First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY
Course unit
VEGETAL FOOD QUALITY
AGN1030345, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

Information on the course unit
Degree course Second cycle degree in
FOOD SCIENCE AND TECHNOLOGY
AG0064, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination VEGETAL FOOD QUALITY
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 BENEDETTO RUPERTI AGR/03

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/03 General Arboriculture and Tree Cultivation 8.0

Course unit organization
Period Second semester
Year 1st 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 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Syllabus
Prerequisites: Knowledge and basic skills in plant biochemistry and general physiology. Suggested preparatory courses: Biology and Plant Biochemistry, Tree crops (pomology)
Target skills and knowledge: The course aims to illustrate the qualitative parameters used for the marketing of fruits and perceived by consumers. The course will also describe pre-and post-harvest factors affecting the quality of the fruit as well as the physiological basis of fruit and vegetable quality
Examination methods: written examination
Assessment criteria: Knowledge of the subject and ability to organize critically presentations on materials concerning the course's content (power point presentations); active participation to lessons, study trips and practicals
Course unit contents: 1 credit: Definition of quality. Main rules on the definition of quality, quality parameters for marketing of fruit and vegetables.
1 credit: pre-and post-harvest factors affecting the quality of fruit and vegetables.
3 credits:. Changes in the texture, color, chemical composition and organoleptic characteristics that occur during the ripening of fruits. The mechanisms of regulation of maturation and their control (use of maturation inhibitors for fresh products before and after harvest).
3 credits: Maintaining quality in post-harvest: the management of the cold chain and the modification of the storage atmosphere (controlled atmosphere, AC, low oxygen, ULO, DCA).
Planned learning activities and teaching methods: 6 credits: lectures in classroom.
2 credits: study visits to fruit storage cooperative and vegetable industry with modern systems of monitoring and maintaining quality; laboratory practicals.
Additional notes about suggested reading: PDF of the lessons provided by the teacher
Further suggested readings:
SJ Keys Robert Paull - Postharvest biology - 2004 - Avi Exon Press, Athens, GA, USA
G.B. Seymour, J.E. Taylor, G.A. Tucker - Biochemistry of fruit ripening - 1993 - Chapman & Hall
Textbooks (and optional supplementary readings)

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Case study
  • Interactive lecturing
  • Questioning
  • Use of online videos
  • Learning journal