Horticulture refers to the scientific cultivation of garden crops. This science denotes the study and application of scientific processes, mechanisms and techniques to increase, manipulate and cultivate horticultural crops to the advantage of man. The field of study is inextricably interwoven with subject specific disciplines, especially plant physiology and plant biochemistry. Moreover, the discipline is supplemented by other disciplines such as soil science, botany, genetics, plant protection, and others. Although the practice and application of practical skills enjoy much attention, we place much emphasis on the scientific foundations and principles involved. The discipline entails much more than the breeding, cultivation and taking care of garden crops, generally referred to as horticulture.

The gross value of horticultural production in S.A. entails more than R2000 million per year. Fruit, viticulture and vegetable production represents more than 90 % of this value. The value contribution of horticultural crops to the total agricultural industry is approximately 16 %. Much emphasis is placed on research, which is undertaken to improve the quality, shelf live, production capacity, growth habit, etc. of horticultural products.

At the University of the Free State, Horticulture is offered in the form of three related subdisciplines.

The cultivation of fruit (Pomology)
The scientific cultivation of perennial plants, which bear fruits that are consumed by man as fresh, dried, preserved, processed and fermented products, is relevant here.  Specific attention is devoted to the communal aspects of fruit cultivation rather than a detailed study of the typicality of individual kinds of fruit. Approximately 60 % of training time is devoted to this sub-disicpline. The emphasis is on core fruits (apples, pears, etc.), stone fruit (peaches, apricots, etc.), table grapes, citrus and subtropical fruit.

The cultivation of vegetables (Olericulture)
This subdiscipline deals with the scientific cultivation of herbaceous plants that can be consumed in fresh form by man.
Summer vegetables such as onions, tomatoes, pumpkins and green beans are dealt with specifically, as well as winter vegetables such as cabbage, beetroot and carrots. The emphasis is on the production of vegetables under protective cover, especially for fresh use, preservation, freezing and dehydration.

Environmental horticulture
This field refers to the scientific cultivation of plants for aesthetic purposes. The nursery and cut flower industries in particular are dealt with in this section. With urban development in South Africa and the increasing awareness of the environment as an asset in society, enormous developments have occurred in this particular field.  The fact that Bloemfontein is relatively secluded from commercial cultivation areas does not preclude students from gaining comprehensive contact with practice. At the university experimental farm, an orchard and a vineyard are maintained. Students are taken on compulsory excursions to the fruit production areas in the Western Cape and the Transvaal Lowveld. Moreover, visits are arranged to the cherry production areas of the Eastern Free State and other surrounding regions. Tunnel, glasshouse and enriched plant-bed facilities are also available for practical training.