Gastronomic and wellness sciences, cultures and politics

The fruit: morphology and anatomy of fruits. Classification of fruits. The drupe, the pome, and aggregate fruits. Commercial classification of fruits. Dynamics of fruit growth. Extrinsic and intrinsic qualitative characteristics of fruits. Fruit quality and the main families of basic compounds and secondary metabolites. Nutritional and health value of the main products. Overview of agronomic systems for enhancing metabolite content. Destructive and non-destructive methods for determining fruit characteristics.

The teaching material will be provided by the lecturer and will include the slides presented in class, articles in Italian published in Italian journals, and parts of book chapters. Finally, websites managed by research institutions and ministries that contain information on different fruits will be indicated.

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