VEGETABLE PRODUCTIONS

Integrated educational activity

Course Sheet

Academic Year of enrolment:

2014/2015

Optional/Mandatory:

Compulsory

Degree:

Bachelor's Degree Programme in VITICULTURAL, OENOLOGICAL AND FOOD TECHNOLOGIES

Moduls:

CROP PRODUCTION I

6 credits
CROP PRODUCTION II

6 credits

Credits:

Programme Year:

Hours of classroom activity:

Prerequisites:

We suggest students enrolling previously a undergraduate level course in Mathematics, Physics, General Chemistry and Biochemistry

AF code:

40004166

Assessment Methods

Verification of learning:

The assessment will follow two routes: intermediate tests at the end of the various course units and a final oral examination

Teaching period

Single Annual Cycle

Objectives

We expect that the student acquires base skills about factors affecting crop production and their regulation’s techniques in order to obtain the most effective productions, preserving soil fertility and respecting ecological and environmental requirements. The student will also acquire base skills about management of crops that are important in Mediterranean food industry.

Contents

AGRONOMY
Climate: Radiation, temperature, rainfall, wind, humidity, ET
Soil: Composition, chemical properties, physical properties, soil-water relationships
Land clearing and leveling
Tilling
Irrigation
Fertilization and fertilizers
Crop rotations
Weed control
CROP PRODUCTION
Cereals
Wheat: Morphology, life cycle, crop management, quality of durum and bread wheat
Field tomatoes: Morphology, life cycle, crop management, quality for processing industry

Teaching Methods

The delivery routes will be both oral lessons and practical activities.

Other courses

Course year: 1

BIOTECNOLOGIE LATTIERO CASEARIE
6 credits - A scelta dello studente
NUTRITIONAL QUALITY AND TO CONTROL CONTAMINANTS OF ANIMAL PRODUCTS
6 credits - A scelta dello studente

Course year: 2

VEGETABLE PRODUCTIONS
12 credits
ANALYTICAL CHEMISTRY
6 credits - Caratterizzante
DEFENSE OF FOODSTUFFS
8 credits - Caratterizzante
INDUSTRIAL TECHNICAL PHYSICS
6 credits - Caratterizzante
MICROBIOLOGY AND GENETICS OF MICROORGANISMS
7 credits - Caratterizzante
UNIT OPERATIONS
6 credits - Caratterizzante
BUILDINGS FOR AGRIFOOD PRODUCTION
3 credits - Affine/Integrativa

Course year: 3

FOOD CHEMICAL ANALYSIS
6 credits - Caratterizzante
FOOD HYGIENE
6 credits - Caratterizzante
FOOD MICROBIOLOGY
6 credits - Caratterizzante
FOOD TECHNOLOGY PROCESSES
8 credits - Caratterizzante
MACHINERY AND PLANTS FOR THE FOOD INDUSTRY
6 credits - Caratterizzante
ANIMAL PRODUCTION
6 credits - Affine/Integrativa

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VEGETABLE PRODUCTIONS