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HORT 330

Fruit and Vegetable Science and Technology

Course overview

Critically examine the science and technology of fruit and vegetable cropping.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):
  • a minimum of 30 credit point(s) from the course(s) specified below
  • a minimum of 30 credit point(s) from the course(s) specified below
  • a minimum of 30 credit point(s) from the course(s) specified below
  • any level 200 PLSC (Plant Science) course
  • any level 200 HORT (Horticulture) course
  • any level 200 FORS (Forestry) course

and

  • restriction The Science and Management of Vegetable Production, HORT-323
  • restriction Fruit Production Science, HORT-329
Available semesters Semester 2 2022
Credits 15
Domestic fees $946.00

What you will learn

After successfully completing this course, you’ll be able to:

  • Describe the highest-level differences among the fruit and nut crops and vegetables covered in the course
  • Recognise and appropriately use the general language of pomology and olericulture
  • Discuss and defend or critique the horticultural, physiological, and economic principles upon which management decisions in orchards are made
  • Apply knowledge gained from lectures in the laboratory portion of the course
  • Demonstrate familiarity with common tools of orchard and vegetable management
  • Define the issues facing growers, compile the information and design solutions or improvements from the principles of culture, management, and physiology of tree fruit and nut crops presented in the course.

Course examiners

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Associate Professor Clive Kaiser

Associate Professor

Department of Agricultural Sciences

[email protected]