Elements of Chemestry and Botanics
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, 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 in orticoltura: un patrimonio da salvare. Il caso della Puglia” Elia A. e Santamaria P., Italian Journal of Agronomy, 8 (1), 21-34.
La biodiversità delle colture pugliesi (a cura di Luigi Trotta). Inea, Bari, 60-73. ISBN 9788881452507.
Orticoltura, 1990. Bianco V.V. e Pimpini F., Patron Editore).
Orticoltura Mediterranea Sostenibile, 2010. Tesi R., Patron Editore.
Piante spontanee nella cucina tradizionale molese, 2009. Bianco V.V., Mariani R., Santamaria P. Levante Editore.
The assessment of learning is done through oral test lasting about 20 minutes.
Four (min) questions on the program will be asked.
Lection in classroom
Chapter 1 – Typical Traditional and Innovative vegetable species.
Chapter 2 – Vegetable biodiversity and its saving and valorization.
Chapter 3 – Vegetable classification in order to use.
Chapter 4 – Vegetable cultivation system (traditional and sustanable). Innovative technical cultivation system.
Chapter 5 – Basic principles on Quality of vegetable product. Some details on healthy, nutritional, safety, aestetic-organoleptic quality parameters.
Chapter 6 – Environmental and agronomic factors influencing product quality.
Chapter 1 –Liliaceae (onion and asparagus).
Chapter 2 - Solanaceae (tomato, pepper, potato, aubergine).
Chapter 3 - Asteraceae (artichoke).
Chapter 4 - Salads (lettuce, endive and escarole, rocket salad -wild and cultivated type).
Chapter 5 - Brassicaceae (cauliflower, broccoli, cabbage).
Chapter 6 - Cucurbitaceae (cucumber, melon, watemelon, zucchini).
Chapter 7 - Apiaceae (fennel, carrot, celery).
Chapter 8 - Leguminosae (fava bean, pea, pinto bean, string bean, black-eyed bean).
Chapter 9 – Minor and typical vegetable species.
Chapter 10 – Spontaneus edible vegetables.
For each vegetable crop will be considered botanical classification and habitat, plant description, edible plat organ and its culinary and healthy use.
Exercises in classroom/laboratory
-Identification of vegetable species, as typical traditional and edible spontaneous and plant.
-Determination of the main quality parameters of vegetable product (main colour indices, content of nitrates, vitamin C, dry matter, and soluble sugar).