Unit BREWING CROPS AND INNOVATIVE CROPPING SYSTEMS
- Course
- Food technology and biotechnology
- Study-unit Code
- A002154
- Curriculum
- Tecnologie birrarie
- Teacher
- Michela Farneselli
- CFU
- 9
- Course Regulation
- Coorte 2024
- Offered
- 2024/25
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa integrata
BREWING CROPS
Code | A002155 |
---|---|
CFU | 6 |
Teacher | Michela Farneselli |
Teachers |
|
Hours |
|
Learning activities | Caratterizzante |
Area | Discipline della produzione e gestione. |
Academic discipline | AGR/02 |
Type of study-unit | Obbligatorio (Required) |
Language of instruction | Italian |
Contents | Description of the most widespread and meaningful species of field crops for brewing (malted and unmalted cereals; other smaller starch crops, hops and other minor herbaceous crops for flavourings) with regard to morphology, biology and eco-physiology; objectives and perspectives of breeding, cultivation techniques as related to cultivar, yield and quality. |
Reference texts | - slides, scientific and technical papers - G. Mosca, A Reyneri. Coltivazioni Erbacee. Vol1. Cereali e colture Industriali. Edagricole 2023. - G. Baldoni. Coltivazioni erbacee. Libreriauniversitaria.it ed., 2021. - M. Biendl, B. Engelhard, A. Forster, A. Gahr, A. Lutz, W. Mitter, R. Schmidt, C.Schönberger. Hops: Their Cultivation, Composition and Usage (BRAUWELT Knowledge) |
Educational objectives | The aim of the course is to provide students with specific knowledge on arable crops for brewing. In particular students will be provided with: knowledge on the implications that agricultural techniques may have on the qualities of the yield; knowledge on economic importance and diffusion of field crops for brewing; agronomical and technological abilities on the cultivation of arable crop for brewing. Moreover students will be educated at identifying the main cultivated species. |
Prerequisites | Topics covered in the module “Brewing crops” require basic knowledge of agronomy and agricultural ecology. |
Teaching methods | The course is organized as follows: - Lectures concerning all the subject of the course: 40 hours; - Practices in laboratory dedicated to the analysis of plant material useful to the recognition of individual species (8 hours). During the practical training, seeds / fruits, inflorescences and plants of the major species described during the course will be given to the students in order to be able to see and know the different morphology of various organs useful for recognition. - Periodic field trips to the garden of the Department (2 hours), where many species are grown and where students can directly see the different phenological phases of each crop; - Periodic field trips to farms and / or experimental station of the Department (4 hours) where students can see the plants included in cropping systems in order to facilitate direct knowledge of cultivation techniques. |
Other information | Means to help teaching and learning: Overheads, slides and videos Technical and scientific papers Reference Books Drafts based on slides Seeds and plants of brewing crops Learning means (besides attendance to lectures): Study on reference books and drafts Reading of technical and scientific papers provided by the teacher Practicing for technical abilities on field crops Practicing for technical and professional abilities on hypothetical farm contexts |
Learning verification modality | The exam consists of an oral test aiming to ascertain the knowledge level and understanding capability acquired by the student on program contents. The questions will focus on three among the following subjects: winter cereals, summer cereals, hop and other uncommon species for brewing. The oral exam will also test the student communication skills and her/his autonomy in the organization and exposure of the theoretical topics. |
Extended program | The aim of the course is to provide students with specific knowledge on arable field brewing crops. List of species: - cereals (malted and unmalted): barley, wheat, oat, rye, spelt, rice, maize, sorghum, millets, panic - other minor species for starch yield: - flavoring species: hop, and other local species For each species, the following information will be given: diffusion and importance; morphology; phylogenesis; biology; soil and climate needs; eco-physiology; abiotic and biotic diseases; objectives and perspectives of breeding; cultivation technique (rotation, tillage, fertilization, choice of cultivar, sowing, weed control, irrigation and other operations, harvest). In particular, for each species will be focused the interactions between the choice of cultivar, the cultivation technique, the yield and quality of produce and brewing technology. |
Obiettivi Agenda 2030 per lo sviluppo sostenibile | The contents of the course are related to some objectives set by the 2030 Agenda for Sustainable Development. |
INNOVATIVE CROPPING SYSTEMS
Code | A002156 |
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CFU | 3 |
Teacher | Michela Farneselli |
Teachers |
|
Hours |
|
Learning activities | Affine/integrativa |
