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Course Prefix/Number/Title:
HORT 245 – Safe Post-Harvest Handling
Number of credits:
1 Semester Credit
Course Description:
Introduction to safe post-harvest handling or good handling
practices (GHP)using appropriate production practices, careful harvesting, and proper
packaging, storage, and transportation. Course covers practices suitable for small-scale
operations, and points out the importance of production and harvesting techniques for
improving quality and storability.
Pre-/Co-requisites:
None
Objectives:
1. To learn about Marketing & Consumer Issues
2. Demonstrate the ability to follow Fruit and Vegetable Preparation Procedures
3. Explain the key factors involved in Product Quality
4. To understand the importance of Microbiology & Sanitation and concerns in
fresh-cut products
5. Demonstrate Temperature Management Techniques
Instructor:
Keith Knudson
Office:
Molberg Center, Rm 26; 105 Simrall Blvd. Bottineau, North Dakota 58318
Office Hours:
11 AM to 4:50 PM – MWF or by appointment
Phone:
701-228-5489
Email:
Keith A Knudson
Lecture/Lab Schedule:
TBD
Textbook(s):
None Required
Course Requirements:
Grading will be based on the following to obtain points. There
will be four lecture quizzes each worth 30 points; five individual student led discussions
each worth 50 points; and a final exam worth 130 points. Total possible points for the
course are 540. The final grade is based on the following criteria:
A = 89.5% to 100% of the total points
B = 79.5% o < 89.5% of the total points
C = 68.5% to <79.5% of the total points
D = 59.6% to <69.5% of the total points
F = < 59.5% of the total points