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Horticulture Courses

HORT 725. Postharvest Technology and Physiology of Horticultural Crops  (3 credits)
A study of the principles and practices involved in the harvesting, handling and storage of horticultural products. The relationship of plant structure and physiology will be emphasized in discussing effects of postharvest handling and storage to maximize quality and shelf life of products.

HORT 780. Health-Promoting Phytochemicals and Physiology of Fruits and Vegetables  (2 credits)
The course deals with various aspects of phytochemicals in plant-based foods including fruits and vegetables and their impact on human health and well-being. It includes potential effects of phytochemicals in promoting human health, preventing various diseases and fostering wellness. It also includes biosynthesis and metabolism of phytochemicals in plants. Emphasis is placed on developing strategies to improve the phytochemical content of food crops through approaches involving crop management, environmental and biotechnology tools. Two hours lecture per week. 

HORT 790. Sustainable Agriculture  (2 credits)
Historical perspectives of the sustainable agriculture movement in the U.S. and world-wide will be examined and critiqued. Components of sustainable agriculture such as agroecosystem theory, permaculture, energy use efficiency, and organic standards will be compared and evaluated. Students will demonstrate their understanding and application of the material by conducting research on a topic within sustainable agriculture and presenting the topic to the rest of the class.

HORT 791. Urban Agriculture  (2 credits)
Students will become familiar with a wide variety of urban agriculture types and production systems utilized in urban settings. The course will include background readings, case studies, guest speakers, student- facilitated class discussion and lectures.

HORT 792. Urban Food Production Practicum  (1 credit)
Students will complete a practicum in an approved urban agriculture setting to gain exposure to a broad range of tasks facing the urban farmer. This includes planning, production and marketing of crops in high tunnels and open field.

HORT 793. Farm to Fork Produce Safety  (2 credits)
This course will cover all aspects of food safety for fresh produce grown in urban and rural environments, including pathogen ecology and production aspects as well as pre- harvest and postharvest factors that influence the risk of microbial contamination. More specifically, we will discuss ways to minimize the risk of human pathogens on fresh produce using strategies such as the implementation of Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs). The course will cover postharvest interventions that are currently used (chemical sanitizers) as well as innovative technology applications like physical treatments, irradiation, and biological control techniques. Additionally, students will explore the impact of foodborne outbreaks on public health and the fresh produce industry in terms of economics, consumer acceptance, and legal aspects. (Course cross-listed - FDSCI 630)

HORT 794. Urban Food Systems  (2 credits)
This course will cover all components of urban food systems through the lens of food security, food justice, access, policy, and community planning. Students will gain skills in grant-writing, non-profit planning and management, and working with urban policy and planning boards.

HORT 795. Urban Agriculture Study Tour  (1 credit)
Faculty-led trip for students to explore leading examples of urban agriculture. Each year, a trip will occur within North America, lasting approximately 7 days. The study tours will focus on urban food system development in major cities and will highlight examples of how food is being grown in urban areas and the impacts that it has on the community. 

HORT 796. Professional Development in Urban Food Systems  (0-1 credit)
A team instructed seminar course that provides urban food systems students with a suite of skills complimentary to their research experience but still necessary for professional career success. Urban Food System students will be expected to enroll in this course 4 semesters.

HORT 880. Topics in Horticulture  (0-18 credits)
Exploration of important developments and contributions in the field. 

HORT 899. Master's Research  (1-18 credits)
Investigations in pomology, olericulture, floriculture, ornamental horticulture, turfgrass, or horticultural therapy for preparation of master’s thesis.

HORT 951. Horticulture Graduate Seminar  (1 credit)
This course includes student presentations and discussion of investigational works in the various branches of horticulture.

HORT 999. Research in Horticulture, PhD  (1-18 credits)
Investigations in pomology, olericulture, floriculture, ornamental horticulture, and turfgrass. Data collected may form basis for a thesis or dissertation.