VEGETABLE AND FLOWER CROP

The course aims to provide an in-depth level of knowledge on the cultivation of the most representative species in Italian vegetable and flower industry.

Knowledge and understanding

The student will acquire the necessary preparation to organize and manage the production process of some “model” vegetable and ornamental crops to obtain appropriate results in terms of yields, product quality and sustainability of production processes.

Ability to apply knowledge and understanding

At the end of the course the student will be able to organize, thanks to the understanding of the cultivation needs and interactions with the cultivation techniques, the production process of vegetable and ornamental crops, considering the qualitative and sustainability aspects of the production process itself.

Autonomy of judgment

In the development of cultivation protocols, the student will be able to independently make the appropriate biological and technical choices to manage the cultivation process. This ability is refined both during the lessons and exercises and by carrying out a PowerPoint presentation on a topic chosen by the student.

Communication skills

The student will strengthen the technical language of horticulture to be able to discuss the biological and technical choices that are the basis of cultivation protocols. The creation and presentation of the final project in PowerPoint will allow to refine the technical language and communication skills.

Learning ability

The student will be able to independently expand his/her knowledge on vegetable and ornamental crops through the study of reference texts, the consultation of articles in specialized scientific journals and the ideas offered by the seminar activities organized within the teaching.

The course consists in 63 hours, of which 21 hours lectures and 42 hours for other activities. Lectures are held with the aid of a video projector; other activities include the analysis of case studies, laboratory exercises, seminars and technical visits to significant companies.

To ensure equal opportunities and in compliance with current laws, interested students can request a personal meeting to plan any compensatory and/or dispensatory measures, based on the educational objectives and specific needs. It is also possible to contact the referent teacher at the CInAP (Centro per l’Inclusione Attiva e Partecipata - Servizi per le Disabilità e/o i DSA) of the Department Di3A

Not mandatory but strongly suggested

General overview of the course. Peculiarities of vegetable and flower industry

Vegetable crops

Alliaceae family: onion

Apiaceae family: carrot

Asteraceae: lettuce

Brassicaceae family: cauliflower

Cucurbitaceae family: watermelon

Fabaceae family: bean

Solanaceae family: tomato

Ornamental crops

Innovation process in flower industry

Cut flower species: Chrysanthemum and flower bulbs 

Contribution to the teaching to Agenda 2030 targets to Sustainable Development

GOAL 1: END POVERTY

• Target 2.4 Ensure sustainable food production systems and implement resilient agricultural practices that increase productivity and production, which help to maintain ecosystems, strengthen the capacity to adapt to climate change, extreme weather, drought, floods and other disasters, and progressively improve soil and soil quality

GOAL 6: CLEAN WATER AND SANITATION

• Target 6.4 Substantially increase water efficiency for use in all sectors

GOAL 13: CLIMATE CHANGE COMBAT

• Target 13.3 Improve education, awareness and human and institutional capacity on climate change mitigation, adaptation, impact reduction and early warning

Mode:

• in-class lectures

• specific seminars

• in-depth study materials

Lecture notes prepared by the teacher

Rubatzky, V. E., & Yamaguchi, M., 2012. World vegetables: principles, production, and nutritive values. Springer Science & Business Media.
Dole J.M., Wilkins H.F., 1999. Floriculture. Principles and species. Prentice Hall, New Jersey.

The exam consists of two multiple choice tests to assess the level of knowledge of the program and an oral exam (subject to passing the tests) which consists of a power point presentation (max 10 min) on a topic chosen by the student related to the course program. This will allow to assess the candidate's autonomy, ability to summarize, analyze and organize information.

1)    Which are the species peculiarities of a given vegetable family?

2)    Considering a given species, which are the relations between its biological characteristics and the adopted cropping techniques?

3)    Which can be product innovation strategies in flower industry?