Organic Food Production
Code: 103258Credits: 3
| Degree programme | Type | Course |
|---|---|---|
| Food Science and Technology | OP | 4 |
Contact lecturer
- Name :
- Elena Albanell Trullas
- Email :
- elena.albanell@uab.cat
Teaching staff
- Carmen Loreto Manuelian Fuste
- Elena Albanell Trullas
- Roser Sala Pallarés
- Dolors Izquierdo Tugas
- Jordi Bartolomé Filella
Group languages
You can consult this information at the end of the document.
Prerequisites
There are no official prerequisites to attend this course. However, it is recommended that students review the contents related to Biology and Production of Raw Materials subjects studied during the first course
Objectives
Optional subject of 4th course that develops the scientific knowledge and the necessary techniques to achieve a sustainable agricultural activity, respectful with the environment and that allows to obtain food products in accordance with the requirements of consumers and the current agri-food industry, taking into account the legal framework of organic production.
The specific training objectives are:
1.- Deepening in the principles of ecological agricultural and livestock production and its environmental and socioeconomic importance.
2.- To know the practice of the cultivation and conservation of the main vegetable species for human and animal nutrition.
3.- Understand the scientific basis of animal health and welfare and its relationship with organic production.
4.- To know the systems of evaluation of the quality of the ecological products.
5.- To know the current regulations on the production and commercialization of organic agricultural products and the certification procedures in Catalonia and the European Union
Learning outcomes
- Search for, manage and interpret information from different sources.
- Work individually or in unidisciplinary and multidisciplinary teams and in international contexts.
- Develop individual learning strategies and planning and organisation skills.
- Show sensitivity to environmental, sanitary and social issues.
- Apply suitable methods for monitoring the entire food supply chain in order to prevent the presence of biotic and abiotic agents in food.
- Take account of social, economic and environmental impacts when operating within one's own area of knowledge.
- Make changes to methods and processes in the area of knowledge in order to provide innovative responses to society's needs and demands.
Contents
THEORY
SECTION I
Chapter 1. Introduction to Organic Livestock Production.
Impact of Livestock on the environment. Integration Agriculture-Livestock. Situation of the organic livestock sector.
Chapter 2. Conversion to Organic LivestockProduction.
Administrative and political support. Control of organic production. Animal welfare in organic livestock.
Chapter 3. Organic Production of Ruminants for Meat and Milk
Management and feeding of organic livestock. Conversion of facilities and effluent management.
Chapter 4 (2 h). Organic Production of Pigs and Poultry.
Production cycle. Operating systems and housing. Breeds used. Feed.
Chapter 5. (2 hr). Organic Aquaculture (fish, molluscs and algae).
Situation of the sector. Conversion to organic aquaculture production: regulation. Management and nutrition. Conversion of facilities, effluent management and welfare.
SECTION II
Chapter 6. Organic Agriculture.
Agroecology: foundations and strategies for sustainable agriculture. Introduction to organic agriculture. Differentiation between organic agriculture and other production systems: biodynamic agriculture, regenerative agriculture
Chapter 7. Soil and Fertilization
The soil is a living environment. Bases of fertilization in organic farming. Nutrient cycles. Organic and inorganic fertilizers.
Chapter 8. Plant Health and Protection.
Introduction. Mechanisms for the defense of plants. Bases of plant health in organic farming
Chapter 9. Organic Production of Mushrooms.
Characteristics of mushrooms. Most important species. Bases of ecological mushroom production: cultivation and wild. Mushrooms and Bioremediation
Chapter 10. Organic Production of Extensive Crops.
Bases of cultivation. Cereals. Grain legumes. Industrial crops. Fodder crops. Importance of native varieties.
Chapter 11. Organic Production of Vegetables
Importance of organic horticulture. Agronomic bases for the cultivation of organic vegetables
Chapter 12. Organic Production of Woody Crops.
Agronomic bases for the ecological management of woody crops. The vineyard and the olive tree. Citrus fruits. Fleshy and dried fruits.
SECTION III
Chapter 13. Quality of Organic Food.
Concept of organic food quality. Nutritional quality. Sensory quality. Environmental quality. Socio-economic quality.
Chapter 14. Marketing and Consumption of Organic Food
Marketing Channels. Evolution of Organic Food Consumption. Profile of the Organic Food Consumer
SEMINARS
S1. (1h). Presentation of the CCPAE
S2. (2h).Crop alternatives and rotation
S3. (1h). Scientific discussion on organic food
PRACTICES
P1. (3h) Visit to an organic livestock farm
P2. (3h) Visit to an organic agriculture farm
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| Technical visits | 6 | 0.24 | 1, 2, 5 |
| Technical visit reports | 5 | 0.2 | 2, 4, 5 |
| Individual study | 37 | 1.48 | 2, 3, 5 |
| Tutorials | 5 | 0.2 | 5 |
| Participative lectures | 16 | 0.64 | 3, 4, 5 |
| Seminars | 4 | 0.16 | 2, 4, 5 |
The center of the learning process is student's own work. The teacher’s mission to help in this learning process would be twofold. First, providing them with information and second, showing them sources where they can get it. Supervise them is essential.
