ECTS
ECTS Course Catalogue
Course details
Course code: RSSS10319f15Semester: 2015/2016 summer
Name: Soilless plant growing
Major: Environmental Protection
Study Type: first cycle
Course type: optional
Study Semester: 4
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: Dr Piotr Chohura
Language of instruction: Polish
Learning outcomes: Knowledge: Student become familiar with soilless technology horticultural plants growing. He knows what the consequences of technology, production and environmental carries a selection of specific cultivation technology. Skills: Can plan soilless cultivation under different conditions and to assess its impact on the environment. Selects cultivation technology in order to minimize its impact on the environment.
Competences: Social competences: He is aware of what dangers of intensive horticultural production and has responsibility in the use of potentially hazardous substances to the environment . He is aware that the integrated production of food is safe for consumers and the environment.
Prerequisites: Soil science, Plant nutrition, Plant physiology, Chemistry
Course content: Theoretical and practical introduction to the technology used in the cultivation of horticultural production under cover . They are discussed in detail the various types of soilless cultivation, technical equipment, substrates and plant nutrition . As part of the practical exercises students perform acidification curve, measurements EC and learn the principles of calculating the composition and preparation of nutrient solution.
Recommended literature: 1. Handreck K., Black N. 2005. Growing Media for Ornamental Plants and Turf. 2. Raviv M. 2007. Soilless Culture: Theory and Practice
Assessment methods: Assessment of learning outcomes in terms of knowledge: written test. Assessment of learning outcomes in terms of skills: project development fertigation selected crop gardening. Assessment of learning outcomes in terms of social skills: working individually and in a team participate in the discussion.
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