ABF Course Descriptions

Course Descriptions

Course Code : ABF 100

Course Title : General Chemistry

Weekly lecture and application hours of the course: 3-2

Course Description : 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.

Textbooks and supplementary books:

1. Inorganic Chemistry: Principles of Structure and Reactivity (4th Edition) by James E. Huheey, Ellen A. Keiter, Richard L. Keiter, Hardcover.

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.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

• Attendance 95%compulsory.

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Course Code : ABF 101

Course Title : Organic Chemistry

Weekly lecture and application hours of the course: 2 – 2

Course Description: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.

Textbooks and supplementary books:

1. Organic Chemistry by Jonathan Clayden, Nick Greeves, Stuart Warren, Peter Wothers Paperback, 1536 pages Published August 1st 2000 by Oxford University Press,

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.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory.

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Course Code : PHYS 101

Course Title : Physics

Weekly lecture and application hours of the course: 3-0

Course Description: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.

Textbooks and supplementary books:

1. Introductory Physics I by Robert G. Brown Duke University Physics Department Durham, NC 27708-0305

2. College Physics: A Strategic Approach, 2nd ed., Pearson Addison-Wesley (2009), ISBN 0-321-59549-1.

3. COLLEGE PHYSICS by Dr. Paul Peter Urone, California State University

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory.

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Course Code : ABF 104

Course Title : Biochemistry

Weekly lecture and application hours of the course: 3-0

Course Description: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.

Textbooks and supplementary books:

1. Lehninger Principles of Biochemistry, Fourth Edition by David L. Nelson, Michael M. Cox, Hardcover: 1100 pages, Publisher: W. H. Freeman

2. Biochemistry: by Berg, Jeremy M. Published by Macmillan Higher Education (2015-04-08) ISBN 10: 1464126100 / ISBN 13: 9781464126109

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 105

Course Title : Microbiology

Weekly lecture and application hours of the course: 3-0

Course Description: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.

Textbooks and supplementary books:

1. Microbiology: An Introduction, 12th Edition Authors: Gerard J. Tortora, Berdell R. Funke and Christine L. Case

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 106

Course Title : Statistics / Biometry

Weekly lecture and application hours of the course: 3-0

Course Description: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.

Textbooks and supplementary books:

1. Biometry: The Principles and Practices of Statistics in Biological Research 3rd Edition by Robert R. Sokal  (Author), F. James Rohlf  (Author)

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 107

Course Title : Plant Systematics

Weekly lecture and application hours of the course: 4 – 2

Course Description: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).

Textbooks and supplementary books:

Plant Systematics by Michael G. Simpson Academic Press.

1. 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.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory.

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Course Code : COMP 109

Course Title : Introduction to Computer Science

Weekly lecture and application hours of the course: 1 -2

Course Description:This course covers issues about Windows operating system: initiating the programs, simultaneous use of programs, transition among frames, creating, dragging and deleting folders, and adjusting windows settings by using the control panel. Writing and editing texts by using word processing software, inserting graphics, pictures, tables, and etc. into texts and editing them. Entering data by using electronic tabulation software (Excel), adjusting cell formats according to type of data (such as text, date, numerical, and etc.), making calculations on data, and drawing graphics.

Textbooks and supplementary books:

1. Computer Science Resources, Cambridge University Press

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory.

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Course Code : MAS 110

Course Title : Mathematics

Weekly lecture and application hours of the course: 3– 0

Course Description: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.

Textbooks and supplementary books:

1. Contemporary Calculus by Dale Hoffman

2. Finite Mathematics for the Life and Social Sciences Lial, Greenwell, and Ritchey, 

3. Finite Mathematics, Pearson Education, 2012 (Edition: 10; ISBN: 0-321-74899-9).

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

Course Code : ABF 110

Course Title : Plant Morphology and Anatomy

Weekly lecture and application hours of the course: 2 – 2

Course Description: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.

Textbooks and supplementary books:

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

2. Plant Anatomy by James D. Mauseth  ISBN-13: 978-1932846171 ISBN-10: 1932846174

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ENG 122

Course Title : English for Academic Purposes

Weekly lecture and application hours of the course: 3 – 0

Course Description: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.

