Plant and Soil Science, B.S.: Local Food and Wine Production Concentration - Hybrid/Off-Campus
Lubbock, USA
BSc
DURATION
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
Sep 2026
STUDY FORMAT
On-Campus
Key Summary
About: The Bachelor of Science (B.S.) in Plant and Soil Science with a Local Food and Wine Production concentration at Texas Tech University blends practical skills and industry knowledge in a hybrid/off-campus programme. It emphasizes sustainable practices, horticulture, soil management, food safety and wine production techniques, and includes internships and practical projects that connect classroom theory with on-site experience and regional economies.
Career Outcomes: Graduates pursue roles in local food systems and wine industries: vineyard manager, winemaker, horticulturist, crop and soil specialist, food safety technician, sustainable agriculture consultant, farm operations manager, local food business owner, extension educator, quality assurance analyst.
The B.S. in Plant and Soil Science with a focus on Local Food and Wine Production offers students a blend of practical skills and industry knowledge. The program emphasizes sustainable practices and hands-on experience in producing local foods and wines. It covers essential topics like horticulture, soil management, and food safety, while also including course work on wine production techniques. This prepares students to work in diverse roles within local agriculture, food businesses, or vineyards. The hybrid/off-campus format allows students flexibility, combining online learning with on-site experiences, making it easier to balance studies with other life commitments.
The curriculum aims to develop well-rounded professionals who understand both the science behind food and wine production and the business side of local agriculture. Students gain exposure to real-world settings through internships and practical projects, helping them connect theory with practice. This hands-on approach is designed to equip students with the skills they need to succeed in local food systems or wine industries. Overall, the program aims to foster community-focused producers who can contribute to regional economies and food sustainability.
