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BSc Sustainable Plant Systems – Fresh Produce Safety

The Bachelor of Science in Sustainable Plant Systems – Fresh Produce Safety from University of Arizona teaches students the fundamental plant and soil science principles and techniques aimed at developing improved crop plants, and best practices for managing field, greenhouse, agricultural crops, as well as food safety.

Quick Facts

Full-time Duration: 4 years
Starting in: August, January, May
Tuition Fee: $37,116 per year
Location: Tucson, United States

This Bachelor of Science in Sustainable Plant Systems – Fresh Produce Safety from University of Arizona prepares students for careers in modern agriculture, land management, and agronomic crop production in the Western United States and throughout the world. This degree satisfies the requirements for both the Crop Advising/Pest Applicators license.

We partnered with the School of Plant Sciences and Biosystems Engineering to create the interdisciplinary major that focuses on advancing the science of modern agriculture and crop production.


  • Our leading curriculum provides you with a solid foundation in basic and applied plant and soil science. Current and prospective students can view the current curriculum and classes below.
  • Faculty mentors challenge you to apply that understanding to hands-on field experiences and research based on your interests.
  • You’ll develop plant and crop production systems, guide land management programs, and advance the latest practices to achieve fresh, safe produce.

Program Structure

  • This path in our sustainable plant systems major teaches you how to establish Good Agricultural Practices(GAP) in the field and harvest, relating to the production of leafy green and fresh vegetable food safety.
  • You will learn about food safety issues and field risk assessments, as well as concerns in the manufacturing facility that include facility sanitation, recognizing potential hazards and analysis of problems in the production. You will also learn about harvest and processing chain that includes Analysis and Critical Control Point (HACCP) principles, employee training, and field, harvest and processing inspection process.

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“Choosing the Master’s program for Physiological Sciences at the University of Arizona was one of the best decisions I could have made in my education. Our department is warm and collaborative, offering an array of research topics and techniques underneath a vast and integrative umbrella of physiology. Beyond my research experience, I was presented with teaching opportunities, which I feel honed my skill of scientific communication. Having the dynamic research/teaching/class schedule not only kept me active but helped me reinforce material in multiple contexts. Overall, this program was exactly what I wanted in my segway into the medical sciences… and with my teaching assistantship paying for my tuition, how could I say no?”​

Andrew Wojtanowski // MS 2016