Food Production: Fruit and Post Harvest Physiology

University College Dublin

Course Description

  • Course Name

    Food Production: Fruit and Post Harvest Physiology

  • Host University

    University College Dublin

  • Location

    Dublin, Ireland

  • Area of Study

    Horticulture, Physiology

  • Language Level

    Taught In English

  • 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.

    Hours & Credits

  • ECTS Credits

    5
  • Recommended U.S. Semester Credits
    2
  • Recommended U.S. Quarter Units
    3
  • Overview

    The lectures cover:Orchard site, fruit cultivars, nutritional status and the use of physical and chemical cultural aids. Post-harvest physiology covers practices involved in handling, storage, transportation and packaging of fruits such as bruising physiology, pre- and post harvest fruit physiology, pre-cooling, refrigerated, controlled atmosphere storage and ethylene inhibition, refrigerated transportation and physiological disorders.Practical sessions are devoted to pruning and management of fruit species and the organisation of the harvesting handling and marketing operations. They also include post harvest handling exercises, pressure and laceration tolerance of fruits, atmosphere manipulations and physiological disorders.
    There will be continuous assessment at unspecified intervals throughout the duration of the semester.

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.