Field Crops and Fruit Tree Production

The course aims to provide students with a general understanding of the characteristics and specific features of herbaceous and tree cropping systems, with reference to the effects of environmental and management factors on grain yield and fruit production.
In Module I (Field crops), the overall objective is to provide basic knowledge of herbaceous cropping systems in the different agricultural areas of Italy. For each system included in the syllabus, attention will be given to the productive response of crops to soil-climate conditions and agronomic management, with the aim of ensuring productivity while limiting abiotic and biotic stresses.
In Module II (Fruit tree production), students will acquire basic knowledge relating to the choice of species/cultivars and to the principles underpinning the design of an orchard, according to the environmental suitability of the site. The course will provide knowledge of modern cultivation techniques and their application, with the aim of reconciling high yields and product quality with the rational and efficient use of resources and the protection of the environment.

Students will acquire the knowledge required to evaluate the agronomic practices to be adopted in the management of cropping systems on cereal and mixed cereal-livestock farms. They will understand which elements should be considered in planning crop rotations on-farm, considering quantitative and qualitative aspects, supply-chain requirements, European agricultural policies, and market prices of products and production inputs.
Furthermore, students will acquire the knowledge needed to assess the environmental suitability of a site for specific tree species, to identify appropriate plant material (cultivars and, where relevant, rootstocks), training systems and cultural operations required for the correct establishment of an orchard, and to carry out routine and non-routine orchard management in a rational manner.
Finally, students will gain detailed knowledge of the dynamics and mechanisms leading to fruit set, development and ripening, and will be able to apply this knowledge in scheduling harvest operations and managing the post-harvest phase to preserve product quality.