HORT40120

This module explores the scientific and technological basis of protected food crop production. Factors involved in the production of the principle protected food crops are studied (Mushrooms, Tomatoes, Cucumbers, Peppers, Lettuce and Culinary Herbs). Emphasis is given to the sustainable production of quality produce. There is particular emphasis given to the system approach to programmed growing for long season production and the application of recent technology (including new lighting regimes and Combined Heating and Power units) and research findings. National and international production, distribution, retailing and consumption patterns are reviewed for selected crops. Industry Codes of Practice and Quality Assurance & Food Safety programmes (including national and international quality standards, such as GLOBALGAP, certification and accreditation systems to ISO17065) will be examined. Issues of global food supply (protected crops) and ethical trading will be raised in the context of sustainable enterprises. Students will be taken on two industry site visits and will be required to produce individual reports detailing their observations and provide a critique of the business. Students will be required to identify any deficiencies or best practice observed and to make recommendations/suggestions as to how the enterprise could be improved. Students will be randomly segregated into groups of three or four members to research specific topics which may include their evaluation and proposals from the industry visits or the development of a policy document on, or strategies for, the use of advanced technologies. Each group will be required to prepare a Power Point presentation of their assigned work and to deliver this in class and defend it under questioning from students and staff alike. A written report will be required and should be submitted on the presentation day. There will be two continuous assessments, one in week five and the second in week 10, and a final examination.