- Docente: Luigi Filippo D'Antuono
- Credits: 8
- SSD: AGR/02
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Food Technology (cod. 0873)
Course contents
1) Lectures
a) Propedeutic part. Principles of plant morphology and organography. Principles of plant taxonomy. Reproductive systems of the Angiosperms; fruit morphology. Min physiological processes of crop plants, with special relation to the upscaling from cell to plant community level. Quantitative and qualitative productions, efficiency of production factors. Genetic factors: diversity, genetic structure and genotypes of crop plants. Atmospheric factors: space and time distribution; critical values. Potential yield: radiation interception., assimilation, maintenance and growth respiration, phenology and development, assimilate partitioning, biomass yield. Biochemical composition and qualitative characters. Soil factors. Limited production: water and nutrient constraints, effects on quality. Biotic factors: interspecific and intraspecific competition: effects on quantitative and qualitative production. Other biotic factors. Crop protection: impact on food and environmental quality.
b) Professional part. General presentation and classification of food crops: part used, main uses, storage. Aspect of the biology, genetic, distribution, supply, quality and uses of the following temperate crops (at different detail levels): Cool season cereals: bread and durum wheat, barley, oats, minor cereals. Warm season cereals: corn, rice, other species. Sugar crops: sugarbeet. Oilseeds: soybeans, sunflower, rapeseed, other species. Pulses: beans, peas, horsebeans, chickpea, lentil. Solanaceae: potato, tomato, peppers. Asteraceae: artichoke, chicories, lettuces. Alliaceae: onion, other species. Rosaceae: strawberry. Chenopodiaceae: spinach. Cucurbitaceae: industrial cucumber, other. Daucaceae: carrot, other. Condiment plants, spices, herbs. Species for the extraction of phytochemicals for the food industry.
2) Practical: Elements for the estimation of quantitative productions. Recognising crops, varieties and used plant organs. Basic quality traits determination:, with special respect to cereals and vegetables. Guided tours at food processing plants.
Readings/Bibliography
The topics are dispersed in several textbooks. It is advised to use the . pdf trace of lectures. A list of reference texts will be supplied
Teaching methods
Traditional in classroom lectures. Debate with students of some simple problems connected to potential yield estimation. Discussion of possible special topics proposed by students, during the practicals. Practicals require the use of some simple lab instruments (Ph meter, titrator, penetrometers, colorimeter, some cereal-specific instruments); some practics main require the use of a pocket calculator.
Assessment methods
The examination is oral, and is based on two questions: one on the propedeutic and one on the professional part. The weight of the two on final mark will be approximately 35-65%; both must reach the minimum mark. Different cases: further questions may be asked for particularly weak (especially in the professional part) or brilliant situations (to obtain the cum laude mark). Overall duration usually ranges from 20 to 40 minutes.
Teaching tools
Digital slide projector, PCs, laboratory equipments for practical.
Office hours
See the website of Luigi Filippo D'Antuono