This course is designed to: educate the participants on current practices in post-harvest technology of fruits, vegetables and flowers; provide hands-on experience to personnel working within the sector on post-harvest physiology of fresh produce; enhance knowledge and skills on biological post-harvest treatments used to reduce post-harvest diseases; upgrade the agriculture industry of Sri Lanka through knowledge transfer and skill development on appropriate horticultural practices.

Similar to most Science courses conducted at the OUSL, this course basically comprises two parts: Theory and Laboratory Sessions. Theoretical knowledge is provided through 24-hour guest lectures and audio visual aids. The practical skills are developed through 12-hour Laboratory Sessions which will include a one-day field visit to the CIC Agricultural Farm in Dambulla.

The course will focus on the following important areas:

harvesting and post-harvest handling systems of fruits, vegetables and flowers; post-harvest physiology and technology; effects of pre-harvest practices on post-harvest quality; post-harvest losses in Sri Lanka and strategies for reducing losses; post-harvest quality of fresh produce and quality standards; post-harvest pests, diseases and control measures; minimal processing; marketing of produce


Programme Code :
 
Programme Category :
Short Programme
Conducted by :
Dept. of Botany, Faculty of Natural Sciences
Programme duration :
Minimum Two months
Discipline(s) / Course(s) :
Botany
Pass in Advanced Level Biology/Botany/ Agriculture or One year’s experience in a relevant field
Issuing of Applications:
01st March 2016
Closing Date for Applications:
15th May 2016
Programme commencing date :

Apply Now

 

Rs. 12,000
This Short programme is conducted by the Department of Botany, Faculty of Natural Sciences. Download the Application and Brochure for more details or contact the Coordinator, Dr. H.L.D. Weerahewa.
Address :
Department of Botany, The Open University of Sri Lanka, Nawala, Nugegoda.
Contact :
0718293206
Email :
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