Course overview

The fresh produce sector of agriculture is fast moving, innovative and high value. The constant pressure to improve efficiency and come up with new crops has led to significant innovations and refinements in growing methods.

The range of crops that make up fresh produce is wide covering root crops, leafy vegetables, bush fruit and tree fruit, giving a participant a chance to consider very different physiology of crops and subsequent approaches to growing and harvesting crops.

The purpose of this course is to develop a knowledge and understanding of the crop physiology for fresh produce and how the production process can be manipulated to efficiently produce a range of crops whilst taking account of effects on the environment, food safety and market quality.

This course is aimed at graduates and non-graduates with experience of working in the agrifood industry who are interested in developing a knowledge and understanding of the crop physiology for a variety of fresh produce. 

Please note that as Fresh Produce Production is not a core module within Harper Adams University’s postgraduate program this module will only run if there are 5 or more confirmed enrolments by Monday 24th September 2018.

Key facts file

Course Dates:

TBC

Title: Fresh Produce Production
Type/Duration:

Course - 5 days - The course can be taken as a stand-alone training course but also makes up one of the optional courses of the Postgraduate Awards in Agrifood.

Entry Requirements:

Graduate level or relevant experience within the agrifood industry.

Credits: 15
Cost: £1200.00
Course Provider: Harper Adams University
Course Arrangements: Full joining instructions will be confirmed by the course provider.
Course Location: Harper Adams University
Tutors:

Jim Monaghan

Learning outcomes

By the end of this course participants will be able to:

  • Critically appraise the nature and structure of the UK fresh produce industry, its role in the UK economy, in relation to the European and global perspective.
  • Evaluate the main quality, environmental and food safety factors that influence the marketability of specific fresh produce crops.
  • Evaluate production strategies for a range of fruit, salad and vegetable crops to meet specific market specifications.
  • Evaluate sources of technical information for application to the production of fresh produce crops.

 

Additional Course Information

Areas covered will include:

  • Fresh Produce Industry
  • Market Requirements
  • Fresh Produce Production
  • Post harvest
  • Crop protection
  • Food safety
My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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