Bachelor of Agricultural, Biotechnology and Food Science (BSc.)


Courses are listed in ascending order by their code number.

ABF 100 General and Inorganic Chemistry (6 CREDIT)

Introduction (atomic theory, atomic and molecular orbitals, periodic table). Chemical bonds (ionic, covalent, metallic and hydrogen bonds). Coordination compounds (nomenclature, magnetic properties, crystal field theory and biological importance of coordination compounds). Chemical equilibrium, ionic equilibria in aqueous solutions (acids and bases, hydrolysis, buffer solutions, precipitation, titration). Oxidation-reduction reactions, principles of electrochemistry. Chemical thermodynamics (entropy, enthalpy, free energy, Gibbs). Liquids and solutions, fraction distillation. Chemical kinetics (rate and mechanism of reactions, transition state theory, enzyme kinetics, catalysis). Nomenclature and properties of elements and inorganic compounds of agricultural interest (Ν, S, P, K, Na, Ca, Mg, Al, Fe, Cu, Zn etc.). The course includes lectures and laboratory exercises.


  1. Inorganic Chemistry: Principles of Structure and Reactivity (4th Edition) by James E. Huheey, Ellen A. Keiter, Richard L. Keiter, Hardcover: 964 pages,This book,  designed for a two-semester class, is a complete and thorough guide to undergraduate students; it explains important subjects which are left out in other works. The chapters on bonding, solid state, and coordination are well written and have good information that can be well understood by chemistry students. The authors provide references for further reading.
  2. General And Inorganic Chemistry by J. G. Wilson, A. B. Newall · Hardback · 636 pages · ISBN 0521070732
  3. Inorganic Chemistry by Catherine E. Housecroft, Alan G. Sharpe · Pearson · 1213 pages · ISBN 0273742752
    Now in its fourth edition, Housecroft & Sharpe’s “Inorganic Chemistry” is a well-respected and leading international textbook. “Inorganic Chemistry” is primarily designed to be a student text but is well received as a reference book for those working in the field of inorganic chemistry. “Inorganic Chemistry” provides both teachers and students with a clearly written and beautifully illustrated introduction to core physical-inorganic principles. It introduces the descriptive chemistry of the elements and the role played by inorganic chemistry in our everyday lives. Chapters on catalysis and industrial processes, bioinorganic chemistry, and inorganic materials and nanotechnology include many of the latest advances in these fields. There is a new chapter on experimental techniques, and the large number of worked examples, exercises and end-of-chapter problems illustrate a broad range of their applications in inorganic chemistry. The striking full-colour design includes a wealth of three-dimensional molecular and protein structures and photographs, enticing students to delve into the world of inorganic chemistry. Throughout its four editions, “Inorganic Chemistry” has successfully given both teachers and students the tools with which to approach the subject confidently and with enjoyment. Environmental issues linked to inorganic chemistry, topics relating inorganic chemistry to biology and medicine, and the applications of inorganic chemicals in the laboratory, industry and daily life form the basis of a wide range of topic boxes in the book, helping students to appreciate the importance and relevance of the subject. A strong pedagogic approach is at the heart of “Inorganic Chemistry.” While worked examples take students through calculations and exercises step by step, the sets of self-study exercises and end-of-chapter problems reinforce learning and develop subject knowledge and skills. The end-of-chapter problems include sets of ‘overview problems’, and problems entitled ‘inorganic chemistry matters’, which use everyday material to illustrate the relevance of the material in each chapter. Definitions panels and end-of-chapter checklists offer students excellent revision aids. Further reading suggestions, from topical articles to recent literature papers, encourage students to explore topics in more depth

ABF 101 Organic Chemistry (6 CREDIT)

Introduction. Nomenclature of organic chemistry. Classification of organic reactions (S nU Sn2, El, E2). Conformation of molecules- stereochemistry (enantioisomers, diastereoisomers, racemates, asymmetric syntheses). Spectroscopy (UV- vis spectroscopy, IRspectroscopy, NMR spectroscopy, mass spectroscopy). Saturated and unsaturated hydrocarbons (properties and reactions of alkanes, alkenes and alkynes, organometallic compounds). Carbonyl compounds (properties and reactions of aldehydes, ketones, acids, esters, and amides).

Lipids (glycerol derivatives, prostaglandins and prostacyclines). Nitrogen- containing compounds (amines, aminoacids, peptides, and proteins). Purines, pyrimidines and nucleic acids. Aromatic compounds. Sugars (oligo and polysaccharides). Vitamins, hormones, terpenes, and steroids. The course includes lectures and laboratory exercises.


  1. Organic Chemistry
    by Jonathan ClaydenNick GreevesStuart WarrenPeter Wothers Paperback, 1536 pages Published August 1st 2000 by Oxford University Press, USA ISBN 0198503466  ISBN13: 9780198503460)
    This new and innovative text helps students develop a deeper understanding of organic chemistry. It treats the subject as a coherent whole, complete with numerous logical connections, consequences, and an underlying structure and “language.” Employing an approach based on mechanism and reaction type, the book emphasizes understanding ideas rather than merely memorizing facts. It shows students how to realistically draw molecules and mechanisms to reveal the fundamental chemistry.
    Using a fresh, accessible writing style as well as examples from everyday life, the authors explain the basics of organic chemistry carefully and thoroughly. A special focus on mechanism, orbitals, and stereochemistry helps students gain a solid comprehension of important factors common to all reactions. The book’s innovative design enhances clarity and instruction with boxes that separate summary information and other material from the main text; a variety of colours that draw attention to items such as atoms, molecules, and orbitals; and figures that are drawn in red with significant parts emphasized in black. Early chapters feature carbonyl group reactions, and later chapters systematically develop the chemistry through discussions of spectroscopy, stereochemistry, and chemical reactions.
    Each chapter opens with a “Connections” box, divided into three columns:
    . Building on: Details material from previous chapters that relate to the current chapter
    . Arriving at: Provides a guide to the content of the chapter
    . Looking forward to: Previews later chapters, which develop and expand the current material”
  2. Organic Chemistry 4th Edition by Smith , Textbook ISBN 978-0-0-7340277-2
  3. Organic Chemistry Author: K. Peter C. Vollhardt, Neil Eric Schore
    A great introduction into the field of Organic Chemistry. This is the undergraduate textbook for Organic Chemistry used at Berkeley.

PHYS 101 Physics (5 CREDIT)

An introductory course in General Physics designed for students of the Department of Agricultural Sciences, Biotechnology and Food Science. It covers selected topics from the following areas of Physics: Fluid mechanics, Heat and Thermodynamics, Optics, Nuclear Physics with emphasis on biological effects of nuclear radiation. The course

includes lectures, tutorials and lab demonstrations.


  1. Introductory Physics I by Robert G. Brown Duke University Physics Department Durham, NC 27708-0305This textbook is organized for ease of presentation and ease of learning. In particular, they are hierarchically organized in a way that directly supports efficient learning. They are also remarkably complete in their presentation and contain moderately detailed derivations of many of the important equations and relations from first principles while not skimping on simpler heuristic or conceptual explanations as well.
  2. College Physics: A Strategic Approach2nd ed., Pearson Addison-Wesley (2009), ISBN 0-321-59549-1. The textbook incorporates the best practices from physics education research, and one of the authors writes MCAT problems.
  3. COLLEGE PHYSICS by Dr. Paul Peter Urone, California State University .This introductory, algebra-based, two-semester college physics book is grounded with real-world examples, illustrations, and explanations to help students grasp key, fundamental physics concepts. College Physics can be can be downloaded now by clicking on the “Get this book” button below. This online, fully editable and customizable title includes learning objectives, concept questions, links to labs and simulations, and ample practice opportunities to solve traditional physics application problems. This book is available in paperback.

ABF 104 Biochemistry (6 CREDIT)

An introductory course in General Biochemistry which is an essential foundation for all three Specialization options of the Department. It covers the following subjects: Water, properties of solutions, buffers. Biological molecules and macromolecules. Proteins (levels of organization, interaction, post-translation synthesis, modifications, functions). Enzymes. Carbohydrates (structure and metabolism). Energy metabolism (Krebs cycle, oxidative phosphorylation, fermentations). Lipids (structure and metabolism, lipoproteins, lipid messengers). Nucleic acids. Vitamins. The course includes lectures and laboratory exercises.


  1. Lehninger Principles of Biochemistry, Fourth Edition by David L. Nelson, Michael M. Cox, Hardcover: 1100 pages, Publisher: W. H. FreemanThe fourth edition of Lehninger Principles of Biochemistry is truly one of the best BOOK(S) on the subject.
  2. Biochemistry: by Berg, Jeremy M. Published by Macmillan Higher Education (2015-04-08) ISBN 10: 1464126100 / ISBN 13: 9781464126109
    For four decades, this extraordinary textbook played an pivotal role in the way biochemistry is taught, offering exceptionally clear writing, innovative graphics, coverage of the latest research techniques and advances, and a signature emphasis on physiological and medical relevance. Those defining features are at the heart of this edition.

ABF 105 Microbiology (6 CREDIT)

An introductory course in General and Systematic Microbiology with special reference to microorganisms of interest to Agricultural and Food Sciences and Biotechnology. It covers the following topics: Definition and contents of Microbiology. History of microbial developments. Cellular structure and evolution. The role of microbes in our lives: positive and negative aspects.

The prokaryotes:

Structure and function of bacterial cell. Cell division and multiplication. Bacterial taxonomy and Systematics. Major groups of bacteria: Cyanobacteria, Nitrifying bacteria,
Sulphur and iron oxidizing bacteria, Methanotrophs, Sulphur reducing bacteria, Acetogenic bacteria, Nitrogen fixing bacteria, Hydrogen oxidizing bacteria, Hallophillic bacteria.

Introduction to Virology:
Viruses and their characteristics and classification. The eukaryotic microorganisms: Eukaryotic algae and Protozoa (Protista). The Fungi: General characteristics, anastomosis and mycelial pseudo tissues. Fungal reproduction. Classification of fungi Yeasts. The course includes lectures and laboratory exercises.


  1. Microbiology: An Introduction, 12th Edition Authors: Gerard J. Tortora, Berdell R. Funke and Christine L. Case
    An engaging and clear approach to learning complex microbiology topics and theory Praised for its exceptionally clear presentation of complex topics, this #1-selling text for microbiology non-majors provides a careful balance of concepts and applications, proven art that teaches and the most robust, dynamic media in Mastering Microbiology. The Twelfth Edition of Tortora, Funke, and Case’s Microbiology: An Introduction focuses on big picture concepts and themes in microbiology, encouraging students to visualize and synthesize tough topics such as microbial metabolism, immunology, and microbial genetics. The text and accompanying resources also help students make connections between microbiology theory and disease diagnosis, treatment, and prevention.

ABF 106 Statistics / Biometry (4 CREDIT)

An introductory course in Statistics with special reference to its biological applications (Biometry). It covers the following subjects: Population and Sample. Descriptive Statistics (Tables and Graphs. Measures of Central Tendency and Dispersion). Probability Theory. Normal Distribution. Confidence Intervals for the mean value and for proportions. Hypothesis Testing for the means (independent sample or paired sample t- test). One Way Analysis of Variance (ANOVA). Simple Linear Regression and Correlation. Chi square test of association. The course comprises lectures, tutorials and applications using computers.


  1. Biometry: The Principles and Practices of Statistics in Biological Research 3rd Edition by Robert R. Sokal  (Author), F. James Rohlf  (Author) ISBN-13: 978-0716724117 ISBN-10: 0716724111
    Sokal and Rohlf’s classic text deals with statistics from numerous areas of biological research, focusing on practical applications and incorporates computer calculations.

ABF 107 Plant Systematics (5 CREDIT)

History of plant taxonomy. The basic units of classification. Nomenclature. Systems of classification (artificial, natural, phylogenetic). Brief reference to Cryptogama: Schizophyta, Phycophyta, Mycophyta, Lichenophyta, Bryophyta, Pteridophyta. In detail reference to Spermatophyta: Gymnospermae and in particular Angiospermae. Origin and evolution of Angiospermae. The course includes lectures, laboratory exercises and field trips for recognition of main families of the Northern Cyprus flora (emphasis on cultivated plants and weeds).


  1. Plant Systematics by Michael G. Simpson Academic Press,  608 pages
    Plant Systematics contains the essential paradigms, concepts, and terms required for a basic understanding of plant systematics at the graduate or undergraduate level. Plant systematics is an area central to numerous other biological disciplines, and a large subset of plant scientists are required to take a course in plant systematics. Almost all ecologists, horticulturalists, plant developmental biologists, and plant pathologists are interested in plant systematics because it is central to their studies of the plants that form such a large part of every ecosystem and experimental system.
  2. Plant Systematics — A Phylogenetic Approach. 2nd ed. by Walter S. Judd  Christopher S. Campbell , Elizabeth A. Kellogg , Peter F. Stevens  ,Michael J. Donoghue  ISBN: 978-1-60535-389-0.
    The Photo Gallery of Vascular Plants has been greatly expanded for the Fourth Edition of Plant Systematics, and is now available online. Over 9,700 colour photos illustrating the diagnostic characters of (and variability within) the vascular plant families covered in the text, including many images showing floral and fruit dissections, are now included in the site. The Photo Gallery also includes an illustrated glossary of plant terminology. Each new textbook includes an access code for the site, and access may also be purchased separately.

ABF 110 Plant Morphology and Anatomy (5 CREDIT)

Topics covered include plant cell, cellular organelles, cellular cycle/division, cell wall, histology, secretory cells and ducts, dermal tissues, ground tissues, vascular tissues, organs, leaves, roots, shoots, flowers and reproduction, fruits. The course includes lectures and laboratory exercises.


  1. An Introduction to Plant Structure and Development: Plant Anatomy for the Twenty-First Century 2nd Edition by Charles B. Beck  ISBN-13: 978-0521518055 ISBN-10: 0521518059
    Traditional plant anatomy texts include primarily descriptive aspects of structure, this book not only provides a comprehensive coverage of plant structure, but also introduces aspects of the mechanisms of development, especially the genetic and hormonal controls, and the roles of plasmodesmata and the cytoskeleton. The evolution of plant structure and the relationship between structure and function are also discussed throughout. Includes extensive bibliographies at the end of each chapter. It provides students with an introduction to many of the exciting, contemporary areas at the forefront of research in the development of plant structure and prepares them for future roles in teaching and research in plant anatomy.
  2. Plant Anatomy by James D. Mauseth  ISBN-13: 978-1932846171 ISBN-10: 1932846174
    Plant Anatomy, written in 1988 as a textbook mainly for undergraduates, is conversational and explains the functioning and the evolution of plant structures rather than just name them. To be more understandable for students, it focuses on the most widely-accepted theories of structure and function. The more peripheral theories are mentioned only where they would help a student understand structure and function.
    This text contains numerous diagrams, photographs, micrographs (by both light and electron microscopy), but most emphasis is on light microscopy of the types of cells and tissues that an undergraduate student would see in their own Plant Anatomy labs. It covers all tissues and organs of seed plants (all vegetative and reproductive organs) and tries to use familiar plants as examples such that undergraduates could more easily understand what they are reading. Covers fundamental aspects of ferns and lycophytes as part of discussions of the evolution of plant structure but does not cover them in great detail. The glossary too was written to be more conversational, easy for an undergraduate student to understand.

MAS 110 Mathematics (4 CREDIT)

Euclidean spaces, linear spaces and applications. Matrices, linear equations. Vectors. Inner product, cross product. Sequences and series. Definite and indefinite integrals. Calculus, integration. Area of plane regions. Differential equations, linear differential equations of the first order or with constant coefficients. Application of differential equations in Physics and Biology. Multivariate functions, the chain rule, partial differentiation, gradients and directional derivatives. Double and multiple integrals: definition and examples. The course includes lectures and tutorials.


  1. Contemporary Calculus by Dale Hoffman
  2. Finite Mathematics for the Life and Social Sciences Lial, Greenwell, and Ritchey, Finite Mathematics, Pearson Education, 2012 (Edition: 10; ISBN: 0-321-74899-9).

ENG 122 English for Academic Purposes (4 CREDIT)

ENG 122 concentrates on the learning of English for Specific Academic Purposes (ESAP). The course aims to enable students to acquire and use the English language efficiently and fluently in the performance of their duties as qualified agricultural and food scientists. This is accomplished through the use of a variety of topics and genre. Relevant material will be used to acquaint the students with different writing styles (comparison and contrast, cause and effect, and classification). Special effort will be made so that students exercise and improve their critical thinking abilities. Students are expected to develop sufficient range of language, phonological control and sociolinguistic awareness to be able to express themselves with a degree of clarity, fluency and spontaneity.


  1. Cambridge Academic English B1+ Intermediate Student’s Book
    By Craig Thaine ISBN 9780521165198 A three-level (B1+ to C1) integrated skills course for higher education students at university or on foundation courses. The B1+ Intermediate Student’s Book introduces students to the characteristics of written and spoken academic texts. Students are guided towards developing relevant strategies for setting study goals and approaching these texts. From asking for help, understanding essay questions to planning essay paragraphs and listening for gist and detail, students have a wealth of opportunities to practice all core academic skills. The course develops independent learning skills and critical thinking through ‘Study Tips’ sections and allows for personalisation of learning in the ‘Focus on your subject’ sections. Five lecture skills units provide authentic practice in listening to lectures and note-taking.
    2- English for Academic Study: Extended Writing & Research
    Skills 2012 Edition – Course Book By Joan McCormack and John Slaght ISBN: 9781908614308
    This fully updated 2012 edition of English for Academic Study: Extended Writing & Research Skills will help develop the practical skills you need to tackle extended essays and projects and encourage the development of an independent approach to studying.
    The units are organized as follows:
    1. Introduction to extended writing and research
    2. Using evidence to support your ideas
    3. Sourcing information for your project
    4. Developing your project
    5. Developing a focus
    6. Introductions, conclusions and definitions
    7. Incorporating data and illustrations
    8. Preparing for conference presentations

ABF 150 Introduction to Food Science and Technology (5 CREDIT)

The course provides a general introduction to the basic concepts and Food Science and Technology and its main sub- disciplines, including:

1. Food chemistry, biochemistry and physics.

2. Food microbiology and biotechnology.

3. Food processing and engineering.

4. Fundamental concepts of food chain, focusing on food quality and safety issues.

The course consists of lectures, case studies and practical’s.


  1. Understanding Food Science and Technology, by Peter S. Murano WADSWORTH, CENGAGE Learning, 2003. [ISBN-13:978-0-53454487-4]
  2. The Science of Food: An Introduction to Food Science, Nutrition and Microbiology By P. M. Gaman, K. B. Sherrington

ENG 180 English for Agricultural Studies (4 CREDIT)

For the Academic Purposes ENG 180 is particularly designed to meet the needs of university students studying in the field of Agricultural Sciences, Biotechnology and Food Sciences. The course intends to familiarise the students with relevant reading material. This will be used to acquaint the students with genre (reports, articles), and writing styles (classification, cause and effect, and comparison and contrast).

