This course will include an introduction to the environmental and biological factors that contribute to postharvest loss of fruits and vegetables, commercial procedures of harvesting, handling, and storage of horticultural commodities, and specific handling steps for commodities of various plant organs. Small-scale handling practices will be emphasized. Part of the Online Certificate in Sustainable Food and Farming and the Sustainable Food and Farming Associate's Degree.
Natural Resources Conservation
Soil & Insect Science
Wildlife and Fisheries Conservation
Wednesday, October 19, 2016 to Thursday, December 29, 2016