Case studies from fork to farm that allow to appreciate selected food chains for fruits, wine and vegetables. Specific problems associated with these chains. Practical aspects and scientific methods for studying problems to contribute to problem solving are part of this lecture. Winter: transformation, consumption and market aspects; summer: production aspects.

Case studies from fork to farm that allow to appreciate selected food chains for fruits, wine and vegetables. Specific problems associated with these chains. Practical aspects and scientific methods for studying problems to contribute to problem solving are part of this lecture. Winter: transformation, consumption and market aspects; summer: production aspects.

Selected aspects of four horticultural value chains are addressed in 3 lectures each. Knowledge delivery blocks alternative with simple group work during these lectures. Students then divide into 4 groups to address a case study. The results are documented on a poster and presented and discussed with all students at a final colloquium.

The importance and specificities of the different horticultural crops are shown in this course in the autumn semester. It deals with fruit growing (8 h), berry production (4 h), vegetables (6 h) and viticulture (6 h).

Students have some insights into fruit production, berry production, viticulture and vegetable production in Switzerland and in some interesting scientific challenges in relation to these crops (following on Hortculture I).