Faculty of Agricultural Sciences and Technologies

Plant Production and Technologies

Duration 4 Years
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CIU Plant Technologies Department uku-tarim-ogrencileri-bitkilerini-yetistiriyor UKU tarım bilimleri ve teknolojileri fakültesi yeni akademik yıla hazır

About the Department

Courses offered by the Department of Plant Production and Technologies include Mathematics, Biology, Chemistry, Agricultural Ecology, Meteorology, Soil Knowledge, Planting, Soil Productivity, Principles of Fruit Production, Garden Plant Breeding, and Developing Grain Suitable for Cool Climates. The Department provides a setting for the practical applications of these courses. In addition, Bio-production students help producers examine productivity.

Educational Opportunities

Department students have the opportunity to undertake research, to become part of applied education, and to have the opportunity to be interns in the 29,400 acre Practice, Research and Training Farm near the CIU campus, which includes 6550 acres of farmland, 4200 acres of olive trees, 750 of various fruit trees and 1600 acres of vineyard. 450 acres are for greenhouse cultivation and 250 acres are for open vegetable cultivation. Arable crops such as clover are planted in 20,300 acres and poultry husbandry is carried out in 1000 acres with sheep, goat, and cattle farming occupying 850 acres of land.

ciu-plant-tech-education-opportunities

Career Areas

Graduates are expected to work as directors or technicians in multinational or international companies. They are able to start up and manage plant and animal production companies, or undertake private and formal studies. They may have careers in agencies that provide education and extension services; consulting companies; control-certification; project design and management; agricultural product and input marketing; retail industry; tourism; processing, wrapping, storing and transporting agricultural products; municipalities and marketplaces, production of seeds, seedling and saplings, egg production and breeding materials and in agriculture. Graduates are expected to be able to set up their own business effectively as a result of the improvement of their personal and entrepreneurship skills developed during their studies.

Contact

Faculty of Agricultural Sciences and Technologies
Education and Graduate Sciences Center, GE126
Tel: +90 392 671 1111 Extension: 2391
Faculty E-mail: secretary-foa@ciu.edu.tr
Head of Department: Prof. Dr. Ahsen Işık ÖZGÜVEN
Head of Department E-mail: aozguven@ciu.edu.tr

Compulsory modules

First Semester
READING AND WRITING SKILLS-I

Course code

ENGL141

Credit

3

Theoretical

2

Practical

2

Ects

4
This course aims to develop students' listening, speaking, reading - writing and study skills. The course provides students with the opportunity to develop their communication skills through controlled activities and to equip students with the basic study skills necessary to follow the curriculum of English. This course also provides students with the opportunity to process the newly acquired knowledge and to develop their ability to ask questions about how to apply the new knowledge to new situations and ask them to think critically. In addition, this course will enable students to learn about the different strategies required to review the various reading pieces, such as finding the main idea and distinguishing the details from the main idea.
HISTORY OF CIVILIZATION

Course code

HIST100

Credit

0

Theoretical

2

Practical

0

Ects

2
The aim of this course is to outline the development of civilizations in the course of history. It firstly focuses on the concepts such as “Civilization”, “Prehistoric”, and “Historic” and on the factors forcing the emergence of the first civilizations. As well as examining the prehistoric periods and their characteristics in the course of human life since the first appearance of human beings on earth, the course mainly focuses on the early civilizations, namely the Mesopotamian, Egyptian, Aegean, Classical Greek, Hellenistic, Indian, Chinese and Roman Civilizations. Political, social, economical, cultural, intellectual, philosophical and scientific aspects in these entities are also examined in this course.
INTRODUCTION TO COMPUTERS

Course code

ITEC110

Credit

3

Theoretical

2

Practical

2

Ects

4
The aim of this course is to give the students an understanding of the fundamentals of computers such as the basic components of the computers, input, output, storage devices and processing as well as application and system software, utility programs and internet basics. At the end of this course students will be familiar with the computer terminology and able to use the word processing and spreadsheet programs as well as efficient internet usage. General presentation of computer technologies, Windows operating system and applications in the Microsoft Office packageWord, Excel, Access and Power Point , softwares used in pharmacies, drawing for academic purposes and web-based method of screening of literature are also covered.
BASIC MATHEMATICS

Course code

MATH107

Credit

3

Theoretical

3

Practical

0

Ects

3
This course is designed for students of several faculties such as pharmacy, architecture, applied sciences and communication. The objective of the course is to introduce the students to fundamental principles about basic concepts of mathematics. It gives an introduction to the real number system followed with inequalities, solution of inequalities and its applications, which related to students' departments. Rectangular coordinate systems, Phytagorean Theorem, finding distance between two points, slope and Mid-Point on XY plane are also covered in this course. Functions such as type of functions, domain and range considerations, and graphical representation of the functions are important topics which are also discussed in this course.
BOTANY

Course code

PSCT101

Credit

3

Theoretical

2

Practical

2

Ects

3
Botany is one of the main milestones of biology based on sciences such as agriculture. The aim of this course is to introduce botany and its importance to students. The course covers: description of botany, plant cell structure, the organization of the plant body, components of the cell and their functions, plant tissue and organs. Morphology and anatomy of roots, stems, buds, leaves, flowers, seeds and fruits are discussed in detail. The parts of a complete flower and their functions. The male and female organs of flowers, pollen, pollination, fertilization and fruit set and their mechanisms. Anatomical structure of seed and germination, fruit types; pome fruits, stone fruits, berries and the others.
HISTORY OF AGRICULTURE

