Plant-Based Foods
A.Y. 2025/2026
Learning objectives
The main aim of the course is to acquaint students with the physiology of fresh plant products and the quality characteristics of plant products.
The course aims to provide the scientific basis on the biochemical and physical changes that occur during the ripening of fresh plant products, their evolution after harvest, and factors related to qualitative and quantitative losses, including those for biochemical, pathological, and physiological alterations. The objective is also the study of commercial harvesting, processing, storage and marketing procedures best suited to the needs of the products and their responses. In addition, the course aims to acquaint students with the main processing technologies of some products of plant origin, as well as the indices used to assess their quality.
The course aims to provide the scientific basis on the biochemical and physical changes that occur during the ripening of fresh plant products, their evolution after harvest, and factors related to qualitative and quantitative losses, including those for biochemical, pathological, and physiological alterations. The objective is also the study of commercial harvesting, processing, storage and marketing procedures best suited to the needs of the products and their responses. In addition, the course aims to acquaint students with the main processing technologies of some products of plant origin, as well as the indices used to assess their quality.
Expected learning outcomes
Upon completion of the course, the student will attain the skills necessary to distinguish the main quality characteristics of fresh vegetable products and foods of plant origin derived from them. The acquired skills will enable the professional management of fresh fruit and vegetables and food products of plant origin in order to safeguard their quality, freshness and food safety and to optimize their processing into high-quality products.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
THE FRESH VEGETABLE PRODUCT (0.25 CFU): elements of morphology: fruits (pome fruits, stone fruits, other fruits); fruiting, leafy, stem vegetables, tubers and roots. The composition of fresh fruit and vegetables, development and growth.
PHYSIOLOGY OF MATURATION (2 CFU): respiration: measurement, post-harvest significance and factors influencing it; transpiration: characterisation, significance and factors influencing it; ethylene production: biosynthesis, influence of temperature and storage atmosphere; its role in ripening and senescence; physiological alterations; pathological alterations: pre-harvest and post-harvest factors, PRODUCT COMPOSITION, QUALITY ASSESSMENT AND QUALITY MAINTENANCE (1.5 CFU): The concept of quality and its aspects. The components of quality and their evolution. Quality indices and maturation. Conventional methods of quality analysis (physical and chemical). Innovative quality analysis methods (NIR, electronic nose, firmness analysis systems, etc.). Technologies for maintaining and safeguarding quality: Controlled and modified atmospheres for preservation.
MINIMALLY PROCESSED PRODUCTS (0.25 CFU): Preparation methods, physiological aspects, quality assessment.
CEREALS (1 ECTS): (i) structure of the caryopsis, composition, properties of the main components, and main uses; (ii) wheat milling, main milling products and their properties; (iii) breadmaking process: direct and indirect methods; different types of bread; quality characteristics of the final product; (iv) dried and fresh pasta: production process and quality characteristics of the products.
LEGUMES (0.5 ECTS): (i) seed structure, composition, and properties of the main components; (ii) quick-cooking legumes and canned legumes; (iii) use of legumes in the production of pasta, snacks, and other extruded products.
OTHER PLANT-BASED PRODUCTS (0.5 ECTS): (i) fruit processing: fruit juices and nectars; jams and marmalades; canned fruit in syrup; (ii) tomato processing; (iii) olive oil: product classification and quality.
PHYSIOLOGY OF MATURATION (2 CFU): respiration: measurement, post-harvest significance and factors influencing it; transpiration: characterisation, significance and factors influencing it; ethylene production: biosynthesis, influence of temperature and storage atmosphere; its role in ripening and senescence; physiological alterations; pathological alterations: pre-harvest and post-harvest factors, PRODUCT COMPOSITION, QUALITY ASSESSMENT AND QUALITY MAINTENANCE (1.5 CFU): The concept of quality and its aspects. The components of quality and their evolution. Quality indices and maturation. Conventional methods of quality analysis (physical and chemical). Innovative quality analysis methods (NIR, electronic nose, firmness analysis systems, etc.). Technologies for maintaining and safeguarding quality: Controlled and modified atmospheres for preservation.
MINIMALLY PROCESSED PRODUCTS (0.25 CFU): Preparation methods, physiological aspects, quality assessment.
