PJH240 Vegetables and Potato

Credits (ECTS):10

Course responsible:Anne-Berit Wold

Campus / Online:Taught campus Ås

Teaching language:Norsk

Course frequency:Spring term, every year

Nominal workload:250 hours.

Teaching and exam period:This course starts in the Spring parallel. This course has teaching/evaluation in the Spring parallel.

About this course

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 importance of crop rotation will be discussed. Organic cultivation will be discussed. Quality properties and factors influencing quality during storage and handling are important topics, in addition to the knowledge of postharvest-physiology (respiration and transpiration,effect of temperature, atmosphere and ethylene).

Learning outcome


• Knowledge related to the physiology of vegetables and how they respond to climatic conditions and agronomic practices

• Knowlegde on planning, planting and growing vegetables and potato

• Knowledge on produce quality in field and how it is maintained after harvest and during postharvest handling and storage


•Be able to establish, manitain and develop a vegetable production system

•Be able to supervise and recommend sufficient actions to commercial growers


•Be able to make use of accomplished knowledge and skills to obtain new information and knowlegde related to vegetables and potatoes

•Be able to communicate problems regarding vegetables and potato production and discuss possible solutions with specialists in the area

  • Lectures, training courses, excursions and student presentations
  • Canvas
  • Digital written homeexam in the spring parallell counts 100%

  • An external sensor is used for the assessment of the exam.
  • Student presentations, excursions and laboratory exercises.
  • The course will be offered yearly for a test period.
  • 4 hours of lecture a week.
  • B-PV, MSc-Plant Sciences
  • Special requirements in Science