This unit will explore the post-harvest phase of food production. Students will investigate the role of both qualitative losses of fruits, vegetables, grains and livestock products in limiting availability of food to the world. The unit covers pre-harvest conditions which influence quality, physiological and commercial maturity of fresh produce. The unit will also introduce students to the factors affecting and minimise the post harvest physiological processes, physiological disorders, pests and diseases in horticultural and agricultural commodities. -- Course Website
Prerequisites: 312357 (v.1)<br/> Cell Biology 101<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/> AND<br/><br/> <br/> 313537 (v.1)<br/> Biology 100<br/> <br/> or any previous version
