First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
QUALITY OF VEGETABLE FOOD PRODUCTION
AG01121764, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2008)
IF0365, Degree course structure A.Y. 2008/09, A.Y. 2017/18
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination QUALITY OF VEGETABLE FOOD PRODUCTION
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-IF0365-000ZZ-2016-AG01121764-N0
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge PAOLO SAMBO AGR/04

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/04 Horticulture and Floriculture 8.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Laboratory 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
8 Commissione valida dall'a.a. 2019/20 01/12/2019 30/11/2020 SAMBO PAOLO (Presidente)
NICOLETTO CARLO (Membro Effettivo)
BONA STEFANO (Supplente)
ZANIN GIAMPAOLO (Supplente)
7 Commissione valida dall'a.a. 2018/19 01/12/2018 30/11/2019 SAMBO PAOLO (Presidente)
ZANIN GIAMPAOLO (Membro Effettivo)
BONA STEFANO (Supplente)
6 Commissione a.a. 2017/18 01/12/2017 30/11/2018 SAMBO PAOLO (Presidente)
ZANIN GIAMPAOLO (Membro Effettivo)
BONA STEFANO (Supplente)
PONCHIA GIORGIO (Supplente)
5 Commissione a.a. 2016/17 01/12/2016 30/11/2017 SAMBO PAOLO (Presidente)
ZANIN GIAMPAOLO (Membro Effettivo)
BONA STEFANO (Supplente)
PONCHIA GIORGIO (Supplente)

Syllabus
Prerequisites: The class does not require any "bridging courses" but some information connected with classes taught during the first year (mainly mathematics and biology).
Target skills and knowledge: Students will get skills and knowledge about several different aspects of quality related to plant based food (raw and processed) but also related to production processes. Specific quality aspects (definitions, parameters, evaluation methods) will be discussed for vegetables, fruits, cereals and other foods. Some information about certification processes and types will also be given.
Examination methods: The final evaluation will be by means of multiple answer question (test) during the first "session" after the end of the class (from january to February) and by mean of oral exam in all the other dates.
No intermediate test will be done.
Assessment criteria: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. The ability of the student of using such aspects in an independent way will also be taken into account.
Course unit contents: 1st credit: Introduction of the course and desription of the importance of “plant based food”;
2nd credit: Concept and definition of quality general aspects;
3rd credit: Qality of vegetable products;
4th credit Qality of fruits
5th credit: Qality of cereals
6th credit: Qality of plant based food (after processing);
7th credit: Food quality certification (IGP, DOP);
8th credit: certification of food chain and of production processes.
Planned learning activities and teaching methods: The class will be done in classroom with theoretical lectures and some practical activities in lab.
Additional notes about suggested reading: MAterial will be made available by the teacher (power point presentation, articles ecc.) on the Moodle platform of the School Of Agriculture and veterinary Medicine.
Textbooks (and optional supplementary readings)