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Dec 18, 2024
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HORT 4560 - Vegetable Crops 3 Credits (3 Contact Hours)
Introduction to vegetable production, value-added products and nutrition using a farm-to-table approach. Provides an overview of vegetable production (small to large scale), the links between agriculture and human health, and the concept of value addition. Attention is given to the nutritious, whole-food benefits of vegetables and how they are used to reduce global protein-, calorie- and micronutrient-malnutrition. Offered in spring semester of odd-numbered years.
This 4000-level course has a 6000-level counterpart. Students should refer to the Graduate Announcements for the 6000-level description and requirements.
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