HRT 351L: Hydroponic Food Production Lab

Course Code: HRT 351L

Construct and operate different hydroponic systems used in hydroponic food crop production
Produce different food crops in several hydroponic systems
Manage crop nutrition in a hydroponic system
Demonstrate plant care and maintenance practices necessary to produce healthy and high-quality hydroponic crops
Use a spreadsheet to develop fertilizer recipes for common hydroponic crops
Develop skills for planning, designing, conducting, and reporting hydroponics research

After completing this lab, students will be able to:

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 and hydroponically grown food crops.
articulate the ideal growing environment and plant response to temperature, light, and carbon dioxide for several of the most common hydroponically grown crops.
analyze environmental and crop data obtained in the greenhouse.

Propagated, maintain, and grow:
- leafy greens (lettuce, herbs, etc.)
- microgreens
- fruiting crops (tomatoes, cucumbers, peppers, and strawberries)
Construct and manage hydroponic systems utilizing current scientific knowledge and industry best management practices
Monitoring and managing nutrient solutions
Scout and identify pests, diseases, and physiological disorders
Measure environmental parameters
Food safety practices

Hands-on labs where you will learn how to grow tomatoes, peppers, cucumbers, leafy greens, herbs, and strawberries hydroponically
One-day field trip to commercial grape and berry farms to observe commercial practices and learn from growers.