- Docente: Pietro Peroni
- Credits: 4
- SSD: AGR/02
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: Second cycle degree programme (LM) in Food Science and Technology (cod. 6788)
-
from Sep 17, 2025 to Nov 27, 2025
Learning outcomes
At the end of the course, the student is able to examine the role of food species in different historical and cultural contexts and can critically evaluate the quality factors of food species, in relation to the perception of the key actors along the supply chain, from production to consumption
Course contents
Concepts and definitions of quality in plant raw materials. Quality along the production chain: from the farmer to the processor to the producer. Quality control and quality certifications. (12 h)
Quality traits and their determinants: external appearance, shape, color, texture, firmness, taste/aroma, etc. Main physiological and biochemical processes involved in the determination of quality traits. (8 h)
Role of agricultural systems and their management in the final quality of raw materials. Particular emphasis will be placed on innovative agricultural systems that lead to primary productions of higher or otherwise distinct quality, and how they address the issue of quality in relation to the demand for greater environmental sustainability. Examples: organic farming, precision agriculture, sustainable and low-impact agriculture, regenerative agriculture. (17 h)
Aspects of product quality related to post-harvest phases: transpiration, respiration, chilling injury, senescence, browning, etc. (3 h)
Readings/Bibliography
Course materials provided by the lecturer, comprising lecture slides and handouts, along with scientific articles aimed at deepening the understanding of the topics covered in class.
Teaching methods
In-person lectures, seminars, and an educational visit to engage with companies in the food sector involved in food quality and its management.
Assessment methods
Written exam, consisting of 4 open-ended questions to be completed in 1 hour. Assessment will take into account the student's knowledge of the course content, ability to synthesize information, and capacity to establish connections among the topics discussed.
Teaching tools
Visits and seminars, Microsoft Teams, Zoom
Office hours
See the website of Pietro Peroni