Area | Attività formative affini o integrative |
Academic discipline | AGR/02 |
Type of study-unit | Obbligatorio (Required) |
Language of instruction | Italian |
Contents | The course deals with the main cultivation systems in greenhouse and in open field, and with the other species useful for completing the various sources of food supply both for the fresh market and for the processing industry. For each innovative cultivation system or minor species, will be discussed the diffusion, the technical aspects, the main management issues, the peculiarities of the food product obtained and future prospects. |
Reference texts | - slides, - scientific and technical papers, - A. Pardossi, G. Prosdocimi Gianquinto, P. Santamaria. Orticoltura. Principi e pratica. Edagricole-New Business Media, 2018 - R. Tesi. Colture protette. Ortoflorovivaismo in ambiente mediterraneo, Edagricole-New Business Media, 2008 - Toyoki Kozai. Genhua Niu, Michiko Takagaki. Plant Factory: An Indoor Vertical Farming System for Efficient Quality Food Production. Academic Press, Elsevier, 2019. |
Educational objectives | The aim of the course is to provide students with specific knowledge of: - alternative horticultural crops grown in open field or in greenhouse environment both for the fresh market and processing industry (organic, integrated, etc.); - main innovative cultivation techniques in a protected / indoor environment with artificial light, LED lights, vertical soil-less systems, etc ...; - minor herbaceous species of importance for obtaining innovative agro-food products (bio-fortified crops, officinal crops, sprouts, functional foods, etc.). In particular, the aim is to provide students with knowledge of the main innovative agronomic techniques for improving and guaranteeing the quality and safety of food products along the entire production chain and not covered in the traditional courses of herbaceous crops. The course will also deal with the diffusion and the economic importance of these alternative production systems for the herbaceous crops. In addition, all aspects related to the recovery and enhancement of co-products that derive from the food processing of the main products will be addressed, in a circular economy perspective. |
Prerequisites | Topics covered in the module “Innovative cropping systems” require basic knowledge of agronomy and agricultural ecology. It is also recommended to have acquired knowledge on the main traditional herbaceous crops (winter and summer cereals). |
Teaching methods | The course is organized as follows: - Lectures concerning all the subject of the course: 18 hours; - Practices in laboratory (6 hours) dedicated to the analysis of the main management parameters (light, water, macro and micronutrients) of the cultivation systems: operation of growth cells, management of light radiation (intensity, wavelength, etc), management of air conditioning systems, management of crop nutrition in a controlled environment, also through the use of dedicated management software. These practical lessons can be carried out at the FitoLab laboratory of the Department. - Periodic field trips to farms and / or experimental station of the Department (3 hours) where students can see the plants included in cropping systems in order to facilitate direct knowledge of cultivation techniques. |
Other information | Means to help teaching and learning: Overheads, slides and videos Technical and scientific papers Reference Books Drafts based on slides Seeds and plants of brewing crops Learning means (besides attendance to lectures): Study on reference books and drafts Reading of technical and scientific papers provided by the teacher Practicing for technical abilities on field crops Practicing for technical and professional abilities on hypothetical farm contexts |
Learning verification modality | The exam consists of an oral test aiming to ascertain the knowledge level and understanding capability acquired by the student on program contents. The questions will focus on three among the following subjects: vegetables crops; innovative cropping systems, minor herbaceous crops and/or agronomic use of by-product. The oral exam will also test the student communication skills and his autonomy in the organization and exposure of the theoretical topics. |
Extended program | The aim of the course is to provide students with specific knowledge on arable field brewing crops. - Innovative indoor cultivation systems: general information and technological solutions that can be adopted for different production scales - Current dissemination and future employment prospects - Control factors for cop growth: light, temperature, humidity, irrigation, fertilization - Artificial lighting systems - Climate control in a protected environment - Technical elements of fertilization for indoor systems - Substrates and recycling solutions for indoor growing systems - Species of interest for innovative indoor crops: sprouts, functional foods, officinal crops. |
Obiettivi Agenda 2030 per lo sviluppo sostenibile | The contents of the course are related to some objectives set by the 2030 Agenda for Sustainable Development. |