Furthermore, learners are expected to develop their listening skills and their speaking fluency by taking an active part in discussions, giving oral presentations, etc. Students are expected to develop sufficient range of language, phonological control and sociolinguistic awareness to be able to express themselves with a degree of clarity, fluency and spontaneity.


  1. English for Agribusiness and Agriculture in Higher Education Studies by Robin Matheson ISBN: 9781859644508 English for Agribusiness and Agriculture in Higher Education Studies The Garnet Education English for Specific Academic Purposes series won the Duke of Edinburgh English Speaking Union English Language Book Award in 2009. English for Agribusiness and Agriculture is a skills-based course designed specifically for students of agribusiness or agriculture who are about to enter English-medium tertiary level studies. It provides carefully graded practice and progressions in the key academic skills that all students need, such as listening to lectures and speaking in seminars. It also equips students with the specialist agribusiness and agriculture language they need to participate successfully within an agribusiness or agriculture studies faculty. Extensive listening exercises come from agribusiness and agriculture lectures, and all reading texts are taken from the same field of study. There is also a focus throughout on the key agribusiness and agriculture vocabulary that students will need.

ABF 200 Ecology and Conservation of Biodiversity (5 CREDIT)

Ecology and evolution of major groups of organisms. Natural selection. Functional relations of organisms with their biotic and abiotic environment. Adaptation strategies. Population dynamics. Ecological communities: species interactions and trophic networks. Ecosystem structure and function. Ecological succession. Biogeochemical cycles. Natural and semi- natural ecosystems (e.g. agro- ecosystems). Conservation of biodiversity. Major types of environmental pollution and their role in degrading and destabilizing the environment. Ecological restoration.


  1. Conservation Education and Outreach Techniques (Techniques in Ecology & Conservation)  by Susan K. Jacobson (Author), Mallory D. McDuff (Author), Martha C. Monroe (Author) ISBN-13: 978-0198567714 ISBN-10: 0198567715 The conservation of biological diversity depends on people’s knowledge and actions. This book presents the theory and practice for creating effective education and outreach programs for conservation. Jacobson, McDuff, and Monroe describe an exciting array of techniques for enhancing school resources, marketing environmental messages, using mass media, developing partnerships for conservation, and designing on-site programs for natural areas and community centres. Vivid case studies from around the world illustrate techniques and describe planning, implementation, and evaluation procedures, enabling readers to implement their own new ideas effectively. Conservation Education and Outreach includes twelve chapters illustrated with numerous photographs showing education and outreach programs in action, each incorporating an extensive bibliography. Helpful text boxes provide practical tips, guidelines, and recommendations for further exploration of the chapter topics. This book will be particularly relevant to conservation scientists, resource managers, environmental educators, students, and citizen activists. It will also serve as a handy reference and a comprehensive text for a variety of natural resource and environmental professionals.

ABF 210 Genetics (5 CREDIT)

Introduction to Genetics. Mendelian genetics and extensions of Mendelian Genetics (dominance, multiple infertile and lethal alleles, epistasis, penetrance and expression). Cytogenetics (mitosis, meiosis, the discovery of linkage). The nature of the gene, DNA structure and function. Structure and function of eukaryotic chromosomes. Genetic recombination, linkage and mapping, gene and chromosome mutations. Sex determination and sex chromosomes. Extra chromosomal Inheritance. The course includes lectures and tutorials.


  1. Human Evolutionary Genetics: Origins, Peoples and Disease by Mark Jobling (Author), Chris Tyler-Smith
    Human Evolutionary Genetics
     is a ground breaking text which for the first time brings together molecular genetics and genomics to the study of the origins and movements of human populations. Starting with an overview of molecular genomics for the non-specialist (which can be a useful review for those with a more genetic background), the book shows how data from the post-genomic era can be used to examine human origins and the human colonisation of the planet, richly illustrated with genetic trees and global maps. For the first time in a textbook, the authors outline how genetic data and the understanding of our origins which emerges, can be applied to contemporary population analyses, including genealogies, forensics and medicine.
  2. Essentials of Genetics, BOOK(S) a la Carte Edition (8th Edition)  by William S. Klug (Author), Michael R. Cummings (Author), Charlotte A. Spencer (Author), Michael A. Palladino (Author) ISBN-13: 978-0321857187-10: 0321857186
    Known for its focus on conceptual understanding, problem solving, and practical explanations, this best-seller strengthens problem solving coverage and explores the essential genetics content today’s students need to know. This edition maintains the book’s briefer, less-detailed approach to teaching core concepts. New features of the Eighth Edition include four new Special Topics chapters and thorough updates.

ABF 211 Plant Physiology (6 CREDIT)

The course covers the function of cellular organelles, photosynthesis, respiration, phloem translocation, nitrogen metabolism, water relations, inorganic nutrition, plant growth and development, phytohormones, plant stress physiology, introduction to plant molecular physiology. The course includes lectures and laboratory exercises.


  1. Physiology by Lincoln Taiz ISBN-10: 0878938664 ISBN-13: 978-0878938667 Plant Physiology, Fifth Edition continues to set the standard for textBOOK(S) in the field, making plant physiology accessible to virtually every student. Authors Lincoln Taiz and Eduardo Zeiger have again collaborated with a stellar group of contributing plant biologists to produce a current and authoritative volume that incorporates all the latest findings.
  2.   Introduction to Plant Physiology SECOND EDITION by Hopkins, William G. ISBN 10: 0471192813 / ISBN 13: 9780471192817
    The second edition of INTRODUCTION TO PLANT PHYSIOLOGY is, like its predecessor, intended as a text for undergraduate students encountering plant physiology for the first time. Its purpose is to introduce the student, using a narrative format, to fundamental concepts of plant physiology within a framework of historical and modern approaches. The subject is ‘whole plant’ physiology, in that it blends modern molecular approaches with traditional physiological and biochemical methods and environmental physiology in order to understand how plants work.” This book has 512 pages and is illustrated throughout.

ABF 212 Principles of Crop Production (5 CREDIT)

The course is separated into 2 Sections:

a) Crop Science that deals with general cultivation and climatic aspects (climate and weather, water and air, soil properties, nutrition/fertilizers, cultivation techniques) for

plant growth and

b) Three interrelated sub-sections, regarding general aspects of annual, vegetable and fruit

crops. Crop Science: Crop production and society, climate and weather, plant and soil

water, crop improvement and transgenic, agricultural production systems, crop rotation, organic crop production. Annual and Vegetable Crops: Vegetables (introduction), types of

vegetable and annual crop cultivation, propagation and seedlings, field preparation,

crop start-up. Fruit crops: Pomology (introductory note), parts of fruit species, fruit

bearing habit, pollination fertilization, pruning, ecology, propagation, orchard design,

cultivation techniques, aqueous relations-Irrigation, mineral nutrition-fertilization, fruit growth and fruit thinning, harvesting, fruit ripening.


  1. Principles of Crop Production 2th edition by George Acquaah ISBN:0131145568 ISBN13:9780131145566
  2. Principles of Crop Production: Theory, Techniques, and Technolog by George Acquaah ISBN-10: 0131145568 ISBN-13: 978-0131145566
    This comprehensive text emphasizes the general principles of crop production as a science, an art, and a business whose impact on society is inestimable. The book is suitable for use in courses covering crop production at either the introductory or intermediate levels of study and is an invaluable reference for students and professionals alike. In a writing style that is clear, to-the-point, and easy to understand, this text provides the necessary background for a solid understanding of all topics related to this exciting field–in addition to offering information on the latest technologies used and addressing the current trends and issues. The scientific principles presented are applicable globally, while special reference is made to the North American experience. The coverage of topics in “Principles of Crop Production: Theory, Techniques, and Technology” is organized as follows:

    • Crop Production and Society
    • Plant Structure and Function
    • Plant Metabolism and Growth
    • Crop Improvement
    • Climate and Weather
    • Soil and Land
    • Plant and Soil Water
    • Pests in Crop Production
    • Agricultural Production Systems
    • Land Preparation and Farm Energy
    • Seed and Seeding
    • Harvesting and Storage of Crops
    • Marketing and Handling Grain Crops

ABF 213 Soil Science and Plant Nutrition (5 CREDIT)

Overview of soil systems.
Soil particle-size analysis.
Soil minerals.
Chemical properties of soils.
Soil organic matter.
Soil physical properties. Soil morphology (Cyprus soils, soil maps and description of soil map units).
Introduction to plant nutrition and soil fertility (fertility evaluation, macro- and micro- nutrients).
Fertilizers: characteristics, production and use.
The course includes lectures, laboratory exercises and field trips.


  1. Plant & Soil Science: Fundamentals & Applications by Rick Parker ISBN-13: 978-1428334809 ISBN-10: 1428334807 Plant & Soil Science: Fundamentals and Applications leads the learner through four major sections, Introduction to Plants, Fundamentals of Soil Science, Fundamentals of Plant Growth and Propagation, and Crops – Applied Plant and Soil Science. Organized into twenty-eight chapters, each chapter features learning objectives, key terms (defined in the glossary), tables, charts, illustrations and colour photographs to aid the learning and teaching process. Learning objectives at the beginning of each chapter indicate to the student and the teacher the important concepts. The review questions at the end of each chapter are tied to the learning objectives to help assess the students grasp of key concepts contained within each chapter. Similarly, additional resources are listed at the end of each chapter, and a “Knowledge Applied” section contains student activities designed to get the students “doing” so that they begin “understanding” plant and soil science. In the final chapter, students who enjoy learning about and working with plants and soils can learn more about employing the necessary skills and education for a career paths in plant and soil science.
  2. The Nature and Properties of Soils by Brady and Weil; Pierson/Prentice Hall Publisher. The current edition is the 14th edition.

ABF 214 Pomology (6 CREDIT)

This course covers the major groups of fruit crops, including both deciduous (stone fruits, Pome fruits) and evergreen (e.g. olive, citrus species) fruit crops that are being cultivated in temperate climates.
In addition, nut trees and small fruit crops are analysed, as well as species of , subtropical and tropical origin.
The general outline of the topics analysed per species is: Origin-spread, botanical classification, Economic importance applications,

Specific requirements for cultivation ( soil management, fertilization, pruning, thinning, irrigation), Climate and soil, Propagation (rootstocks), Pruning, Pollination, Fertilization, Fruit growth, Harvest, Cultivars, Pests, Diseases, Physiological disorders. The course includes lectures and field trips.


  1. Temperate Zone Pomology Physiology & Culture Third Edition – by Melvin Neil Westwood ISBN13: 9781604690705  ISBN10: 1604690704 Written primarily as an undergraduate text, this book is also a useful general reference for professional Pomologist, researchers, extension agents, and progressive fruit growers. Beginning with the most basic decisions facing fruit growers, this standard text takes the reader step by step through the various stages of fruit growth, from flowering to postharvest storage. Separate chapters on growth regulators, dormancy and hardiness, and control of pests and diseases provide information any successful grower must master.

ABF 215 Agricultural Zoology and Nematology (5 CREDIT)

An introduction in General and Systematic Zoology with examples from animals of agricultural interest.
It focuses on animal and plant parasitic nematodes but also covers all other important groups of animal pests infesting agricultural crops and livestock.
Plant Nematology: An introduction to the classification, morphology, biology, and management of nematodes, with emphasis on plant-parasitic species damaging major agricultural crops of North Cyprus.
Agricultural Zoology: This part of the course is devoted to both invertebrate (e.g. molluscs) and vertebrate animal pests (rodents, birds etc.), which frequently decimate agricultural production in North Cyprus, both in the field and during storage.
The course includes lectures, field trips and lab practical’s.


  1. The Insects: An Outline of Entomology, 5th Edition by P. J. GullanP. S. Cranston ISBN: 978-1-118-84615-5
    The book is intended as the principal text for students studying entomology, as well as a reference text for undergraduate and graduate courses in the fields of ecology, agriculture, fisheries and forestry, palaeontology, zoology, and medical and veterinary science.

ABF 216 Molecular Biology and Biotechnology (5 CREDIT)

Introductory course into Molecular Biology and Biotechnology with focus on applications in plant, animal and food sciences. The course provides an important background for the students of all three options and covers the central dogma of Molecular Biology (DNA replication and repair, transcription and translation), regulation of gene expression in prokaryotes and eukaryotes, genetic recombination in bacteria and viruses (conjugation, transduction, transfection), genetic engineering (recombinant DNA technology, gene promoter analysis and plasmids). Biotechnology and creation of high producing plants. Creation of resistant plants to disease, viruses, herbicides, insects or cold. Gene transformation protocols. Genetic application usage of Agrobacterium for DNA engineering transfer and creation of transgenic plants for pharmaceutical products, food production, resistance to herbicides, Lepidoptera and viruses. Transgenic Animals and genetically modified microorganisms used in food industry. Risks from genetically modified organisms. The future and ethics of biotechnology. The course includes lectures and lab practical’s.


  1. Molecular Biology, 2nd Edition by Clark & Pazdernik ISBN : 9780123785947 ISBN :9780123785954
    The last quarter of the 20th century saw major scientific revolutions in genetics and computer technology.
    The second edition of Molecular Biology, winner of a 2013 Texts Award from the Text and Academic Authors Association, reflects this massive surge in our understanding of the molecular foundations of genetics.
    In order to understand where these technological advances are heading, there needs to be a basic understanding of how living organisms function at a molecular level.
    This volume effectively introduces basic concepts followed by more specific applications as the text evolves.
    With the addition of Cell Press articles, the content is tied to current topics in the scientific community.
    Undergraduate students taking a course in Molecular Biology; upper-level students studying Cell Biology, Microbiology, Genetics, Biology, Pharmacology, Biotechnology, Biochemistry and Agriculture
  2. An Introduction to Biotechnology, 1st Edition The Science, Technology and Medical Applications by W  Godbey ISBN :9781907568282 ISBN :9781908818485
    An Introduction to Biotechnology is a biotechnology textbook aimed at undergraduates. It covers the basics of cell biology, biochemistry and molecular biology, and introduces laboratory techniques specific to the technologies addressed in the book; it addresses specific biotechnologies at both the theoretical and application levels.
    Biotechnology is a field that encompasses both basic science and engineering. There are currently few, if any, biotechnology textBOOK(S) that adequately address both areas.

ABF 219 Agricultural Meteorology


Meaning and scope of agricultural meteorology. Earth, atmosphere- its composition, extent and structure. Atmospheric weather variables. Nature and properties of solar radiation, solar constant, depletion of solar radiation, short wave, longwave and thermal radiation, net radiation, albedo. Atmospheric temperature, temperature inversion, lapse rate, daily and seasonal variations of temperature, vertical profile of temperature. Rain- mechanism and importance in Cypriot agriculture, weather hazards – drought, floods, frost, tropical cyclones and extreme weather conditions such as heat-wave and cold-wave. Weather forecasting­types of weather forecast and their uses. Climate change, climatic variability, global warming, causes of climate change and its impact on regional and national Agriculture.


The growth and yield of crops depends highly on their interaction with the abiotic

environment and especially the climatic conditions. Agrometeorology examines the relationships between plants and climate conditions, and it is an important tool for the  understanding, forecast and improvement of crop yield. The same applies for farm animals.

The course covers the radiation environment, heat transfer-convection and conduction.

Evapotranspiration. The micrometeorology of crops (measurements of flux above the canopy, interpretation of flux measurements), microclimate of animals.

Crop water requirements. Meteorological stations. Meteorological instruments and sensors.

Agricultural forecasting.

The course includes lectures and practicals.


ABF 218 Agronomy (Field Crops) (5 CREDIT)

This course covers the most important groups of field crops, including cereals (wheat, barley, oats rye, maize, legumes, tobacco, cotton, alternative crops(biofuel, medicinal, aromatic plants).
For each of the above crops or group of crops the following topics will be discussed: Botanical classification, utilisation of the crop, plant morphology, adaptation, growth, climatic requirements. Cropping sequence and cultivation.
Nutrient management and manuring.
Varieties. Plant spacing, row width and seed preparation. Sowing and transplanting.
Irrigation and Pest Management.
Harvest, storage, yield and crop quality. Productivity and Production Economics.
The course includes lectures, field trips and lab practicals.
Industrial visits could also be arranged.


  1. Introduction to Agronomy: Food, Crops, and Environment by Craig C. Sheaffer  (Author), Kristine M. Moncada (Author) ISBN-10: 1111312338 ISBN-13: 978-1111312336
    This full-colour introduction to agronomy and crop science offers both traditional agricultural students and students with non-agricultural backgrounds a timely look at the principles of crop science, sustainable agriculture, and a host of related societal issues. A must-read text for anyone interested in what are arguably the most profoundly important issues of our time, INTRODUCTION TO AGRONOMY, second edition addresses the basics of safe and sustainable food and fibre production as well as big picture topics such as energy, ecology, and environmental quality. Throughout the text, readers will find information and illustrations on the latest agricultural methods, regulations, and practices and how each is impacting our society and each individual within it.
  2. Forages, Volume 1: An Introduction to Grassland Agriculture by Robert F. Barnes (Editor), C. Jerry Nelson (Editor), Michael Collins (Editor), Kenneth J. Moore (Editor) ISBN-13: 978-0813804217 ISBN-10: 0813804213
    The sixth edition of Forages, Volume I, highlights plant adaptation and the complexity of forage management by integrating soil, climate, and herbivore factors with production goals.
    This exceptional sourcebook has been extensively reconfigured to address the needs of today’s undergraduate student and provide a foundation for problem solving and decision making in forage management.
    Sidebars and study questions will aid student review and comprehension.
    Forages teachers themselves, authors from across the continental United States provide broad, national coverage of key species and management practices in a framework of comparative analysis.
  3. Forages, Volume 2: The Science of Grassland Agriculture by Robert F. Barnes (Editor), C. Jerry Nelson (Editor), Kenneth J. Moore (Editor), Michael Collins (Editor) ISBN-13: 978-0813802329 ISBN-10: 0813802326
    Forages: The Science of Grassland Agriculture, 6th Edition is the long-awaited revision of the classic reference that serves as a comprehensive supplement to An Introduction to Grassland Agriculture.
    The new edition has broadened its scope and is newly re-organized into ten major sections that extensively cover the field of forage agriculture.
    An extensive list of references, suggested further reading, glossary, and a thorough index complete the book’s value as a single-source reference.