Course code

PSCT103

Credit

2

Theoretical

2

Practical

0

Ects

4
This course starts with an investigation into the origin of the art and science of agriculture from its ancient practices some 13 000 years ago. Attention is first devoted to the circumstances that led to the initial selection and cultivation of plants as well as the domestication of animals by man. Examples of early civilizations like the Sumerian Civilization, the Indus Valley Civilization and the Nile Valley Civilization and the role of agriculture in their advancement and development is studied. Particular emphasis is placed on the scientific achievements of these civilizations, the technologies developed and the links of these technologies to agricultural productivity and types of land ownership and use. Developments in the technology and land use are then traced to the present day.
METEOROLOGY

Course code

PSCT105

Credit

3

Theoretical

3

Practical

0

Ects

3
This course includes studying the relationship between meteorological factors and agricultural production. Course content covers: Definition, Aim and History of Meteorology; Earth and its Atmosphere; The Layers of Atmosphere; Weather and Climate; Energy: Warming and Cooling Earth and the Atmosphere; Heat Transfer in the Atmosphere; Incoming Solar Energy; Radiation Absorption, Emission, and Equilibrium; Earth’s Annual Energy Balance; Radiation; Seasonal and Daily Temperatures; Seasons of the Earth: Seasons in the Northern and Sothern Hemispheres; Protecting Crops from the Cold; Air Temperature Data; Air Temperature and Human Comfort; Atmospheric Humidity; Condensation: Dew, Fog, and Clouds; Stability and Cloud Development; Precipitation; Air Pressure and Winds; Small and Local Winds; Global Wind Systems; Atmosphere-Ocean Interactions; Air Masses and Fronts; Middle-Latitude Cyclones; Weather Forecasting.
MODERN TURKISH HISTORY

Course code

TARH100

Credit

0

Theoretical

2

Practical

0

Ects

2
In this course, Ottoman state and society, factors causing the collapse of the state; Ottoman modernization; Tripoli and Balkan Wars, World War I, Mudros Armistice and Sevres Agreement; parties and associations, the national resistance movement led by Mustafa Kemal, the Havza and Amasya Circulars, the Congresses, the National Pact, the Turkish Grand National Assembly; the rebellions, the regular army and the War of Independence; the Mudanya Armistice, the Lausanne Peace Treaty; Revolution in the political field, secularization of the state and society, abolition of the sultanate, declaration of the republic, abolition of the caliphate; 1921 and 1924 constitutions, constitutional changes; Sheikh Said Rebellion; Multi-party experience, secularization and modernization in law, nationalization and secularization in education, Kemalizm and 6 principles, Turkish foreign policy(1923-1938) are covered.
TURKISH LANGUAGE

Course code

TREG100

Credit

0

Theoretical

2

Practical

0

Ects

2
This course examines basic areas of language and expression. In the first half of the course, the theoretical approach to language is formed and the spelling rules of the Turkish language are studied. In the latter part of the course, language and narrative errors are studied together with editing. In the second half of the course, formal writing, curriculum vitae, petition, evaluation of the columns in terms of language and style, types of written expression and practice; Turkish production and application of shooting attachments; Turkish grammar structure; It is aimed to teaching subjects like phonetics of Turkish to students.
TURKISH

Course code

TURK100

Credit

0

Theoretical

2

Practical

0

Ects

2
This course provides an orientation to modern Turkish language for foreign students who wish to communicate in this language for their needs. It mainly focuses on the differences between Turkish and English Alphabets, especially the sounds and the letters which are not included in the English alphabet (i.e. Turkish letters ç-ğ-i-ö-ş-ü). In addition, basic grammar and sentence structure forms in Turkish are practised. The required grammar and vocabulary will also be developed through their adaptation to daily situations in contexts such as introducing yourselves, greeting, talking about the things they possess by using possessive adjectives, forming positive, negative and question sentences by using present simple, telling the time, talking about their own timetables, using demonstrative pronouns when describing the place of objects and becoming familiar with vocabulary related to family members.
Second Semester
GENERAL CHEMISTRY

Course code

CHEM110

Credit

4

Theoretical

3

Practical

2

Ects

6
In this course, Engineering and Pharmacy Faculty students will learn types of matter, measurements, properties of substances; atoms and atomic theory, components of the atom, introduction to the periodic table, molecules and ions, formulas of ionic compounds, names of ionic compounds; atomic masses, the mole, mass relations in chemical formulas, mass relations in reactions; measurements on gases, the ideal gas law, gas law calculations, psychometric of gaseous reactions, gas mixtures: Partial pressures and atomic spectra, the hydrogen atom, quantum numbers, atomic orbitals; shape and sizes; electron configurations in atoms, orbital diagrams of atoms; polarity of molecules; principles of heat flow, measurements of heat flow, calorimetry, enthalpy, thermochemical equations, enthalpies of formation, the first law of thermodynamics, liquids and solids.
AGRICULTURAL ECONOMICS

Course code

ECON110

Credit

3

Theoretical

2

Practical

2

Ects

5
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.
READING AND WRITING SKILLS-II

Course code

ENGL142

Credit

3

Theoretical

2

Practical

2

Ects

4
This course is the continuation of ENG 101. The course aims to improve students' listening, speaking, reading, writing and working skills. In the course, students are guided in writing compare and contrast essays using Venn diagram. In addition, the aim of the course is to learn the necessary conjunctions for composition writing. In addition, the students will be able to write a four-part critical composition by learning the difference between ideas and factual real sentences and how to write the opposing opinion and sentences used to refute it. Thus, the students will be able to distinguish between the compare and contrast essay and discursive essay. Students will also be able to make presentations by using presentation techniques. In addition, this course aims to summarize the reading pieces of the students and to use the strategies of reading and to draw conclusions and meanings using their reading skills.
INTRODUCTION TO AGRICULTURE

