| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Edible Legumes | TB306 | Turkish | Compulsory | 6. Semester | 2 + 2 | 3.0 | 3.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to face |
| Course Coordinator | |
| Instructor(s) | |
| 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. |
| # | Öğrenme Kazanımı |
| 1 | assess the importance of food legumes on the human and animal nutrition |
| 2 | identify the important roles of food legumes in the crop rotation and soil fertility in the agriculture with a wide fallow, as Turkey |
| 3 | explain the importance of the shares in the cultivation, production and our economy of these crops, which have a high exportation |
| 4 | propose on the soil and climates requirements, and growing and breeding, and morphological characteristics of food legumes in the practices |
| 5 | make suggestions about determination of the problems on the production of food legumes and develop solutions |
| 6 | inspect how these crops are evaluated, stored and used |
| Week | Topics/Applications | Method |
|---|---|---|
| 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 | Presentation (Preparation) Interview Class Hours |
| 2. Week | Sowing Area, Production And Yield Of Food Legumes In The World Sowing Sowing Area, Production And Yield Of Food Legumes In Turkey | Class Hours Presentation (Preparation) Interview |
| 3. Week | Domestication of food legumes, Gene centers of food legumes, General characteristics of legumes, Registrated varieties in food legumes | Class Hours Presentation (Preparation) Interview |
| 4. Week | Nitrogen cycling, Biological Nitrogen Fixation, Asymbiotic Nitrogen Fixation, Symbiotic Nitrogen Fixation | Presentation (Preparation) Class Hours Interview |
| 5. Week | Structure and properties of nodules, The factors affecting Symbiotic Nitrogen Fixation, The effect of plant nutrition on the Nitrogen Fixation | Class Hours Interview Presentation (Preparation) |
| 6. Week | Bean (Phaseolus vulgaris L.) -Origin, History and geographical distribution -Taxonomy and classification Grain and chemical composition -Adaptation (Soil and Climate requirement) | Interview Class Hours Presentation (Preparation) |
| 7. Week | Bean (Phaseolus vulgaris L.) - Culture - Soil preparation - Sowing date, methods and seed - Fertilization - Maintenance - Harvest and threshing - Disease and pests - Breeding | Class Hours Presentation (Preparation) Interview |
| 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 | Presentation (Preparation) Class Hours Interview |
| 10. Week | Chickpea (Cicer arietinum L.) - Culture - Soil preparation - Sowing date, methods and seed - Fertilization - Maintenance - Harvest and threshing | Interview Presentation (Preparation) Class Hours |
| 11. Week | Lentil (Lens cuinaris Medik.) Origin, History and geographical distribution -Taxonomy and classification Grain and chemical composition -Adaptation (Soil and Climate requirement) | Presentation (Preparation) Interview Class Hours |
| 12. Week | Lentil (Lens cuinaris Medik.)- Culture - Soil preparation - Sowing date, methods and seed- Fertilization - Maintenance - Harvest and threshing - Disease and pests - Breeding | Class Hours Interview Presentation (Preparation) |
| 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 | Presentation (Preparation) Class Hours Interview |
| 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 | Interview Class Hours Presentation (Preparation) |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Skill of apply basic science and engineering knowledge and principles to Agricultural Engineering problems | ✔ | |||||
| 2 | He/she can use the information in his/her area to solve problems and use his/her applying skills in interdiscipliner studies | ✔ | |||||
| 3 | He/she can conduct an independed research in a specified area related with field crops | ✔ | |||||
| 4 | He/she can develop new strategic approaches and can produce solutions taking the responsibility, to the problems unexpected or faced in the practice related with field crops | ✔ | |||||
| 5 | He/she can develope a positive attitute to the lifelong education by knowledge and skils gained in field crops area | ✔ | |||||
| 6 | He/she can control the data collection, evaluation and publication, keeping cultural and scientific and ethical values and can teach these values. | ✔ | |||||
| 7 | He/she can develop strategy, policy and applying plans and can discuss the results obtained in the framework of quality management periods | ✔ | |||||
| 8 | Self-development skill following the developments in science and technology | ✔ | |||||
| 9 | He/she can transfer his/her works and the developlmets in his/her area in a written, audial and visual way. | ✔ | |||||
| 10 | He/she can evaluate the knowledge and skills in field crops area in specified level with a criticising approach | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 |
|---|---|---|---|---|---|---|
| PY1 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY2 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY3 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY4 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY5 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY6 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY7 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY8 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY9 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY10 | 4 | 4 | 4 | 4 | 4 | 4 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 2 | 28 |
|
Sınavlar |
Midterm 1 | 1 | 10 | 10 |
| Final | 1 | 10.5 | 10.5 | |
| Practice | 14 | 2 | 28 | |
| Total Workload | 76.5 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 3.0 | ||