ABF 220 Introduction to Geotechnical Sciences

An introductory course that covers the importance of Geotechnical Sciences for society and the environment with special focus on Crop Production, Animal Husbandry and Food Production. Current relevant policies at national, European and global level are discussed. Opportunities for employment in agriculture and food production are presented. Through case-studies and presentation of real-life examples students are familiarized with their responsibilities as a professional in agriculture or food sciences. The course aims at giving

students information that will help them select the most suitable field of Specialization within the Department and possibilities for postgraduate studies and/or areas of employment.


Required textbook:

Muni Budhu (2011). Soil Mechanics and foundations, 3rd eds., John Wiley & Sons. (four copies reserved in the library)


Reference textbooks:


[1] Budhu, M. (2015). Soil Mechanics Fundamentals, Wiley Blackwell (e version)

[2] Das, B.M., Sobhan, K. (2014). Principles of Geotechnical Engineering, 8th Edition, Stamford, CT: Cengage Learning. (or other edition)

[3] Holtz, R.D. and Kovacs, W.D. {1981). An Introduction to Geotechnical Engineering, Prentice Hall.

[4] Holtz, R.O., Kovacs, W.D., and Sheahan, T.C. (2011). An introduction to Geotechnical Engineering. 2nd edition, Pearson.

[5] Lambe, T.W. and Whitman, R.V. (1979). Soil Mechanics, SI Version, John Wiley & Sons.

[6] Knappett, J.A. and Craig, R. F. (2012). Craig’s Soil Mechanics, 8th Edition, Spon Press, London (e version).

[7] Craig, R.F. (2004). Craig’s Soil Mechanics: the solutions manual, Spon Press, London (e version).


References for the laboratory section:
[1] ASTM Standard (Database room)
[2] British Standard (Database room)
[3] Head, K.H. (1994). Manual of Soil Laboratory Testing, Znd Edition, Pentech Press.


Class website:

Canvas {Online Virtual Soil Lab.) Course Objectives

This course will enable students to understand geotechnical mechanics and associated soil behavior, including basic engineering geology, characteristics of soils, soil compaction, the principle of effective stress, shear strength of soils, the concept of critical state modeling, permeability, seepage problems, ground settlement and consolidation



  1. Basic geology (including soil formation and clay minerals)
  2. Characteristics of soils (including phase relationships, index properties of soils, and soil classifications)
  3. Soil compaction
  4. Stresses and strains of soils
  5. The principle of effective stress.
  6. Shear strength of soils.
  7. A critical state model to interpret soil behavior.
  8. One-dimensional flow of water through soils (permeability).
  9. Two-dimensional flow of water through soils (seepage).
  10. One-dimensional consolidation settlement of fine-grained soils (consolidation). Computer usage To be advised by the lecturers

Lab Projects Five lab sessions

Lab 1: Atterberg’s limits test

Lab 2: Compaction test

Lab 3: Direct shear test

Lab 4: Constant head and falling head permeability test

Lab 5: One-dimensional consolidation test; Grain size distribution test (sieve analyses)

Class/lab schedule

Two 80-minute lectures (every week); 50-minute tutorial (for ~7 times);

five 3-hour lab sessions


Intended LearningOutcomes (ILOs) of this course


  1. Able to identify, formulate, and solve problems related to geotechnical engineering.
  2. Able to conduct experiments, analyze and interpret results for geotechnical engineering design.
  3. Able to apply modern engineering tools effectively and efficiently to perform geotechnical engineering analysis.
  4. Have the basic knowledge to carry out technically competent geotechnical engineering-related design.


AFB 230 Animal Biology

Course description

Animal Biology ABF230 sets out to understand the evolutionary forces that have driven the diversification of animal life, and the relationships between the major groups.

The first section on Invertebrate groups and marine biology focuses on the invertebrate phyla, and traces the evolution of body plans from sea anemones through to fishes.
We examine theories for the evolution of multi-cellular life, and for the diversification of body plans and life histories among the major groups.
We then consider the ecology and behaviour of these invertebrate groups in marine environments.
We focus on life cycles, feeding and locomotion, with special reference to adaptations for life in the open ocean, on the sea bed, and in the intertidal zone.

The second section on the Biology of mammals and the origin of tetrapods continues the exploration of vertebrate biology from amphibians through reptiles to mammals and birds. We then focus on the biology of mammals as an example of a single taxon of animals showing great variation in form and function within a single general body plan.

Lastly, the Animal Associations component of the course examines the ecology and adaptation of parasitic animals, and the evolutionary interactions between them and their hosts.

Throughout, the lectures incorporate behaviour and ecology as well as morphology and phylogeny.
Practical work and films are used to illustrate the lectures and to introduce students to hands-on study of animal diversity and adaptive radiation.
A major component of the course is the generation of a practical course notebook which students can use as their reference source in a practical exam (25% of total course credit). Other assessed components are a course essay (20%) and a written theory exam (55%).


On completion of this course, the student will be able to:

  1. A body of factual information, given in lectures, practicals and required reading. Factual knowledge will be tested in the May theory and practical exams
  2. Logical presentation and summarisation of information on a specific topic without time constraints, tested by writing a course essay on one of 8 topics
  3. Practical skills. We encourage accurate observation and measurement of animals and their activities during the practical sessions. You are expected to keep a record of the practicals in a notebook, which you are allowed to use in an open -book practical exam in May.
  4. Working effectively in groups and learning from others. Students will have to divide tasks between them in practical classes and ensure that each member of the group has the chance to see and understand all the material. Group co-operation will be essential for building up an accurate practical notebook and will therefore be tested indirectly in the practical exam in May.


Reading list

Course section 1: Invertebrate groups and marine biology.
“The Invertebrates, a synthesis”, Third Edition (2001) by Barnes, Calow, Olive, Golding and Spice (Blackwell Science).

Course section 2: Origin and diversification of vertebrates.
1. “Vertebrate Life”, Eighth edition (2009) by Pough, Janis and Heiser (Pearson)
2. “Analysis of Vertebrate Structure”, Fifth edition (2001), by Hildebrand and Goslow (John Wiley & Sons).

Course Section 3: Animal Associations
“An Introduction to Parasitology” (1998), BE Matthews (Cambridge University Press)

ABF 250 Food Packaging

The course gives an overview of the various aspects and functions of food packaging regarding the consumer, the product itself and the production chain.

The subject is integrating the knowledge of different disciplines: food processing, chemistry, physics and microbiology as well as logistics, environmental sciences, legal aspects and marketing.

The topics included are: Nature, function and physical properties of packaging materials such as plastic, paper, metal etc. in relation to the quality of the food product.

Packaging of specific commodities such as horticultural products, cereals, beverages, dairy products, meat etc.

The course includes lectures and laboratory exercises. Industrial visits could also be arranged.




ABF 251 Food Process Engineering

An advanced course in food process engineering that builds up on the introductory food science and technology course offered in the second semester.

Students will study how to derive balance, reaction rate and mass transfer equations and solve problems for several industrial food processes such as: Evaporation, Psychometric chart, Drying, Distillation, Extraction, Centrifugation. Filtration, Extrusion, Crystallization, Membrane filtration.

The course includes lectures and laboratory exercises. Industrial visits could also be arranged.



ABF 252 Food Quality Management (5 CREDIT)

The course covers the following topics: Introductory concepts and definitions.
Food products and food quality.
Quality attributes. Influencing quality attributes in the agro-food chain.
History of Quality Management. Principles of the techno-managerial approach. Concepts, systems and methods of quality design, quality control and quality improvement.
Food quality systems: ISO 22000 (HACCP), BRC, GMP.
Quality policy and strategy.
Total Quality Management.
Evaluation quality management, quality costs and auditing.
The course includes lectures and laboratory exercises.
Industrial visits could also be arranged.


  1. Food Quality Assurance: Principles and Practices by Inteaz Alli  ISBN -10: 1566769302 ISBN-13: 978-1566769303
    The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted.
    These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students preparing for careers in the food industry to have some basic training in these systems as part of the curricula in their university or college programs.
    A simple, concise, and comprehensive reference detailing and effectively explaining recognized principles, practices, and terminology in the field of food quality management.
    The work serves as a valuable reference for anyone concerned with or interested in ensuring food quality and safety including academics, students, regulators, and food industry professionals.
    All integrates the latest food safety system principles with quality management providing a detailed roadmap for the creation of a single food quality management system.
    The work is easily understood, making it an excellent teaching device for students and serving as a ‘how to’ manual for the professional.”
  2. Food Safety Management, 1st Edition , A Practical Guide for the Food Industry by Motarjemi   &   Lelieveld
    Upper level undergraduate, food microbiology, and food engineering courses. Food Safety Management: A Practical Guide for the Food Industry-with an Honourable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers-is the first book to present an integrated, practical approach to the management of food safety throughout the production chain.
    While many BOOK(S) address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks.
    Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them.
    Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage.
    It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain.
    The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector.

ABF 253 Food Chemistry (6 CREDIT)

This course builds on the food chemistry knowledge acquired in previous courses.
It covers the following topics: Review of essential nutrients in foods. Digestion.
Energy values of foods.
Proteins, Lipids, Enzymes, Carbohydrates, Water, Vitamins, Minerals.
Structural and functional properties of nutrients in foods. Food Additives.
Food Flavour and Taste.
Browning reactions (enzymatic and non- enzymatic).
Foods of plant and animal origin. Beverages. Novel foods.
Effect of processing and storage conditions on the properties and organoleptic characteristics of foods.
The course includes lectures and laboratory exercises.
Industrial visits could also be arranged.


  1. Introductory Food Chemistry 1st Edition by John W. Brady  ISBN-13: 978-0801450754 ISBN-10: 0801450756
    Designed for undergraduate level courses, Introductory Food Chemistry explores traditional topics that students need to understand if they are to pursue careers in food in either academia or industry as well as many new and current topics not covered in other textBOOK(S).
    These topics include mad cow disease, foods contaminated with melamine, acrylamide in baked foods, wine chemistry, allergens, genetically modified foods, as well as current understanding of dietary cholesterol, high fructose corn syrups, and artificial sweeteners.
    Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids. The book also makes critical use of colour figures that illustrate food transformations visually in three dimensions rather than relying on dry equations alone.
  2. Introduction to Food Chemistry by Richard Owusu-Apenten ISBN 10: 084931724X / ISBN 13: 9780849317248
    Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations.
    The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing.
    Within each chapter, more complex ideas appear near the end.
    This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.This multi-level text presents a wealth of information in a clear and accessible style.
    It serves as an ideal introduction or supplementary textbook for undergraduate students in food science courses.

ABF 310 Plant Pathology (6 CREDIT)

An introductory course aiming to provide students with an understanding of the basic principles and scope of Plant Pathology and a necessary foundation for all subsequent courses in Plant Protection and Pest Management.
Topics to be covered include: Objectives, significance and history of plant pathology.
Disease expression and symptomatology.
Aetiology of plant disease and classification of diseases according to the nature of their causal agent. Parasitic or infectious diseases. Major groups of plant genic prokaryotes (bacteria, phytoplasmas, spiroplasmas) plant viruses and viroids, parasitic higher plants.
For each of the above group of pathogens the following topics will be covered: General characteristics and taxonomy, morphology, reproduction, bio- ecology and pathogenicity.
Production, release and dispersal of inocula.
Aetiology, epidemiology and management of representative diseases. Non-parasitic disorders.
Non- infectious diseases or physiological disorders caused by temperature and moisture, extremes, nutritional deficiencies or toxicities pollutants, environmental and other abiotic factors.
Disease diagnosis and management.
The course includes lectures, field trips and practical’s.


  1. Essential Plant Pathology, Second Edition by Gail L. Schumann  (Author), Cleora J. D’Arcy (Author) ISBN-13: 978-0890543818 ISBN-10: 089054381X
    Essential Plant Pathology, Second Edition is completely updated with colour throughout and is packaged with a new DVD that includes more extras for students and professors alike. The first edition of this bestselling textbook was carefully reviewed by subject matter specialists and plant pathology course instructors to help update the content, especially some of the quickly changing molecular aspects of host-parasite interactions.
    This new edition includes an important new section to teach students about gene silencing using RNA interference. Imagine a plant pathology textbook that introduces and teaches all the key concepts of the science and is readable in a single semester by each and every student in your class.
    Essential Plant Pathology achieves that goal because it was written with students in mind. This inviting new edition is written specifically to the introductory plant pathology course level by award-winning educators, Gail Schumann and Cleo D Arcy.
    The book is reader-friendly with important terms and concepts clearly identified.
    Special did you know? Boxes will spark student interest by providing cultural and historical facts about plant diseases and every chapter will guide students to recommended resources, study questions, Words to Know, Internet research exercises, and DVD exercises.
  1. Plant Pathology, Fifth Edition by George N. Agrios ISBN-13: 978-0120445653 ISBN-10: 0120445654
    This fifth edition of the classic textbook in plant pathology outlines how to recognize, treat, and prevent plant diseases.
    It provides extensive coverage of abiotic, fungal, viral, bacterial, nematode and other plant diseases and their associated epidemiology.
    It also covers the genetics of resistance and modern management on plant disease.
    Plant Pathology, 5th Edition, is the most comprehensive resource and textbook that professionals, faculty and students can consult for well-organized, essential information.
    This thoroughly revised edition is 45% larger, covering new discoveries and developments in plant pathology and enhanced by hundreds of new colour photographs and illustrations.

* The latest information on molecular techniques and biological control in plant diseases

* Comprehensive in coverage

* Numerous excellent diagrams and photographs

* A large variety of disease examples for instructors to choose for their course

ABF 311 Vegetable Science (5 CREDIT)

The course covers the principles of vegetable crop production and the specific requirements and characteristics of vegetables grown in Northern Cyprus.
Topics covered include the origin, evolution and taxonomy of cultivated vegetables, economic importance and nutritional value of the principal annual and perennial vegetables cultivated in Northern Cyprus.
The possibilities for export.
Types of vegetable enterprises.
Vegetables and the natural environment. Selection of cultivation areas in relation to soil and climatic factors.
Vegetable nutrition and fertilization, nutritional elements, soil analysis, fertilizer application programme, types of fertilizers, organic and green fertilization.
Vegetable propagation, sexual propagation, sterilization and coating.
Nurseries, substrates. Asexual propagation and micro-propagation.
Study of plant densities and cultivation programmes.
Plant establishment, cultivation practices, vegetable irrigation, crop protection.
The mechanization of vegetable propagation. Harvest, storage and marketing of vegetables.
Introduction to the hydroponic cultivation of vegetables.
The principal annual and perennial vegetables cultivated in Northern Cyprus.
The course includes lectures, field trips and lab practical’s.


  1. Fundamentals of Vegetable Production by Rana, M.K. ISBN 10: 9380235704 / ISBN 13: 9789380235707 This book on fundamentals of vegetable production includes the on prospects and scope of vegetable farming, constraints in vegetable production, importance of vegetables in human nutrition, classification of vegetables, types of vegetable gardening, climatic impact on vegetable production, seed treatment, nursery management, sowing and transplanting, manures, fertilizers, bio fertilizers, water management, mulching and weed management in vegetable crops since the information on the previously mentioned aspects is scattered at diverse sources.
    This book is self-contained document aimed at imparting elementary knowledge to the undergraduate students.
  2. Vegetable Production and Practices By G E Welbaum, ISBN 9781780645346 Professor Gregory E. Welbaum has a long history of teaching successful courses in horticulture at Virginia Tech and other universities in the US and worldwide.
    Vegetable Production Practices has been specifically designed to accompany courses in vegetable crop production, so is ideally suited to inspire students in crop and horticultural sciences, as well as provide a useful reference for experienced practitioners. Successful vegetable production in a modern competitive market requires an understanding of many more factors than the biology of crops and the production techniques involved.
    This major new textbook brings the science and practice of vegetable production right up to date by addressing modern culture techniques and the recent challenges of consumer demand facing producers today.
    It introduces vegetable production from the perspective of producing high quality produce that satisfies the needs of the modern consumer. Beginning with the basics of how vegetables are grown using high and low input methods, including organic and sustainable production techniques, the book goes on to introduce and discuss many topics covered less comprehensively in older texts, including Good Agricultural Practices to improve quality, reduce biological contamination and secure food safety; water management; cropping systems; plastic-culture; protected culture and mineral nutrition.
    Vegetable Production and Practices also introduces the use of molecular biology for genetic improvement of crops.Issues specific to individual vegetable crops are addressed by family, including their diseases, harvesting, quality attributes and other issues of increasing importance to consumers, including the role of vegetables in human health.

ABF 312 Agricultural Hydraulics and Irrigation (5 CREDIT)

Major topics of this course are the relationships between soil and water, the water requirements of plants and crop irrigation.
This knowledge is required for the correct and rational water usage in agriculture.
Other topics include: Hydrostatics (hydrostatic pressure, measurement of pressure, manometers).
Hydrodynamics (introduction, definitions, continuity equation, Bernoulli’s theorem, Venturi, Pitot devices).
Fluid flow in pipes (type of flow, fluid velocity, linear and local head losses, nomographs).
Hydrological cycle (soil water and solute balance).
Water retention, moisture characteristic curve.
Hydraulic conductivity.
Irrigation systems: flooding, basins, borders, sprinklers, drip irrigation, furrows, mini- sprinklers.
Drainage systems. Steady-state and transient state.
Depth of water table.
The course includes lectures, field trips and practical’s.


  1. Irrigation and Drainage Engineering by Peter Waller (Author), Muluneh Yitayew (Author)
    This textbook focuses specifically on the combined topics of irrigation and drainage engineering.
    It emphasizes both basic concepts and practical applications of the latest technologies available.
    The design of irrigation, pumping, and drainage systems using Excel and Visual Basic for Applications programs are explained for both graduate and undergraduate students and practicing engineers.
    The book emphasizes environmental protection, economics, and engineering design processes.
    It includes detailed chapters on irrigation economics, soils, reference evapotranspiration, crop evapotranspiration, pipe flow, pumps, open-channel flow, groundwater, centre pivots, turf and landscape, drip, orchards, wheel lines, hand lines, surfaces, greenhouse hydroponics, soil water movement, drainage systems design, drainage and wetlands contaminant fate and transport.
    It contains summaries, homework problems, and colour photos.
    The book draws from the fields of fluid mechanics, soil physics, hydrology, soil chemistry, economics, and plant sciences to present a broad interdisciplinary view of the fundamental concepts in irrigation and drainage systems design.
  2. Simplified Irrigation Design, 2nd Edition by Pete Melby (Author) ISBN-13: 978-0471286226 ISBN-10: 0471286222
    The Second Edition of this best-selling academic guide to irrigation design has been completely rewritten so you can understand it easily.
    Created for the irrigation designer and installer, as well as students, Simplified Irrigation Design clearly explains irrigation design and related hydraulics, without the need for interpretation by teachers.
    Each chapter builds on the other, presenting all the fundamentals of irrigation design before getting into the more complicated aspects of irrigation, such as: * basic hydraulics * pipe sizing * friction loss calculations * determining water pressure.
    Photos and illustrations show exactly how every concept and piece of equipment works.
    In addition, you’ll learn how to estimate costs and write specifications.
    Pipe sizes are described according to ASTM to help you fully understand the limits of irrigation pipe use.
    The expanded Second Edition of this popular guide to landscape irrigation includes all the latest equipment and techniques.
    Just a few of the new features include: * Methods of conserving water to help you anticipate your clients’ environmental concerns * Computerized methods for managing labour and irrigation systems that will help you save money on labour and water costs * Metric values for every Imperial (U.S.) measurement, enabling you to meet federal metric guidelines and better communicate with an international audience. Another bonus: the author has combed the minds of irrigation designers, contractors, and equipment manufacturers to help you avoid costly mistakes that even veterans make.
    Whether you’re just learning or brushing up on the latest technology, you’ll want to read the Second Edition of Simplified Irrigation Design from cover to cover.