Course code

PSCT100

Credit

2

Theoretical

2

Practical

0

Ects

3
Aim of the course is to inform the first year students about the importance of agriculture in respect to nutrition and ecological balances as well sustainability of land usage, different branches of agriculture such as agronomy, horticulture and animal science. Main chapters and topics of the course are as follows: Introduction (definitions, importance and components of agriculture, world agriculture); History of Agriculture (Prehistoric, Roman Period, Feudal-Scientific and Industrial Agriculture); Field Crop Production (classification, fertilizers and fertilizing, agrometeorology, irrigation, tillage, seeding); Horticulture (importance, branches, classification, soil requirements, climatic requirements, propagation methods, grafting, budding, pruning, fertilizing, irrigation, cropping systems, fruit drops, fruit thinning, unfruitfulness); Animal Production (World’s animal production, types of animal operations, animal breeding, reproduction , growth, cattle production, sheep and goat production, poultry production).
PLANT SYSTEMATICS

Course code

PSCT102

Credit

2

Theoretical

2

Practical

0

Ects

4
Aim and objectives of the course are to identify all the kinds of plants, and also to arrange plants into a scheme of classification to show their true relations. In addition, taxonomic literature, field and herbarium methods are studied. Field of plant systematics: Classification of plants, Naming of plants ( nomenclature), İdentification of plants (Determination of plants), Description of plants. Taxonomic categories: Naming system (Binominal system). The Linnaean system for the classification of plants. Definition of genus, species, variety and cultivar, Monocotyledons and Dicotyledon plants are made. Biotechnological classifications of plants mainly for flowering plants and also for difficult to identify ones. Some important plant families are discussed in detail such as Rosaceae, Fabaceae, Caryophyllaceae, Lamiaceae (=Labiatae) and Poaceae.
AGRICULTURAL ECOLOGY

Course code

PSCT104

Credit

3

Theoretical

2

Practical

2

Ects

4
Aims of the course are to examine the interactions between the plants and ecological variations and their various aspects. The increase in world population and increasing pollution are covered in detail. History of agricultural applications, cultivar development, and the effects of agriculture on biological diversity, in situ and ex-situ, maintenance and gene centres in the regions (Mediterranean, Euro-Siberian and Irano Turanian) are covered. Sociological relations between plant and plant communities are evaluated. The intimate relations between agricultural activities and the environment are the second part of the lecture. The importance of environmental factors on side selection and as well as species and cultivar selections are taken into consideration before reaching the final decisions of what to grow.
SURVEYING TECHNIQUE

Course code

PSCT108

Credit

3

Theoretical

3

Practical

0

Ects

4
Surveying technique is designed to provide students with a basic understanding of surveying fundamentals. Students will learn how to use a map or a plan in the field. During the course, students will understand measurement units, map scale and surveying mathematics. They will learn how to benefit from a GPS and Google Earth programmes in an agricultural project. Accuracy and precision concepts of the measurement will be clarified with numerous examples. Students will be able to calculate the area of an irregularly shaped field and the volume of soil needed for filling or excavation. In addition, aim and the usage of some surveying instruments will be learned in fieldwork.
Third Semester
GENETICS

Course code

BIOL203

Credit

2

Theoretical

2

Practical

0

Ects

3
This course includes inheritance material, the organization of nucleic acids-DNA, the functions of genetic material, auto synthesis responsibility of inheritance material, the transmission of genetic material from cell to cell and from generation to generation), interchromosomal recombination, interchromosomal recombination, gamete formation, the heterosynthesis function of inheritance material, genetic code, transcription, translation, regulation of gene expression, the inheritance of Mendel traits, Mendel’s laws, probability computations and statistical analysis in genetics, two factorial probabilities, intermediate inheritance, epispastic inheritance, lethality, penetrance and expressivity, multiple alleles, the effects of environmental conditions on inheritance, sex determination and sex-linked inheritance, quantitative inheritance and heritability, the structural changes in inheritance material, gene mutations, chromosomal mutations, ploidy mutations, genetic engineering, genetics and evolution.
ACCOUNTING-I

Course code

BUSN211

Credit

3

Theoretical

3

Practical

0

Ects

6
This course is a basic course in financial accounting that covers the fundamental concepts and techniques of introductory accounting. The course is also an introduction to the financial environment, accounting cycle, financial statement which contains theory, practice and application of accounting principles. It also helps students to gain an understanding of basic accounting concepts, develop basic skills using financial accounting information and also helps them to learn principles of accounting control, theft prevention, and safeguarding of assets. The objective of this course is to achieve a strong foundation of accounting principle and to ensure students understand the process of classifying, reporting, evaluating and interpreting financial information.
BIOCHEMISTRY

Course code

CHEM213

Credit

3

Theoretical

3

Practical

0

Ects

4
The main topics are water and pH, the structure of carbohydrates, lipids, amino acids, proteins and nucleic acids, enzymes including mechanism of action, enzyme kinetics, regulation of enzyme activity, coenzymes, and bioenergetics. The structure of proteins, carbohydrates and lipids, cell membranes, are covered as well as structures and mechanisms of action of several membrane channels, pumps and receptors. Transducing and storing energy is covered as part of the introduction to metabolism. The molecular details of nucleic acid structure, DNA replication, RNA synthesis, processing and regulation, gene expression, protein synthesis, techniques in protein biochemistry will also be covered. Transcription of DNA into RNA and the translation at the ribosome are among the emphasized areas as well as protein/enzyme structure/function, macromolecule structures.
MARKETING

Course code

EASC331

Credit

3

Theoretical

3

Practical

0

Ects

3
The main to be studied in this course include the definition of marketing, supply and demand, basic principles of demands for agricultural commodities, marketing types and cost establishments; agricultural organizations and corporations which guide the agricultural markets as well as auctions, agricultural fairs, searching various markets for agricultural commodities.
SOIL SCIENCE

