Rapor Tarihi: 16.03.2026 21:28
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Edible Grain Legumes | TBZ306 | Turkish | Compulsory | 6. Semester | 2 + 1 | 3.0 | 2.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face To Face |
| Course Coordinator | Prof. Dr. Hüseyin GÜNGÖR |
| Instructor(s) | |
| Goals | To acquire up-to-date knowledge about this plant group consisting of six genera; to determine the role and importance of food legumes in human nutrition, soil fertility, and the national economy; to learn the fundamental principles of cultivating each food legume genus separately; to gain knowledge about the climate and soil requirements, cultivation practices, and utilization of food legumes that can be grown as summer and winter crops in Türkiye; and to obtain information on the production-related challenges of this plant group, including cultivation problems, diseases, pests, and breeding practices. |
| Course Content | Topics related to Food Legumes |
| # | Öğrenme Kazanımı |
| 1 | Evaluates the importance of food legumes in human and animal nutrition |
| 2 | Determines the significant role of food legumes in crop rotation and soil fertility within agricultural systems with extensive fallow lands, as in Türkiye. |
| 3 | Explains the importance of cultivation, production, and economic contribution of these high-export-potential crops in the country. |
| 4 | In the practical sessions of the food legumes course, identifies general morphological features and provides recommendations on the climate and soil requirements, cultivation, and breeding of food legume genera. |
| 5 | Lists the problems encountered in the production of food legumes and develops corresponding solutions. |
| 6 | Makes decisions regarding the processing, storage, and utilization of the products obtained from these plants. |
| 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 | Preparation, After Class Study, Other Activities |
| 2. Week | Sowing Area, Production And Yield Of Food Legumes In The World Sowing Sowing Area, Production And Yield Of Food Legumes In Turkey | Preparation, After Class Study, Research, Other Activities |
| 3. Week | Domestication of food legumes, Gene centers of food legumes, General characteristics of legumes, Registrated varieties in food legumes | Interview, Presentation (Preparation) |
| 4. Week | Nitrogen cycling, Biological Nitrogen Fixation, Asymbiotic Nitrogen Fixation, Symbiotic Nitrogen Fixation | Preparation, After Class Study, Other Activities |
| 5. Week | Structure and properties of nodules, The factors affecting Symbiotic Nitrogen Fixation, The effect of plant nutrition on the Nitrogen Fixation | 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, 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 | Interview, Presentation (Preparation) |
| 8. Week | Bean (Phaseolus vulgaris L.) - Culture - Soil preparation - Sowing date, methods and seed - Fertilization - Maintenance - Harvest and threshing - Disease and pests - Breeding | Preparation, After Class Study, Research |
| 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 | Research, Other Activities, Interview |
| 10. Week | Chickpea (Cicer arietinum L.) - Culture - Soil preparation - Sowing date, methods and seed - Fertilization - Maintenance - Harvest and threshing | Interview, Presentation (Preparation) |
| 11. Week | Lentil (Lens cuinaris Medik.) Origin, History and geographical distribution -Taxonomy and classification Grain and chemical composition -Adaptation (Soil and Climate requirement) | Interview, Presentation (Preparation) |
| 12. Week | Lentil (Lens cuinaris Medik.)- Culture - Soil preparation - Sowing date, methods and seed- Fertilization - Maintenance - Harvest and threshing - Disease and pests - Breeding | Research, Other Activities, Interview |
| 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 | Interview, Presentation (Preparation) |
| 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 | Preparation, After Class Study, Research, Interview |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Uses knowledge of natural sciences and mathematics to develop various processes in the field. | ||||||
| 2 | Demonstrates behavior in line with ethical and deontological principles in decision-making and implementation processes. | ||||||
| 3 | Applies scientific and technological developments in practices within the field. | ||||||
| 4 | Integrates basic engineering knowledge with technical tools to solve engineering problems in the field using an analytical approach. | ||||||
| 5 | Designs all technical systems, system components, and production processes related to the field. | ||||||
| 6 | Applies plant and animal production processes in accordance with scientific and technical principles. | ||||||
| 7 | Uses data-oriented basic technologies of the agricultural sector in production processes. | ||||||
| 8 | Applies sustainability principles and approaches to agricultural processes. | ||||||
| 9 | Uses managerial and institutional knowledge for agriculture, taking into account global and local developments. | ||||||
| 10 | Manages the cultivation, breeding, and adaptation processes of field crops and applies sustainable agricultural principles considering biodiversity and ecological balance. | ✔ | |||||
| 11 | Manages seed standards effectively in accordance with legislation. | ✔ | |||||
| 12 | Diagnoses yield and quality problems in field crops and develops effective solutions. | ✔ | |||||
| 13 | Develops innovative decision support systems based on scientific evidence using land-based digital agriculture technologies in field farming. | ||||||
| 14 | Manages field crop production with sustainable and entrepreneurial business models in line with legal and ethical responsibilities, global policies, and market dynamics. | ||||||
| 15 | Uses effective communication and leadership skills to carry out multifaceted agricultural projects, including extension activities for farmers. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 |
|---|---|---|---|---|---|---|
| PY1 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY2 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY3 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY4 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY5 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY6 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY7 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY8 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY9 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY10 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY11 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY12 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY13 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY14 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY15 | 3 | 3 | 3 | 3 | 3 | 3 |
| 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 |
|
Ders Dışı |
Other Activities | 7 | 3 | 21 |
|
Sınavlar |
Midterm | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Total Workload | 51 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 2.0 | ||