ABF 313 Plant propagation and nursery production (4 CREDIT)

The theoretical part of the course encompasses the following topics: Biology of plant propagation, the propagation environment, seed development, principles and practices of seed selection, techniques of seed production and handling, propagation from seeds, vegetative propagation (introductory note), propagation with cuttings, grafting, layering: propagation by specialized stems and roots, micro propagation, principles and practices of clonal selection.
Lab exercises are dealing with the following subjects: Seed dormancy, seed germination, and preparation of stock solution and tissue media for micro propagation, application of micro propagation.
The course also includes a certain number of field trips in nurseries and State propagation premises.
The course additionally encompasses the testing of the students on a weekly basis through multiple-choice questions, adopted and translated by Hartmanand Kester’s book ‘Plant propagation’.


  1. Hartmann & Kester’s Plant Propagation: Principles and Practices by Hudson T. Hartmann (Author), Dale E. Kester (Author), Fred T. Davies (Author) ISBN-10: 0135014492 ISBN-13: 978-0135014493
    The world standard for plant propagation and horticulture for over 50 years, Hartmann and Kester’s Plant Propagation continues to be the field’s most complete, up-to-date text on plant propagation. It now contains colour figures throughout, promoting learning and making it an even more useful working text and reference.
    It also contains extensive updates reflecting the latest commercial techniques and understanding of propagation biology.
    Like previous editions, it is organized into paired chapters on principles and practices, so it can easily be adapted for teaching courses that cover only practical topics, and for courses that also cover conceptual issues.
  2. Horticulture: Principles and Practices by George Acquaah Now in its third edition, “Horticulture: Principles and Practices” continues to explore horticulture as a science, an art, and a business, meeting the practical information needs of everyone involved in the discipline–from the small urban gardener/hobbyist to the large-scale producer.
    Hailed by many as the leading text of its kind and the best introductory horticulture book available today, this new edition is completely updated to include the latest developments and newest technologies.
    This text is particularly useful for undergraduate courses in introductory horticulture, introductory plant science, and principles of crop production.
    Additional resources are available to instructors who adopt this text for a course.

ABF 314 Plant Breeding and Genetics (5 CREDIT)

This course builds on the course ABF107 Genetics. Major topics to be discussed are the genetic basis of crop plant evolution, crop plant reproduction germplasm introduction, the genetics of hybridisation, pure line breeding, the pedigree method, single seed descent, back crossing, multiline varieties, and mass populations.
Producing hybrids through incompatibility, male sterility and the sex mechanism.
Synthetic varieties.
Recurrent selection for one or two populations.
Artificial polyploidization. Mutation breeding.
Genetic engineering applications in plant breeding. Haploid breeding wide crosses.
Variety maintenance and multiplication.
Selection of quantitative traits.
The course includes lectures and exercises on breeding, molecular genetics and bioinformatics with the use of computers.


  1. Plant Genes, Genomes and Genetics 1st Edition by  Erich Grotewold  (Author),  Joseph Chappell  (Author), Elizabeth A. Kellogg (Author) ISBN-13: 978-1119998877 ISBN-10: 1119998875
    Plant Genes, Genomes and Genetics provide a comprehensive treatment of all aspects of plant gene expression.
    Unique in explaining the subject from a plant perspective, it highlights the importance of key processes, many first discovered in plants, that impact how plants develop and interact with the environment.
    This text covers topics ranging from plant genome structure and the key control points in how genes are expressed, to the mechanisms by which proteins are generated and how their activities are controlled and altered by posttranslational modifications.
    Written by a highly respected team of specialists in plant biology with extensive experience in teaching at undergraduate and graduate level, this textbook will be invaluable for students and instructors alike.
    Plant Genes, Genomes and Genetics also includes: specific examples that highlight when and how plants operate differently from other organisms; special sections that provide in-depth discussions of particular issues; end-of-chapter problems to help students recapitulate the main concepts; rich, full-colour illustrations and diagrams clearly showing important processes in plant gene expression; a companion website with PowerPoint slides, downloadable figures, and answers to the questions posed in the book.
    Aimed at upper level undergraduates and graduate students in plant biology, this text is equally suited for advanced agronomy and crop science students inclined to understand molecularaspects of organismal phenomena. It is also an invaluable starting point for professionals entering the field of plant biology.
  1. Principles of Plant Genetics and Breeding by George Acquaah  (Author) ISBN-10: 0470664754 ISBN-13: 978-0470664759 Principles of Plant Genetics and Breeding, 2nd Edition
    introduces both classical and molecular tools for plant breeding.
    Topics such as biotechnology in plant breeding, intellectual property, risks, emerging concepts (decentralized breeding, organic breeding), and more are addressed in the new, updated edition of this text.
    Industry highlight boxes are included throughout the text to contextualize the information given through the professional experiences of plant breeders.
    The final chapters provide a useful reference on breeding the largest and most common crops.
    • Up–to–date edition of this bestselling book incorporating the most recent technologies in the field
    • Combines both theory and practice in modern plant breeding
    • Updated industry highlights help to illustrate the concepts outlined in the text
    • Self-assessment questions at the end of each chapter aid student learning
    • Accompanying website with artwork from the book available to instructors

ABF 315 Viticulture (4 CREDIT)

The course covers primarily the scientific and technological aspects of viticulture and to a small extent the socio economic background of grapevine cultivation in Cyprus.
The course is dealing mainly with the following topics: Botanical classification, morphological and anatomical characteristics, physiology, vineyard design, means of propagation, cultural practices, pruning, rootstocks, main cultivars, irrigation, mineral nutrition and plant protection (control of pests and diseases, weed control), harvesting, ripening, maturity indices and postharvest maintenance of table grapes.
Special attention is given to growth and development, dormancy and factors affecting it, sprouting, flowering and fruit setting .
Ampelography (systematic classification, description of grapevine varieties) is a main topic dealt with in lab exercises.
The course includes lectures, lab exercises and field practical’s.


  1. Environmentally Sustainable Viticulture: Practices and Practicality  by Chris Gerling (Editor) ISBN-10: 1771881127 ISBN-13: 978-1771881128
    This collection of articles edited by Gerling (Cornell Enology Extension Laboratory) does a service to viticulturists by addressing one of the important topics in current viticulture. … This book represents a good start, which, one hopes, will lead to a second generation of such collections and to reports of a decrease in the number of current environmental limits to commercial viticulture. … Summing up: Recommended.
    Upper-division undergraduates, graduate students, researchers / faculty, and two-year technical program students.
    As climate change becomes a growing reality, more industries must grapple with how to implement sustainable business practices at every step of the production process. This is especially true for viticulture, where every step of production can take years to come to fruition, and any decision made must take into account the future.
    This valuable volume serves as an introduction to some of the important concerns that viticulturists must address to keep this industry moving in the right direction, including the best sustainable practices in the wine industry, how to assess sustainability programs, how to consider viticulture in the broader context of sustainable agriculture and industry, and the role of the consumer.
    Edited by a researcher from Cornell University, this easily accessible volume offers a glimpse into the future of the winemaking industry and points to future steps in both research and business practices.
  2. Viticulture – An Introduction to Commercial Grape Growing for Wine Production by Stephen Skelton MW, SBN: 978-0-9514-7031-2
    This book covers the basic principles of grape-growing for wine production and is aimed at wine-trade and WSET students, together with Master of Wine candidates.
  3. A Practical Guide to Developing a Commercial Wine Vineyard
    By Mark L. Chien The scope of the book is excellent for beginners in viticulture.
    There are 21 chapters covering the technology and psychology and sociology of vineyard development.
    It covers the most important aspects of vineyard development from a reality check about why you want to do it, the harsh truths of vineyard economics, the great importance of site selection

ABF 317 Entomology and Acarology (6 CREDIT)

The course aims at familiarising students with the impressive world of insects and mites, their anatomy, physiology and life histories.
In addition, the course teaches students the basic principles of Integrated Pest Management (IPM) with a strong focus on principles and strategies applied to major arthropod pests of economically important crops in Cyprus.
Specific topics covered include: Importance of insects and mites for humans and the environment, internal and external anatomy, sensory organs and behaviour, reproduction, development and life histories, systematic classification of insects and mites, plant-feeding insects and mites, predation and parasitism, social insects, IPM methods and techniques, medical entomology, and urban pest management.
The course includes lectures, lab practical’s and field trips.


  1. Acarology: Mites and Human Welfare By Tyler A. Woolley ISBN 10: 0471041688 ISBN 13: 9780471041689
    The only compendium to provide thorough coverage of ticks and mites, this text/reference brings together comprehensive information not otherwise available except through a detailed search of the literature.
    Beginning with an introductory overview and general characterization of mites, it goes on to detail their morphology, anatomy, and metabolic systems; specific descriptions of orders and super families; and five areas in which mites affect human welfare: health and medicine, agriculture, stored products, biological control, and ecological systems.
    Each chapter is followed by extensive literature citations and references, including some not yet in print.
    The text is lavishly illustrated with approximately 300 figures, including line drawings, photographs, and scanning electron micrographs.
  2. An Introduction to Agricultural Acarology  By Banerjee Barundeb ISBN 10: 8185211205 ISBN 13: 9788185211206
    Agricultural Acarology brings to the notice of agricultural researchers in general, and plant protection specialists and students of entomological sciences in particular, the diversity of the problems created by phytophagous mites, and the ecological perspective needed for their management in tropical and subtropical agriculture, The book brings to the fore an unified view of the dynamics of mite phytophagy on agricultural crops in general, and the specialized strategies needed for the management of acarine pests at functional levels.
    It brings together relevant information on the life-systems of mites, including their distribution and abundance on agricultural host-plant under different conditions of growing.
    Special emphasis is given to the problems and prospects associated with the use of acaricides, methodologies for their evaluation and applications in relation to biological characteristics of mites.
    The book will be an important source of reference for researchers in mite biology, ecology and control, as well as a practical compendium for extension workers, agricultural scientists and plant protection specialists involved in the management and control of mite pests.
  3. Manual Of Veterinary Entomology And Acarology by G.P.,Grewal,Gupta S.K.,Kumar R.,Li,Magarey,R.C. & Rao,S.,S.S.,Solomon,Yangrui Contents: Preface.
    1. General characters of arthropods.
    2. Classification. 3. Classes : Crustacea.
    4. Chilopoda.
    5. Diplopoda.
    6. Pentastomida.
    7. Insecta.
    8. Orders : Blattaria.
    9. Orthoptera.
    10. Odonata.
    11. Coleoptera.
    12. Hymenoptera.
    13. Hemiptera.
    14. Mallophaga (biting lice).
    15. Families : Menoponidae.
    16. Philopteridae.
    17. Trichodectidae.
    18. Linognathidae.
    19. Haematopinidae.
    20. Siphonaptera (fleas).
    21. Families :Pulicidae.
    22. Hectopsyllidae.
    23. Diptera.
    24. Families : Culicidae.
    25. Ceratopogonidae.
    26. Simuliidae.
    27. Psychodidae.
    28. Tabanidae.
    29. Gasterophilidae.
    30. Oestridae.
    31. Muscidae.
    32. Calliphoridae.
    33. Sarcophagidae.
    34. Series : Pupipara.
    35. Family : Hippoboscidae.
    36. Class : Arachnida.
    37. Families : Argasidae.
    38. Ixodidae.
    39. Dermanyssidae.
    40. Macronyssidae.
    41. Sarcoptidae.
    42. Knemidocoptidae.
    44. Demodicidae.
    45. Trombiculidae.
    46. Techniques involved in the study of arthropods.
    Illustrations. “Veterinary Entomology and Acarology deals with the arthropods affecting livestock and poultry.
    Arthropods are included in the largest phylum, arthropoda of the animal kingdom.
    They produce harmful effects through their direct pestilence ( blood sucking, painful bites, irritation, annoyance, gadding, maggot wound etc.) as well as being vector of disease pathogens (helminthes, protozoa, rickettsia, bacteria and viruses).
    For their effective control a definitive diagnosis is required for which their identification is essential.

ABF 318 Diseases of Crop Plants (6 CREDIT)

This course builds on the introductory Plant Pathology course taught in the 5tth semester.
It covers the most important fungal, prokaryotic, viral and non-parasitic diseases affecting crops of major economic importance for Cyprus agriculture, including:

  1. Diseases of field crops, including cereals, legumes, industrial, aromatic and medicinal crops.
  2. Diseases of vegetables (including potato) and ornamentals, grown both in the open field and under various systems of protected cultivation.
  3. Diseases of fruit trees and grapevines. For each disease the followingaspects will be presented: description of symptoms, economic damage to the crop(s) concerned, host range, geographic distribution and aetiology of the disease, bio- ecology of the pathogen(s) involved, epidemiology, and control measures.

The course includes lectures and practicals (lab and field) where the student practices with diagnostics, yield loss assessment, sampling and sample handling and finally pathogen identification in the lab.


  1. Diseases of Crop Plants by Sumia Fatima and Minakshi Mahajan ISBN-13:978-3-659-57444-3 ISBN-10 3659574449
    The book is highly beneficial to the undergraduate and post graduate students of Botany, Agriculture & Horticulture and of most of the universities of the world.
    The reason to write such a book is to provide knowledge of basic concepts and emerging facts of the plant diseases of economically important crop plants.
    For the preparation of this book we have taken help of many research journals, bulletins and periodicals of concern subject.
    Most of the diseases of major importance for 30 different crop plants of economically important at world level presented through this ext.
    The book is of great immense to researchers, students and farmers in formulation of computer based disease forecasting system for forecasting the information of diseases about their intensity, status, identification of causal organisms, control and eradication of particular diseases in the particular area.
    The book will be useful to plant pathologist in plant disease clinics in identification of diseases of crop.
  2. Hungry Planet: Stories of Plant Diseases By Gail L. Schumann and Cleora J. D’Arcy  ISBN 978-0-89054-399-3
    This comprehensive book delivers everything we have come to appreciate and expect from a Schumann and D’Arcy offering.
    It tells the stories of plant pathology with a passionate voice and laces each tale with the essential research-based information to help readers understand the interrelationship between agriculture, the human condition, and the science that connects the two.
    The book examines the effects plant diseases have had on human culture by weaving together true-life tales from ancient days and modern times.
    Hungry Planet explores sometimes controversial topics that challenge readers to think beyond the disease outbreaks to consider the impact these biological events have on our personal lives.
    Anyone interested in science, environmental issues, food production, or sustainability will find the book fascinating.

This clearly written book is an ideal entry-level text for inquisitive college students who are majoring in a subject other than plant pathology, especially those in general education and core science classes. There is a student resources website organized around the book’s topics that will help bring the stories of plant diseases to life through podcasts, exercises, and other teaching tools.

ABF 319 Greenhouse Technology and Hydroponics (5 CREDIT)

The course covers the greenhouse structures, types as well as the interaction with the environment, greenhouse energy and mass balances, evapotranspiration under cover. Equipment for climate control: Heating systems, ventilation, cooling and shading systems.
Climate control and decision making in greenhouses.
Energy saving technologies: Thermal screens, windbreaks, thermal insulation.
Renewable energy sources for heating greenhouses.
Emerging technologies for sustainable agriculture in greenhouses: Insect proof, photo selective and anti-drop cover materials.
The second part of the course will deal with Hydroponic systems.
It will discuss the substrates used for soilless greenhouse cultures and their chemical properties.
Equipment’s, water and nutrient management in hydroponics.
Composition of nutrient solution.
Calculation of nutrient solutions for open systems.
Calculation of nutrient solutions for closed systems.
Horizontal and vertical systems.
Disinfection in hydroponics.
Hydroponics, product quality and integrated crop management in greenhouses.
The course includes lectures and field practical’s.


  1. The Best of Growing Edge by Tom AlexanderDon Parker ISBN 0944557015, 9780944557013
    The Best of the GROWING EDGE is a compilation of articles by 26 authors who have contributed to a different way of looking at the process of cultivating plants for food, for pleasure, or for profit.
    It will provide many new growers with the information they need to get started in HIGH-TECH gardening, indoors, outdoors or in the greenhouse.
    There is basic information on every major topic – soilless gardening, nutrients, pest controls, environmental controls, plant varieties, propagation, production methods & other techniques. It’s more than just another gardening book.
    It is a view that seeks to reconcile the demand for plants with the environmental & cultural realities of the 21st century.
    There is enough information on new equipment & techniques to keep the most avid “techno-gardener” busy for years.
  2. Hydroponic Food Production: A Definitive Guidebook for the Advanced Home Gardener and the Commercial Hydroponic Grower, Sixth Edition by Howard M. Resh ISBN 093123199X, 9780931231995
    This book is a comprehensive and practical guide to soilless growing.
    It is known as the Bible of the industry.
    It is a methods book in that it provides detailed information on how to design, set up and operate hydroponic culture systems.
    It also describes the most successful cultures to use with specific crops.
    Hydroponic Food Production provides an immediate reference for those who are presently growing hydroponically as well as a guidebook to get prospective growers started.
    The sixth edition contains 450 photographs, drawings and tables.
    It has directories, addresses, references, bibliography and a complete index.
  3. An Introduction to Greenhouse Production by Robert W. McMahon  ISBN 1565020022, 9781565020023
    This student manual provides a basic text for those preparing for greenhouse and floriculture work.
    At the beginning of each chapter, competencies are listed, along with related math and science concepts, and a list of “terms to know”; figures, tables, and photographs may be included.
    At the end of each chapter, a self-check can be made of the information learned by using the review questions.
    There are 13 chapters in this manual:
    (1) overview of the greenhouse industry;
    (2) greenhouse structures;
    (3) controlling the greenhouse environment;
    (4) greenhouse equipment and lighting;
    (5) greenhouse irrigation systems;
    (6) root media and containers;
    (7) nutrition;
    (8) integrated pest management;
    (9) plant height control by day-night temperature regulation;
    (10) bedding plant production (including geraniums);
    (11) flowering potted plant production;
    (12) minor potted crops; and
    (13) cut flower production. Sixteen references and a glossary are included. (NLA)

ABF 320 Integrated Insect and Mite Management (5 CREDIT)

The course covers in depth the basic principles of Integrated Insect and Mite Management with a focus on species present on the island.
In the first part of the course we focus on: Pests and their importance for human activities, applied ecology of pests, pest monitoring and forecasting, mechanical, physical and cultural control of pests, chemical control – problems and resistance management, biological control and integrated pest management, selectivity of pesticides to natural enemies, and invasive species management. The second part of the course discusses in depth the biology, ecology and control of insect and mite pests of vegetables, field crops, ornamentals, grapevine, stone fruits, pome fruits, citrus, olives and other crops. In addition, the course covers the biology, ecology and management of key pests of medical importance, such as mosquitoes and cockroaches, as well as the management of pests of stored products.

