Ree proagra - qualità dei prodotti agrari e relazioni con diversi input nutrizionali

A.Y. 2019/2020
Overall hours
AGR/04 AGR/13
Learning objectives
The course aims, through practical activities, to provide expertise for the evaluation of the sensorial characteristics of plant matrices of food interest. In particular, the effects on plants induced by the different availability of mineral nutrients will be investigated. For this purpose, non-invasive methods and laboratory analytical procedures will be adopted. The course aims to provide the necessary tools for conducting scientific experience, from the design of experiments to the processing of results and their interpretation.
Expected learning outcomes
At the end of the course the student will have obtained knowledge on some analytical methods useful for the evaluation of physiological and biochemical parameters of plants. The student will have implemented his or her ability to apply knowledge and understanding, as well as improve his or her judgment and communication skills.
Course syllabus and organization

Single session

Lesson period
Second semester
Course syllabus
The course aims to show the student some of the approaches used to evaluate the organoleptic properties of agricultural products. In this context, although many factors can participate to define the compositional characteristics, attention will be paid to the effects induced by different nutritional input. In this context the laboratory will focus its attention on the study of horticultural species, although the approach is also used for the analysis of cereals and fruit plants; many of the proposed analytical activities, in fact, are widely applied. Starting from the general objective, experimental activities will be carried out in plants grown under different nitrogen input, a typical situation that deeply influences the quality of many horticultural species.
The experimental activities will include several moments:
- Brief theoretical phase.
- Hydroponic cultivation of plants. At this stage, non-invasive techniques will be used to assess parameters that will help define the product's properties.
- Laboratory analytical phase. Various biochemical parameters will be determined using biochemical techniques, such as colorimetric assay, enzyme, electrophoretic and chromatographic analyses. Moreover, mass spectrometry techniques will be used.
- Analysis of the results. In this last phase, the students will proceed to the formal analysis of the results with application of the statistical tools and the drawing up of a report. The workshop will conclude with a discussion aimed at the interpretation of the results obtained through PowerPoint presentations.
Prerequisites for admission
Basic knowledge of Botany, Biochemistry and Plant Physiology.
Teaching methods
Practical laboratory activities.
Teaching Resources
- Scientific papers.
- Experimental protocols.
Assessment methods and Criteria
The learning will be verified evaluating the student's participation and commitment during the different phases of the laboratory. In this view, the contribution in the design of experimental activities, the ability to apply experimental protocols, the ability to process experimental data, including by applying statistical tools and the ability to produce a scientific report, will be considered.
AGR/04 - VEGETABLE AND ORNAMENTAL CROPS - University credits: 0
AGR/13 - AGRICULTURAL CHEMISTRY - University credits: 0
Laboratories: 48 hours
On Fridays from 9.00 to 12.00 or by appointment.
At the office or via MS Teams.
Wednesday from 09:00 to 12:00 (please make an appointment by e-mail)
DISAA - Agronomy
Tuesday 14:00 - 17:00. Friday 14:00 - 16:00. By appointment for other days and times. You are kindly requested to send an email to schedule the appointment.
To be arranged, in person at the office or on-line on Microsoft Teams.