Textbooks and supplementary books:

1. Cambridge Academic English B1+ Intermediate Student’s Book By Craig Thaine ISBN 9780521165198

2. English for Academic Study: Extended Writing & Research Skills 2012 Edition – Course Book By Joan McCormack and John Slaght ISBN: 9781908614308

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

• Attendance 95%compulsory

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Course Code : TURK101 Course Title : Turkish as a Second Language

Weekly lecture and application hours of the course: 2-0

Course Description:This course is designed specifically for students whose native language is not Turkish. The aim is to equip students with the skills including vocabulary, structure, grammar, writing skills and enable them to communicate effectively.

Textbooks and supplementary books:

To be announced.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 150

Course Title : Food Science and Technology

Weekly lecture and application hours of the course: 5 – 0

Course Description: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.

Textbooks and supplementary books:

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

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ENG 180

Course Title : English for Agricultural Studies

Weekly lecture and application hours of the course: 3-0

Course Description: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.

Textbooks and supplementary books:

1. English for Agribusiness and Agriculture in Higher Education Studies by Robin Matheson ISBN: 9781859644508

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 200 Course Title: Ecology and Conservation of Biodiversity

Weekly lecture and application hours of the course: 5-0

Course Description: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.

Textbooks and supplementary books:

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

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 208

Course Title : Plant Breeding and Protection

Weekly lecture and application hours of the course: 3-2

Course Description:This course provides information for students of plant breeding to have a historical perspective of the discipline. Understanding the timeline of advances in one’s dscipline in instructive in itself. It helps the students to put current advances in plant breeding in the proper perspective, appreciating the challenges and opportunities to protect and preserve the wellbeing of the plants.

Textbooks and supplementary books:

1. Principles of Plant Genetics and Breeding, by George Acquaah, Wiley and Blackwell.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 210

Course Title : Genetics

Weekly lecture and application hours of the course: 3– 0

Course Description: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.

Textbooks and supplementary books:

1. Human Evolutionary Genetics: Origins, Peoples and Disease by Mark Jobling (Author), Chris Tyler-Smith

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

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 211

Course Title : Plant Physiology

Weekly lecture and application hours of the course: 2 – 2

Course Description: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.

Textbooks and supplementary books:

1. Physiology by Lincoln Taiz ISBN-10: 0878938664 ISBN-13: 978-0878938667

2. Introduction to Plant Physiology SECOND EDITION by Hopkins, William G. ISBN 10: 0471192813 / ISBN 13: 9780471192817

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 212

Course Title : Principles of Crop Production

Weekly lecture and application hours of the course: 2 – 2

Course Description: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.

Textbooks and supplementary books:

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

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 213

Course Title : Soil Science and Plant Nutrition

Weekly lecture and application hours of the course: 2-2

Course Description: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.

Textbooks and supplementary books:

1. Plant & Soil Science: Fundamentals & Applications by Rick Parker ISBN-13: 978-1428334809 ISBN-10: 1428334807

2. The Nature and Properties of Soils by Brady and Weil; Pierson/Prentice Hall Publisher. The current edition is the 14th edition.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 214

Course Title : Arboriculture

Weekly lecture and application hours of the course: 2 -2

Course Description:This module aims topromote sustainable practice within the arboricultural industry by providing students with a comprehensive understanding of current techniques and equipment used in a range of arboriculture operations.

Textbooks and supplementary books:

1. Arboriculture Association, (2005) A Guide to Good Climbing Practice. Arboriculture Association. Romsey, Hampshire.

2. A Guide to the Tools and Equipment of Tree, Principles and Practice. Bradshaw A., Hunt B. E & FN Spon.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 215

Course Title : Environmental Biotechnology

Weekly lecture and application hours of the course: 2 -2

Course Description:the aim of this course is to introduce students to the principle aspects of environmental biotechnology and to further their ability to apply scientific developments to their chosen specialist field. Students will be encouraged to develop their independent learning and use of primary scientific literature. Specific objectives are to use practical sessions to develop competence in carrying out laboratory work; to develop skills in interpreting original scientific literature and to further develop communication skills.

Textbooks and supplementary books:

1. Tree Biotechnology Towards the Millenium By Davey, M. R., Alderson, P. G., Lowe, K. C. & 2- Power, J. B. (eds) (1998) Nottingham University Press.

