I. – II. – III. Semester Joint Courses
|
FIRST YEAR (FRESHMAN) – I. Semester |
FIRST YEAR (FRESHMAN) – II. Semester |
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|
Course Code |
Course Title |
Course Hr/Week |
LAB Hr/Week |
Credit |
Course Code |
Course Title |
Course Hr./ Week |
LAB Hr./ Week |
Credit |
|
|
General Chemistry |
3 |
2 |
4 |
Biochemistry |
3 |
0 |
3 |
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|
Organic Chemistry |
2 |
2 |
3 |
Microbiology |
3 |
0 |
3 |
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|
Mathematics |
3 |
0 |
3 |
Statistics/Biometry |
3 |
0 |
3 |
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|
Physics |
3 |
0 |
3 |
Plant Systematics |
4 |
0 |
4 |
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|
Plant Morphology & Anatomy |
3 |
0 |
3 |
FoodScience&Technology |
3 |
0 |
3 |
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|
EnglishforAcademic Purposes |
3 |
0 |
3 |
English forAgriculturalStudies |
3 |
0 |
3 |
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|
Introduction to Computer Science |
1 |
2 |
2 |
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|
Turkish as a Second Language |
2 |
0 |
NC |
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|
TOTAL |
20 |
6 |
21 |
TOTAL |
19 |
0 |
19 |
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|
SECOND YEAR (SOPHOMORE)– III. Semester |
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|
Course Code |
Course Title |
Course Hr./ Week |
LAB Hr./ Week |
Credit |
|
Genetics |
3 |
0 |
3 |
|
|
Plant Physiology |
2 |
2 |
3 |
|
|
Principles of Crop Production |
2 |
2 |
3 |
|
|
Global Environmental Issues |
2 |
2 |
3 |
|
|
Animal Physiology |
3 |
0 |
3 |
|
|
Ecology and Conservation of Biodiversity |
3 |
0 |
3 |
|
|
Plant Breeding and Protection |
3 |
2 |
4 |
|
|
TOTAL |
18 |
8 |
22 |
|
|
SECOND YEAR (SOPHOMORE)– IV. SEMESTER |
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|
Course Code |
Course Title |
Course Hr./Week |
Lab Hr./Week |
Credit |
|
AgriculturalZoology&Nematology |
3 |
0 |
3 |
|
|
MolecularBiology & Biotechnology |
3 |
2 |
4 |
|
|
Agronomy (Field Crops) |
3 |
0 |
3 |
|
|
Agro meteorology |
3 |
0 |
3 |
|
|
FoodChemistry |
2 |
2 |
3 |
|
|
Food Quality& Safety |
3 |
0 |
3 |
|
|
Principlesof Economics |
3 |
0 |
3 |
|
|
TOTAL |
20 |
4 |
22 |
|
|
THIRD YEAR (JUNIOR) – V. SEMESTER |
THIRD YEAR (JUNIOR) – VI. SEMESTER |
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|
Course Code |
Course Title |
Course Hr./ Week |
Lab Hr./ Week |
Credit |
Course Code |
Course Title |
Course Hr./ Week |
Lab Hr./ Week |
Credit |
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|
Food Quality Management |
3 |
2 |
4 |
FeedScienceandTechnology |
3 |
0 |
3 |
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|
AnimalNutrition&Feeding |
3 |
0 |
3 |
Milk &Ruminants Meat Products Production |
3 |
0 |
3 |
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|
Human NutritionandHealth |
2 |
0 |
2 |
AnimalBreeding |
3 |
0 |
3 |
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|
FoodBiotechnology |
3 |
2 |
4 |
DairyScience& Technology |
3 |
0 |
3 |
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|
|
Free Elective |
3 |
0 |
3 |
Animal- originFood Science&Technology |
3 |
0 |
3 |
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|
|
Free Elective |
3 |
0 |
3 |
FoodProcessEngineering |
3 |
0 |
3 |
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|
TOTAL |
17 |
4 |
19 |
TOTAL |
18 |
0 |
18 |
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ABF 390 Practical Training (summer session) – North Cyprus |
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FOURTH YEAR (SENIOR) – VII. SEMESTER |
FOURTH YEAR (SENIOR) – VIII. SEMESTER |
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Course Code |
Course Title |
Course Hr./ Week |
Lab Hr./ Week |
Credit |
Course Code |
Course Title |
Course Hr./ Week |
Lab Hr./ Week |
Credit |
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|
Zoonosis and Food Crisis |
3 |
0 |
3 |
AgriculturalMachinery & AnimalHusbandryEquipment |
3 |
0 |
3 |
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|
Sustainable Agriculture/Animal Husbandry |
2 |
2 |
3 |
Agri-industrialand Livestock WasteManagement |
3 |
0 |
3 |
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|
Meat & Egg Production (monogastric) |
3 |
0 |
3 |
AgriculturalEconomicsand Policy |
3 |
0 |
3 |
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|
Cheesemaking Science |
3 |
2 |
4 |
Animal and Industrial Biotechnology |
3 |
2 |
4 |
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|
|
Free Elective |
3 |
0 |
3 |
Thesis |
3 |
6 |
6 |
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|
TOTAL |
14 |
4 |
16 |
TOTAL |
14 |
10 |
19 |
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|
Free Electives (Seçmeliler) |
|
|
Course Code Course Title |
KREDİ |
|
ABF 332 Apiculture and Honey Technology |
3 |
|
ABF 435 AnimalDiseases |
3 |
|
ABF 417 Aromatic Medicinal and Forage Plants |
3 |
|
ABF 307 Biodiversity Conservation |
3 |
|
ABF 309 Plant Tissue Culture Applications |
3 |
Electives can also be selected from courses offered in other specialization areas of Department of Agriculture, Bio-Technology and Food Science.