QUALITY OF VEGETABLES FOR GASTRONOMIC USE
Academic Year 2024/2025 - Teacher: ROSARIO MAURORequired Prerequisites
Basic plant biology
Attendance of Lessons
While not mandatory, class attendance is highly recommended. Active participation will enable students to better connect the various topics, provide concrete examples, and improve their technical language, all of which are assessed in exams.
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Horticultural systems | Reference textbooks, course notes |
| 2 | The quality of vegetables | Reference textbooks, course notes |
| 3 | Factors affecting the quality of vegetables | Reference textbooks, course notes |
| 4 | Criteria and tools for assessing vegetable quality | Reference textbooks, course notes |
| 5 | Conditioning and storage of vegetables | Reference textbooks, course notes |
| 6 | Regulatory aspects, labeling and certifications of vegetables | Reference textbooks, course notes |
| 7 | Amaryllidaceae | Reference textbooks, course notes |
| 8 | Apiaceae | Reference textbooks, course notes |
| 9 | Asteraceae | Reference textbooks, course notes |
| 10 | Cucurbitaceae | Reference textbooks, course notes |
| 11 | Fabaceae | Reference textbooks, course notes |
| 12 | Rosaceae | Reference textbooks, course notes |
| 13 | Solanaceae | Reference textbooks, course notes |