Numbering Code	U-AGR01 3A213 LJ78	Year/Term	2022 ・ First semester
Number of Credits	2	Course Type	Lecture
Target Year	3rd year students	Target Student
Language	Japanese	Day/Period	Thu.2
Instructor name	TANAKA　YOSHIYUKI (Graduate School of Agriculture Associate Professor)
Outline and Purpose of the Course	Vegetables are essential for a healthy life. How are they grown, produced, and used? This course explains how research in the academic field of olericulture enables millions of people to live rich and healthy lives. It provides an outline of the past and present states of olericulture and considers future research.
Course Goals	The purpose of this course is to collect and use knowledge, such as understanding the problems in olericulture and the research needed to solve them.
Schedule and Contents	1. Guidance: Types and classifications of vegetables 2. Origin and history of vegetables 3. Statistical view of vegetables in the present 4. Vegetable reproduction and seeds 5. Vegetable morphology and nutritional growth 6. Flowering of vegetables 7. Leafy vegetables: Control of floral development and their cropping pattern 8. Strawberries: Complex ecological responses and annual production 9. Solanaceae, Cucurbitaceae: Grafting and fruit enlargement　 10. Institutional cultivation and environmental control technologies 11. Institutional cultivation: Tomato cultivation for high yield 12. Vegetable breeding: Genetic resources and the issues around them 13. Vegetable breeding: The F1 variety and its seed production technology 14. Vegetable breeding: Accumulation of complex traits by DNA markers, use of genetic modification technology Test Feedback 　We accept questions from students and answer them via email during the feedback period.
Evaluation Methods and Policy	For evaluation, 30% weightage is given to quizzes or small tests conducted during class and 70% to the final examination. The evaluation criteria and achievement level are in accordance with the "Evaluation Criteria and Achievement Level" described in the Student Handbook of the Faculty of Agriculture for the relevant year.
Course Requirements	Specialized knowledge is not required, but an interest in general plant science such as plant physiology, plant morphology, and genetics is desirable.
Study outside of Class (preparation and review)	Vegetables are an essential part of our daily meal. With terms such as "pesticide-free cultivation" and "genetically modified plants" becoming commonplace, one must now gather peripheral knowledge when discussing vegetables by broadening research and considering multiple perspectives. The course contents are only one part of olericulture, so interested people should proactively visit laboratories or read textbooks available in the market.
Textbooks	Textbooks/References	Others will be distributed on a case-by-case basis.
References, etc.	Will be introduced during class