Quality of Agro-Food Products

Learning Objectives

• VEGETABLE PRODUCTS

  To provide the knowledge to evaluate and to exploit wild and cultivated species of interest as vegetables grown in Sicily to use for preparing typical dishes. Will be analyzed the health traits of vegetable produce. To know the several health compounds of different vegetable produce and the cultivar/genotypes of interest for their high biosynthesis of nutraceuticals. To Improve the knowledge related to the good practices for producing and for processing traditional vegetable produce. We will analysed the quality traits of vegetable produce in view to use them for processing.

Detailed Course Content

• VEGETABLE PRODUCTS

  -Course introduction;

  -Agro-economic importance;

  -Classification of species of interest as vegetable;

  -Planting and growing techniques of interest for increasing quality;

  -Quality of vegetable produce;

  -Principali composti nutraceutici delle produzioni orticole tradizionali;

  - Potenzialità e criticità delle filiere dei prodotti tradizionali orticoli

Textbook Information

• VEGETABLE PRODUCTS

  Pardossi A., Prosdocimi Gianquinto G., Santamaria P., 2018. Orticoltura. Principi e pratica. Edagricole-New Business MediaBianco V.V., Pimpini, F., 1990. Orticoltura. Patron Editore, Bologna Marzi V., De Mastro G. 2008. Piante Officinali. Mario Adda Editore, Bari Cappelli P., Vannucchi V., 2005. Chimica degli alimenti. Zanichelli, Bologna AA. VV., 2009. Piante officinali in Sicilia: studio agronomico, fitochimico e farmacologico mirato alla loro valorizzazione e allo sfruttamento agro-industriale. Assessorato Agricoltura e Foreste Regione Sicilia Lodi, G., Piante officinali italiane. Edizioni Agricole, Bologna Catione P., Marotti M.,Toderi G., Tetenyi P., 1986. Coltivazione delle piante Medicinali e aromatiche. Patron Editore Bologna Bonciarelli F., 2000. Agronomia. Edagricole Articles and presentations provided by the teacher.