66048 - Quality and innovation of primary prodcutions

Learning outcomes

By the end of the course, students will be able to examine the role of food commodities in different historical and cultural contexts and critically evaluate the quality factors of food products in relation to the perceptions of the stakeholders involved throughout the supply chain, from production to consumption.

Course contents

The concept of quality and its various interpretations as applied to plant-based raw materials. Quality along the production chain, from the farmer to the processor and the manufacturer. Quality control and quality certification systems. (12 hours)

Quality characteristics and the factors that determine them: external appearance, shape, color, texture, firmness, taste/flavor, etc. Main physiological and biochemical processes involved in determining quality attributes. (8 hours)

The influence of agricultural systems and their management on the final quality of raw materials. Particular emphasis will be placed on innovative agricultural systems that produce higher-quality or otherwise differentiated primary products, and on how they address quality issues in relation to the growing demand for environmental sustainability. Examples include organic farming, precision agriculture, sustainable and low-impact agriculture, and regenerative agriculture. (17 hours)

Quality aspects related to post-harvest stages, including transpiration, respiration, chilling injury, senescence, browning, and related phenomena. (3 hours)

Readings/Bibliography

Teaching materials provided by the teacher, including lecture slides and ppt.

Teaching methods

In-person lectures and online seminars.

Assessment methods

Written examination consisting of 3 open-ended questions to be completed within one hour. Assessment criteria include knowledge of the course content, ability to synthesize information, and ability to establish connections among the topics covered.

During the course, students will have the opportunity to present group projects in the form of seminars exploring specific topics discussed in class. These seminars will be assessed and will contribute to the final grade.

Students with Specific Learning Disabilities (SLD) or temporary/permanent disabilities: students are encouraged to contact the University's relevant support office in good time (https://site.unibo.it/studenti-con-disabilita-e-dsa/it). The office will propose any necessary accommodations, which must be submitted to the instructor for approval at least 15 days in advance. The instructor will evaluate the appropriateness of the accommodations in relation to the learning objectives of the course.

Teaching tools

Whiteboard, projector, personal computer, and internet access. All lectures are supported by PowerPoint presentations.

Office hours

See the website of Walter Zegada Lizarazu