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Apr 18, 2024
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HORT 259 - Postharvest to Local Market Operations
3.0 Credits
Study local food system development, food physiology, and food security, safety, and quality issues through exposure to real world postharvest and direct market operations, with an emphasis on urban agriculture enterprises. Field trips are an integral part of this course. Be prepared to arrive and depart from sites on your own.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:- Describe the components of a food system, compare conventional and alternative food systems, and interpret emerging trends in local food system and food hub development.
- Explain postharvest physiology in terms of food processing and storage methods and infrastructure design, and recognize associated equipment, tools, materials, and supplies.
- Examine the importance of Good Agricultural Practice (GAP) and Good Handling Practice (GHP) standards and their effect upon food security, safety, and quality.
- Discuss direct market and value-added sales opportunities for micro-scale farms, such as farmers markets, Community Supported Agriculture (CSA) programs, grocery stores, and restaurants.
- Produce postharvest and direct market operational recommendations and plans based upon the needs of an urban agriculture enterprise.
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