Course code

PSCT205

Credit

3

Theoretical

2

Practical

2

Ects

5
Soils vary greatly in their physical properties and chemical compositions as well as in the organisms that live in them. The constituents of soils depend on their parent material and the processes by which they are formed. Different soil constituents include sand and silt, clay, and hummus. Soil occurs in layers called horizons as A, B, C, and the others. The aim of the course is to study soil in all respects and acquire the information related to soil fertility, conservation and soil management. Course content includes; Soil parent rocks, soil formation, and the physical, chemical and biological properties of soil, soil organic matter, and soil classifications.
PRACTICE AND ETHICS IN AGRICULTURE

Course code

PSCT209

Credit

3

Theoretical

2

Practical

2

Ects

5
This course brings the student up to date with new developments in agriculture as well as the new developments in the common sphere of agriculture and other sectors of the economy. Agriculture has definite effects on nature, on the environment and on man himself. As humans are the initiators and propagators of agriculture, human activity should be bound to ethical rules regarding agriculture and should be liable for all the consequences of human activity. This course also encompasses the theory and practice of agricultural ethics aiming at the establishment of a mutually beneficial relationship between agriculture and nature and covers topics such as sustainability, the protection of breeders’ rights and upholding of standards governing true-to-type breeding.
STATISTICS

Course code

STAT203

Credit

3

Theoretical

3

Practical

0

Ects

6
The main purpose of this course is to introduce to the fundamentals of probability theory and basic statistical concepts. Students will learn the brief information about statistics and graphical representations of different types of data, measures of central tendency and dispersion (variance and standard deviation) are some of the main topics of statistics. This course will also help the students to understand basic probability concepts and to achieve this aim; the sets and set operations, counting techniques like multiplication rule, permutation and combination, details about events and sample spaces, tree diagrams, statistical dependence and independence, main information about the random variables are given.
Fourth Semester
PLANT NUTRITION

Course code

PSCT202

Credit

3

Theoretical

2

Practical

2

Ects

4
The aim of this course is to introduce organic and inorganic nutrients, their properties, functions in plant growth and developments. Teaching plant nutrients, their metabolic activities in plants and fertilizers are studied. Course content covers; structural compounds of plant material, essential and necessary elements in plant nutrition, quantity and mission of macro and microelements, mineral elements, the relations between inorganic nutrients and enzymes. Nutrient uptake by plants, passive and active uptake, cation exchange capacity, nutrient transportation within plants. Resources of organic and inorganic fertilizers. Water-soluble nutrients and fertigation. Availability of nutrients to plants. Symptoms of nutrient deficiencies and excess. Nutrient pollution of soil and groundwater.
PRINCIPLES OF VEGETABLE GROWING

Course code

PSCT206

Credit

3

Theoretical

2

Practical

2

Ects

5
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.
PRUNING AND GRAFTING TECHNIQUES

Course code

PSCT208

Credit

3

Theoretical

2

Practical

2

Ects

5
The aim of the course is to introduce the importance of pruning and grafting and also to discuss the necessity of pruning for orchard management. The course introduces the pruning tools and equipment and informs the students on their use. Sterilizing the tools prior to pruning and also between pruning each tree. Scheduling and timing of pruning for a given region as well as candidate species and cultivars. To teach the main principles of pruning and grafting for fruit trees, shrubs, grapes, brambles and vegetables. Mechanical pruning and chemical pruning and their practices. winter pruning, summer pruning, pruning for young plants and old ones. Covering of cut surfaces with various pastes and also to control the cut surfaces and their healings are parts of this course.
AGRICULTURAL IRRIGATION AND DRAINAGE

Course code

PSCT210

Credit

2

Theoretical

2

Practical

0

Ects

4
The main aim of this course is to provide the basic knowledge of irrigation and drainage science to students. In this respect, the use of soil, water, plant and climate data at the determination of water required for crops, summarized classification of irrigation systems, design, calculations and selection of pumps, descriptions of filter systems and other pressurized irrigation systems. The ability of designing, recognition of irrigation systems and its constituent elements are provided to students. The reasons for requiring drainage; horizontal and vertical movements of water in the soil, factors affecting these movements, design principles of open and closed drainage systems and steps of drainage projects are explained. Brief information about the machines, equipment and materials used in the installation of drainage systems is given.
PRINCIPLES OF FIELD CROP PRODUCTION

Course code

PSCT212

Credit

3

Theoretical

2

Practical

2

Ects

4
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.
AREA ELECTIVE

Course code

PSCTXX1

Credit

3

Theoretical

3

Practical

0

Ects

4
AREA ELECTIVE
UNIVERSITY ELECTIVE

Course code

UNIEXX1

Credit

3

Theoretical

3

Practical

0

Ects

4
UNIVERSITY ELECTIVE
Fifth Semester
FLORICULTURE

Course code

PSCT301

Credit

3

Theoretical

2

Practical

2

Ects

6
The aim of this course is to acknowledge the students with information on floricultural crops and their importance. Floriculture has been gaining considerable importance in recent years because of their higher economic returns compared to other agricultural crops. History of floriculture. explanation of flowers. Sub-division of floriculture; cut flowers, foliage plants, ornamental trees and shrubs, ground covers, dried flowers and geophytes. Propagation methods of floricultural plants in general and Timing and harvesting of cut flowers such as roses, carnations, chrysanthemums, gerberas, lilies, tulips and some exotic flowers for special days, for example, Valentine's day and Mother’s day. Postharvest handling and marketing of cut flowers, auction systems in the Netherlands and regional countries.
ANIMAL HUSBANDRY

