PLHRT 3025 - Hydroponic Food Crop Production and Management

Fall. Offered alternate years (spring semester, going forward). 4 credits. Letter grades only.

N. Mattson.

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).

Outcome 1: Explain how hydroponic systems are designed to meet the physical, chemical, and biological needs of plant roots. Discuss the benefits and constraints of several different hydroponic systems.

Outcome 2: Articulate the ideal growing environment and plant response to temperature, light, and carbon dioxide for several of the most common hydroponic crops.

Outcome 3: Estimate the energy costs and crop yields in different growing environments.

Outcome 4: Demonstrate plant care and maintenance practices necessary to produce healthy hydroponic crops.

Outcome 5: Use a spreadsheet to develop fertilizer recipes for common hydroponic crops.

Outcome 6: Use a spreadsheet to estimate production costs and revenue of a hydroponic crop.

Outcome 7: Articulate how hydroponics relates to sustainable, organic, and local food production.