PS 3238 - Taxonomy of Horticultural Food Products

This course covers identification, classification (botanical, horticultural and commercial), morphology and importance of fresh and processed fruits, vegetables and nuts. Specific product characteristics are examined in relation to quality, condition, storage, availability and grade standards. Product terminology and techniques used by scientists, growers, business managers and government specialists are emphasized.

2 hours Lecture and 3 hours Laboratory
3 credits

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