In the course is included: Description of the crop plants (Vegetables and potatoes). Production of transplants and preparation of crop field. Effect of plant densities and fertilisers on crop yield and quality. The importane of crop rataion will be discused. Organic cultivation will be discussed. Quality properties and factors influencing quality durig storage and handling are important topics, in addition to the knowledge of postharvest-physiology (respiration,effect of temperature, atmosphere and etylene).

The students should understand factors that influence yield and food-quality of vegetables and potatoes. This includes climatic conditions, cultivation practices, use of fertilisers and crop rotation. The students will gain knowledge on potato and field grown vegetables in Norway. The student should also aquire knowledge about product quality from growing in the fields to post-harvest handling and storage.

Lectures, training courses, excursions and studentpresentasjoner.

Canvas

Textbooks, scientific papers and handouts.

General knowledge in plant physiology

Student presentations, excursions and laboratory exercises.

Written exam in the spring parallell counts 100%

300 hours. 

Special requirements in Science

4 hours of lecture a week.

The course will be offered spring 2021. The course is under evaluation. Changes in learning activities, mandatory activities and assessment may occur.

An external sensor is used for the assessment of the exam.