Hydroponic Food Crop Production and Management

Catalog description

Covers principles and practices of commercial hydroponic vegetable and herb production in controlled environment agriculture (CEA). Topics include: growing environments (high tunnels, greenhouses, and warehouse/vertical farms), manipulation of and crop response to the aerial and root-zone environments including estimating energy use in diverse growing environments, nutrient solution preparation and management, aquaponics and organic hydroponics, crop maintenance, production scheduling, integrated pest management, business plan development, and markets. Laboratory session will reinforce lectures through hands-on practice of concepts. Students will be responsible for growing several crops including leafy greens, herbs, and vine crops (such as tomatoes and cucumbers).