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Third semester at the University of Bolzano

Here you can find information regarding the third semester specialization in Bolzano

Overview of the Third Semester offered at the Free University of Bolzano-Bozen

The semester is offered at the Free University of Bozen-Bolzano, a young higher education institution with an international and multilingual profile (16% foreign students; 35% foreign teaching staff), with the contribution of the University of Bologna, well known for its long tradition in higher education.

The Semester focuses on the sustainable production of fruits and grape, and on their supply and processing chains.

The programme takes advantage of the collaboration with the strong fruit and wine industry of South Tyrol, a worldwide-recognised leading districts for apple and wine production, and with other local research Institutions.

Horticulture provides society with vital and nutritious fruit, consumed fresh or processed that are the backbone of a healthy diet and improve our well-being. The new challenges of producing, storing and marketing fruit commodities in a more sustainable way, calls for a new generation of professionals both equipped with technical skills and able for holistic thinking to successfully tackle the growing complexity of food production in a globalized market.


 

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CONTACTS:

Prof. Massimo Tagliavini (massimo.tagliavini@unibz.it) - Academic responsible

Mrs. Victoria Angerer (victoria.angerer@unibz.it) - Administrative responsible

Third Semester (September-December)

ECTS

Production chain management

12

Integrated orchard and vineyard management

6

Module 1: Canopy management

 

Module 2: Soil and water management

 

Mineral nutrition

3

Applied entomology in horticultural crops

3

Post-harvest chain management

9

Supply chain and innovation management

3

Fruit processing

3

Post-harvest management  

3

  • Production chain management

Canopy management (Integrated orchard and vineyard management) (C. Andreotti) - The course will provide students with scientific and technical knowledge on the canopy management of orchards, vineyards and nurseries. Students will understand and critically consider the main factors involved in canopy architecture and its and management, allowing them to adapt this knowledge to specific environmental and agricultural conditions for improving yields and fruit quality. 

Soil and water management (Integrated orchard and vineyard management) (M. Tagliavini) - The course will allow the students to use the available scientific knowledge and the modern technical tools to improve the management of ground cover, irrigation and fertiliser supply, in order make the best use of the natural resources and enhance soil fertility. Students will be able to adapt the management techniques to different environmental and cultural conditions in orchards and vineyards. 

Mineral Nutrition (S. Cesco) - The course aims at improving the knowledge about the mechanisms underlying the soil availability, root uptake, translocation and allocation of mineral nutrients in fruit tree crops. This knowledge will allow to manage the fertilization practices in orchards according to the physiological needs of plants.

Applied entomology in horticultural crops (S. Angeli) - By the end of the course, students should acquire knowledge that enables them to: identify the key pest insects of the major horticultural crops and small fruit crops; understand the pest complexes of the agro-ecosystems; have a broad idea of chemical ecology and tritrophic interaction amongst host plants, pests and their natural enemies; plan a monitoring program for pest insects; link sustainable agriculture with pest control; understand the fit of IPM in fruit cropping systems, with traditional and alternative control measures.

 

 

 

  • Post-harvest chain management

 Supply chain and innovation management (C. Fischer) - Supply chain management (SCM) is concerned with the coordination of the physical flow of goods and services across space, time and different types of organisations. In this course, SCM is approached from the point of view of (industrial, or business-to-business) marketing, strategic management and transaction cost economics always with a focus on the fruit industry. The course offers an introduction into the topic and aims at providing the participants with a basic understanding of the involved issues, concepts and methods, so that they can apply them in their later job activities. In addition, the participants will learn and be able to apply the basics of innovation management, in particular collaborative innovation activities across the supply chain.

Fruit processing (M. Scampicchio) - The course provides specific knowledge to identify and understand the key processing steps occurring in fruit processing. In particular, at the end of the course, the students will be able to: 1) describe the main steps required to produce processed fruits (such as cloud/clear juices, nectars, puree, jams, jellies and marmalades, ciders and distillates) and link them with the main unit operations characterizing hot and cold technologies used in fruit processing, including washing, peeling, enzyme treatments, pasteurization and sterilization; 2) evaluate the mass and energy balance of the main fruit transformation processes;  3) understand the main chemical and microbial changes occurring to processed fruits, such as pectin jellification, yeast fermentation, enzymatic browning, juice sedimentation and the microbial thermal death.

 

Post-harvest management (to be assigned) - The course will provide the students with technical knowledge about 1) fruit quality characteristics for optimum post-harvest life; 2) post-harvest handling, 3) modern post-harvest techniques and procedures and 4) fruit sorting and transport. Students will be also able to recognize and control main post-harvest diseases and physiological disorders.

Optional course 1 - Plant protection and disease management

9

Plant protection products and residues

3

Elements of chemistry and biochemistry of agrochemicals  

3

Integrated plant disease management 

3

Optional course 2 - Efficient resource use in production systems

9

Project development and management

3

Applied breeding and sustainability

3

Information and DSS in fruit production

3