Genetics & Plant breeding:
Breeding is a creation of variation in strength for any seed producing organization. The qualified breeder should have a creative and selective eye towards selecting plants for breeding programmes.
Agronomy is called the “mother of agriculture”. Before release of the new hybrid seeds or varieties, it is mandatory for the seed producers to test the seed for multi-location trials. Agronomists also have the opportunity to look after the seed production units.
Damage to crop by insect pests is common. The entomologist designs crop-wise admissible insect levels using various crop protection techniques and crop-insect specific control measures.
Biotechnology has paved the way for the introduction of transgenic crops. Biotechnologists can determine seed quality parameters faster through simpler molecular techniques and Genetic marker studies.
Seed technologists monitor supply of best quality seeds, production. Quality testing for different parameters like germination, physical purity, and moisture contents are assessed and maintained to certain standard prescribed on the Seed act before final packaging for marketing.
Disease is one of the major constraints in getting high yield. Pathologists have a role to take the challenge to find out the feasible solutions.
Students from soil science also have enough opportunity in the seed industry in studying the plant-soil relation and their interactions.
Seed Anatomy & Identification:
Seed analysts must know the basic nature of seeds and the terminology associated with them before they can do analytical work effectively. It is the purpose of this course to give insights to the structures of seeds and the flowers from which they come. These structures will be used to identify seeds of the different species.
Seed Development & Metabolism:
This seed development and metabolism course introduces students to the basic concepts of seed physiology. An understanding of the processes which occur during seed development, maturation, storage and germination is needed to clarify why certain procedures are used for seed germination, why some seeds do not respond to procedures used, and to help analysts explain to customers why their seed is of low quality. Seed composition is a critical factor in how well seed stores or germinates. Stage of seed development and maturity will also influence seed storability, germination and growth.
This course is beneficial for individuals interested in learning about seeds and for those who are studying to become registered seed technologists or certified seed analysts. Individuals registered or certified by the Society of Commercial Seed Technicians or by the Association of Official Seed Analysts are in demand by seed companies and by state and federal seed laboratories.
Seed Germination & Viability:
This course introduces germination and other seed viability testing. Students become familiar with the source of the germination working sample, the AOSA rules for performing the standard germination test, planting the test, evaluating the seedlings, and reporting the results.
Seed Processes: Separation and Conditioning:
Seed conditioning is a process that removes unwanted weed seeds, crop seeds and other unwanted particles from the seed lot so that the final seed lot will produce a high quality crop in the field.
The purpose of this course is to help students understand the physical processes involved so equipment can be set to perform efficient separations with minimal loss of good seed. In addition, this course will help to illustrate how to set up the seed conditioning facility so that it can be operated in an effective manner.
Seed Processes: Seed Storage & Deterioration:
Environmental conditions and management factors influencing storage and deterioration of seeds, including physiological and biochemical changes.
Seed Processes: Legume Seed Production:
Students will learn the basic principles of seed production for large seeded legume crops, and will have an understanding for the production needs of three legume seed crops including soybean, common bean, and peanut.