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.
By the end of this course participants will be able to:
Areas covered will include:
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP