PLHRT 2020

PLHRT 2020

Course information provided by the Courses of Study 2020-2021.

The class is intended to provide insight and exposure to the unique challenges associated with the changing dynamics and markets of fresh produce. It is targeted at students with an interest in plants and food in general to better understand how current and future changes affect the availability, diversity and access of foods including the influence on, and creation of new markets. The class will focus on real world issues addressing changes in production environments, aesthetics, markets, postharvest quality and consumer demands. Among the diverse challenges involved in addressing future needs include the changing consumer quality and aesthetic expectations, changing market dynamics, year-round consistency, nutrition, production, global markets and targeting of new controlled environment production approaches.

When Offered Spring (offered in odd-numbered years only).

Course Attribute (CU-SBY)

Outcomes
  • Examine the changes occurring in the global food system and how those changes impact future needs.
  • Implement innovative and perceptive solutions to support sustainable food production and market needs.

View Enrollment Information

Enrollment Information
Syllabi: 1 available
  •   Regular Academic Session. 

  • 3 Credits GradeNoAud

  • 17988PLHRT 2020  LEC 001

  • Instruction Mode: In Person
    This course is suitable for life science and non-life science students.
    No remote access for this course, as the department has deemed it impossible for students to satisfactorily meet learning goals if enrolled remotely.
    Enrollment limited to students who are able to attend in-person classes in the Ithaca area.