2. Biotechnology and its Application in Horticulture By Ghosh, S. P. (1999), Alpha Science Intl Ltd.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 216

Course Title : Pomology

Weekly lecture and application hours of the course: 2-2

Course Description: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.

Textbooks and supplementary books:

1. Temperate Zone Pomology Physiology & Culture Third Edition – by Melvin Neil Westwood ISBN13: 9781604690705  ISBN10: 1604690704

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

• Attendance 95%compulsory

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Course Code : ABF 217

Course Title : Molecular Biology and Biotechnology

Weekly lecture and application hours of the course: 3-2

Course Description: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.

Textbooks and supplementary books:

1. Molecular Biology, 2nd Edition by Clark & Pazdernik ISBN : 9780123785947 ISBN :9780123785954

2. An Introduction to Biotechnology, 1st Edition, The Science, Technology and Medical Applications by W  Godbey  ISBN :9781907568282 ISBN :9781908818485

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 218

Course Title : Agronomy (Field Crops)

Weekly lecture and application hours of the course: 2–2

Course Description: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.

Textbooks and supplementary books:

1. Introduction to Agronomy: Food, Crops, and Environment by Craig C. Sheaffer  (Author), Kristine M. Moncada (Author) ISBN-10: 1111312338 ISBN-13: 978-1111312336

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

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

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 219

Course Title : Agricultural Meteorology

Weekly lecture and application hours of the course: 3 – 0

Course Description:Agrometeorology is the application of meteorological knowledge, information and data to westher sensitive problems in agriculture. Amonghst other things this course includes problems dealing with the effect of weather, climate and their variability.

Textbooks and supplementary books:

1. Agricultural Meteorology, G.S.I.H.V. Prasada Rao

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 220

Course Title: Global Environmental Issues

Weekly lecture and application hours of the course: 3-0

Course Description:The module aims to provide an introduction to key global environmental problems by examining the issues, the underlying science and the potential solutions and to link these to the acquisition of core skills. The main themes are waste management & disposal, air and water pollution and the science of climate change and its impacts on our world.

Textbooks and supplementary books:

1. Global Environmental Issues, Frances Harris, Wiley and Blackwell.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 225

Course Title : Agricultural Zoology and Nematology

Weekly lecture and application hours of the course: 3-0

Course Description:The course covers the principal characteristics of nematodes, morphology, position and outline of classification of nematodes. It also informs students about the morphology and biology of important plant parasite nematodes and their economic importance.

Textbooks and supplementary books:

1. Plant Nematology, Roland Perry.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

• Attendance 95%compulsory

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Course Code : ABF 230

Course Title : Animal Physiology

Weekly lecture and application hours of the course: 3 – 0

Course Description:Physiology is the branch of science devoted to understanding the functions of living organisms and their parts. In this module the physiology of a number of tissues, organs and organ systems in mammals and other animals will be explained in depth. The module shall be delivered through a mixture of lectures and practical classes.

Textbooks and supplementary books:

1. Introduction to Animal Physiology by Ian Kay

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 250

Course Title : Food Packaging

Weekly lecture and application hours of the course: 1-2

Course Description:This course covers the use and function of containers and components plus decoration or labeling to protect,contain identify,merchandise and facilitate the use of products.

Textbooks and supplementary books:

1. Food Packaging and Shelf Life, A Practical Guide, Gordon L. Robertson, CRC Press.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 251

Course Title : Food Process Engineering

Weekly lecture and application hours of the course: 3-0

Course Description:Operations and processes in food industry – engineering aspects and mathematical interpretation. Mechanical and physical processes – washing, cleaning, peeling, grinding, sorting, pressurization, homogenisation, filtration. Thermal processes (blanching, cooking, roasting, baking). Mass and energetic balances of thermal processes (pasteurisation, sterilization, evaporation). Solid-liquid separation (sedimentation, filtration, pressing). Crystallization. Chemical processes: hydrolysis, hydrogenation, neutralization, esterification,. Enzyme processes:  hydrolysis of pectins, proteins, carbohydrates. Microbial processes – different types of fermentation. Extrusion – material and energy balance and application to food production.

