Education Information System

Course Title	Code	Semester	L+U Hour	Credits	ECTS
Edible Legumes	TB306	6. Semester	2 + 2	3.0	3.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Undergraduate
Course Type
Mode of delivery	Face to face
Course Coordinator
Instructor(s)	Hüseyin GÜNGÖR
Assistants
Goals	Students have contemporary knowledge about the importance of food legumes on the nutrition, soil productivity and national economy,the foundations of growing of each food legumes, climatic and soil requirement of spring and winter grown food legumes and the problems of cultivation, disease and insects, breeding of food legumes.
Course Content	Students have contemporary knowledge about the importance of food legumes on the nutrition, soil productivity and national economy,the foundations of growing of each food legumes, climatic and soil requirement of spring and winter grown food legumes and the problems of cultivation, disease and insects, breeding of food legumes.
Learning Outcomes	- assess the importance of food legumes on the human and animal nutrition - identify the important roles of food legumes in the crop rotation and soil fertility in the agriculture with a wide fallow, as Turkey - explain the importance of the shares in the cultivation, production and our economy of these crops, which have a high exportation - propose on the soil and climates requirements, and growing and breeding, and morphological characteristics of food legumes in the practices - make suggestions about determination of the problems on the production of food legumes and develop solutions - inspect how these crops are evaluated, stored and used

Week	Topics	Learning Methods
1. Week	The importance of food legumes on the nutrition. The importance of food legumes on the economy. The importance of food legumes on the nitrogen fixation	Course Hours Visual Presentation Verbal Expression
2. Week	Sowing Area, Production And Yield Of Food Legumes In The World Sowing Sowing Area, Production And Yield Of Food Legumes In Turkey	Course Hours Verbal Expression Visual Presentation
3. Week	Domestication of food legumes, Gene centers of food legumes, General characteristics of legumes, Registrated varieties in food legumes	Visual Presentation Course Hours Verbal Expression
4. Week	Nitrogen cycling, Biological Nitrogen Fixation, Asymbiotic Nitrogen Fixation, Symbiotic Nitrogen Fixation	Course Hours Verbal Expression Visual Presentation
5. Week	Structure and properties of nodules, The factors affecting Symbiotic Nitrogen Fixation, The effect of plant nutrition on the Nitrogen Fixation	Visual Presentation Course Hours Verbal Expression
6. Week	Bean (Phaseolus vulgaris L.) -Origin, History and geographical distribution -Taxonomy and classification Grain and chemical composition -Adaptation (Soil and Climate requirement)	Visual Presentation Course Hours Verbal Expression
7. Week	Bean (Phaseolus vulgaris L.) - Culture - Soil preparation - Sowing date, methods and seed - Fertilization - Maintenance - Harvest and threshing - Disease and pests - Breeding	Verbal Expression Course Hours Visual Presentation
8. Week	Midterm Examination
9. Week	Chickpea (Cicer arietinum L.) Origin, History and geographical distribution -Taxonomy and classification Grain and chemical composition -Adaptation (Soil and Climate requirement) - Disease and pests - Breeding	Course Hours Verbal Expression Visual Presentation
10. Week	Chickpea (Cicer arietinum L.) - Culture - Soil preparation - Sowing date, methods and seed - Fertilization - Maintenance - Harvest and threshing	Course Hours Verbal Expression Visual Presentation
11. Week	Lentil (Lens cuinaris Medik.) Origin, History and geographical distribution -Taxonomy and classification Grain and chemical composition -Adaptation (Soil and Climate requirement)	Visual Presentation Course Hours Verbal Expression
12. Week	Lentil (Lens cuinaris Medik.)- Culture - Soil preparation - Sowing date, methods and seed- Fertilization - Maintenance - Harvest and threshing - Disease and pests - Breeding	Visual Presentation Course Hours Verbal Expression
13. Week	Faba bean (Vicia faba L.) -Origin, History and geographical distribution -Taxonomy and classification Grain and chemical composition -Adaptation (Soil and Climate requirement) - Culture-Disease and pests	Course Hours Verbal Expression Visual Presentation
14. Week	Pea (Pisum sativum L.) -Origin, History and geographical distribution -Taxonomy and classification Grain and chemical composition -Adaptation (Soil and Climate requirement) - Culture-Disease and pests and Cowpea (Vigna unguiculata (L.) Walp.) -Origin, History and geographical distribution -Taxonomy and classification Grain and chemical composition -Adaptation (Soil and Climate requirement) - Culture-Disease and pests	Course Hours Visual Presentation Verbal Expression

1. Şehirali, S. 1988. Yemeklik Tane Baklagiller Ders Kitabı, A.Ü. Ziraat Fakültesi Yayınları, No: 1089, Ders kitabı No: 314, A. Ü. Basımevi, Ankara, 435 s. 2. Özdemir, S.2002. Yemeklik Baklagiller Kitabı, Hasad Yayınları 3. Dilworth, M.J., James, E.K., Sprent, J.I., Newton, W.E.2008. Nitrogen-fixing Leguminous Symbioses. Published by Springer

Program Requirements	Contribution Level	DK1	DK2	DK3	DK4	DK5	DK6	Measurement Method
PY1	4	0	0	0	0	0	0	40,60
PY2	4	0	0	0	0	0	0	40,60
PY3	4	0	0	0	0	0	0	40,60
PY4	3	0	0	0	0	0	0	40,60
PY5	4	0	0	0	0	0	0	40,60
PY6	4	0	0	0	0	0	0	40,60
PY7	3	0	0	0	0	0	0	40,60
PY8	4	0	0	0	0	0	0	40,60
PY9	4	0	0	0	0	0	0	40,60
PY10	4	0	0	0	0	0	0	40,60

*DK = Course's Contrubution.

	0	1	2	3	4	5
Course's Level of contribution	None	Very Low	Low	Fair	High	Very High
Method of assessment/evaluation		Written exam	Oral Exams	Assignment/Project	Laboratory work	Presentation/Seminar

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Hours	14	2	28
Midterm 1	1	10	10
Final	1	10.5	10.5
Practice	14	2	28
Total Workload			76.5
ECTS Credit of the Course			25.5 3.0