HORT40120

This module explores the scientific and technological basis of protected food crop production. Factors involved in the production of the principal 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 application of recent technology and research findings. 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 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 student will be required to prepare a PowerPoint 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.