NOVEL FOODSModule HORTICULTURE
Academic Year 2026/2027 - Teacher: CHERUBINO LEONARDIExpected Learning Outcomes
Learning objectives
The module aims to provide understanding tools useful for the evaluation and enhancement of spontaneous and / or cultivated species of interest as vegetable and/or aromatic, widespread in Italy for their suitability to diversify and to support the production of novel foods with high nutritional and/or nutraceutical value.
In detail, with reference to the Dublin Descriptors, the course aims to provide the following knowledge and skills:
Knowledge and understanding: At the end of the course the student will acquire the skills necessary to distinguish the main types of new foods, the vegetable species/cultivars, recognizing their main qualitative traits; the student will also be able to place products and ingredients within the European Union framework on Novel Foods, identifying the key actors and the main stages of the authorization process.
Ability to apply knowledge and understanding abilities: The skills acquired will allow the exploitation of new vegetable novel foods proposed for nutraceutical purposes and for their functional integration for food diets and for human nutrition, in order to safeguard their quality, food safety and the use of high quality horticultural/aromatic products.
Making judgements: The student will be able to learn about the health characteristics of new vegetable novel foods, both in terms of types of products and of their nutraceutical quality. This ability is honed both during the lessons.
Communication skills: The student will improve the technical language to be able to communicate what are the types of the vegetable novel foods and of the most suitable species/cultivars and which are the nutraceutical characteristics expressed (antioxidant capacity and content and profile of antioxidant compounds). The creation and presentation of a case study will refine the technical language and communication skills.
Learning skills: The student will improve the technical language to be able to communicate what are the types of vegetable novel foods and the most suitable species/cultivars for their nutraceutical characteristics expressed (antioxidant capacity and content and profile of antioxidant compounds). The creation and presentation of a case study will allow you to refine your technical language and communication skills.
Course Structure
The course is articulated by 21 hours of classroom teaching and it will take place with the aid of a video projector; other activities include the analysis of some case studies.
If the teaching is taught in mixed or remote mode, the necessary variations may be introduced with respect to what was previously declared, in order to respect the planned program and reported in the syllabus.
To guarantee equal opportunities and in compliance with current laws, interested students can request a personal interview in order to plan any compensatory and/or dispensatory measures, based on the educational objectives and specific needs. It is also possible to contact the CInAP (Centre for Active and Participated Inclusion - Services for Disabilities and/or DSA) professor of the Di3A Department.
Required Prerequisites
Biology basics are considered useful for a better understanding of content. Food chemistry
Attendance of Lessons
It is highly recommended and, in any case, to contact the teacher during the course to functionally connect with the project activities agreed with colleagues.
Detailed Course Content
- Introduction to the course;
- Specific and subspecific classification of vegetable species;
- Characteristics of vegetable plants;
- Main types of vegetable novel foods of high nutraceutical value;
- Botanical classification and subspecific articulations of types and cultivars, collection, handling and product quality of the main species used for the production of new horticultural foods with high nutraceutical value;
- Qualitative profile of the vegetable novel foods;
- Main nutraceutical compounds of traditional vegetable productions;
Textbook Information
Pardossi A., Prosdocimi Gianquinto G., Santamaria P., Incrocci L., 2018. Orticoltura. Principi e pratica. Edagicole.
Bianco V.V., Pimpini, F., 1990. Orticoltura. Patron Editore, Bologna
Articoli e pubblicazioni e presentazioni fornite dal docente.
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Origin and diversification of the main horticultural species of nutraceutical interest; botanical framework, biology and needs of the plant, harvesting, handling and quality of the product | Course handouts, reference textbooks, and publications made available by the lecturer. |
| 2 | Characteristics of the vegetable species | Course handouts, reference textbooks, and publications made available by the lecturer. |
| 3 | Specific and sub-specific classification of vegetable plants | Course handouts, reference textbooks, and publications made available by the lecturer. |
| 4 | The qualitative profile of new horticultural foods with high nutraceutical value | Course handouts, reference textbooks, and publications made available by the lecturer. |
| 5 | Main nutraceutical compounds of traditional vegetable productions | Course handouts, reference textbooks, and publications made available by the lecturer. |
Learning Assessment
Learning Assessment Procedures
Learning Assessment Procedures
The exam includes an oral test.
Votes will be attributed according to the following scheme:
Unsuitable
Knowledge and understanding of the topic: Significant shortcoming and inaccuracies
Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize
Use of references: Completely inappropriate
18-20
Knowledge and understanding of the topic: At threshold level. Obvious imperfections
Analysis and synthesis skills: Barely sufficient ability
Use of references: Barely appropriate
21-23
Knowledge and understanding of the topic: Routine knowledge
Analysis and synthesis skills: Is able to analyze and synthesize correctly. Argues logically and coherently
Use of references: Uses standard references
24-26
Knowledge and understanding of the topic: Good knowledge
Analysis and synthesis skills: Has good analysis and synthesis skills. Topics are expressed consistently
Use of references: Uses standard references
27-29
Knowledge and understanding of the topic: Knowledge more than good
Analytical and synthesis skills: Has considerable analytical and synthesis skills
Use of references: Has deepened the topics
30-30L
Knowledge and understanding of the topic: Excellent knowledge
Analytical and synthesis skills: Has considerable ability to analyze and synthesize.
Use of references: Important insights.
Learning assessment may also be carried out on-line, should the conditions require it. To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti)
Examples of frequently asked questions and / or exercises
- Specific and intraspecific classification of the main crops belonging to the main botanical families of interest in horticulture
- Food technological gamma and quality determinants of horticultural products;
- Antioxidant compounds contained in the main vegetable products
- Qualitative profiles of glucosinolates, polyphenols, carotenoids, etc. contained in the main horticultural products
- Biometric and structural description of the organ used (root, fruit, leaf, etc.)