Subjects include: * anatomy, structure, composition the molecular biology, biochemistry, physiology, pathology and ecology of development, maturation and germination, dormancy, storage and deterioration the modelling of germination and seedling emergence genetic modification preservation in gene banks. * production and processing for crop cultivation - multiplication, conditioning, handling and storage germination, purity, vigour and health testing treatments and enhancements such as priming, coating, disinfection, inoculation, and chemical and biological protection planting systems descriptions of individual crops, and of industry structures, organisations, laws and regulations * sources of food, food additives and beverages, poisons, pharmacological and psychoactive substances, and fibres and other manufactured products.