Learning outcomes

The course aims to provide students with the knowledge of technological, physiological and molecular aspects concerning the production of fruits of food interest. The course illustrates the molecular mechanisms that regulate the flower/fruit transition and the strategies for the improvement of fruit set and seedless fruit production as well as the physiology and molecular control of ripening with particular regard to the aspects that contribute to the final quality of the fruit. Examples of successful biotechnological approaches used to modify specific characteristics of the fruit and their impact on production, quality and post-harvest phases will be provided.