B5570 - ORTICOLTURA, COLTURE FUORI SUOLO E INNOVAZIONE

Learning outcomes

Upon completion of the course, the student will be familiar with the influence of environmental and technical parameters on the growth and physiology of major horticultural species. They will possess knowledge of soilless cultivation systems and other innovative techniques used in horticulture. The student will have acquired appropriate skills and expertise in the technical and agronomic aspects of various advanced cultivation systems, as well as an understanding of the quantitative and qualitative characteristics of their outputs. The course aims to promote more efficient use of resources in the production process and to reduce environmental impact. Furthermore, the student will have developed the ability to search for and critically evaluate scientific information, and to form their own informed opinions on issues related to product and process quality in the horticultural sector.

Course contents

Prerequisites

The student enrolling in this course should have a solid background in the basic sciences—physics, chemistry, biology, and botany—as well as knowledge of agronomy, agrometeorology, biochemistry, soil chemistry, and the principles of horticulture. This foundation enables a comprehensive understanding of the challenges involved in horticultural production, both in open-field and protected environments. These prerequisites are typically fulfilled by a Bachelor's degree in Class L-25 – Agricultural and Forestry Sciences and Technologies. A good command of the English language is also helpful, as some course materials are provided in English.

Within the broader context of innovation in agricultural crop production, gaining in-depth knowledge of the most advanced cultivation systems—such as soilless systems and precision horticulture in both field and greenhouse settings—is a key objective in the training of graduates in agricultural disciplines. This knowledge is essential for modern agronomists aiming to guide the production process toward more efficient systems that ensure both economic viability and environmental sustainability.

 

Program / Course Contents

 The course is structured into five teaching units:

Unit 1: In-Depth Study of the Model Crop – Tomato (6 hours)

• Physiology related to nutrition, stress responses, and production
• Product quality aspects
• Genetics and breeding strategies

Unit 2: Soilless Crops (26 hours)

• Overview of main hydroponic and substrate-based growing techniques
• Substrates: physicochemical properties and water dynamics in the substrate-container system
• Nutrient solution management:
  • Evaluation of irrigation water quality for use in soilless systems
  • Selection of appropriate nutrient formulas (considering pH, EC, and ionic ratios)
  • Adjusting nutrient composition for low-quality water
  • Calculations for nutrient solution composition (types of acids and salts used, bicarbonate neutralization, nutrient balancing, and preparation of stock solutions)
• Equipment for soilless cultivation:
  • Greenhouse features suitable for above-ground systems
  • Fertigation systems and nutrient solution delivery
  • Filtration systems
• Irrigation in soilless systems:
  • Calculation of irrigation volumes and scheduling
  • Monitoring root zone water status using direct measurements and sensors
  • Drainage monitoring and use of mathematical models for estimating evapotranspiration
• Nutrient replenishment strategies:
  • In open and closed-loop systems
  • Special considerations for closed-loop systems with saline water
• Application of soilless techniques and nutrient solution management in key crops: basil, cucumber, strawberry, tomato, bell pepper, eggplant, zucchini, and lettuce
• Influence of soilless systems on production quality

Unit 3: Monitoring Crop Nitrogen Status and Nitrogen Fertilization Management in Vegetable Crops (20 hours)

• Importance of assessing crop nitrogen status
• Nitrogen balance as a fertilization tool (advantages and limitations)
  
• Analysis of nitrogen in leaf tissue and sap
• Use of optical diagnostic sensors
• Vegetation indices (SVI)
• Practical use of monitoring systems for fertilization management in both open field and greenhouse settings

Unit 4: Artificial Intelligence in Horticulture (4 hours)

Unit 5: Innovations in the Management of Fertilization, Irrigation, and Climate Control in Greenhouses (4 hours)

Readings/Bibliography

The primary reference text for the course is:

• Luca Incrocci, Fernando Malorgio, Daniele Massa, Alberto Pardossi (eds.), Colture fuori suolo – Idroponica e coltivazione in substrato, Edagricole, Bologna, 2022.

Additional essential resources include lecture notes and course materials provided by the instructor. Copies of classroom presentations will also be made available online throughout the course.

Recommended texts for further study include:

• Baudoin W., Nono-Womdim R., Lutaladio N., Hodder A., Castilla N., Leonardi C., De Pascale S., Qaryouti M., Good Agricultural Practices for Greenhouse Vegetable Crops: Principles for Mediterranean Climate Areas, FAO Plant Production and Protection Paper No. 217, FAO-UN, Rome, 2013. (Provided in PDF format by the teacher)
• Castilla N., Greenhouse Technology and Management, CABI, 2012.
• Heuvelink E., Tomatoes, CABI, 2005.

Teaching methods

The course is delivered through lectures complemented by practical and interactive activities, which may include:

• Screenings of films and documentaries to deepen understanding of course topics
• Seminars or workshops led by visiting professors or experts on specific areas of interest
• Guided visits to horticultural farms
• Practical activities in an experimental greenhouse and/or vertical farm, offering hands-on experience related to selected course topics

Assessment methods

For this course, students’ skills will be assessed through a final written examination in the form of a multiple-choice quiz. The quiz consists of 60 closed-ended questions drawn from the six teaching units, based on the reference textbook chapters and lecture notes. Each question offers 3, 4, or sometimes 5 answer choices, but only one option is correct.

The test is individually generated for each student by the EOL platform, and the navigation is sequential—once you proceed to the next question, you cannot go back.

Students are not required to answer all 60 questions, but they must answer at least 32. If fewer than 32 questions are answered:

• Each correct answer is worth 1 point.
• A penalty of 0.5 points is applied for each unanswered question.
• Incorrect answers do not incur any penalty.

  If 32 or more questions are answered:

• Each correct answer is still worth 1 point.
• No penalty is applied for incorrect or unanswered questions.

  The final score is calculated as follows:

  1) If the student answers 32 or fewer questions:

  The final grade is the algebraic sum of the scores:

• Example: 28 questions answered, 22 correct → (22 × 1) − (4 × 0.5) =20
• Example: 27 answered, all correct → (27 × 1) − (5 × 0.5) =24.5 (rounded to 25)
• Example: 32 answered, 20 correct →20
• Example: 32 answered, 18 correct →18
• Example: 32 answered, 30 correct →30
• Example: 32 answered, all correct →30 cum laude

  2) If the student answers more than 32 questions:

  The final grade is calculated proportionally to 32, based on the number of correct answers:

• Example: 50 answered, 20 correct → (20 / 50) × 32 =12.8 (rounded to 13)
• Example: 50 answered, 29 correct → (29 / 50) × 32 =18.6 (rounded to 19)
• Example: 50 answered, 40 correct → (40 / 50) × 32 =25.6 (rounded to 26)
• Example: 50 answered, 47 correct → (47 / 50) × 32 =30.1 (rounded to 30)
• Example: 50 answered, all correct → (50 / 50) × 32 =32 (30 cum laude)

A final score of 31 or higher results in a 30 cum laude.

The maximum duration of the written exam is 60 minutes.

Teaching tools

PC, projector, PowerPoint presentations, video / DVD.

Office hours

See the website of Giorgio Prosdocimi Gianquinto