Textbooks and supplementary books:

1. Food Process Engineering and Technology, Zeki Berk, AP.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

• Attendance 95%compulsory

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Course Code : ABF 252

Course Title : Food Quality and Management

Weekly lecture and application hours of the course: 4-2

Course Description: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.

Textbooks and supplementary books:

1. Food Quality Assurance: Principles and Practices by Inteaz Alli  ISBN -10: 1566769302 ISBN-13: 978-1566769303

2. Food Safety Management, 1st Edition , A Practical Guide for the Food Industry by Motarjemi   &   Lelieveld 

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

• Attendance 95%compulsory

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Course Code : ABF 253

Course Title : Food Chemistry

Weekly lecture and application hours of the course: 5-0

Course Description: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.

Textbooks and supplementary books:

1. Introductory Food Chemistry 1st Edition by John W. Brady  ISBN-13: 978-0801450754 ISBN-10: 0801450756

2. Introduction to Food Chemistry by Richard Owusu-Apenten ISBN 10: 084931724X / ISBN 13: 9780849317248

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 270

Course Title : Principles of Economics

Weekly lecture and application hours of the course: 3 – 0

Course Description:Why does Gillette advertise when everyone knows that they make razors? How does the price of orange juice predict the weather better than the best weather forecasters? Why do peacocks and other beautiful birds sing ugly songs and thrushes and other homely birds sing beautifully? This course answers to these questions and many more by learning the most influential theory of motivation and decision making.

Textbooks and supplementary books:

1. Principles of Economics, by Gregor Mankiw.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 310

Course Title : Plant Pathology

Weekly lecture and application hours of the course: 3 -2

Course Description: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.

Textbooks and supplementary books:

1. Plant Pathology, George N. Agrios.

2. Essential Plant Pathology, Gail L. Schumann and Cleora J. D’Arcy.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 311

Course Title : Vegetable Science

Weekly lecture and application hours of the course: 4-2

Course Description: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.

Textbooks and supplementary books:

1. Fundamentals of Vegetable Production by Rana, M.K. ISBN 10: 9380235704 / ISBN 13: 9789380235707

2. Vegetable Production and Practices By G E Welbaum, ISBN 9781780645346

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF312

Course Title : Agricultural Hydraulics

Weekly lecture and application hours of the course: 3-0

Course Description: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.

Textbooks and supplementary books:

1. Irrigation and Drainage Engineeering, Peter Waller and Muluneh Yitayew

2. Simplified Irrigation Design, Pete Mellby

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 313

Course Title : Plant Propagation and Nursery Production

Weekly lecture and application hours of the course: 2 -2

Course Description: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’.

Textbooks and supplementary books:

1. Hartmann & Kester’s Plant Propagation: Principles and Practices by Hudson T. Hartmann (Author), Dale E. Kester (Author), Fred T. Davies (Author)

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF314

Course Title: Plant Breeding and Genetics

Weekly lecture and application hours of the course: 2 -2

Course Description: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. Heterosis. 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.

Textbooks and supplementary books:

1. Plant Genes, Genomes and Genetics 1st Edition by  Erich Grotewold  (Author),  Joseph Chappell  (Author), Elizabeth A. Kellogg (Author)

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF315

Course Title : Viticultuture

Weekly lecture and application hours of the course: 2 -2

Course Description: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.

Textbooks and supplementary books:

1. Environmentally Sustainable Viticulture: Practices and Practicality  by Chris Gerling (Editor)

2. Viticulture – An Introduction to Commercial Grape Growing for Wine Production by Stephen Skelton MW

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF317

Course Title : Entomology and Acarology

Weekly lecture and application hours of the course: 2 -2

Course Description: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.

Textbooks and supplementary books:

1. Acarology: Mites and Human Welfare By Tyler A. Woolley

2. An Introduction to Agricultural Acarology By Banerjee Barundeb.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

• Attendance 95%compulsory

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Course Code : ABF 318

Course Title : Diseases of Crop Plants

Weekly lecture and application hours of the course: 2 -2

Course Description: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.

