Aromatic, Culinary and Medicinal Plants

Not defined.

1. Development of the theoretical component using the lecture method and presentation of specific materials, resorting to strategies of participatory exhibition and practical examples, as well as using videos, slideshows and documentaries, to complement the information on the topics in question.

2. The organization of seminars with guest speakers and field trips, is also considered.

3. Carrying out of field work, using the techniques discussed, involving observation and class discussion, helping the student to structure and apply the knowledge acquired in situations with their practicability.

1. Know the concept of aromatic, spice and medicinal plants (PACM), auxiliary or phytoremediators and spontaneous.

2. Know and identify the PACM and the most relevant auxiliary and spontaneous ones.

3. Know the ways of producing PACM and the cultural practices to perform, throughout the seasons,  within the scope of the organic production of PACM.

4. Understand the importance of spontaneous plants in maintaining the balance of ecosystems, the role of aromatics in hedges and massifs and the importance of the proximity of plants in the context of allelopathies.

5. Know the different ways of using PACM: the extraction of active principles (maceration, decoction and infusion), drying and conservation processes, therapeutic, condiment, flavoring and agricultural uses.

1. Identification of the most relevant PACM and auxiliary and spontaneous plants in Organic Farming.

2. Selection and propagation of suitable species for specific uses.

3. Cultural technologies for installation and maintenance in Organic Farming.

4. Harvesting, processing, conservation and specific uses in Organic Production.

5. Extraction methods of active substances or galenic preparations in phytotherapy (hydric: infusions, decoctions, macerations; and alcoholic).

Continuous Assessment

Learning outcomes will be assessed through two assessment tools:

1) A technical project with writen and oral presentation with discussion (50%);

2) Written test (50%).

Exam

In each academic year, a student not approved during the teaching period has access to the final exam, on dates defined in the Academic Calendar and in the Calendar of Exams.

The final exam will consist of a written test where all theoretical and practical contents worked at the UC will be evaluated.

The student is approved if obtains a classification equal to or greater than 9.5.

NAO