Nutrients for Hydroponics and Tissue Culture

Learn about hydroponics, nutrient management, study how to make and manage nutrient solution

Course Code: SGH21
Fee Code: SG
Duration (approx) Duration (approx) 20 hours
Qualification Certificate of Completion
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Learn to prepare and manage different types of nutrient formulations in hydroponics.

Plant nutrition in hydroponics not a fixed science. Nutrient formulas and working strength solutions are tweaked and fine-tuned throughout plant life cycle.

In this course you will be able to :

  • understand different nutrient solutions
  • analyse the components of a solution
  • decide what is appropriate

Lesson Structure

There are 11 lessons in this course:

    • Artificial Growing
    • Tissue Culture
    • Hydroponics
    • How Plants Uptake Nutrients
    • How Plants Absorb and Use Nutrients in Hydroponics
    • Hydroponics Techniques
    • Using Solid Nutrients
    • Solutions and Precipitates
    • Why Twin-Pack Chemicals?
    • Why Single-Pack Liquid Solutions?
    • Organic Solutions
    • Types of Chemicals
    • Electrical Conductivity
    • The Role of pH in Hydroponics
    • What are Solutions?
    • What Does a Hydroponic Nutrient Look Like?
    • Writing Chemical Names
    • Calculating the Amount of Nutrient in a Chemical
    • Mixing Nutrients
    • Hydroponic Fertiliser details
    • Introduction
    • Allowable Additives for Hydroponic Nutrient Solutions
    • Beneficial Trace Elements as Hydroponic Additives
    • Bio-stimulants as Hydroponic Additives
    • Foliar Nutrition and Foliar sprays
    • Introduction to Basic Mixes
    • Process of Making and Mixing Nutrients from Fertiliser Salts
    • Example Solutions
    • Nutrient Solution Formulation
    • Hydroponic Nutrient Levels
    • Nutrient Ratios
    • Assessing a Nutrient Formulation
    • Suggestions for Beginners
    • Brief History
    • Issues with Organics
    • Types of Organic Systems
    • Allowable Nutrient Sources and Products for Organic Production
    • Making Organic Nutrient Solutions Onsite
    • EC and pH Control in Organic Hydroponics
    • Problems with Organic Nutrients
    • Hydroponics vs. Tissue Culture
    • Nutrient Supply in Tissue Culture
    • A Tissue Culture Medium
    • Other Additives in Tissue Culture and Hydroponics
    • Organic Compounds
    • Water Quality
    • Disinfection Systems
    • Preventing Chemical Contaminants from Leaking into the Broader Environment
    • Important Tests in Hydroponics
    • Water Quality Tests
    • Water quality test results and interpretation
    • Nutrient Balance Testing: Solution Analysis
    • Plant Testing: Foliar Mineral Levels
    • pH Tests for Hydroponics
    • EC Testing
    • Automatic EC and pH testing and control
    • Nutrition Management
    • Diagnosing Nutritional Stress
    • Nutritional Deficiencies
    • Macronutrients: NPK Deficiencies and Toxicities
    • Other Common Deficiencies and Toxicities
    • Micronutrients
    • What are the Most Common Symptoms?
    • Key to Detecting Deficiencies and Toxicities
    • Examples of Nutrient Solution Manipulation and Produce Nutrition
    • Final Assessment

Who is this course suitable for?

  • Commercial growers
  • Fertiliser Manufacturer and Suppliers
  • Home gardeners
  • Hydroponic shop manager and staff
  • Any other suppliers who service hydroponic farms or growers; and who need to develop a greater ability to understand and interact with hydroponic growers.
  • Horticultural consultants, teachers, or anyone else providing advice, who want to expand their knowledge into the area of hydroponics.
  • For someone who already understands the mechanics of hydroponics; or the growing of plants, but needs to learn more about how to provide appropriate nutrients.


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Course Contributors

The following academics were involved in the development and/or updating of this course.


Meet some of the tutors that guide the students through this course.

Melissa Leistra

Melissa has a Masters Degree in Human Nutrition from Deakin University and Bachelor's degree specialising in personal development, health and physical education. She has enjoyed teaching Hospitality in the areas of commercial cookery and food and beverage. Her experience includes 16 years teaching health and nutrition and working in the hospitality industry. Melissa enjoys living a self-sustainable lifestyle on a farm and raising all types of animals. She is an experienced vegetarian/vegan cook and loves to create wholesome food using her slow combustion wood stove.

Robert Browne

ROBERT K BROWNE completed his Honour's degree in Aquaculture at the Key Center for Aquaculture, Australia, and then obtained a Ph.D. (1998) in Conservation Biology from the University of Newcastle, Australia. Robert's Ph.D. was seminal to the development of biobanking to preserve the genetic diversity of threatened amphibian species, where he developed the first reproduction providing fertile amphibian eggs from cryopreserved sperm, and since then his research has led to many major advances. Robert's science career has included consultancy with biotechnology corporations, and in response to the global biodiversity conservation crisis has focused on amphibian conservation and sustainability. Working with zoos in Australia, the USA, Europe, and for the IUCN has led Robert to work with a wide range of international collaborative conservation programs. Robert has experience in a wide range of research fields supporting herpetological conservation and environmental sustainability and has published more than 45 research articles in the fields of terrestrial and marine ecology, marine fish and amphibian taxonomy, nutrition, pathology, larval growth and development, husbandry, karyology, thermo-biology, reproduction technologies, and facility design, and also several book chapters. Robert remains active in research, and in developing a global project for the sustainable management of the Goliath grouper.

Jenny Bragg

Jenny has experience across many different business areas including marketing, operations management and human resources, her specialty fields are events, hospitality and tourism. She has worked in a number of different service sector organisations including hotels, restaurants, bars and specialist event providers. Jenny is a trained teacher and has worked with different educational bodies in the UK, as well as providing a consultancy service to the business and events sector.

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