The course includes lectures, laboratory exercises and field trips.


  1. Integrated Pest Management: Concepts, Tactics, Strategies and Case Studies By Edward B. Radcliffe, William D. Hutchison, Rafael E. Cancelado ISBN 0521699312, ISBN 9780521699310
    Integrated Pest Management (IPM) is an effective and environmentally sensitive approach to pest management.
    It uses natural predators, pest-resistant plants, and other methods to preserve a healthy environment in an effort to decrease reliance on harmful pesticides.
    Featuring forty chapters written by leading experts, this textbook covers a broad and comprehensive range of topics in integrated pest management, focused primarily on theory and concepts. It is complemented by two award winning websites, which are regularly updated and emphasize specific IPM tactics, their application, and IPM case studies: Radcliffe’s IPM World Textbook – VegEdge – The two products are fully cross-referenced and form a unique and highly valuable resource.
    Written with an international audience in mind, this text is suitable for advanced undergraduate and graduate courses on Integrated Pest Management, Insect or Arthropod Pest Management. It is also a valuable resource for researchers, extension specialists and IPM practitioners worldwide.

ABF 330 Animal Nutrition and Feeding (5 CREDIT)

The course examines the digestive system and metabolism of feeds in ruminants (cows, sheep and goats) and mono gastric animals (pigs and poultry).
Explains the metabolism of key feed ingredients (carbohydrates, proteins, lipids, vitamins and minerals) and gives information about the needs of animals during different stages of development, reproduction, gestation and lactation.
Basic information on feed evaluation is given, while laboratory exercises are offered for chemical analysis and nutritional value of feedstuffs.

The course includes lectures and laboratory exercises.


  1. Basic Animal Nutrition and Feeding by Wilson G. PondDavid B. ChurchKevin R. PondPatricia A. Schoknecht ISNB 0471215392, 9780471215394
    This fifth edition arms readers with the latest information on nutrient metabolism and the formulation of diets from an array of available feedstuffs. The authors discuss animals’ role in ecological balance, environmental stability and sustainable agriculture and food production. A new chapter on the regulation of nutrient partitioning offers a lively and timely discussion of emerging technologies in modifying and increasing efficiency of nutrient metabolism and animal food composition. A new chapter on toxic minerals in the food chain addresses the role of agricultural production animal nutrition in protecting the environment from toxic levels of minerals and nitrogen in the food chain.
  2. Applied Animal Nutrition: Feeds and Feeding by Peter R. CheekeISBN 0131133314, 9780131133310 This book has a two-fold objective-(1) to describe the properties of feedstuffs used in the feeding of domestic animals and, (2) to provide information on feeding practices for a variety of domestic and exotic animal species. An environmentalist-friendly perspective of contemporary issues helps readers develop awareness of environmental and ecological effects of livestock production. For professional animal nutritionists, extension agents, veterinarians, and livestock producers.

ABF 332 Apiculture and Honey Technology (5 CREDIT)

Honeybee biology and behaviour, manipulation of honeybee colonies, honeybee pathology as well as the beehive products. Includes lectures, practical’s and laboratory work, as well as educational visits at apiaries.


  1. The Buzz about Bees: Biology of a Super organism by Jürgen Tautz ISBN 3540787291 , 9783540787297
    This book, already translated into ten languages, may at first sight appear to be just about honeybees and their biology.
    It contains, however, a number of deeper messages related to some of the most basic and important principles of modern biology.
    The bees are merely the actors that take us into the realm of physiology, genetics, reproduction, biophysics and learning, and that introduce us to the principles of natural selection underlying the evolution of simple to complex life forms.
    The book destroys the cute notion of bees as anthropomorphic icons of busy self-sacrificing individuals and presents us with the reality of the colony as an integrated and independent being—a “super organism”—with its own, almost eerie, emergent group intelligence.
    We are s- prised to learn that no single bee, from queen through drone to sterile worker, has the oversight or control over the colony. – Stead, through a network of integrated control systems and fee- backs, and communication between individuals, the colony – rives at consensus decisions from the bottom up through a type of “swarm intelligence”.
    Indeed, there are remarkable parallels between the functional organization of a swarming honeybee colony and vertebrate brains.
  2. The World History of Beekeeping and Honey Hunting by Ethel Eva Crane ISBN 1136746706, 9781136746703
    This definitive work by world-renowned bee authority Eva Crane offers a fascinating account of bees and their complex relations with both humans and animals.
    Comprehensive, absorbing, and lavishly illustrated, this scholarly, yet accessible volume explores how bees, honey and other bee products have been gathered and utilized throughout the world.
    Beginning with the rock paintings of the Mesolithic cave dwellers, readers will learn about the variety of methods used by human beekeepers, the stratagems used by animal honey-hunters, and the multitude of products humans have derived from bees.
    The first in-depth book on the subject, the World History of Beekeeping and Honey-Hunting is the ultimate work on bees for scholars in biology and the life sciences, professional and amateur beekeepers, and anyone who is interested in bees or the collection of honey.
  3. The Biology of the Honey Bee by Mark L. Winston ISBN 0674074092, 9780674074095
    From ancient cave paintings of honey bee nests to modern science’s richly diversified investigation of honey bee biology and its applications, the human imagination has long been captivated by the mysterious and highly sophisticated behaviour of this paragon among insect societies.
    In the first broad treatment of honey bee biology to appear in decades, Mark Winston provides rare access to the world of this extraordinary insect.
    In a bright and engaging style Winston probes the dynamics of the honey bee’s social organization.
    He recreates for us the complex infrastructure of the nest, describes the highly specialized behaviour of workers, queens, and drones, and examines in detail the remarkable ability of the honey bee colony to regulate its functions according to events within and outside the nest.
    Winston integrates into his discussion the results of recent studies, bringing into sharp focus topics of current bee research.
    These include the exquisite architecture of the nest and its relation to bee physiology; the intricate division of labour and the relevance of a temporal caste structure to efficient functioning of the colony; and, finally, the life-death struggles of swarming supersede, and mating that mark the reproductive cycle of the honey bee.
    The Biology of the Honey Bee not only reviews the basic aspects of social behaviour, ecology, anatomy, physiology, and genetics, it also summarizes major controversies in contemporary honey bee research, such as the importance of kin recognition in the evolution of social behaviour and the role of the well-known dance language in honey bee communication.
    Thorough, well-illustrated, and lucidly written, this book will for many years be a valuable resource for scholars, students, and beekeepers alike.

ABF 333 Feed Science and Technology (4 CREDIT)

The course deals with the production, preservation and processing of feed and forages.
The course focusing in common forage plants, concentrated feeds and industrial by- products used in Cyprus and abroad. Information is given describing the characteristics of the most common feeds and provides the necessary knowledge regarding their use in different animal species.
Particular reference is made to potential risks to the animal health as well as to food chain due to the feed characteristics and/or preservation methods. Subjects such as quality control, feed additives and legislation in Cyprus and European Union are also covered. Nutritional properties of major feed and their use in ration formulation is also practiced during hands- on tutorials. The course includes lectures and practical exercises.


  1. Animal Nutrition Science by Gordon McL. Dryden ISBN 1845934121, 9781845934125 Written for senior undergraduate and graduate students, Animal Nutrition Science introduces the fundamental topics of animal nutrition, in a treatment which deals with terrestrial animals in general.
    Addressing a wider range of topics than the standard animal nutrition texts, the subjects covered include nutritional ecology and the evolution of feeding styles, nutrients (including minerals, vitamins and water) and their functions, food composition and methods of evaluating foods, mammalian and microbial digestion and the supply of nutrients, control and prediction of food intake, quantitative nutrition and ration formulation, methods of investigating nutritional problems, nutritional genomics, nutrition and the environment, and methods of feed processing and animal responses to processed foods.
    The many references provide the scientific basis for the text, and give signposts for the reader to extend their enquiry in topics of interest.
  2. Feeding the World: A Challenge for the Twenty-First Century by Vaclav Smil ISBN 0262692716, 9780262692717
    This book addresses the question of how we can best feed the ten billion or so people who will likely inhabit the Earth by the middle of the twenty-first century.
    He asks whether human ingenuity can produce enough food to support healthy and vigorous lives for all these people without irreparably damaging the integrity of the biosphere.
    What makes this book different from other BOOK(S) on the world food situation is its consideration of the complete food cycle, from agriculture to post-harvest losses and processing to eating and discarding.
    Taking a scientific approach, Smil espouses neither the catastrophic view that widespread starvation is imminent nor the cornucopian view that welcomes large population increases as the source of endless human inventiveness.
    He shows how we can make more effective use of current resources and suggests that if we increase farming efficiency, reduce waste, and transform our diets, future needs may not be as great as we anticipate.
    Smil’s message is that the prospects may not be as bright as we would like, but the outlook is hardly disheartening. Although inaction, late action, or misplaced emphasis may bring future troubles, we have the tools to steer a more efficient course.
    There are no insurmountable biophysical reasons we cannot feed humanity in the decades to come while easing the burden that modern agriculture puts on the biosphere.

ABF 334 Milk and meat production (Ruminants)

The course covers general aspects of ruminant species (cattle, sheep, goats) kept for milk and meat production as well as specialized topics including: production systems, herd management, growth, lactation and milking methods, reproduction, housing, feeding and animal welfare.
Besides a strong theoretical part, the course includes practical’s and field trips.


  1. Principles of Cattle Production by C. J. C. Phillips ISBN 1845933974, 9781845933975
    This introductory level textbook covers the welfare and environmental implications of producing cattle as well as traditional subjects such as nutrition, reproduction and housing.
    Its broad, international coverage includes feedlot systems, transport, subsistence farming systems and the contribution of cattle production systems to land, air and water pollution.
    It is an invaluable resource for undergraduate students of animal science, veterinary medicine and agriculture, as well as diploma and certificate courses and industry personnel.

ABF 335 Zoonosis and Food Crises (5 CREDIT)

The objective of this course is to offer basic knowledge of important production animal diseases that can be transmitted from animal to humans directly or through the food-chain. Risk factors for animal and human health are analysed alongside epidemiological evidence, diagnostics, prevention and intervention strategies, and bioethics. Real examples from food crises outbreaks will be presented, dealing directly or indirectly with animal health and the hygienic condition of animal-origin products. Preventive measures and the management of food crises are emphasized.


  1. Sustaining Life: How Human Health Depends on Biodiversity by Eric Chivian ISBN 0195175093, 9780195175097
    The Earth’s biodiversity-the rich variety of life on our planet-is disappearing at an alarming rate.
    And while many BOOK(S) have focused on the expected ecological consequences, or on the aesthetic, ethical, sociological, or economic dimensions of this loss, Sustaining Life is the first book to examine the full range of potential threats that diminishing biodiversity poses to human health.
    Edited and written by Harvard Medical School physicians Eric Chivian and Aaron Bernstein, along with more than 100 leading scientists who contributed to writing and reviewing the book, Sustaining Life presents a comprehensive–and sobering–view of how human medicines, biomedical research, the emergence and spread of infectious diseases, and the production of food, both on land and in the oceans, depend on biodiversity.
    The book’s ten chapters cover everything from what biodiversity is and how human activity threatens it to how we as individuals can help conserve the world’s richly varied biota.
    Seven groups of organisms, some of the most endangered on Earth, provide detailed case studies to illustrate the contributions they have already made to human medicine, and those they are expected to make if we do not drive them to extinction.
    Drawing on the latest research, but written in language a general reader can easily follow, Sustaining Life argues that we can no longer see ourselves as separate from the natural world, nor assume that we will not be harmed by its alteration.
    Our health, as the authors so vividly show, depends on the health of other species and on the vitality of natural ecosystems.
    With a foreword by E.O. Wilson and a prologue by Kofi Annan, and more than 200 poignant color illustrations, Sustaining Life contributes essential perspective to the debate over how humans affect biodiversity and a compelling demonstration of the human health costs.

ABF336 Animal Breeding (4 CREDIT)

The course covers an Introduction to Animal Breeding aiming to provide a strong background of population and quantitative genetics and practical knowledge and understanding of animal breeding.
The course is focusing on traits, phenotypes and genotypes important for animal breeders, population genetics (gene and genotypic frequencies, Weinberg equilibrium, deviations from H-W with Hardy-emphasis on natural and artificial selection), selection for simply inherited traits, quantitative genetics (the genetic model for quantitative traits, breeding value, gene combination value and producing ability), application of statistics to quantitative traits (mean, variation, covariation and prediction), heritability, repeatability and genetic correlation, estimation of animal breeding values, factors affecting the rate of genetic change, mating systems (inbreeding, outbreeding and hybrid vigour, the use of biotechnology in animal breeding.
The course includes lectures and exercises.


  1. Text Book of Animal Breeding by R. Thiagarajan ISBN 9385055054, 9789385055058
    This book deals with History of Animal Breeding, Different methods of selection, Complications of selection, Response to selection, Inbreeding, Outbreeding, Crossbreeding, New breeds of Livestock, Nucleus Breeding System .
    This book is also useful for post graduate students of Animal Genetics and Breeding to face National Eligibility Test (NET) .
  2. Molecular and Quantitative Animal Genetics by Hasan Khatib ISBN 1118677323, 9781118677322 Animal genetics is a foundational discipline in the fields of animal science, animal breeding, and veterinary sciences.
    While genetics underpins the healthy development and breeding of all living organisms, this is especially true in domestic animals, specifically with respect to breeding for key traits.  Molecular and Quantitative Animal Genetics is a new textbook that takes an innovative approach, looking at both quantitative and molecular breeding approaches.
    The book provides a comprehensive introduction to genetic principles and their applications in animal breeding.
    This text provides a useful overview for those new to the field of animal genetics and breeding, covering a diverse array of topics ranging from population and quantitative genetics to epigenetics and biotechnology.
    Molecular and Quantitative Animal Genetics will be an important and invaluable educational resource for undergraduate and graduate students and animal agriculture professionals. Divided into six sections pairing fundamental principles with useful applications, the book’s comprehensive coverage will make it an ideal fit for students studying animal breeding and genetics at any level.

ABF 350 Oenology (6 CREDIT)

Grapes as a raw material for winemaking.
Grape varieties for the most important regions for wine production in Northern Cyprus & Turkey .
Pre-fermentive phenomena and treatments.
Yeasts and alcoholic fermentation.
Malolactic fermentation.
Winemaking methods and techniques.
Wine types (red, white, sparkling wines etc).
Wine composition.
The physical and chemical stability of wine.
The maturation and ageing of wines.
The fining and clarification of wines.
Microbiological spoilage of wine and its control.
The bottling and storage.
The role of sulphur dioxide in wine.
Wine and health.
Wine legislation.
The course includes lectures and laboratory exercises.

Visits to local wine industries and regional wineries could also be arranged.


  1. Wine Science: The Application of Science in Winemaking by Jamie Goode ISBN 1845339819, 9781845339814
    This revolutionary book is the only in-depth reference to detail the processes, developments, and factors affecting the science of winemaking.
    Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses.
    He reports on the vital progress in winemaking research that has been made in the last decade and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology, and lifestyle influences.
    Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine.
    It also features over 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.
  2. The Science of Wine: From Vine to Glass by Jamie Goode ISBN 0520248007, 9780520248007
    This essential and ground-breaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made.
    Jamie Goode, a widely respected authority on wine science, details the key scientific developments relating to viticulture and enology, explains the practical application of science to techniques that are used around the world, and explores how these issues are affecting the quality, flavour, and perception of wine.
    The only complete resource available on the subject, The Science of Wine: From Vine to Glass engagingly discusses a wide range of topics including terrier, biodynamic, and the production of natural” or manipulation-free wines, the potential effect of climate change on grape growing, the health benefits of wine, and much more Covers some of the most hotly debated issues including genetically modified grape vines, sulphur dioxide, the future of cork, and wine flavour chemistry More than 100 illustrations and photographs make even the most complex topics clear, straightforward, and easy to understand. Engagingly written for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine
  3. The Chemistry and Biology of Winemaking by Ian Spencer Hornsey ISBN 0854042660, 9780854042661
    Someone once said that ‘wine is a mixture of chemistry, biology and psychology’.
    It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today’s sophisticated products sampled over a meal.
    The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society.
    Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved.
    Starting with the role of yeast in fermentation, it goes on to discuss so-called ‘killer yeasts’, lactic acid bacteria and the role that genetically modified organisms may have in the future.
    This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.

ABF 351 Food Biotechnology (6 CREDIT)

Introductory concepts and definitions.
Theory and application of micro-organisms and enzymes during the preparation of fermented foods.
Theoretical background aspects of functional microorganisms and their behaviour as fermentation starters.
Process engineering aspects of the formation of biomass and products, and of modern biotechnology in food fermentation will be dealt with. Differentiation of fermentation and bioconversion. Fermentable foods and application of industrial fermentations.
Typical and bioconversions. Biochemistry and technology of microbial protein, microbial oil, alcohol, organic acids, amino acids and polysaccharides.
The course includes lectures and laboratory exercises.


  1. Fundamentals of Food Biotechnology by Byong H. LeeLee ISBN 1118384954, 9781118384954
    Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures.
    New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, Nano biotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bio-plastics, functional foods / nutraceuticals, nano-biotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter.
    This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book.
    Many new aspects highlight the short and longer term commercial potential of food biotechnology.
  2. Food Microbiology by M. R. AdamsM. O. Moss ISBN 0854042849, 9780854042845
    This widely acclaimed text covers the whole field of modern food microbiology.
    Now is in its third edition, it has been thoroughly revised and updated to include the most recent developments in the field.
    It covers the three main aspects of the interaction between micro-organisms and food – spoilage, foodborne illness and fermentation – and the positive and negative features that result.
    It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow.
    Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health.
    The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science.
    It will also be valuable to researchers, teachers and practising food microbiologists.
    Comments on the Second Edition ..”. recommended as a text or reference book for anybody studying food microbiology … a handy, cheap and easily accessed source of information …” Microbiology Today, Vol 28, August 2001, p 157 ..”.
    Food Microbiology remains an excellent, well-priced textbook for undergraduate courses in the discipline… I commend it to teachers and students of food microbiology everywhere.”

