I. – II. – III. Semester Joint Courses
|
FIRST YEAR (FRESHMAN) – I. Semester |
FIRST YEAR (FRESHMAN) – II. Semester |
|||||||||
|
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 |
|||
|
Organic Chemistry |
2 |
2 |
3 |
Microbiology |
3 |
0 |
3 |
|||
|
Mathematics |
3 |
0 |
3 |
Statistics/Biometry |
3 |
0 |
3 |
|||
|
Physics |
3 |
0 |
3 |
Plant Systematics |
4 |
0 |
4 |
|||
|
Plant Morphology & Anatomy |
3 |
0 |
3 |
FoodScience&Technology |
3 |
0 |
3 |
|||
|
EnglishforAcademic Purposes |
3 |
0 |
3 |
English forAgriculturalStudies |
3 |
0 |
3 |
|||
|
Introduction to Computer Science |
1 |
2 |
2 |
|||||||
|
Turkish as a Second Language |
2 |
0 |
NC |
|||||||
|
TOTAL |
20 |
6 |
21 |
TOTAL |
19 |
0 |
19 |
|||
|
SECOND YEAR (SOPHOMORE)– III. Semester |
||||
|
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 YEAT (SOPHOMORE) – IV. SEMESTER |
||||
|
Course Code |
Course Title |
Course Hr./Week |
Lab Hr./ Week |
Credit |
|
Molecular biology & biotechnology |
3 |
0 |
3 |
|
|
Agricultural Meteorology |
3 |
0 |
3 |
|
|
Food Packaging |
1 |
2 |
2 |
|
|
Food Process Engineering |
3 |
0 |
3 |
|
|
Food Chemistry |
3 |
0 |
3 |
|
|
Food Safety |
3 |
0 |
3 |
|
|
|
Free Elective |
3 |
0 |
3 |
|
TOTAL |
19 |
2 |
20
|
|
|
THIRD YEAR (JUNIOR)– V. SEMESTER |
THIRD YEAR(Junior) – VI. SEMESTER |
|||||||||||
|
Course Code |
Course Title |
Course Hr./ Week |
Lab Hr./ Week |
Credit |
Course Code |
Course Title |
Course Hr./ Week |
Lab Hr./ Week |
Credit |
|||
|
FoodQuality and Management |
3 |
0 |
3 |
Viticulture |
2 |
2 |
3 |
|||||
|
Foodbiotechnology |
3 |
2 |
4 |
FeedScienceandTechnology |
3 |
0 |
3 |
|||||
|
Human Nutrition & Health |
3 |
0 |
3 |
Dairy &Ruminants Meat Products Production |
3 |
0 |
3 |
|||||
|
Physiochemicalanalysis of Foods |
3 |
2 |
4 |
Oenology |
2 |
2 |
3 |
|||||
|
FoodMicrobiology |
3 |
2 |
4 |
DairyScience& Technology I |
3 |
2 |
4 |
|||||
|
Principlesof Economics |
3 |
0 |
3 |
Animal origin Science &Technology |
3 |
2 |
4 |
|||||
|
TOTAL |
18 |
6 |
21 |
TOTAL |
16 |
8 |
20 |
|||||
|
ABF 390 Practical Training (summer session) – North Cyprus |
||||||||||||
|
FOURTH YEAR (SENIOR) – VII. SEMESTER |
FOURTH YEAR (SENIOR) – VIII. SEMESTER |
|||||||||||
|
Course Code |
Course Title |
Course Hr./ Week |
Lab Hr./ Week |
Credit |
Course Code |
Course Title |
Course Hr./Week |
Lab Hr./ Week |
Credit |
|||
|
Zoonosisand FoodCrises |
3 |
0 |
3 |
Post-Harvest Physiology |
2 |
2 |
3 |
|||||
|
Meat &EggProduction(Monogastric) |
3 |
0 |
3 |
Agri-industrialand Livestock WasteManagement |
3 |
0 |
3 |
|||||
|
Plant OriginFoodScience &Technology |
3 |
2 |
4 |
AgriculturalEconomics&policy |
3 |
0 |
3 |
|||||
|
Functionality Foods |
3 |
0 |
3 |
Animal and Industrial Biotechnology |
3 |
0 |
3 |
|||||
|
Cheese making Science |
3 |
2 |
4 |
B.Sc. Thesis |
3 |
6 |
6 |
|||||
|
|
Free Elective |
3 |
0 |
3 |
||||||||
|
TOTAL |
18 |
4 |
20 |
TOTAL |
13 |
10 |
18 |
|||||
|
Electives (Seçmeliler) |
|
|
DERS |
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.