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
AVP7078157, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Number of ECTS credits allocated 7.0
Type of assessment Mark
Course unit English denomination QUALITY OF VEGETABLE FOOD PRODUCTION
Website of the academic structure https://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/
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
Other lecturers CARLO NICOLETTO AGR/04

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/04 Horticulture and Floriculture 7.0

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

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

Calendar
Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2017 course timetable

Syllabus
Prerequisites: The class does not require any "bridging courses" but some information connected with classes taught during the first year (mainly mathematics chemistry and biology).
Target skills and knowledge: The goal of the course is to guarantee to the students to acquire knowledge on principle aspects affecting quality of plant base foods. Students will acquire science based knowledge on the most important qualitative traits of plant based food and on the principal productive and environmental parameters able to affect quality of plants during the production and post-harvest phases. Some practical skills on technics to evaluate quality in field and lab will also be acquired
Examination methods: To be defined
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 applied to plant based food;
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);
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)