Following this ideas, and according to the objectives, the development of this course is based on the following methodologies and activities:
The lectures will be the main type of activity and with them the student will acquire the basic scientific and technical knowledge of the subject. The learning contents and concepts explained during the lectures require student's autonomous work in order to assimilate them.
The seminarsare sessions with a small number of students where the scientific-technical knowledge exposed to the theoretical classes are worked to complete their comprehension. The specific objective may vary depending on the type of seminar, although always seeking to promote the analysis, reasoning, discussion and resolution capacity by the student.
The objective of the technical visits is to complete, apply and reinforce the knowledge acquired in the lectures and seminars directly. They are basic to see the practical application of the concepts given during theoretical and practical lectures. From each visit students will have to prepare a report which will be given to the corresponding teaching staff for their evaluation.
The tutorial sessions aim to direct and help the students in their training tosolve doubts about the contents of the subject.
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| Exam II and III section | 42% | 1 | 0.04 | 1, 3, 4, 5, 6 |
| Exam of section I | 33% | 1 | 0.04 | 1, 3, 4, 5, 6 |
| Seminars | 10% | 0 | 0 | 2, 4, 5, 7 |
| Visit reports | 15% | 0 | 0 | 1, 2, 4, 5 |
Final Exam: The knowledge acquired in theory lessons and seminars by the student will be evaluated individually, as well as their ability to analyze and synthesize. There will be 2 written tests, multiple choice single-answer, one on the contents of Section I (production of organic food of animal origin) and the other on the contents of Section II (production of organic food of vegetable origin) and Section III (Quality and science). The mark of the 1st test (7 hours of theory) will represent 33% of the final grade and the mark for the 2nd test (9 hours of theory) will represent 42%. To pass the subject, students must have obtained a mark ≥ 5 in each of the tests. Students who do not achieve these marks it will have to make up the part not passed.
Seminars. Assessment by means of a test type in relation to the content of each seminar. The tests can be performed at the end of each session or in conjunction with the theory exam. The evaluation of the questionnaires of the seminars has a global weight of 10% of the final grade.
Bibliography
Bibliography (Female authors are shown with their surnames in bold and underlined)
- Bello A., Jordá C., Tello J.C. 2010. Agroecología y producción ecológica. Ed. CSIC.
- Comisión Europea. Producción y productos ecológicos
- Consell Català de la producció Ecològica http://www.ccpae.org/index.php?option=com_frontpage&Itemid=1&lang=ca_ES
- DAAR. 2006. Llibre blanc de la producció agroalimentària ecològica a Catalunya. Departament Agricultura, Alimentació i Acció Rural. http://www.slideshare.net/roserpera/llibre-blanc-pae
- DACAR. Departament d’Acció Climàtica, Alimentació i Agenda Rural. Generalitat de Catalunya.
http://agricultura.gencat.cat/ca/
http://pae.gencat.cat/ca/enllacos-interes/
- Domínguez, A., Roselló J., Aguado, J. 2002. Diseño y manejo de la diversidad vegetal en Agricultura Ecológica. Ed. Phytoma. Valencia.
- Generalitat de Catalunya. Producció Agroalimentària Ecològica. Fitxes tècniques i divulgatives
http://pae.gencat.cat/ca/publicacions-materials-referencia/Fitxespae/
- IFOAM https://www.organicseurope.bio
- IFOAM 2010. Organic Aquaculture: EU Regulations (EC) 834/2007, (EC) 889/2008, (EC) 710/2009. Background, Assessment, Interpretation. A. Szeremeta, L. Winkler, F. Blake, P.Lembo (Eds). EFOAM-EU Group and CIHEAM. 36 pp.
http://ifoam-eu.org/positions/publications/aquaculture/
- Labrador J. 2004. Conocimientos, técnicas y productos para la agricultura y la ganaderia ecológica. Ed: Ministerio de Agricultura, Pesca y Alimentación
- Labrador J., Porcuna J.L., Bello A. 2002. Manual de Agricultura y ganadería ecológica. Ediciones Mundi-Prensa. Madrid.
- Lampkin N. 1998 (1 Ed.) Agricultura ecológica. Ediciones Mundi-Prensa. Madrid.
- Mainardi Fazio F. 2003 (1 Ed.) Cultivo biológico de hortalizas y frutales. Ed: de Vecchi
- Raigón MD. 2020. Manual de la nutrición ecológica. De la molécula al plato. Ed: SEAE. ISBN: 978-84-949844-0-2
Software
No software is used
Course groups and languages
The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE
| Type of teaching | Group | Language | Semester | Shift |
|---|---|---|---|---|
| (TE) Theory | 1 | Catalan/Spanish | second semester | morning-mixed |
| (PAUL) Classroom practices | 1 | Catalan/Spanish | second semester | morning-mixed |
| (VEXT) Visites externes a entitats | 1 | Catalan/Spanish | second semester | morning-mixed |