Curriculum

Course Code Course Name Credit Theoretical Lab/Practical ECTS
PSCT501 RESEARCH TECHNIQUES IN AGRICULTURE 3 3 0
This course brings computing solution to traditional practices and modern cocerns, sowing seeds and planting seedlings for a sustainable, constant food supply. The food supply shortage has been main cocern and the biggest problem in under-developed countries. Modelling flood patterns and predicting potential climates and microclimates through distincly modern topics such as pesticide leaching model and the impact of agricultural policy. All of these topics in this particular course deal with utilization of cutting-edge computational techniques of interest to both academics and practitional in agriculture, as well as computitaonal modelling researches such as split-plot and split-blog techniques, creating a referance practical significance.
PSCT5X1 SEÇMELI 3 3 0
PSCT5X2 SEÇMELI 3 3 0
STAT502 STATISTICS 3 3 0
This course is designed to introduce basic statistical techniques necessary for carrying out a scientific research. It covers descriptive statistics and inferential statistics; variables and levels of measurement; measures of central tendency; display data by using graphs, charts, histograms, tables, etc.; a population and samples drawn from it; measures of variability of given data; the normal curve; the concept of probability in making statistical decisions; distributions of sample means; intervals for making statistical inference, hypothesis testing; correlation to detect relationships between and among phenomena; regression analysis; hypothesis testing to make statistical inference; tests (t-test) for the difference between the population means; the null hypothesis; analysis of variance (ANOVA), and analysis of covariance (ANCOVA); non-parametric techniques (chi-square test) for nominal data; other non-parametric techniques.
Course Code Course Name Credit Theoretical Lab/Practical ECTS
PSCT500 THESIS 0 0 0
Thesis
PSCT502 LABORATORY TECHNIQUES 3 1 4
The first section of the course will be on “General structure of an analysing laboratory; chemicals that might be found in a lab; cups and bottles that can be used in a lab; basic instruments of analysing labs. Second division will be on all about “Proper sampling, recording and conservation methods”. The evaluation methods will be explained in the third section depending on sensational characteristics (color, odor, taste, etc) following by colorimetric measurements, and also measuring hardness-softness-shear value; evaluation taste characteristics through taste tests and taste panels. In the next section, methods of chemical and or instrumental analysis of energy (calorimetric), protein, fats and oils, minerals, fiber (ADF;NDF), vitamins and toxins will be detailed. The next step will cover microbiological analysis, and classical, in-vitro, in-sacco digestion trials.
PSCT580 SEMINAR 0 0 0
Seminar
PSCT5X3 SEÇMELI 3 3 0
PSCT5X4 SEÇMELI 3 3 0
Course Code Course Name Credit Theoretical Lab/Practical ECTS
PSCT507 PLANT TISSUE CULTURE TECHNIQUES 3 3 0
Historical background of tissue culture studies. Important expressions of the tissue cultures. Importance of chemicals used in tissue culture media and their properties. Media preparations and their constitutes. Calculation of possible modifications in media. Tissue culture stages. Selection of explants sources or mother plants and their properties. Elimination of virus and other pathogens in plants. Preventing or elimination of oxidation of possible oxidations. Use of active charcoal and ascorbic asid. Preparations of explants, sterilization, initiation, multiplications and rooting processes. Adaptation of plantlets to the greenhouse environments and open fields. Physical control of growth rooms. Designing tissue culture laboratories, necessary equipments and their properties. Education of personel in the lab personel.
PSCT503 PLANT GROWTH REGULATORS 3 3 0
Plant growth substances are quite important in development and growth processes of plants. Conventional plant hormones (phytohormones); auxins, gibberellins, cytokinins, abscissic acit and ethylene are discussed in detail in this particular course. Maentime, recently accepted hormones which are known as new generation hormones as brassinostereods, jasminic acid, salicylic acid and the orhers are also discussed. Synthetic plant growth substances which are not natural hormones are also part of this course. The effects of these synthetic ones are discussed in respect to environmental concerns well as human health. Important physiological processes including germination, rooting, enlargement of fruits, fruit thinning, fruit drop, coloring, earliness, rest and dormancy, senescence, abscission, height control are discussed. Practical works with students are also included.
PSCT204 PRINCIPLES OF FRUIT GROWING 0 3 0
The students are governed with basic knowledge of fruit tree species and their propagation in this course. Physiological phases of fruit trees such as juvenile and mature stages, Site selection for orchard establishments, and the important criteria for the site selection. Selection of fruit species and cultivars according to ecological conditions. The appearance of roots, stems, leaves, flowers and fruits in fruit trees and their developments and interactions with environmental conditions (climate and soil) and generative and vegetative propagation methods in fruit trees, establishment of orchards, cultural practices in orchards (irrigation, fertilization, pruning, soil cultivation, weed control) are covered as basic knowledge in the orchards.
PSCT206 PRINCIPLES OF VEGETABLE GROWING 0 3 0
In this course, students study the basic aspects of vegetable cultivation during this course. Course covers introduction to vegetables, vegetable production of the some important countries and the world, economic importance of them, historical development of cultivated plants, species and varieties, production methods, basic cultivation methods, floral biology and reproductive biology, , factors affecting the selection of vegetable garden place rotation and application, vegetable seed production, the cultural practices( pruning, pollination etc. preparation of soil, sowing-transplanting, types of vegetable propagation, grafting, vegetable seed production. At the end of this course the students will be learned the basic concepts about vegetables; explain the economic and nutritional importance of vegetables and make their classification; establish a vegetable garden, maintain the activities and solve problems.
