Elements of chemisty and botany.
The lessons are carried out with the support of the projection. The exercises are carried out by making the knowledge of the species and plant products.
The specific objectives of the course are to analyze the morphological technical, food and environmental aspects of vegetables, of herbaceous and fruit crops, in order to acquire the necessary skills for the promotion of local products.
The student must know and understand new concepts of consumption trends and qualitative characteristics of traditional and innovative food crops.
Biodiversità e Agricoltura. Specie vegetali ecotipi varietà locali ed agro ecosistemi della Puglia. Tarantino E., et al., 2011. Facoltà di Agraria - Università degli Studi di Foggia.
L’agricoltura Multifunzionale nell’Alto Tavoliere. CDP Service Edizioni. Disciglio G., 2008.
Produzioni vegetali tradizionali e innovative: piante erbacee e frutticole. Disciglio G. e Tarantino A., 2017.
Materials provided by the teacher in class, on specific topics.
Piante a frutti minori e piccoli frutti. Disciglio G. e Tarantino A., 2018.
The assessment of learning is done through oral test lasting about 40 minutes.
Three-five questions on the program will be asked.
Module: Traditional and Innovative Plant Production - Dott.ssa Grazia Disciglio (5 CFU)
Origins and development of agriculture and cultivated plant species.
Types of agriculture.
Organization of plants and fruits.
Classification of plants, life cycle, growth, development and crop productivity.
Factors affecting the production of agricultural crops.
Quality of production and analysis methodologies.
Cereals: wheat, barley, rice, barley, corn.
Pseudocereals: quinoa, amaranth, buckwheat.
Grain legumes: faba bean, pea, bean, chickpea, soybean.
Sugar crops: sugar beet, sugar cane.
Herbaceous and woody oil plants: sunflower, olive oil and table.
Wine grapes and table grapes.
Starchy tubers: potato, cassava, yam, topinambur.
Tropical and subtropical plants for the preparation of tonic beverages: coffee, tea, cocoa.
Minor species: almond and pomegranate.
Small fruits: currants and raspberries.
Spices and herbs: mustard, pepper, chili, vanilla, cinnamon, ginger, saffron, nutmeg cumin, turmeric, juniper, cardamom.
For each crop are considered aspects of the botanical classification, the use of the product and their quality and nutritional characteristics.
Recognition of species and plant products. Proceedings in the classroom.