Quality and procurement of raw materials for agri-food

Professor: Margherita RODOLFI
Academic discipline: Indefinito/interdisciplinare (NN)
Field: Abilità informatiche e telematiche
Type of training activity: More

30 hours
of face-to-face activities

2 credits

hub: PARMA

course unit
in ITALIAN

lectures timetable

exam calls

Integrated course unit module: Quality parameters in vegetable productions

Learning objectives

The laboratory activity involves the evaluation of the raw material of vegetable origin and the solution of problems related to laboratory analyses.

Prerequisites

None

Course unit content

Determination of the qualitative characteristics of the main agricultural products.

Full programme

Methods for evaluating the origin and identity of raw materials will be introduced: morphological and genetic techniques, chemical characterization, quality indices. The skills acquired will be useful for managing the vegetable raw material after harvesting.

Bibliography

The PowerPoint presentations and student notes should be followed. The following book is recommended: Colelli G. e Inglese P., 2021. Gestione della qualità e conservazione dei prodotti ortofrutticoli. Edagricole editore, 445 pp.

Teaching methods

Practical activity in the laboratory, according to the program

Assessment methods and criteria

Oral. The exam includes all the topics of the course content; the exam will evaluate the acquisition of basic knowledge, the ability to connect the concepts. The final score will be 2/3 based on the ability to establish this connection.

Other information

2030 agenda goals for sustainable development

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LAB. OF QUALITY PARAMETERS IN VEGETABLE PRODUCTIONS cod. 1010447