B0162 - Quality of Herbaceous Crops

Learning outcomes

At the end of the course, the student possesses the knowledge on food crops and main production systems. He knows the different types of primary production (conventional, integrated and organic farming) and how the production system influences the production quality; understands the different connotations of the term "quality" (agronomic, nutritional, sanitary and technological quality), the methodologies for determining it, and the effect of agronomic and environmental factors on it.

The focus of the course will be on cereals, food legumes, sugar crops, and vegetables for direct consumption or processing.

Course contents

Module 2 of the course provides basic knowledge of plant structure and principal herbaceous food crops.

The plant cell. Structure, components and modifications.

Plant tissues. Meristems, parenchyms, vessels, mechanical, teguments. Function and average composition in relation to food uses.

Plants as organic matter producers. Photosynthesis. CO2 diffusion; photochemical and biochemical processes; Calvin cycle. Photorespiration. Solar radiation: characteristics and distribution. Light interception; LAI. Relation between intercepted radiation and CO2 assimilation. C3 and C4 species. Effects of CO2 and temperature. Assimilation of a crop and potential CO2 and carbohydrate assimilation. Respiration: glycolysis, Krebs cycle, electron transport.

Plant-environment water and nutrient relations. The soil; relation between soil phases; water balance; atmospheric water inputs. Evapotranspiration. Radiation balance, net radiation, effects on evapotranspiration. Soil chemical fertility; essential elements; organic matter. Chemical fertility; state and balance of N, P, K; N forms in the plants, nitrates.

Types of primary production: Definition of the main production systems (conventional, integrated and organic farming), their strengths and weaknesses.

Definition of quality: Definition of the term "quality"; Insights into the different types of quality (agronomic, nutritional, sanitary and technological quality); enhancement of quality in the market (PDO, PGI, typical products, ...)

Special section: For each examined food crop, the following issues will be addressed:

• utilised part, its composition and quality characteristics
• Food uses and main technological characteristics
• diffusion and importance
• elements of morphology and ecology
• main environmental and growing factors affecting quality

Readings/Bibliography

Some reference textbooks will be indicated during the course. However, the students are advised to use the given material and lecture content.

Teaching methods

Frontal lessons. Seminars on specific course topics. Field and laboratory exercises.

Assessment methods

The assessment of learning takes place only through the final examination, which is aimed to verify the acquisition of expected knowledge and skills by an oral exam.

Teaching tools

The material presented during the lessons (powerpoint slides) is available to students on the VIRTUALE teaching platform.

Cesena and Bologna didactic laboratory.

Office hours

See the website of Sara Bosi