Course code

PSCT303

Credit

3

Theoretical

2

Practical

2

Ects

5
economic importance of animal production, world’s animal production; types of animal operations; Species and breeds; growth in farm animals; reproduction in farm Animals: male and female reproductive systems, The Estrus Cycle, ovulation, pregnancy, Hormones related to reproduction, Artificial Insemination, sterility, abort; animal breeding: species and breeds, phenotype and genotype, Heritability (h2), selection, progeny, Actual production and Sib Tests, pedigree and yield records; mating Systems: pure breeding, crossing (Crossbreeding); nutrients: carbohydrates, lipids (fats and oils), essential fatty acids, proteins and amino acids; fat soluble vitamins and water soluble vitamins; diseases of vitamin deficiencies, macro-micro and trace mineral elements; diseases of mineral deficiencies; cattle production and nutrition; sheep
PLANT PHYSIOLOGY

Course code

PSCT305

Credit

3

Theoretical

3

Practical

0

Ects

6
In this course, students will learn the basic physical, chemical and environmental behaviours of plants and producing agricultural interpretations and to supply the students with the information giving the ability to produce and make the right decisions in crop productions. The course will cover the following topics during the semester; history cell physiology in plants. Water and its physiological properties water. Plant water relations nutrients absorption in plants. Caution-anion absorption and exchange. Photosynthesis, respiration, stress and stress factors in plants and agronomical effects, stress avoidance and stress resistance in plants. At the end of the course, the students will have sufficient knowledge to answer the following questions: why, how, where and when all these events are taken places in living plants.
AGRICULTURAL MECHANIZATION

Course code

PSCT307

Credit

3

Theoretical

2

Practical

2

Ects

4
In this course, students will be taught the general features of agricultural equipment and types of machinery for agricultural production. In this respect, the course covers; the definition of agricultural mechanization, their historical background of mechanical equipments, their development, advantages, agricultural mechanization in Turkey (agricultural structure, historical development and levels, Important factors to delay of development), mechanization systems on agricultural production, energy resources in agriculture, farm tractors (general feature), combine machines, agricultural equipment and machinery, soil tillage equipment and machinery, sowing and planting machineries, fertilizer distributing machinery, irrigation mechanization, crop protection machinery, harvesting and threshing machinery. Fruit and vegetable grading and sorting machinery. Grain selectors for cereals.
TROPICAL AND SUBTROPICAL CROPS

Course code

PSCT309

Credit

2

Theoretical

2

Practical

0

Ects

4
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.
POSTHARVEST PHYSIOLOGY

Course code

PSCT311

Credit

3

Theoretical

2

Practical

2

Ects

5
The purpose and objectives of the course is to introduce storage and marketing of horticultural crops; morphological and chemical changes, respiration and facts affecting respiration process, effects of pre-harvest factors on the storage of horticultural crops, fruit flesh firmness, total soluble solids, acidity, ethylene biosynthesis, effects of storage on the marketing of horticultural products, harvest and detection of harvest time, disadvantages of early and late harvest, cold chain on horticultural products and effects on the quality, cooling techniques used for the storage of horticultural products, controlled and modified atmosphere storage systems, packaging materials used in fruits and vegetables; physiological disorders and control methods on horticultural products to students.
Sixth Semester
ORGANIC FARMING

Course code

PSCT302

Credit

3

Theoretical

2

Practical

2

Ects

5
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.
OPEN FIELD VEGETABLE PRODUCTION

Course code

PSCT304

Credit

3

Theoretical

2

Practical

2

Ects

5
The aim of the course is to introduce students to a wide range of warm and cool season vegetable crops such as tomato, cucumber, pepper and broccoli, cabbage, carrot, cauliflower, coriander, celery, lettuce, onion, garlic, pea, radish, spinach and their production methods. The course will allow students to apply basic vegetable growing principles to optimize plant responses to environmental and nutritional conditions. In this scope, Solanacae, Cucurbitaceae, Cruciferae, Leguminosae, Alliaceae, Compositae, Chenopodiaceae, Umbelliflorae, Portulacae will be contained. As outcomes of this course, students will be learned to explain the origins, systematics, biological, agronomic, ecological and physiyological characteristics of vegetable species, gain the growing ability of different vegetable species, ability to establish different vegetable species plantation, maintaining the activities, solve the problems.
AGRICULTURAL EXTENTION AND COMMUNICATION

Course code

PSCT306

Credit

2

Theoretical

2

Practical

0

Ects

3
In this course, extension philosophies, strategies, methods and organization will be discussed. The course covers mainly these titles : definitions, Purpose, Cover, History, Sources and the future of Agricultural Extension; Agricultural and Rural Development: Elements and Problems of Rural Development, Principles of Rural Development Programs, The importance of extension; Understanding Extension: The concept of extension, Principles of extension, Extension and Education, Types of extension; Social and Cultural Factors in Extension: Social Structure, Culture, Social and Cultural Change ; Extension and Communication: The elements of communication ; Mass Media in Extension; Audio-Visual Aids: Photographs, Posters, Projected Aids, Audio records, Visual Records, Television and Video, Internet; The Extension Agent; Planning and Evaluation of Extension Programs; Extension and Special Target Groups.
TEMPERATE ZONE FRUITS

Course code

PSCT308

Credit

3

Theoretical

2

Practical

2

Ects

5
Temperate zone fruits are mostly native to cooler parts of the world in where grown in the Northern and Southern Hemispheres between 30⁰ to 60 N⁰ latitudes. They are economically grown in many parts the world between the indicated latitudes beside higher elevations of tropical and subtropical regions as well as nearby big water bodies and sea sides in the cooler regions. The aim of this course is to govern the students with detailed knowledge of temperate zone fruits. Site selection, pruning, pollination and fruit sets, thinning of fruits. Handling of alternate bearing. Apple, pear, quince, sweet cherry, sour cherry, plum, apricot, walnut, almond and chestnut growing are explained in detail.
FEEDS AND ANIMAL NUTRITION

