and oil sensory evaluation (0.5 CFU).
Learning evaluation methods
Written test and oral discussion on the topics presented during the course. Self-evaluation tests () will be also available on the e-learning platform (Moodle) during the course in order to provide the students useful information about their skill level.
Learning evaluation criteria
During the written test and oral exam, the students should be able to demonstrate their knowledge of the topics presented during the course, use appropriate technical terminology and apply the learnt information to solve practical problems about the olive orchard management in an integrate and coherent way.
Learning measurement criteria
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 “cum laude”.
Final mark allocation criteria
The 20-short-answers written test and the oral examination both contribute to the final mark. The degree of 30 “cum laude” is attributed when the student demonstrates complete mastery of the subject.
1 Olea. 2003. Fiorino P., - Ed agricole, Bologna.
2 Olivicoltura di qualità. 2005. Alfei B., Pannelli G., Ricci A., Ed agricole, Bologna
3 El cultivo del olivo. 2008. Edito da Fernandez Escobar R., Barranco D. S.A. Mundi-Prensa, Madrid.
4 L’ulivo e l’olio. 2009. Edito da Pisante P., Inglese P., Lercker G. Coltura e cultura, Bayer Crop Science Milano.
Tuesday 9:00 - 11:00