ABF 352 Human Nutrition and Health (4 CREDIT)

The course is primarily an introduction and gives students an overview of the field of nutrition. Students are introduced to:

1) Essential nutrients in foods: proteins, carbohydrates, fats, vitamins

2) Nutritional physiology: how macronutrients are absorbed, stored, and metabolized for energy

3) Food components and health: how different types of fats, carbohydrates and proteins affect health. The specific role of vitamins and minerals. Effects of over nutrition or under nutrition and

4) Nutrition and lifestyle: specific dietary needs of certain populations (infants, children, elderly, and athletes).


  1. Introduction to Human Nutrition by Michael J. Gibney, Susan A. Lanham-New, Aedin Cassidy, Hester H. Vorster ISBN 1118684702, 9781118684702
    In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, “Introduction to Human Nutrition” has been revised and updated to meet the needs of the contemporary student.
    Ground-breaking in their scope and approach, the titles in the series: Provide students with the required scientific basics of nutrition in the context of a systems and health approach Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times.
    Throughout, key areas of knowledge are identified Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective “Introduction to Human Nutrition” is an essential purchase for undergraduate and postgraduate students of nutrition/nutrition and dietetics degrees, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing.
    Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within this book.
  2. Essentials of Human Nutrition by Jim MannA. Stewart Truswell ISBN 0199290970, 9780199290970
    Essentials of Human Nutrition is the established starting point for those embarking on courses in nutrition and related fields.
    It has proven to be an invaluable textbook for students requiring a broad, quality survey of the subject.
    This third edition has been updated amidst the increasingly buoyant recognition of the role of nutrition in health and disease status.
    Accordingly, the book charts the involvement and impact of nutrition across the lifespan and at community level, based on a sound foundation of nutritional science.
    Coverage of topical subjects, such as functional foods, along with the spectre of chronic disease, and nutritional crises in the world, fuels study for assignments and essays.
    Figures and tables have been compiled selectively to provide a digest of the practical data and processes, such as nutritional assessment and measurement, with which students need to be familiar.
    Online Resource Centre: * Active web links to provide a gateway to the journal articles cited in the book * Editors forum, posting periodic updates on topical and important subjects
  3. Nutrition: A Lifespan Approach by Simon Langley-Evans ISBN 1118699564, 9781118699560
    Traditionally, nutrition text BOOK(S) have divided human nutrition into basic science, public health and clinical nutrition, however in this exciting new textbook, Professor Simon Langley-Evans spans these divisions, bringing together the full range of disciplines into one accessible book through the lifespan approach. Taking the reader through how the body’s demand for nutrients continues to change across the many stages of life, such an approach allows full consideration of how diet relates to health, wellbeing and disease and provides an excellent vehicle to illustrate the key concepts in nutrition science.
    Carefully structured with the student’s needs in mind, each chapter includes: Learning objectives Research highlights, clearly displayed in boxes Suggested further reading Summary boxes Brief self-assessment tests Additional resources are published on the book’s website:”Nutrition: A Lifespan Approach” will provide the undergraduate student of nutrition with an excellent learning resource.
    The book will also be a valuable tool for those studying areas such as human biology, health studies and sports science, where an understanding of human nutrition is required.
    Professionals working in nutrition, dietetics and related health sciences will also find much of value within this book.
    Libraries in all universities and research establishments where nutrition, dietetics, health and medical sciences are studied and taught should have copies of this book available on their shelves.

ABF 353 Dairy Science and Technology (6 CREDIT)

The Importance of the dairy industry for Cyprus, European and World economy is presented. Composition, properties and nutritive value of milk. Factors and processes influencing the composition and properties of milk. Biosynthesis and secretion of milk. Milk microorganisms. Growth and metabolism activities of microorganisms of milk. Mastitis-antibiotics. Production and quality control of clean and healthy pasteurized milk. Hygiene of dairy plants. Milk processing commonly used in the food industry. Dairy products, functional dairy products and dairy ingredients. The course includes lectures and laboratory exercises. Visits to dairy industries could also be arranged.


  1. Dairy Science and Technology, Second Edition by P. WalstraPieter WalstraJan T. M. WoutersTom J. Geurts ISBN 1420028014, 9781420028010
    Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products.
    It focuses on the principles of physical, chemical, enzymatic, and microbial transformations.
    The authors, highly regarded educators and researchers, divide the content of this book into four parts.
    Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage.
    Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products.
    In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses.
    An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.
  2. Dairy Science and Technology: Principles and Applications by Fondation de technologie laitière du Québec ISBN 2763770509, 9782763770505

ABF 354 Physicochemical Analysis of Foods (5 CREDIT)

Basic principles of Kinetic Theory and Thermodynamics. Relationship food-water.
Phase changes, Physical properties of Foods.
Definitions and Measurement. Viscosity Water activity, Texture.
Basic principles of chromatography and spectrometry.
Determination of food constituents with methods of physicochemical analysis.


  1. Physico-Chemicalaspects of Food Processing by S.T. Beckett ISBN 0751402400, 9780751402407
    Food processing is now the biggest industry in the UK and in many other countries.
    It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines.
    In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater.
    Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation.
    Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry.
    It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.
  2. Handbook of Food Engineering Practice by Kenneth J. ValentasEnrique RotsteinR. Paul Singh ISBN 1420049070, 9781420049077
    Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes.
    While other textBOOK(S) have covered someaspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques.
    A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying.
    Membranes and evaporator systems and packaging materials and their properties are examined as well.
    The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life.
    The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough.
    The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design.
    The book also includes a survey of food chemistry, a critical area of science for food engineers.

ABF 355 Food Microbiology (6 CREDIT)

This Food Microbiology course builds up on knowledge provided by previously offered courses focusing on the negative effects of microorganisms on food products and on practices required to prevent or resolve such problems.
Particular topics to be covered include: Taxonomy of microorganisms associated with food ecosystems.
Factors affecting the growth and survival of microorganisms in food products (e.g. water activity, pH, added preservatives, heating, modified atmosphere packaging).
Moreover, the main bacterial food borne pathogens will be reviewed.
Cultural and enumeration techniques for microorganisms.
The course includes lectures and laboratory exercises.


  1. Food Microbiology: An Introduction by Thomas J. MontvilleKarl R. MatthewsKalmia E. Kniel ISBN 1555816363, 9781555816360 This textbook presents authoritative coverage in a format designed to facilitate teaching and learning.
    • Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow’s food supply.
    • Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes.
    • Includes expert perspectives on parasites, viruses and prions, and non-thermal processes.
    • Incorporates instructors’ input to further clarify complex topics in the field of food microbiology.
    • Presents explicit learning goals to focus students on the core principles of food microbiology.
  2. Food Microbiology by M. R. AdamsM. O. Moss ISBN 0854042849, 9780854042845
    This widely acclaimed text covers the whole field of modern food microbiology.
    Now is in its third edition, it has been thoroughly revised and updated to include the most recent developments in the field.
    It covers the three main aspects of the interaction between micro-organisms and food – spoilage, foodborne illness and fermentation – and the positive and negative features that result.
    It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow.
    Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health.
    The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science.
    It will also be valuable to researchers, teachers and practising food microbiologists.
    Comments on the Second Edition ..”. recommended as a text or reference book for anybody studying food microbiology … a handy, cheap and easily accessed source of information …” Microbiology Today, Vol 28, August 2001, p 157 ..”. Food Microbiology remains an excellent, well-priced textbook for undergraduate courses in the discipline… I commend it to teachers and students of food microbiology everywhere.” Food Australia, 53, (12), December 2001, p 588
  3. Fundamental Food Microbiology, Fifth Edition by Bibek RayArun Bhunia ISBN 1466564431, 9781466564435
    The golden era of food microbiology has begun.
    All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace.
    What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis.
    Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods.

See What’s New in the Fifth Edition:

  • New chapter on microbial attachment and biofilm formation
  • Bacterial quorum sensing during bacterial growth in food
  • Novel application of bacteriophage in pathogen control and detection
  • Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity
  • Nanotechnology in food preservation
  • Description of new pathogens such as Cronobacter sakazakiE. coli O104:H4, Clostridium difficile, and Nipah Virus
  • Comprehensive list of seafood-related toxins
  • Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices
  • Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented.
    These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

ABF 356 Food Safety and Quality (5 CREDIT)

This course provides an overview of the most important bacterial toxins, mycotoxins and phycotoxins, their presence and mechanisms of toxic action, and detoxification mechanisms.
Bacterial virulence mechanisms and host responses will be discussed, including interference of pathogen-host interaction with food components.
The effect of processing (e.g. heating) on food safety, including survival of pathogens, formation of Maillard products, heterocyclic amines, PAK’s, and oxidation products are reviewed.
Microbiological and toxicological risk assessment will be discussed including genetic polymorphisms for detoxification in humans.


    1. Food Quality Assurance: Principles and Practices by Inteaz Alli ISBN 0203484886, 9780203484883 The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students preparing for careers in the food industry to have some basic training in these systems as part of the curricula in their university or college programs.Food Quality Assurance: Principles and Practices integrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system. Chapters define industry terminology, review the differences and components of food quality and food safety, explain Quality Programs and Quality Systems, and thoroughly examine Good Manufacturing Practices and HACCP.Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations. This is an essential guide for teaching food quality assurance to students.
    2. Food Safety: A Practical and Case Study Approach by ISBN 0387339574, 9780387339573 Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety. The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the BOOK(S) special emphasis is placed on including case studies applicable to each specific topic. The BOOK(S) are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. “ISEKI-Food” is an acronym for “Integrating Safety and Environmental Knowledge Into Food Studies”. Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non-teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.

ABF 358 Animal-origin Food Science and Technology (6 CREDIT)

The course focuses on meat and meat products but pays also attention to fish and fishery products.
Composition, structure, properties and nutritive value, factors influencing meat quality.
Post- mortem biochemical, physiological, microbiological and mechanical processes in muscles.
Hygiene: parasites, Zoonosis causing microorganisms, viruses, prions and contaminants.
Principles of meat inspection.
Processing and preservation methods for meat and fish products.
ISO22000 (HACCP) and quality control of processed meats.
Specific analytical aspects of meat products and fundamentals of their (inter) national legislation.
The course includes lectures and laboratory exercises.
Visits to meat industries and slaughterhouses could also be arranged.


  1. Safety Analysis of Foods of Animal Origin by Leo M.L. Nollet, Fidel Toldra ISBN 1439848173, 9781439848173
    We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance.
    Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá (most recently 2010 American Meat Science Association Distinguished Research Award recipient), Safety Analysis of Foods of Animal Origin sets such a new and complete standard for testing quality, that to use another resource could be considered irresponsible. Bringing together more than 70 of the most respected investigators from across the world, this invaluable resource —
    • Covers all relevant biological and environmental contaminants
    • Details methods to protect foods from bacteria, viruses, or parasites
    • Considers all sources of contamination along the supply chain including veterinary drugs, irradiation, and genetic modification
    • Looks at ways to detect especially pernicious threats, including metals, dioxins, allergens, and foreign proteins

Organized for quick reference, the book is divided into three parts: meat, processed meats, and poultry; fish and seafood products; milk and dairy products.
Each of the chapters is dedicated to a specific spoilage, foodborne pathogen, parasite, virus, adulteration, residue, or toxin.
Each starts with a discussion of the parameter in question.
Sample preparation and clean-up methods are then reviewed in depth, followed by a detailed evaluation of various separation and detection methods.
Special attention is given to explain current limits of detection and reliability.
Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries.
To keep food safe requires vigilance, not just in the rigor of methods, but also vigilance in terms of keeping informed about current methods.
Only the most recent techniques and related literature are included in this text.

  1. The Food Safety Information Handbook by Cynthia A. Roberts ISBN 1573563056, 9781573563055
    Outbreaks of Mad Cow Disease, reports of potentially harmful genetically engineered corn and irradiated vegetables are fuelling consumers’ demands for clear, concise information about the safety and quality of the food supply.
    Librarians and consumers alike can quickly locate authoritative sources of up-to-date and accurate information in this easy to use handbook.
    There is a brief history of food safety with a chronology of incidents, products, and legislation.
    Recommended BOOK(S), pamphlets, articles, Web sites, and other electronic resources are described. This one-stop handbook brings together in one volume food safety statistics, laws and regulations, and contact information for hot lines and help lines, organizations, and education and training opportunities.
    This book includes An Overview of Food Safety, Issues in Food Safety , Chronology of Food Safety-related events , Food Safety Regulation , Food Safety Statistics , Careers in Food Safety , Food Safety Resources , Glossary DEGREESR”

ABF 390 Practical Training (Summer Session) following 6th semester (5 CREDIT)

During the summer session between the 3rd and 4th year, the student works at an organized crop, animal or food production unit or research centre.
The unit/centre must be relevant to the specialization option chosen by the students and must be approved by the Department.
At the end of the training period the Head of the unit/centre supervising the student, must prepare and submit a report regarding the student’s participation, degree of learning and performance. The student must orally present the experience and skills and the knowledge gained during the on-the-job practice before a two-member staff committee.
The committee decides whether the student’s Practical is “satisfactory” or “non-satisfactory”. In the latter case, the student is obliged to repeat the practical training in the following year.

ABF 411 Weed Science (5 CREDIT)

Introduction to weed science.
Definitions and basic concepts.
Competition between crops and weeds.
Weeds and their impact on crops.
Critical weed thresholds for economic damage to crops.
Morphology, taxonomy, identification, physiology and bio-ecology of the most important weeds affecting major crops in Cyprus.
Weed management with mechanical and chemical methods, biological control, genetic engineering (plant resistant to herbicides) and integrated weed management (IWM).
The course includes lectures and lab practical’s.


  1. Fundamentals of Weed Science by Robert L. Zimdahl ISBN-10: 0127810609 ISBN-13: 978-0127810607
    Weed science is a rapidly changing field and this textbook incorporates many of the newest developments.
    In addition to reviewing the many chemical methods of weed control, this book focuses on the general issues of weed biology.
    Topics surveyed include the ecology of weedy plants and the new non-chemical approaches to weed control and eradication.
    The book will be of value to undergraduate students in weed science; faculty, graduate students, and researchers who need a survey of the basics of weed science; and government and policy officials who need a primer for weed science in order to evaluate impact assessments for particular weed management strategies.
    This book addresses herbicides and their use as an important aspect of modern weed management and strives to place them in an ecological framework.
    Many weed scientists believe agriculture is a continuing struggle with weeds–without good weed control, good and profitable agriculture is impossible.
    Each agricultural discipline sees itself as central to agriculture’s success and continued progress, and weed science is no exception.
    While not denying the importance of weed management to successful agriculture, this book places it in a larger ecological context.
    The roles of culture, economics, and politics in weed management are also discussed, enabling scientists and students to understand the larger effects on society.* Information on New herbicides included, along with the old herbicides that are important for understanding the history* New section on weed resistance to herbicides and genetic engineering* New information on invasive plants* Expanded chapters on Biological Control, Pesticide Legislation and Regulation, Weed Management Systems, and more
  2. Non-chemical Weed Management: Principles, Concepts and Technology by Mahesh K. Upadhyaya, Robert E. Blackshaw ISBN 1845932900, 9781845932909
    Following several decades of popularity after the Second World War, the use of synthetic herbicides is now experiencing a backlash within the agriculture industry.
    The increase in organic farming and concerns about potential negative effects on human health and the environment is creating a demand for pesticide-free food and alternative weed management techniques.
    International research has now explored the potential, limitations and impacts of non-chemical alternatives and the effect of different strategies on the entire agro- or natural ecosystems.
    Through the re-evaluation of techniques previously considered uneconomical or impractical, this text provides a comprehensive examination of non-chemical weed management.
  3. Ecology of Weeds and Invasive Plants: Relationship to Agriculture and Natural Resource Management, 3rd Edition by Steven R. RadosevichJodie S. HoltClaudio M. Ghersa ISBN: 978-0-471-76779-4
    The Third Edition of this authoritative reference provides an in-depth understanding of how weeds and invasive plants develop and interact in the environment so you can manage and control them more effectively.
    The guide includes an introduction to weeds and invasive plants in various environments and an overview of their ecology and evolution.
    With extensive examples, this book:

    • Focuses on the biological features of weeds and invasive plants, especially as they exist in agriculture, forests, rangelands, and natural ecosystems.
    • Includes coverage of exotic invasive plants.
    • Discusses a variety of methods and tools for managing weeds and invasive plants, including physical, cultural, biological, and chemical approaches.
    • Examines systems approaches for management, including modern Integrated Pest Management.
    • Addresses future challenges for scientists, farmers, and land managers.This is the definitive, hands-on reference if you’re a land manager or professional in plant sciences, agronomy, weed science, and horticulture. The book is also an excellent textbook for senior undergraduate or graduate students studying agriculture, ecology, natural resources management, environmental management, or related fields.
  4. Natural Enemies: An Introduction to Biological Control by Ann E. Hajek ISBN 0521653851, 9780521653855
    Natural Enemies: An Introduction to Biological Control gives a thorough grounding in the biological control of arthropods, vertebrates, weeds, and plant pathogens through use of natural enemies.
    The book is intended for undergraduate students and others wishing to learn the basics of biological control.
    Ann Hajek discusses the reasons why biological control is used, and describes different use strategies and associated safety issues, as well as how best to integrate biological control with other types of pest management.
    She goes on to describe the basic biology of the different types of natural enemies, and gives examples of successful biological control programs.
    Throughout this book the ecological relationships that make control possible are emphasized and the major strategies for the use of different types of natural enemies detailed, with discussions of the specific conditions under which each strategy is successful in controlling pests.

ABF 412 Pesticide Science (5 CREDIT)

Introduction to Pesticide Science. Principles and concepts of pest and disease management during cultivation of crop plants. Chemicals for crop protection, a historical review.
Chemistry and classification of the active ingredients of pesticides.
Physicochemical and biological properties, biochemistry and toxicology of the main groups of pesticides, including insecticides, herbicides, fungicides, bactericides, nematicides and other plant protection products.
Plant uptake, translocation and metabolism of pesticides.
Biochemical modes of action and mechanisms of selective toxicity.

Pesticide formulations: nomenclature, ingredients, formulation types and their advantages and disadvantages.

Pesticide application: The choice of formulation and application method for maximum effectiveness and safety.
Problems associated with the use of pesticides and measures to minimize their adverse effects.
Mechanisms of pesticide resistance.

Degradation of pesticides: biological and non-biological degradation.
Pesticide-soil interaction. Residues and their origin, persistence and fate into the environment.
Pesticide legislation: national, European and international regulatory aspects on pesticides. Principles of pesticide safety.
The course includes lectures and lab practical’s.