Course code

PSCT310

Credit

3

Theoretical

2

Practical

2

Ects

5
The main objective of this course is to acquire the basic knowledge about feeding and animal nutrition. Chapters of the course are: Feeds: Definitions, Economic Importance and Classification; Forages: Dry Roughages and Forages: Hays and Hay Making ; Pastures and Ranges: Rotation Grazing, Creep Feeding, Green Chop ; Silages and Silage Making; Energy Feeds: Cereal grains, Roots and Tubers, Fats and Oils; Protein Supplements: Fish Meal, Meat Meal, Meat and Bone Meal,Blood Meal, Feather Meal,Oil Seeds, Soybean Meal, Sunflower Meal, Cottonseed Meal, Urea; By-product Feeds and Crop Residues; Qualitative Evaluation of Feeds; Mineral supplements; Vitamin supplements; Nonnutritive Feed Additives; Feeding Finishing (Fattening) Cattle: Feedlot Finishing (Cold or Warm Confinement), Pasture Finishing, Veal Calf Production; Feeding Dairy Cattle; Feeding Sheep; Feeding Goats.
AREA ELECTIVE

Course code

PSCTXX2

Credit

3

Theoretical

3

Practical

0

Ects

4
ALAN SEÇMELİ
AREA ELECTIVE

Course code

PSCTXX3

Credit

3

Theoretical

3

Practical

0

Ects

3
ALAN SEÇMELİ
Seventh Semester
SUMMER TRAINING

Course code

PSCT300

Credit

0

Theoretical

0

Practical

0

Ects

6
The Faculty of Agriculture attributes great importance to the summer training of its students and sees it as an indispensable learning activity which complements the theoretical knowledge they acquire in classes. There are opportunities for our students to do their summer training in relevant government institutions, research institutes, and qualified private companies and firms. The summer training is an activity which also helps our students in planning their careers and in finding appropriate jobs for themselves after graduation. During the training, each student carefully logs a summary of each days activity into the summer training file which is then confirmed and certified by a responsible agricultural engineer working at the relevant institution. The summer training is registered into each student’s transcript following an examination.
SMALL FRUITS

Course code

PSCT401

Credit

3

Theoretical

3

Practical

0

Ects

5
Objective of this course is to improve the theoretical background of the students in small fruit production. Increasing the theoretical and practical ability of the students in solving problems confronted with in the small fruits growing. Course content includes; Description of small fruits; The world small fruits production; botany and history of the grapes, strawberries, raspberry, blackberry, currant, gooseberry and blueberry. Ecological requirements, morphological structure, cultural practices, soil cultivation, Irrigation, training, pruning methods, fertilization, establish of orchard, protected culture, soilless culture, components of fruits, harvesting time and systems, marketing, storage, diseases and hazardous insects are among the subjects to be covered.
SOILLESS CULTURE

Course code

PSCT403

Credit

3

Theoretical

3

Practical

0

Ects

5
The students will learn the conceptual and theoretical knowledge of the soilless culture. Aims of the course are; to teach definiation of hydroponic cultivation, significance and characteristics of soilless culture, the advantages and disadvantages of soilless growing, open and closed(re-cyling) soilless growing systems, irrigation in the culture, technical equipment used in the system, chemical characteristics of the soilless media, analytical methods used in the culture, nutrition of substrates, fertigation management and crops response to solution recycling in semi dosed greenhouses, pathogen detection and management in soilless plant growing. Organics soilless media components. The principles of the substrates and hydroponic cultures, inorganic and synthetic components of the culture and potting mixtures. Growing cultural crops in soilless culture, investigation of a sample soilless growing systems.
ENTOMOLOGY

Course code

PSCT405

Credit

2

Theoretical

2

Practical

0

Ects

3
The course aim to give information about anatomy, physiology, ecology, reproduction and development system and insect control methods. Content of this course are history of entomology, identification of insects, anatomy of insects, reproductive systems, metamorphoses of insects, injuries caused by insects, habits and habitats of insects, Some important hazardous insects; Coleoptera, Diptera, Heteroptera, Homoptera, Hymenoptera, Lepidoptera, Thysanoptera, Acari. Pest control, Cultural and physical control methods, chemical and biological control, integrated pest management. Insecticides in general. Contact insecticides, fumigants. As Learning outcome, the student will learn general distinct characters of Insecta and its relatives, anatomy reproduction systems and sensory organs and physiology, information about factors which effect population development, information about insect control methods.
DISEASES OF FIELD CROPS

Course code

PSCT407

Credit

2

Theoretical

2

Practical

0

Ects

3
The course studies many diseases of field crop production and some of them have great economic importance. In this course, teaching diseases of field crops is aimed. Basic principles of crop protection are given. Also, symptoms and identification, biology, life cycle, host plants and damage. Control methods of field crop diseases will be discussed during this course. Detailed contents of the course are; Cereal diseases and means of control (Virus diseases, Diseases of stalk basis and roots Rusts and bunts Leaves and spikes diseases), Maize diseases and means of control, Legumes diseases and means of control (Viral and bacterial diseases, Fungal diseases), Diseases of root crops and means of control (Viral, bacterial, and fungal diseases of potatoes, Viral, bacterial, and fungal diseases of beet), Diseases of oil crops and means of control (Rape diseases Sunflower and safflower diseases Poppy diseases), Diseases of industrial crops and medicinal plants and means of control (Diseases of flax, Diseases of hop, Diseases of medicinal plants), Diseases of fodder crops and means of control (Diseases of alfalfa and clover Diseases of grasses).
PROJECT MAKING

