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Course Description
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Course Name
Food Production: Vegetables
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Host University
University College Dublin
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Location
Dublin, Ireland
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Area of Study
Agriculture
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Language Level
Taught In English
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Prerequisites
Recommended: Level 1 or Level 2 Biology or Chemistry Module
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Course Level Recommendations
Upper
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
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ECTS Credits
5 -
Recommended U.S. Semester Credits2
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Recommended U.S. Quarter Units3
Hours & Credits
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Overview
This module will focus on commercial potato production and on field scale vegetable crop production. An overview of the potato and vegetable industries will be given. The module will emphasise soil requirements, cultural techniques, growing programmes, harvesting methodologies and quality assurnce systems for selected tuber (in particular potato production), root, bulb and brassica crops. Industry Codes of Practice and Quality programmes (such as GLOBALGAP and including national and international quality standards, certification and accreditation systems to EN45011) will be examined. The influence of global fresh produce supply systems, retailing strategies and food safety/quality systems will be raised. Developments in value-added products will be explored.
Course Disclaimer
Courses and course hours of instruction are subject to change.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.
Please reference fall and spring course lists as not all courses are taught during both semesters.
Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.