  1. Pest and Vector Control by H. F. van Emden   ISBN-13: 9780521811958 | ISBN-10: 0521811953
    The book is specialised, being confined to entomology, but is also broad in the sense that it contains a mixture of agricultural, medical and veterinary applications. The book is easy to read with numerous examples drawing on the authors’ considerable expertise.
    The authors’ enthusiasm for entomology is evident in their clear writing style.
    It is a user-friendly text that is well suited to undergraduate and master’s programmes in crop protection, pest management, entomology and applied biology, as well as to applied medical and veterinary studies.’ Pest Management Science
  2. Biological Integrated Pest Control & Insect Identification by Dr. E. Fred Legner , University of California
    Major Categories in Biological Pest Control, Augmentation of Natural Enemies , Background-Overview of Biological Control, Behaviour, Ontogeny & Reproduction of Natural Enemies, Biological Control Database.
    Community Instruction, Cultural Pest Control, Culture of Natural Enemies, Ecological Considerations, Environmental Management, Evaluation of Natural Enemies, Experimental Techniques in Evaluation, Exploration For Natural Enemies, General References to Biological Control, Identification Keys, Insect Identification, Insects & Natural Control, Integrated Pest Control #1, #2, #3, Introduction to Biological Control, Keys to Parasitoids of Flies, Life Tables & Evaluation, Links to Other Sites.
    Natural Enemies & Natural Control, Population Theories, Populations of Animals,, Quarantine Procedure, Reproduction (Parasitoids), Research Groups, Resistance to Pesticides, Techniques Employed in Implementation, Topics in Biological Pest Control.
  3. Pest and Disease Management Handbook by David V. Alford ISBN: 978-0-632-05503-6
    Pest and Disease Management Handbook updates the 3rd edition of the Pest and Disease Control Handbook (1989).
    The structure of this important new book differs in several prospects, acknowledging the advances that have been made in integrated crop management and the trends towards the more rational use of pesticides.
    Fully revised and up-to-date, the book commences with a new introductory chapter covering the principles of pest and disease management.
    Following chapters, each written by acknowledged experts in the field, cover a group of major temperate northern hemisphere crops.
    As well as comprehensive details of pest and disease management strategies, each chapter also includes a classification scheme for the cited pests and diseases.
    This important publication is a vital tool for all those involved in the crop protection / agrochemical industry including business managers, entomologists, agricultural scientists, plant pathologists and those studying and teaching BASIS courses.
    As an important reference guide for undergraduate and postgraduate students studying agricultural sciences, applied entomology and crop protection, copies of the book should be available on the shelves of all research establishments and universities where these subjects are studied and taught.

ABF 413 Sustainable Agriculture/Animal Husbandry (4 CREDIT)

This course discusses the development of sustainable agriculture, as applied to both crop and animal production. The present state of conventional agriculture, and the impact of intensive agricultural production systems: an irreversible trend.
Principles of sustainable agriculture, alternative agricultural production systems (organic, integrated and precision agriculture).
Soil fertility and improvements.
Principles of biological and integrated control of insects, diseases and weeds.
Agro-biodiversity assessment and management.
Implementing organic fruit and vegetable production.
Sustainable management in post-harvest preservation methods.


  1. Animal Welfare in Animal Agriculture: Husbandry, Stewardship, and Sustainability in Animal Production

By Wilson G. Pond, Fuller W. Bazer, Bernard E. Rollin ISBN 9781439848425

Written primarily for students, but also highly relevant for professionals in varying fields of academia and industry, this timely book reveals important insights into animal welfare and animal agriculture. Unique in its depth, breadth, and balance, it underscores the need for dialogue on wide-ranging and often contentious issues related to animal production systems.

  1. Animal Sciences: The Biology, Care, and Production of Domestic Animals by John R CampbellM. Douglas KenealyKaren L. CampbellJohn Campbell,M. KenealyKaren Campbell ISBN: 9780073661759 / 0073661759
    This 24-chapter book is aimed to serve as a text for college students and others desiring a comprehensive introduction to the biology, care, and production of domestic animals and freshwater fish raised to provide food, as well as companionship and recreation for billions of humans around the globe.
  2. Animal Science and Industry (7th Edition) by Merle CunninghamDuane AckerMickey LaTour ISBN: 9780130462565 / 013046256X
    Now in its seventh edition, Animal Science and Industry remains an outstanding, easy to read introduction to the principles of animal science as well as the industry of animal production and management.
    It provides comprehensive coverage vital to the proper care and well-being of animals, including animal nutrition and digestion, environment, health, behaviour, reproduction, lactation, and genetics/breeding.
    Also included are all aspects of specific production and management practices-as well as concepts in the marketing of animals and the processing of their products-as these aspects relate to beef, dairy, horse, poultry, sheep, swine, and aquaculture industries.
    Global trends in animal product consumption, to feed manufacturing, the ruminant digestive system, nutrition and feedlot management, farm animal reproduction, genes and chromosomes, the importance of milk production in different species, growth and development, marketing meat animals, the merchandising and promotion of wool, the business of producing eggs, and much more.
    For those in farm and animal production enterprises

ABF414 Agricultural Machinery and Animal Husbandry Equipment (5 CREDIT)

The course covers the most important types of agricultural machinery and equipment used in crop and animal production.

Topics covered include: Mechanical cultivation of soil, planting, harvesting, spraying,

e.t.c. For animal husbandry topics the issues covered include: milking systems, sorting and trapping systems, feeding systems, and basic information and animal needs regarding farm building design (ventilation systems, floor plans for barn and parlour structure, outbuildings etc).
In addition the course discusses precision farming, with focus on GPS and GIS systems, and remote sensing.
The course includes lectures and field practical’s.


  1. Farm Machinery by  Brian Bell ISBN-10: 1903366682 ISBN-13: 978-1903366684
    Farm Machinery has long been the standard book on current theory and practice for both students and farmers.
    This fully revised 5th edition incorporates new text and photographs which reflect the many changes and developments that have taken place over the last decade.
    This new text has been added to complement earlier material concerning the working principles, operation and maintenance of vast array of the somewhat less sophisticated farm tractors and farm machines in use on British farms in the twenty-first century.
    There are chapters on tractors, cultivation and drilling machinery, crop treatment and harvest machinery.
    Further sections deal with farmyard and estate maintenance machinery, mechanical handlers, dairy equipment, irrigation, farm power and the farm workshop.

ABF 415 Postharvest Physiology and Technology (4 CREDIT)

Theoretical part: Quality of horticultural products, Factors affecting postharvest life of horticultural products, maturity indices, ethylene and its inhibitors

(1-methylycyclopropene), pre- harvest factors affecting postharvest life of horticultural products, harvesting systems, preparation of horticultural products for the market, precooling and cooling systems, modified/controlled atmosphere storage, transportation of horticultural products, physiological disorders, postharvest losses due to fungi.
Lab exercises: Sources of information about postharvest physiology and technology (introductory note), determination of ascorbic acid content, maturity indices (physical characteristics), maturity indices (chemical characteristics), maturity indices (physiological characteristics), organoleptic characteristics, determination of total phenol content, determination of total antioxidant capacity, determination of total carotenoids, cell wall preparation and fractionation, determination of neutral sugars and uranic acid content.

The course also includes visits to packing houses and storage facilities.


  1. Postharvest Physiology and Storage of Tropical and Subtropical Fruits (Fourth Edition) by S.K. Mitra ISBN-10: 0851992102 ISBN-13: 978-0851992105
    This book is a welcome addition to sources of information on postharvest biology and technology of subtropical and tropical fruits, which have become very important in international distribution and marketing. . . .Each chapter includes information on harvest maturity, postharvest physiology, ripening, storage, physiological disorders, postharvest pathology, postharvest entomology, and a list of references. . . .It can also be used as a textbook for advanced undergraduate and graduate level courses on postharvest biology and technology of tropical and subtropical fruits.
  2. Postharvest Ripening Physiology of Crops by Sunil Pareek ISBN 9781498703802
    Postharvest Ripening Physiology of Crops is a comprehensive interdisciplinary reference source for the various aspects of fruit ripening and postharvest behaviour.
    It focuses on the postharvest physiology, biochemistry, and molecular biology of ripening and provides an overview of fruits and vegetables, including chapters on the postharvest quality of ornamental plants and molecular biology of flower senescence.
    It describes various developments that have taken place in the last decade with respect to identifying and altering the function of ripening-related genes.
    Taking clues from studies in grape and tomato as model fruits, the book reviews a few case studies and gives you a detailed account of molecular regulation of fruit ripening, and signal transduction and internal atmospheres in relation to fruit ripening.
    It also presents an overview of methods utilized in fruit proteomics, as well as a global proteome and systems biology analysis of fruits during ripening, and discusses the basics of dormancy, its molecular and physiological basis, and methods to break the dormancy.
    The book provides an overview of the most important metabolic pathways and genes that control volatile biosynthesis in model fruits, including tropical, subtropical, and temperate fruits, with a special emphasis on fruit ripening and the role of ethylene during this process.
    It presents a brief description of the composition of volatiles in various fruit species and addresses the influences of pre-harvest factors and postharvest technologies on fruit aroma, basic mechanisms responsible for postharvest flavour change in fresh produce, and the potential impacts of various postharvest technologies on flavour.
  3. Fruit and Vegetables: Harvesting, Handling and Storage, 2nd Edition by Keith Thompson ISBN: 978-1-4051-0619-1
    Fruits and vegetables, 2nd edition is essential reading for fruit and vegetable technologists, food scientists and food technologists, agricultural scientists, commercial growers, shippers and warehousing operatives and personnel within packaging companies.
    Researchers and upper level students in food science, food technology, plant and agricultural sciences will find a great deal of use within this landmark book

ABF 416 Floriculture and Landscape Architecture (5 CREDIT)

The course aims to provide advanced training in ornamental horticulture and landscape architecture, two closely related and interdependent fields with continuously increasing economic potential.
Topics t covered include: Field and greenhouse commercial culture of cut flowers and potted plants. Specific information is given on environmental conditions, propagation methods, culture techniques, plant growth regulation, harvesting, grading, storage, packing and shipping.
Morphological characteristics and culture conditions of nursery plants (annuals, perennials, shrubs, trees, climbers, bulbous plants).
In Landscape Architecture topics will cover the collection of information, visual assessment, information analysis and information presentation.
Design analysis: landscape type, factors affecting the design, factors affecting the function and use of the landscape, budget, maintenance.
Landscape design: Introduction to design, methodology, design principles. The course includes lectures and field practical’s.


  1. Landscape Architectural Graphic Standards, Student Edition by Leonard J. Hopper ISBN: 978-1-118-27200-8
    Landscape Architectural Graphic Standards, Student Edition is a condensed treatment of the authoritative Landscape Architectural Graphic Standards, Professional Edition. Designed to give students the critical information they require, this is an essential reference for anyone studying landscape architecture and design. Formatted to meet the serious student’s needs, the content in this Student Edition reflects topics covered in accredited landscape architectural programs, making it an excellent choice for a required text in landscape architecture, landscape design, horticulture, architecture, and planning and urban design programs. Students will gain an understanding of all the critical material they need for the core classes required by all curriculums, including: Construction documentation, Site planning, Professional practice, Site grading and earthwork, Construction principles, Water supply and management, Pavement and structures in the landscape, Parks and recreational spaces, Soils, asphalt, concrete, masonry, metals, wood, and recreational surfaces, Evaluating the environmental and human health impacts of materials. Like Landscape Architectural Graphic Standards, this Student Edition provides essential specification and detailing information on the fundamentals of landscape architecture, including sustainable design principles, planting (including green roofs), storm water management, and wetlands construction and evaluation. In addition, expert advice guides readers through important considerations such as material life cycle analysis, environmental impacts, site security, hazard control, environmental restoration and remediation, and accessibility.
  2. Digital Drawing for Landscape Architecture: Contemporary Techniques and Tools for Digital Representation in Site Design 1st Edition by Bradley Cantrell , Wes Michaels  ISBN-13: 978-0470403976 ISBN-10: 0470403977
    Digital Drawing for Landscape Architecture won the “Award of Excellence” from the 2012 Professional Awards and Student Awards by the American Society of Landscape Architects (ASLA). For a hundred years, pencil, pen, markers, and watercolour have been the principal tools of representation for landscape architects and urban planners.
    Today, those hand-powered aids have been replaced by computers and Computer-aided design (CAD).
    Digital Drawing for Landscape Architects bridges the gap between the traditional analogue and the new digital tools and shows you how to apply timeless concepts of representation to enhance your design work in digital media.
    Building on the tried-and-true principles of analogue representation, Digital Drawing for Landscape Architecture explores specific techniques for creating landscape design digitally.
    It explains the similarities and differences between analogue and digital rendering, and then walks you through the steps of creating digitally rendered plans, perspectives, and diagrams.
    You’ll explore: * Computing Basics * Raster and vector images * Setting up the document * Base imagery and scaling * Hand-drawn line work and diagrams * Text, leaders, and page layout * Colour, shading, and textures * Creating a section elevation * Perspective drawing * Techniques for using the newest versions of Adobe Illustrator, Photoshop, and Acrobat as well as older versions.
    With more than 500 full-colour drawings and photographs alongside proven techniques, Digital Drawing for Landscape Architects will help you enhance your skills though a unique marriage of contemporary methods with traditional rendering techniques.
  3. An introduction to landscape and garden design by Blake, Bartholomew James, ISBN 9780754674863
    How do you design a landscape book suitable for its intended uses? How can the natural qualities of a landscape be enhanced with new features and focal points? How can you make pedestrians stay on the footpath? What kind of plant, path or wall should you put where, and what sort of contract should you choose for your client’s contractor? This refreshingly down-to-earth introduction to the vast subject of landscape design and construction answers all these questions, guiding new students through the many facets of professional practice and welding together the artistic, legal, financial, and environmental and management issues which can seem so dauntingly disconnected.
    Illustrated with original drawings, photographs, sample plans and facsimiles, including a new colour plate section, this readable classic has been fully revised and updated throughout.
    It opens with a completely new chapter which explains design and aesthetic principles, explores the history of our relationship to landscape, and shows how design principles can be applied to influence reactions to the finished site.
    The author then considers different elements of hard landscape and their relative merits in different situations.
    The soft landscape section includes coverage of the effects of mass and form, natural and abstract planting, and the difficult subject of plant selection.
    A step-by-step guide through all the stages of managing a project, from initial discussions with clients, site inspection, surveying and quoting, through tendering, contracting, contractual agreements, development from concept design to final plans and drawings, as well as maintenance, now includes the current information on CDM regulations and provides readers with a plain-speaking reference on client management and contractual administration. Added to the guide to drawing and lettering is an extensive section on computer-aided design.
    A bibliography and list of useful organization are also included.

ABF 417 Aromatic, Medicinal and Forage Plants (5 CREDIT)

The course focuses on annual, perennial forage plants which are of particular importance for Cyprus and the Mediterranean area as well as the wild and cultivated aromatic and medicinal plants. For each plant species topics covered include: botanical characteristics, methods of cultivation, yields, nutritional value, extraction of valuable ingredients, robust metabolites and biological activity in humans and animals.
Crop prospective of aromatic and medicinal plants in the context of sustainable and conventional farming. Distilleries and technologies for plant extracts and essential oils. Essential oils uses and properties.
Includes lectures and study visits.


  1. Chemistry of Plant Natural Products by Talapatra, Sunil Kumar, Talapatra, Bani
    Aimed at advanced undergraduate and graduate students and researchers working with natural products, Professors Sunil and Bani Talapatra provide a highly accessible compilation describing all aspects of plant natural products.
    Beginning with a general introduction to set the context, the authors then go on to carefully detail nomenclature, occurrence, isolation, detection, structure elucidation (by both degradation and spectroscopic techniques) stereochemistry, conformation, synthesis, biosynthesis, biological activity and commercial applications of the most important natural products of plant origin.
    Each chapter also includes detailed references (with titles) and a list of recommended BOOK(S) for additional study making this outstanding treatise a useful resource for teachers of chemistry and researchers working in universities, research institutes and industry.
  2. The potential of herbs as a cash crop by Miller, R. A. ISBN: 0-9-11-311-55-6
    Whether you you’re a farmer looking for a profitable alternative crop or farmstead enterprise, a city dweller seeking a living in the country, or an entrepreneur of any flavour, this book will dispel the myths and point you on the way to a solid, profitable, herb-based business enterprise.
    This updated second edition covers how to understand your soil, the basics of farming, the fundamentals of farming machinery, how to formulate your own farm business plan, the techniques of preserving your harvest through dehydration.
    Storage and processing.
    Also covered are direct-to-consumer and wholesale marketing strategies, tips about how to develop your own cottage industry and the potential of foraging for profit.
    Also included are dozens of sources for additional information.
  3. Medicinal Plants: Chemistry & Properties by S. Nehra ISBN: 978-81-7910-439-2
    Nature has been a source of medicinal agents for thousands of years and an impressive number of modern drugs have been isolated from natural resources.
    Export value of Indian Medicinal Plant is increasing year after year and has the potential of multiply

ABF 431 Meat and Egg Production (non-ruminants) (5 CREDIT)

The course covers general aspects of pig and chicken production and to a lesser extent, production of the turkey and rabbit species.
The course includes several topics such as growth and development, production methods, reproduction, genetics, product quality, technological aspects and animal welfare.
The theoretical part is supplemented by practical’s and field trips.


  1. Commercial Chicken Meat and Egg Production by Donald D. Bell (ed.) & William D. Weaver (ed.) ISBN 10: 079237200X / ISBN 13: 9780792372004The 5th edition is essential reading for students preparing to enter the poultry industry, for owners and managers of existing poultry companies and for scientists who need a major source of scientifically based material on poultry management.
    In earlier editions, the authors emphasized the chicken and its management.
    The 5th edition, with the emphasis shifted to the commercial business of managing poultry, contains over 75% new material.
    The contributions of 14 new authors make this new edition the most comprehensive such book available.
    Since extensive references are made to the international aspects of poultry management, all data are presented in both the Imperial and Metric form.
    Over 300 tables and 250 photos and figures support 62 chapters of text.
    New areas include processing of poultry and eggs with thorough discussions of food safety and further processing.
    The business of maintaining poultry is discussed in chapters on economics, model production firms, the use of computers, and record keeping.
    Updated topics include: breeders and hatchery operations; broiler and layer flock management; replacement programs and management of replacements; nutrition; and flock health.
    New chapters address flock behaviour, ventilation, waste management, egg quality and egg breakage.
    Other new features include a list of more than 400 references and a Master List of the tables, figures, manufacturers of equipment and supplies, research institutions, BOOK(S) and periodicals, breeders, and trade associations.
    Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extensive references and to relate their areas of interest to the commercial industry’s applications; and students will find that the division of the book into 11 distinct sections, with multiple chapters in each, will make the text especially useful.