Course code

PSCT409

Credit

3

Theoretical

3

Practical

0

Ects

4
The course şncludes general information on “Writing and presenting a research proposal, writing an Effective Research Paper” which are the main objectives of this course. Some examples of research projects and publications are also evaluated in the course. Detailed contents of the course are as followed: Writing a Scientific Research Project Proposal including its main points, the Proposal, Significance and Implications of the Study ; Cover Page; Title Page; Abstract/Summary; Your History/Preparation; Aims/Objective of the Project; Variables; Outline/ Table of Contents ; Introduction; Literature Review and Preliminary Results ; Questions and Hypothesis; Material and Methods; Timetable/Research Plan; List of References /Bibliography; Attachments/ Appendixes; Tips and Common Problems; Possible Pitfalls; Common Rejection Reasons; Developing a Questionnaire for Research; Writing Research Paper for Publication; Preparing Scientific Posters.
UNIVERSITY ELECTIVE

Course code

UNIEXX2

Credit

3

Theoretical

3

Practical

0

Ects

4
UNIVERSITY ELECTIVE
Eighth Semester
GENERAL PLANT BREEDING

Course code

PSCT402

Credit

3

Theoretical

2

Practical

2

Ects

5
The main aim of the course is to teach basic definitions, concepts and principles of plant breeding. Students are introduced to different aspects and characteristics of breeding. They are informed about the history and current challenges in plant breeding. Topics covered include: evolution, purposes of breeding, creation of variation, flower biology and fertilization techniques. Plant propagation methods (conventional and modern methods), breeding methods for self-cross pollinated plants are explained. Students are informed about mechanisms in plants that promote self (mechanisms for autogamy) and cross-pollination or outcrossing and asexual plant propagations. Methods of plant breeding (Selection, cross breeding), emasculation process, genetic basis of autogamy and allogamy, Hardy-Weinberg equation, components of genetic variance, heterosis and hybrid breeding, mutation and polyploidy breeding are explained to students.
AROMATIC AND MEDICINAL PLANTS

Course code

PSCT404

Credit

3

Theoretical

2

Practical

2

Ects

5
This course aims to introduce medicinal and aromatic plants and to teach cultivation techniques of these plants. The use of these plants goes back to pre-historic ages especially in India, China and Middle Eastern countries. Course contents; ecological demands, general cultivation principals of drying and storage, effective substance and their variability’s. In special sections; spreading areas, botanical features, growing techniques, their effective substances, important pest and diseases and consumption field of culinary herbs and medicinal species of Apiaceae, Lamiaceae, Asteraceae, Chemopodiaceae, Solanaceae families and some others. Beside medicinal and aromatic plant species, special attendance are taken into consideration for poisons and detrimental plants. Demand for aromatic and medicinal plants at international markets are discussed.
DISEASES OF HORTICULTURAL PLANTS

Course code

PSCT406

Credit

2

Theoretical

2

Practical

0

Ects

3
The main diseases of orchards, vineyards, flowers and vegetable crops are taught in this course. Course covers important diseases of horticultural crops such as powdery mildew, black spots, botrytes, antracnoz, phytophtera, rizoctonia, phytium, virusus, and some bacterial diseases and epidemic ones. Basic topics: Selection of disease free healthy starting materials as seed or vegetatively produced is important. Precaution steps for disease free horticultural crop production. The importance of early warning systems. Combating with plant diseases are discussed in detail for given each crop. Choosing right fungicides, bactericides and antibiotics and principles of their use. Time schedules for pesticide applications for given crop in relation to life cycle of each economically important disease. Resistancy to certain diseases are also discussed.
VEGETABLE BREEDING

Course code

PSCT408

Credit

3

Theoretical

2

Practical

2

Ects

5
The main aim of the course is to teach basic genetic principles in terms of classic and modern breeding methods in order to solve the problems faced in every aspect of vegetable crops. Considering the important vegetable crops, mechanism of inheritance, number of chromosomes, flower types observed in different vegetable crops, pollination and fertilization of vegetable crops, specific breeding methods for specific vegetable crops. Students will learn the importance and aims of plant breeding, and historical development etc.), evolution of cultivated vegetables, gene centres, basic genetics, breeding systems, polyploidy in vegetables, F1 hybrids, their value, synthesis, techniques for the production of F1 hybrids, polyploidy in vegetables, breeding of specific vegetable crops.
CEREALS

Course code

PSCT410

Credit

3

Theoretical

2

Practical

2

Ects

3
Economic importance of cereals, adaptation abilities, morphological characteristics and physiological processes, cultural factors and important pests and diseases are taught in this course. Course content also includes; In general section (economic importance of cereals in the Middle East and world). Commercially cultured grains, growing stages, germination, tillering, stem, leaf, flower situation, nutrients and yellow berry, maturity periods. In special section; wheat, barley, rye, oats, triticale, corn, rice and millet. Economic importance of these specific plants, their culture in the different parts of the world. Taxonomy of cereals. Cultural techniques, important varieties grown. Some important physiological disorders such as vivipiary, weakness of stems and ultimately lodging. Cereal product based industries and their importance. Nutritional values of cereals. Cereal markets of the world.
GRADUATION PROJECT

Course code

PSCT412

Credit

2

Theoretical

2

Practical

0

Ects

5
This is a senior course for system design and implementation of agricultural concepts. Students individually or in work teams are guided by the assigned advisor(s) to develop a proper design for an agricultural problem following a detailed literature review. The project proposal is presented first to the advisor(s) for approval. If necessary they are encouraged for an experimental work or laboratory analysis, or a scientific questionnaire for an interview. The following step has to be analyzing the collected data statistically, and discussing the results. At the last stage the authors of the project are expected to make a presentation of the whole work in the forms of a printed report, poster and an audio-visual seminar.
AREA ELECTIVE

Course code

PSCTXX4

Credit

3

Theoretical

3

Practical

0

Ects

4
.