CEREALS (1 ECTS): (i) structure of the caryopsis, composition, properties of the main components, and main uses; (ii) wheat milling, main milling products and their properties; (iii) breadmaking process: direct and indirect methods; different types of bread; quality characteristics of the final product; (iv) dried and fresh pasta: production process and quality characteristics of the products.
LEGUMES (0.5 ECTS): (i) seed structure, composition, and properties of the main components; (ii) quick-cooking legumes and canned legumes; (iii) use of legumes in the production of pasta, snacks, and other extruded products.
OTHER PLANT-BASED PRODUCTS (0.5 ECTS): (i) fruit processing: fruit juices and nectars; jams and marmalades; canned fruit in syrup; (ii) tomato processing; (iii) olive oil: product classification and quality.
Prerequisites for admission
Knowledge of plant biology
Teaching methods
Lectures, classroom exercises, and a technical visit to the Milan agri-food market or a food company.
Teaching Resources
The teaching material provided by the lecturer, in the form of slides and book chapters, is available on the MyAriel platform.
Recommended text: Gestione della qualità e conservazione dei prodotti ortofrutticoli ed. Edagricole, a cura di G. Colelli e P. Inglese.
Recommended text: Gestione della qualità e conservazione dei prodotti ortofrutticoli ed. Edagricole, a cura di G. Colelli e P. Inglese.
Assessment methods and Criteria
The assessment of the actual learning of the contents and topics covered in the lessons of the course is by written test lasting 90 minutes with 4 open-ended questions.
The evaluation will consider: (i) the knowledge of the physiological processes that play a role in determining the spoilage of plant products, particularly fruit and vegetables, and the factors influencing these processes; (ii) the understanding of all procedures and technologies used in post-harvesting to preserve and maintain the quality of plant products; (iii) the ability to apply analytical approaches and methods to assess quality attributes; (iv) the knowledge of the processing operations for the production of the main plant-based foods.
The evaluation is expressed with a grade out of thirty. The evaluation is based on: a) accuracy of contents; b) completeness of response; c) language properties. Missing content will lower the grade. Excess content will not be considered.
The exam dates and the registration deadline are communicated throughthe University platform(UNIMIA). The grade is communicated via an automated e-mail from the University's recording system. The grade is recorded in a way that allows to be rejected by the student.
Students with Specific Learning Disabilities (LSD) or disabilities are kindly requested to contact the teacher by email at least 15 days before the scheduled exam session to agree on individual exam requirements. If the student wish to use concept maps, these should be attached to the email request so that the teacher can suggest possible changes/reductions to the material provided. The email addressed to the teacher must also include the relevant University services in CC: [email protected] (for students with LSD) and [email protected] (for students with disabilities).
The evaluation will consider: (i) the knowledge of the physiological processes that play a role in determining the spoilage of plant products, particularly fruit and vegetables, and the factors influencing these processes; (ii) the understanding of all procedures and technologies used in post-harvesting to preserve and maintain the quality of plant products; (iii) the ability to apply analytical approaches and methods to assess quality attributes; (iv) the knowledge of the processing operations for the production of the main plant-based foods.
The evaluation is expressed with a grade out of thirty. The evaluation is based on: a) accuracy of contents; b) completeness of response; c) language properties. Missing content will lower the grade. Excess content will not be considered.
The exam dates and the registration deadline are communicated throughthe University platform(UNIMIA). The grade is communicated via an automated e-mail from the University's recording system. The grade is recorded in a way that allows to be rejected by the student.
Students with Specific Learning Disabilities (LSD) or disabilities are kindly requested to contact the teacher by email at least 15 days before the scheduled exam session to agree on individual exam requirements. If the student wish to use concept maps, these should be attached to the email request so that the teacher can suggest possible changes/reductions to the material provided. The email addressed to the teacher must also include the relevant University services in CC: [email protected] (for students with LSD) and [email protected] (for students with disabilities).
AGR/03 - ARBORICULTURE AND FRUITCULTURE - University credits: 6
Field activity: 4 hours
Practicals: 8 hours
Lessons: 42 hours
Practicals: 8 hours
Lessons: 42 hours
Professors:
Marti Alessandra, Spinardi Anna
Shifts:
Professor(s)