ABF 435 Farm Animal Diseases

The course deals with animal health, hygiene and disease prevention and control of the productive animal at the farm level.
The most significant animal diseases in different species are studied regarding their epidemiology of infection in Cyprus and Europe, their origin, diagnosis and methods of disease control.
The course also examines veterinary medicines and vaccines used for prevention and treatment of different infections with special reference to the best practices regarding proper drug use, hygiene and drug storage in farms.
Information is also given in relation to drug residues in animal products and the environment.
The course includes lectures and practical exercises.


  1. Infectious Diseases of Farm Animals by Dua, Kirti ISBN 10: 1842657445  ISBN 13: 9781842657447
    “Infectious Diseases of Farm Animals” designed primarily for undergraduate and post graduate veterinary students, veterinary general practitioners and members of other disciplines interested in infectious diseases of farm animals.
    This book discusses important infectious diseases of cattle, buffaloes, sheep, goats, horses and pigs caused by various pathogens.
    An introductory section deals in brief history of veterinary medicine, causes and pathogenesis of disease and veterinary epidemiology.
    Subsequently diseases of farm animals are presented under different headings viz.
    diseases caused by bacteria, mycoplasma, chlamydia, rickettsia, viruses, prions, fungi and parasites. In order to simplify the reader’s task in the section on individual diseases, the subheading etiology, epidemiology, pathogenesis, clinical signs, diagnosis, clinical pathology, treatment, vaccination and control are included.
    Photographs and line diagrams of many diseases of farm animals are presented in user friendly way to maximize understanding.
    It includes some important topics, which are gaining importance in the present day scenario like emerging diseases, biosecurity and disaster management, have also been included.
    A chapter each on collection of clinical specimens to the veterinary diagnostic laboratory, vaccines, antimicrobials and glossary has been included.
  2. Management and Welfare of Farm Animals: The UFAW Farm Handbook, 5th Edition by John Webster  ISBN: 978-1-4051-8174-7
    Management and Welfare of Farm Animals has gained international recognition as a classic introductory textbook for students of agriculture and veterinary science.
    Conceived by the Universities Federation for Animal Welfare (UFAW), the book has always sought to promote the humane treatment of livestock within the practical business context of modern farming.

ABF 450 Plant-origin Food Science and Technology (6 CREDIT)

The course focuses on the following topics of cereal olive and vegetable/fruit products:

  • (1) Cereals: species and varieties of cereal. Composition and properties of the granules. gelatinization starch. Measurement of viscosity properties of starch suspensions. Production and packaging of bread and pastries. Yeasts and enzymes in bakery.
  • (2) Olive: traditional and modern ways of olive oil production. Centrifugation: Two and three phases. Table olives. Plant origin oils. Phenolic compounds. Use of olive mill wastes and plant residues.
  • (3) Fruit and Vegetables: properties and nutritional value OF fruit and vegetables. Treatment with scalding, making of sweets and jam. Specifications of fresh produce during packaging. Maintenance in a modified/controlled atmosphere. Fresh cut salads and edible coating membrane. New technologies.


  1. Kent’s Technology of Cereals, 4th Edition by N  Kent ISBN 9781855736603
    This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology.
    Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products.
    The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
  2. Fruit and Cereal Bio actives: Sources, Chemistry, and Applications by Özlem Tokuşoğlu, Clifford A Hall III ISBN 1439806675, 9781439806678
    Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavour, and colour, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities.
    It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon.
    A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references.
  3. Olives and Olive Oil in Health and Disease Prevention by Victor R. Preedy, Ronald Ross Watson ISBN 0080922201, 9780080922201
    Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science.
    From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and patho-physiollogical process, olives and olive oils are proving important in many healthful ways.
    For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein.
    Oleic acid is the main monosaturated fatty acid of olive oil.
    These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system.
    Some but not all components have been characterised by their putative pharmacological properties.
    It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required.
    Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles.
    Key Features:* Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients* Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods* Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians* Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems
  4. Specialty Foods: Processing Technology, Quality, and Safety by Yanyun Zhao ISBN 1439854246, 9781439854242
    Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits.
    The rise in production and sale of these foods has increased concerns over product quality and safety.
    Specialty Foods: Processing Technology, Quality, and Safety explores how these foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety.
    The book begins by describing various types of specialty foods, their regulation, and the major trends guiding the specialty food industry.
    It examines the diverse specialty foods marketplace and the strategies and practices that entrepreneurs must understand to be successful specialty food marketers.
    It also discusses internationally recognized food safety programs and examples of implemented food safety controls.
    Next, the book presents sharply focused chapters on specific foods:
  • Bread, including whole wheat, multigrain/seed, sourdough, organic, gluten-free, and reduced sodium, as well as functional baked goods
  • Specialty condiments, dressings, and sauces
  • Jams, jellies, and other jelly products
  • Chocolate, including diet-friendly, allergen-free, dark, gourmet, and kosher
  • Dairy products, including specialty cheese, yogurt, and other cultured products
  • Juices and functional drinks
  • Specialty fruit and vegetable products
  • Specialty entrees, meats, convenience foods, soups, and other miscellaneous itemsThe final chapter provides additional information and resources for entrepreneurs, including sections on small-scale food processing equipment and packaging. Innovators in the food industry will find this resource an invaluable guide to a range of issues critical to the specialty food sector.

ABF 454 Management of Agro- industrial and Livestock Wastes (6 CREDIT)

Kinds of agro-industrial and livestock wastes, solid and liquid wastes.
Primary treatment, centrifugation , sedimentation, flotation. Secondary treatment, trickling filters, aeration and active sludge.
Recovery, water recycling.
Valuable constituent recovery.
Energy from biomass, Renewable energy sources, Anaerobic treatment, composting of solid wastes.


  1. Biofuels from Agricultural Wastes and By products by Hans BlaschekThaddeus EzejiJürgen Scheffran ISBN 0813802520, 9780813802527 Traditional agriculture and emerging biofuels technology produce a number of wastes and by-products, ranging from corn fibre and glycerine to animal manure, that have the potential to serve as the basis for additional sources of bioenergy that includes both liquid biofuels and biogas.Biofuels from Agricultural Wastes and By-products is the first book to focus solely on the production of biofuels primarily from agricultural waste and by-products. The book is divided roughly into two sections. The first section looks at liquid biofuel production from agricultural by-products, densification of agricultural residues, and the delivery from farm to processing plant of waste and by-products for use in biofuel production. The second section focuses on anaerobic digestion of food and animal wastes, microbial diversity, molecular and biochemical aspects of methanogensis.
    Together these sections solidify Biofuels from Agricultural Wastes and By-products as a definitive source of information on the use of agricultural waste and by-products in biofuel production.
  2. Animal Manure Recycling: Treatment and Management by  Professor Lars Stoumann Jensen
    The book presents state-of-the-art knowledge in relation to each link in the chain of processes, from manure production through to the transformation of its last molecular remnants.
    It provides engineers, environmental consultants, agricultural consultants, ministerial staff and students with broad and thorough insight into the problems and solutions that relate to the management and utilisation of manure as an energy source, soil amendment and fertiliser.
    The book is authored by a range of Danish and international experts and edited by Sven G. Sommer (University of Southern Denmark), Morten L. Christensen (Aalborg University), Thomas Schmidt (Aarhus University) and Lars Stoumann Jensen (University of Copenhagen).
    Book topics include:

    • Laws and regulations regarding the management and utilisation of manure
    • Organic and inorganic components in manure: characteristics and microbial composition
    • Release and technological mitigation of manure emitted greenhouse gases, ammonia and odours
    • Technologies and logistics for the management, transport and distribution of manure
    • Bio-energy production and manure (thermal and biological)
    • Upgrading of waste and reuse of nutrients in bio fertilisers
    • Life cycle analysis of manure management systems
    • Innovation of technologies for the management and recycling of manure.
  3. Agricultural Wastes by Geoffrey S. Ashworth and Pablo AzevedoISBN: 978-1-60741-305-9
    Agricultural waste, which includes both natural (organic) and non-natural wastes, is a general term used to describe waste produced on a farm through various farming activities.
    These activities can include but are not limited to dairy farming, horticulture, seed growing, livestock breeding, grazing land, market gardens, nursery plots, and even woodlands.
    Agricultural and food industry residues refuse and wastes constitute a significant proportion of worldwide agricultural productivity.
    It has variously been estimated that these wastes can account for over 30% of world-wide agricultural productivity.
    The boundaries to accommodate agricultural waste derived from animal agriculture and farming activities are identified in this book.
    Examples will be provided of how animal agriculture and various practices adopted at farm-scale impact on the environment.
    When discharged to the environment, agricultural wastes can be both beneficial and detrimental to living matter and the book will therefore also address the pros and cons of waste derived from animal agriculture in today’s environment.
    Given agricultural wastes are not restricted to a particular location, but rather are distributed widely, their effect on natural resources such as surface and ground waters, soil and crops, as well as human health, will also be addressed.

ABF 457 Functional Foods (4 CREDIT)

This course studies the relationships between the structure of raw materials and ingredients and their functionality. Functionality comprises physical, bio-active (health-promoting) and sensory properties.
For the most important ingredients and raw material constituents, their contribution to the characteristics of the complex food matrix will be indicated. For bioactive compounds the focus will be on their potential activity in the human body, as well as on methods to retain the activity in the food.


  1. Functional Foods, 2nd Edition by M SaarelaISBN 9781845696900 ISBN 9780857092557
    The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area.
    There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed.
    Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.
    Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health.
    Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).
    With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.
  2. Introduction to Functional Food Science, Third Edition: Third Edition, Textbook (Volume 1)3rd Edition by Dr. Danik M Martirosyan PhDFood is gradually becoming a force of change in the health world. As chronic disease rates and health costs rise, populations are increasingly looking towards food as an affordable alternative form of treatment.
    Functional food, a revolutionary category of food that is taking the world by storm, is popular across the world.
    However, certain setbacks, such as the lack of a consistent definition across nations and low food education among the public, have held functional food back from high market accessibility.
    The Functional Food Centre (FFC) has been studying functional food for nearly 20 years, and in our third textbook edition, we delve into greater detail regarding topics in functional food science. Specifically, we cover topics such as: the definition of functional food, functional food components, health benefits, chronic diseases, global markets, and sensory evaluation.
    In addition to these main sections, we discuss sub-topics, such as: modern scientific technology, the relationship between functional food science and medicine, and finally, how food claims are regulated across the world.
    Accessible to medical doctors, researchers, dieticians, public health professionals, students, and the public, this textbook is meant to enlighten any and all interested in alternative sources of health. Some scientists predict that food will be the future of healthcare and wellness.
    We agree, and think that functional food is the first glimpse into that future.
    Using the insight and knowledge of over 3,000 scientific references, we have created a guide to modern functional food science.
    Edited by Danik M. Martirosyan, PhD, President of Functional Food Centre (Dallas, TX, USA), this textbook is the result of collaboration between 54 scientists, 44 universities, and international medical and food organizations.
    We would like to extend our warmest gratitude to each and every contributor of this book for having shared their articles with us. Our contributors are experts in their fields and are based in a variety of countries, including: Australia, Canada, United Kingdom, Italy, Japan, China, Denmark, Russia, India, Hong Kong, Hungary, Indonesia, Malaysia, Brazil, Poland, Republic of Korea, Saudi Arabia, Taiwan, Thailand, Belarus, the USA and more. Our diversity of backgrounds adds richness to this book and to all of our other publications at the FFC. Danik M. Martirosyan, PhD, President, Functional Food Institute, Dallas, TX, USA
  3. Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition (Functional Foods and Nutraceuticals) 2nd Edition by John Shi
    ISBN-13: 978-1482240641 ISBN-10: 1482240645
    The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of “green” separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues.
    It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products.
    Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies.
    The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication.

ABF 459 Cheese making Science

This course studies the science and art in cheese making.
Introduction to cheese making, milk as a raw material, cheese making procedures (artisanal vs. industrial), required cheese making equipment, cheese categories and their characteristics, cheese maturation, cheese quality characteristics, and sensory analysis.
The course includes lectures, laboratory exercises and industrial visits.


  1. The Science of Cheese by Michael H. Tunick
    Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey.
    This stroke of luck would lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day.
    Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500.
    But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese, milk allergies and lactose intolerance, nutrition and why cheese is a vital part of a balanced diet.
    The Science of Cheese is an entertaining journey through one of America’s favourite foods.
  2. Cheese making Practice (Chapman & Hall Food Science Book) Kindle Edition by R. Andrew Wilbey , J.E. Scott , Richard K. Robinson .
    When the late Reg Scott wrote the first edition of this book in 1981, his intention was ‘to produce a script generally interesting to those readers requiring more information on cheese’.
    It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheese making as a fascinating, and yet technically demanding, branch of dairy science.
    The fact that the author had some 50 years’ experience of cheese making gave the book a very special character, in that the ‘art’ of the traditional cheese maker emerged as a system that, in reality, had a strong scientific basis. Today, cheese making remains a blend of’ art and science’ for, while much cheese is made in computer-controlled factories relying on strict standardization to handle the large volumes of milk involved, the production of top quality cheese still relies on the innate skill of the cheese maker.
    It was considered appropriate, therefore, that this revised edition of Cheese making Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses.
    Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheese making process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
  3. Technology of Cheese making, Second Edition by Barry A. Law, A. Y. Tamime ISBN: 9781405182980 ISBN: 9781444323740
    Now in a fully-revised new edition, this book covers the science and technology underlying cheese making, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout.
    Authors also cover research developments likely to have a commercial impact on cheese making in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry.
    In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheese making; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables.
    The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants – from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

ABF 470 Principles of Economics and Management (4 CREDIT)

This and the following two courses provide the necessary economic and management background required by all agricultural scientists.
It covers the basic topics, terms and concepts of Economics and Management with special reference to agricultural economics.
Economic functions of an agricultural enterprise.
Basic principles of agricultural production.
Production inputs.
Cost of production.
Economic results of agricultural enterprises.
Demand, supply and marketing of agricultural products.


  1. Principles of Economics, v. 1.0 by Libby Rittenberg and Timothy Tregarthen ISBN: 978-1-4533-2693-0
    This book is intended for a two-semester course in economics taught out of the social sciences or business school.
  2. Principles of Economics, 7th Edition by N. Gregory Mankiw ISBN-13: 978-1285165875 ISBN-10: 128516587X
    PRINCIPLES OF ECONOMICS, Seventh Edition, continues to be the most popular and widely-used text in the economics classroom.
    A text by a superb writer and economist that stresses the most important concepts without overwhelming students with an excess of detail.
    A thorough update has been made to keep all chapters fresh and relevant with current Economic coverage.
    Mind Tap, the cutting edge online environment is available with new enhancements that include Graph Builder and Adaptive Test Prep that allow students extra preparation in graph drawing and test review.
    The seventh edition premier ancillary package is the most extensive in the industry, using a team of instructors/preparers that have been with the project since the first edition.

ABF 471 Agricultural Economics and Policy (6 CREDIT)

This course is a follow up of ABF 470 Principles of Economics and Management. Economic functions of an agricultural enterprise.
Basic principles of agricultural production functions with one variable input.
Cost of production. Economic results of agricultural enterprises.
Basic concepts and special characteristics of the marketing of agricultural products. Demand, supply and marketing of agricultural products.
Marketing functions and services (standardization, packing, transit, information, market research, advertisement etc.).
Marketing institutions and distribution networks.
Competition, types, structure and organization of the markets of agricultural products.
Consumer behaviour.
Introduction to the international marketing of agricultural and food products.
Decision making and marketing strategy.
Marketing management in agricultural enterprises and industries.
Cost, efficiency and evaluation of marketing systems.

Case study: Preparation of an example of a marketing plan.


  1. Principles of Agricultural Economics 2nd Edition by Andrew Barkley  , Paul W. Barkley  ISBN-10: 113891410X ISBN-13: 978-1138914100
    Principles of Agricultural Economics, now in its second edition, showcases the power of economic principles to explain and predict issues and current events in the food, agricultural, agribusiness, international trade, natural resource and other sectors.
    The field of agricultural economics has expanded to include a wide range of important and interesting topics, including macroeconomics, international trade, agribusiness, environmental economics, natural resources, and international development.
    For this new edition, the text has been updated throughout with a new chapter on policy, separate chapters for supply and demand, and increased coverage of key topics and approaches including finance, trade and behavioural economics. Readers will also benefit from an expanded range of case studies which demonstrate real world examples of the principles under discussion.
    These include obesity, alternative fuels, trade disputes, and animal welfare.
    The companion website provides students and instructors with extra material in order to enhance their learning and further their understanding of agricultural economics.
    This book introduces economic principles in a succinct and reader-friendly format, providing students and instructors with a clear, up-to-date, and straightforward approach to learning how a market-based economy functions, and how to use simple economic principles for improved decision making.
    The principles are applied to timely, interesting, and important real-world issues through words, graphs, and simple algebra.
    This book is for students who study agricultural economics, microeconomics, rural development and environmental policy.
  1. Agricultural Economics (3rd Edition)by by H. Evan Drummond Ph.D. , John W. Goodwin ISBN-13: 978-0136071921 ISBN-10: 0136071929 Agricultural Economics, Third Edition, offers a broad view of the food system, emphasizing the links between and among financial institutions, the macro economy, world markets, government programs, farms, agribusinesses, food marketing, and the environment.
    The text lays out the basic theory of microeconomics with numerous examples from the food and agricultural industries, while its coverage of macroeconomics emphasizes real world applications rather than pure theory.
    Addressing many topics lightly instead of one or two topics in depth, the text allows flexibility for instructors to “skip around” topics.
  2. An Introduction to Economics Concepts for Students of Agriculture and the Rural Sector by B Hill
    This book provides a simple but effective introduction to economics.
    Fully updated and revised, this fourth edition incorporates the recent changes that have taken place in the environment in which agriculture operates.
    Covering the impacts of the EU expansion to 28 Member States, major changes to financial support of agriculture, financial crises, economic recession and, in many countries, high levels of unemployment, it provides a rounded and up to date introduction to the subject.
    The inclusion of chapter-focused exercises, essay questions and further reading suggestions make this textbook an invaluable learning tool for students of agriculture, economics and related sectors.

ABF 490 Thesis Project (10 CREDIT)

The Thesis Project is mandatory for the bachelor degree in “Agricultural , Biotechnology and Food Science”.
The student begins to work on a given subject under the supervision of a faculty member at the beginning of 8th semester or earlier (7th semester).
Emphasis is placed on literature review and on mastering relevant methods and techniques in the laboratory.
At the end of the semester the student’s performance is assessed by the supervisor and the grade “satisfactory” or “non-satisfactory” is given. In the latter case, students need to improve their project the following year.
In the former case, the student gives an oral presentation about his/her work.