Optional modules

EXPERIMENTAL DESIGN

Course code

PST315

Credit

3

Theoretical

3

Practical

0

Ects

3
This is an advanced course in designing experiments. Well-designed experiments allow us to obtain reliable and valid results with fewer resources comparing to poorly-designed experiments. In this course, both experimental design and statistical analysis issues are discussed. The course provides knowledge about experimental designs and analysis of data from experiments. Analysis of variance, randomized block designs, Latin-square designs, linear mixed models, split-plot designs, response surface methodology, mixture models and fractional 2k experiments are studied. Applications of experimental planning and analysis of variance play a prominent part. The course content is valuable when planning and carrying through experiments. Computer literacy is essential for this course, students are expected to utilize statistical software SAS, JMP for computational purposes.
POULTRY SCIENCE

Course code

PST414

Credit

3

Theoretical

3

Practical

0

Ects

4
The course covers all the facet of modern poultry egg and meat production. The content of this course can be detailed as follows: Introduction: Historical Development of Poultry Production, Nutritional Importance of Poultry Products; Modern Breeds of Chickens ; Present-day Egg Production Lines: White-Egg Lines, Brown-Egg Lines; Present-day Meat Production Lines; Structure of the Chicken: Skeleton and Muscles, Respiratory System, Digestive System, Urinary System, Circulatory System, Nervous System, Hormone–Producing Glands, Reproductive System and Egg Formation, Parts of a Chicken Egg ; Development of the Chick Embryo: Fertilization, Embryonic Development; Brooding Management: Heating and Ventilation, Feeding and Watering, Vaccination; Growing Management: Houses, Sanitation, Disease, and Rodent Control; Layer Management; Force Molting; Broiler and Rooster Management; Disease Prevention and Developing Immunity.
PLANT TISSUE CULTURE TECHNIQUE

Course code

PST313

Credit

3

Theoretical

3

Practical

0

Ects

3
"Objective of this course is to give theoretical knowledge and application techniques in tissue culture area. Course covers; Organization of Plant Tissue Culture Laboratory, Aseptic techniques, nutrition and media, Callus culture, Cell cultures, Protoplast cultures, Somatic embryogenesis, Organogenesis, Root cultures, Meristem culture and elimination of viruses, Clonal propagation, shoot tip culture, adventitious root. "
PRINCIPLES OF FRUIT GROWING

Course code

PSCT204

Credit

3

Theoretical

2

Practical

2

Ects

4
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.
INDOOR AND OUTDOOR ORNAMENTAL PLANTS

Course code

PSCT314

Credit

3

Theoretical

3

Practical

0

Ects

4
Aim of this particular course is to introduce the basics of ornamental plants and how to identify them and their use in different areas and ecologies. The course includes information on What are the main requirements of indoor plants, how to select them and also how to care them at home, offices and similar areas? How to propagate indoor and outdoor ornamental plants? Media preparation and ideal substrates for specific indoor pot plants such as orchids. Some important indoor plants; important flowering bulbous species, pot type chrysanthemums, orchids, azaleas, dieffenbachia and some rubber plant species are discussed in the course. Growing and use of outdoor ornamentals, their classification, general requirements and care are explained in the second part of the course.
PASTURE AND FORAGE

Course code

PST415

Credit

3

Theoretical

3

Practical

0

Ects

3
Teaching the importance, production and improvement techniques of pasture and meadow concepts and forage crops as the base of animal husbandry is the main aim of this course. Course Contents are; Recent structure of pastures, meadows and forage crops cultivation in the World and in Turkey encountering problems and reasons. Introduction to forage crop cultivation and history. Basic features of forage crop cultivation and its peculiarities common forage crop in the World and in Turkey, techniques to grow and to benefit. Pasture and meadow concept, specifications and environmental relations. Pasture and meadow improvement and techniques to be used pasture management.

TR Applicants

TR Students who are successful in the exams conducted by the Higher Education Council Student Selection and Placement Center (ÖSYM) and are entitled to enroll in our university in line with their preferences can complete the registration process with the necessary documents for registration from our Registration and Liaison Offices throughout Turkey or from the Registrar's Office on campus.

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TRNC Applicants

TRNC citizens and TR citizen candidate students who have completed their entire high school education in TRNC. They are placed in undergraduate programs in line with their success in the CIU Student Placement and Scholarship Ranking Exam and the programs they prefer.

Students who are successful in the exam can register from the TRNC Marketing Office.

Applicants can directly apply online to our undergraduate programs using the application portal. Please fill in your details correctly and upload all the required documents listed on the last page of the application form.

Required documents;

  • Completed application form,
  • Higher/Secondary Certificate or equivalents (e.g. O/A’Level, WAEC/NECO),
  • Evidence of English Language competence: TOEFL (65 IBT) or IELTS (5.5). Students without these documents will take the CIU English proficiency exam on campus following arrival,
  • Scanned copy of international passport/birth certificate,
  • Fully completed and signed CIU Rules and Regulations document (which can be downloaded during the online application).

Graduates are expected to work as directors or technicians in multinational or international companies. They are able to start up and manage plant and animal production companies, or undertake private and formal studies. They may have careers in agencies that provide education and extension services; consulting companies; control-certification; project design and management; agricultural product and input marketing; retail industry; tourism; processing, wrapping, storing and transporting agricultural products; municipalities and marketplaces, production of seeds, seedling and saplings, egg production and breeding materials and in agriculture. Graduates are expected to be able to set up their own business effectively as a result of the improvement of their personal and entrepreneurship skills developed during their studies.

  Non-Scholarship 50% Scholarship
Undergraduate Programs € 5.843,00 € 3.099,00

 

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