Textbooks and supplementary books:

1. Diseases of Crop Plants by Sumia Fatima and Minakshi Mahajan

2. Hungry Planet: Stories of Plant Diseases By Gail L. Schumann and Cleora Darcy.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 319

Course Title : Greenhouse Technology and Management

Weekly lecture and application hours of the course: 2-2

Course Description: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.

Textbooks and supplementary books:

1. 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

2. An Introduction to Greenhouse Production by Robert W. McMahon ISBN 1565020022, 9781565020023

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 320

Course Title : Integrated Insect and Mite Management

Weekly lecture and application hours of the course: 3-0

Course Description: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.

Textbooks and supplementary books:

1. Integrated Pest Management: Concepts, Tactics, Strategies and Case Studies By Edward B. Radcliffe, William D. Hutchison, Rafael E. Cancelado ISBN 0521699312, ISBN 9780521699310

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 330

Course Title : Animal Nutrition and Feeding

Weekly lecture and application hours of the course: 3,0

Course Description: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.

Textbooks and supplementary books:

1. Basic Animal Nutrition and Feeding by Wilson G. Pond, David B. Church, Kevin R. Pond, Patricia A. Schoknecht ISNB 0471215392, 9780471215394

2. Applied Animal Nutrition: Feeds and Feeding by Peter R. Cheeke
   ISBN 0131133314, 9780131133310

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 332

Course Title : Apiculture and Honey Technology

Weekly lecture and application hours of the course: 3 – 0

Course Description: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.

Textbooks and supplementary books:

1. The Buzz about Bees: Biology of a Super organism by Jürgen Tautz ISBN 3540787291 , 9783540787297

2. The World History of Beekeeping and Honey Hunting by Ethel Eva Crane ISBN 1136746706, 9781136746703

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 333

Course Title : Feed Science and Technology

Weekly lecture and application hours of the course: 3-0

Course Description: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.

Textbooks and supplementary books:

1. Animal Nutrition Science by Gordon McL. Dryden ISBN 1845934121, 9781845934125

2. Feeding the World: A Challenge for the Twenty-First Century by Vaclav Smil ISBN 0262692716, 9780262692717

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 334

Course Title : Milk and Meat Production

Weekly lecture and application hours of the course: 3,0

Course Description: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.

Textbooks and supplementary books:

1. Principles of Cattle Production by C. J. C. Phillips ISBN 1845933974, 9781845933975

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 335

Course Title : Zoonosis and Food Crisis

Weekly lecture and application hours of the course: 3,0

Course Description: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.

Textbooks and supplementary books:

1. Sustaining Life: How Human Health Depends on Biodiversity by Eric Chivian ISBN 0195175093, 9780195175097

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 336

Course Title : Animal Breeding

Weekly lecture and application hours of the course: 2 – 2

Course Description: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.

Textbooks and supplementary books:

1. Text Book of Animal Breeding by R. Thiagarajan ISBN 9385055054, 9789385055058

2. Molecular and Quantitative Animal Genetics by Hasan Khatib ISBN 1118677323, 9781118677322

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 350

Course Title : Oenology

Weekly lecture and application hours of the course: 4-2

Course Description: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.

Textbooks and supplementary books:

1. Wine Science: The Application of Science in Winemaking by Jamie Goode ISBN 1845339819, 9781845339814

2. The Science of Wine: From Vine to Glass by Jamie Goode ISBN 0520248007, 9780520248007

3. The Chemistry and Biology of Winemaking by Ian Spencer Hornsey ISBN 0854042660, 9780854042661

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory.

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Course Code : ABF 351

Course Title : Food Biotechnology

Weekly lecture and application hours of the course: 5-2

Course Description: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.

Textbooks and supplementary books:

1. Fundamentals of Food Biotechnology by Byong H. Lee, Lee ISBN 1118384954, 9781118384954

2. Food Microbiology by M. R. Adams, M. O. Moss ISBN 0854042849, 9780854042845

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 352

Course Title : Human Nutrition and Health

Weekly lecture and application hours of the course: 4-0

Course Description: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).

Textbooks and supplementary books:

1. Introduction to Human Nutrition by Michael J. Gibney, Susan A. Lanham-New, Aedin Cassidy, Hester H. Vorster ISBN 1118684702, 9781118684702

2. Essentials of Human Nutrition by Jim Mann, A. