FRUIT AND VEGETABLE CROP SCIENCE
Survey of fruit and vegetable crop production, emphasizing commercial production of temperate fruits and global perspectives on vegetable crop science. Fruit and vegetable origin, history, domestication, classification, culture, physiology, genetics, harvest, marketing, and post-harvest handling are covered. Emphasis is placed on major crop families and their most important crop members, as well as economically significant fruits and vegetables. Discuss horticulturally-relevant practices for sustainable crop management as well the significance of those crops in world cultures and diets.
Prerequisites & course information
Requisites: BOTANY/BIOLOGY 130 , ZOOLOGY/BIOLOGY/BOTANY 152 , PLANTSCI 110 , BIOCORE 381 , or graduate/professional standing Course Designation: Core GenEd - Natural Science & Wellness + Lab Breadth - Biological Science Level - Intermediate L&S Credit - L&S Liberal Arts and Science Grad 50% - Counts toward 50% graduate coursework requirement Repeatable for Credit: No Learning Outcomes: 1. Describe production and management practices of fruit and vegetable crops including planting systems, crop nutrition, irrigation, pruning, training, harvest, processing, and frost management. Audience: Both Grad & Undergrad 2. Explain fruit and vegetable crop botanical features, physiological growth characteristics and climatic requirements. Audience: Both Grad & Undergrad 3. Apply scientific principles of plant physiology to make horticultural production management decisions. Audience: Both Grad & Undergrad 4. Analyze the causes of and solutions for the sustainability challenges of worldwide fruit and vegetable crop production. Audience: Both Grad & Undergrad 5. Explain how the biological aspects of vegetable plants, including their physiology and genetics, dictate how these crops will be produced in different world regions. Audience: Both Grad & Undergrad 6. Analyze the nutritional profile, culinary characteristics, and important metabolites that are found in vegetable plants for defensive and attractant purposes. Audience: Both Grad & Undergrad 7. Design a project that highlights an in-depth aspect of fruit and vegetable crop science. Audience: Graduate Learning Outcomes: 1. Describe production and management practices of fruit and vegetable crops including planting systems, crop nutrition, irrigation, pruning, training, harvest, processing, and frost management. Audience: Both Grad & Undergrad 2. Explain fruit and vegetable crop botanical features, physiological growth characteristics and climatic requirements. Audience: Both Grad & Undergrad 3. Apply scientific principles of plant physiology to make horticultural production management decisions. Audience: Both Grad & Undergrad 4. Analyze the causes of and solutions for the sustainability challenges of worldwide fruit and vegetable crop production. Audience: Both Grad & Undergrad 5. Explain how the biological aspects of vegetable plants, including their physiology and genetics, dictate how these crops will be produced in different world regions. Audience: Both Grad & Undergrad 6. Analyze the nutritional profile, culinary characteristics, and important metabolites that are found in vegetable plants for defensive and attractant purposes. Audience: Both Grad & Undergrad 7. Design a project that highlights an in-depth aspect of fruit and vegetable crop science. Audience: Graduate
Sources
- Course catalogue ↗2026-2027