PSCT515 WATER MANAGEMENT IN AGRICULTURE 3 3 0
Physical and chemical properties of water and water sources such as rain, rivers, water dams, underground water.Water quality, availability of water resources in the world and how water is used in irrigation systems. Relations between water and nutrients which are also given in plants. Water uptake, its transpration within plants and transpiration. Planning of irrigation in a given field or orchard according to seasons and plant types. Use of water tintometers and evaluation of obtained results. Evapotranspiration. Classification of agricultural products according to annual water needs. General introduction to agricultural water management. Conventional methods for agricultural water management. Advanced methods for agricultural water management. Artificial intelligence irrigation systems and hybrid methods for agricultural water. Management future challenges in agricultural water management.
PSCT517 SILAGE PLANTS AND SILAGE MAKING 3 3 0
In the first section of the course, as a feed “Silage” will be defined; advantages of silage making will be explained; importance of silage in animal feeding will be underlined. In te second part, every thing about silos (where to built, types of silos, characteristics of silos) will be detailed. The following section will cover completely main silage plants such as grasses, cereals (corn, sorghums, wheat, barley), legumes, legume x nonlegume mixtures; by products and residues (molasses, pomaces). The fourth chapter will be devoted to silage additives and preservatives (grains, molasses, bacterial preparates, acids). The next step will be on qualitative evaluation of silages in terms of sensational chemical and microbiological. In the last part hylage will be introduced.
PSCT212 PRINCIPLES OF FIELD CROP PRODUCTION 0 3 0
The aim of this course is to introduce field crops and their importance for the human diet. Teaching some morphological and physiological behaviours of turf crops, and establishing a good turf stand. Field crops production (systems of field crop production, systematic, economy, adaptation). Agronomic characteristics and growing of cereals (wheat, barley, oat, rye, rice, maize, sorghum), grain legumes (common bean, fava bean, pea, lentil, chickpea, cowpea), tobacco, cotton, sunflower, peanut, sesame and rapeseed. Industrial plant production, sowing time, irrigation and fertilization are also studied. Handling of the field crops after harvesting are discussed beside main diseases and harmful insects of the crops.
PSCT302 ORGANIC FARMING 0 3 0
The course includes the following topics; definition, aim and history of organic farming, advantages and disadvantages of organic farming, organic agriculture movements, principles of organic farming; the principal methods of organic farming. crop rotation, green manures, compost, biological pest control, and mechanical cultivation. Economics of organic farming, geographic distribution of organic farming and organic animal production: Origin of livestock, livestock feed. Living conditions, waste management, health care, record keeping,organic dairy cattle and organic milk production. Organic beef cattle, lamb and goat, poultry production, swine meat productions, Organic bee keeping and organic honey, organic fish production, organic cereal, vegetable and fruit production and organic feed production and feed processing and organic seed production are studied.
ECON110 AGRICULTURAL ECONOMICS 0 3 0
Agriculture is a very distinctive form of economic activity: it produces food which is necessary for human life, it is seasonal and geographically bound, its output is quite perishable, the storage is quite expensive; in most of the world the ways of agriculture are tradition-bound small-scale economic activity, very strictly influenced by the prevalent types of land tenure. The small farmer is almost always a price taker. This course is designed to educate future farmers to calculate their costs correctly, to set up their cash flows properly, to understand the market for agricultural commodities and position themselves accordingly, to search for new ideas and to formulate them in the form of a business plan and to realize this plan.
PSCT514 NEW DEVELOPMENTS IN GREENHOUSE PRODUCTIONS 3 3 0
Old and new greenhouse types. Site selection criteria for greenhouses. Evaluation of the ecological conditions in respect to the greenhouse production. Different production methods of the greenhouse crop production. Soilless media preparation and aquatic systems and their uses in the greenhouse production. Nutrition, adjustment of nutrients, solution concentrations, adjustments and the factors that affect uptake of crops. Nutrient deficiencies and toxicities.Water quality, species and cultivar selections.Use of geothermal water in the greenhouse productions. CO2 and O2 applications. Greenhouse diseases, insects, physiological disorders and possible solutions. Harvesting, postharvest handling, grading, packing, storage, ripeness, effects on flavour, quality, and year-round production planning. Fruits, culinary herbs and flower productions beside tradational greenhouse vegetable crops are all in the frame of this course.
PSCT108 ÖLÇME BİLGİSİ 0 0 0
PSCT309 TROPICAL AND SUBTROPICAL CROPS 0 0 0
In this course, the origins and spread of tropical and sub-tropical fruits in the world will be studied together with the importance of tropical and subtropical fruits in human diet, differences between tropic and subtopic fruits, selection of the right species and cultivars for the chosen sites, Propagation, pollination, fertilisation, grafting, pruning and other cultural practices of the plants. Ecological requirements of the plants. Specific attention is given to citrus species (sour oranges, oranges, grapefruits, lemons, limes, tangerine, and mandarins), olive, fig, banana, avocado and mango. Selection of rootstock and their importance in yield quality and quantity, Combating with weeds, diseases and insects, Post-harvest handlings such as storing, grading and marketing of the fruits.