Fruit and Vegetable Science and Technology
Growing & Vines
A course by
Lincoln University
Critically examine the science and technology of fruit and vegetable cropping.
In-person study
Face-to-face learning in a physical classroom setting
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Describe crop differences
Describe the highest-level differences among the fruit and nut crops and vegetables covered in the course.
Use horticultural terminology
Recognise and appropriately use the general language of pomology and olericulture.
Discuss management principles
Discuss and defend or critique the horticultural, physiological, and economic principles used in orchard management decisions.
What You're Signing Up For
This course critically examines the science and technology of fruit and vegetable cropping, covering horticultural, physiological, and economic principles guiding orchard and vegetable management. Students will develop familiarity with crop management tools, terminology in pomology and olericulture, and design solutions to production issues.
Course Content
- Differences among fruit, nut crops and vegetables
- Language of pomology and olericulture
- Horticultural, physiological, and economic principles for orchard management
- Laboratory applications of lectures
- Use of orchard and vegetable management tools
- Designing solutions based on culture, management, and physiology of tree fruit and nut crops
What you need to know first
A minimum of 30 credit points from any level 200 PLSC (Plant Science) courses
A minimum of 30 credit points from any level 200 HORT (Horticulture) courses
A minimum of 30 credit points from any level 200 FORS (Forestry) courses
Restriction: The Science and Management of Vegetable Production, HORT-323
Restriction: Fruit Production Science, HORT-329
What sort of industry will this job lead to
Agriculture
Horticulture
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