HORT40120 Food Production: Protected Crops

Academic Year 2020/2021

This module explores the scientific and technological basis of protected food crop production. Factors involved in the production of the principle protected food crops are studied (Mushrooms, Tomatoes, Cucumbers, Peppers, Lettuce and Culinary Herbs). Emphasis is given to the sustainable production of quality produce. There is particular emphasis given to the system approach to programmed growing for long season production and the application of recent technology (including new lighting regimes and Combined Heating and Power units) and research findings. National and international production, distribution, retailing and consumption patterns are reviewed for selected crops. Industry Codes of Practice and Quality Assurance & Food Safety programmes (including national and international quality standards, such as GLOBALGAP, certification and accreditation systems to ISO17065) will be examined. Issues of global food supply (protected crops) and ethical trading will be raised in the context of sustainable enterprises. Students will be taken on two industry site visits and will be required to produce individual reports detailing their observations and provide a critique of the business. Students will be required to identify any deficiencies or best practice observed and to make recommendations/suggestions as to how the enterprise could be improved. Students will be randomly segregated into groups of three or four members to research specific topics which may include their evaluation and proposals from the industry visits or the development of a policy document on, or strategies for, the use of advanced technologies. Each group will be required to prepare a Power Point presentation of their assigned work and to deliver this in class and defend it under questioning from students and staff alike. A written report will be required and should be submitted on the presentation day. There will be two continuous assessments, one in week five and the second in week 10, and a final examination.

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to;
1 Describe the principles and methods of production for the major protected food crops; the supply and retailing of fresh and value protected produce.
2 Critically review and evaluate data from scientific, technical, industry and marketing sources on the key influences; primary crop requirements, food safety, quality assurance, environmental impact, sustainability, market demands/consumer trends, demographic changes and globalisation impacting the production and supply of protected produce.
3 Describe the principles of sustainable production of protected crops.

Indicative Module Content:

This module explores the scientific and technological basis of protected food crop production. Factors involved in the production of the principle protected food crops are studied (Mushrooms, Tomatoes, Cucumbers, Peppers, Lettuce and Culinary Herbs). Emphasis is given to the sustainable production of quality produce. There is particular emphasis given to the system approach to programmed growing for long season production and the application of recent technology (including new lighting regimes and Combined Heating and Power units) and research findings. National and international production, distribution, retailing and consumption patterns are reviewed for selected crops. Industry Codes of Practice and Quality Assurance & Food Safety programmes (including national and international quality standards, such as GLOBALGAP, certification and accreditation systems to ISO17065) will be examined.

Student Effort Hours: 
Student Effort Type Hours
Lectures

24

Conversation Class

2

Field Trip/External Visits

14

Specified Learning Activities

23

Autonomous Student Learning

62

Total

125

Approaches to Teaching and Learning:
The teaching and learning approaches used in this module include: active/task-based learning; peer and group work; lectures; critical writing; reflective learning; industry site visits; individual and or group work; student presentations, 
Requirements, Exclusions and Recommendations
Learning Recommendations:

Level 1 or Level 2 Biology or Chemistry Module


Module Requisites and Incompatibles
Equivalents:
Food Production:ProCrops (HORT30250)


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Examination: Final end of semester written examination Coursework (End of Trimester) No Standard conversion grade scale 40% No

30

Multiple Choice Questionnaire: MCQ covering the next 4 weeks of the module Week 10 n/a Standard conversion grade scale 40% No

25

Presentation: Industry site visit report, group Presentation Throughout the Trimester n/a Standard conversion grade scale 40% No

20

Multiple Choice Questionnaire: MCQ covering the first 4 weeks of the module Week 5 n/a Standard conversion grade scale 40% No

25


Carry forward of passed components
Yes
 
Remediation Type Remediation Timing
In-Module Resit Prior to relevant Programme Exam Board
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, on an activity or draft prior to summative assessment
• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment

How will my Feedback be Delivered?

Not yet recorded.

Name Role
Jacinta Freeney Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.

 
Autumn
     
Lecture Offering 1 Week(s) - Autumn: All Weeks Wed 11:00 - 12:50
Field Trip Offering 1 Week(s) - 4, 7, 9 Wed 13:00 - 16:50
Autumn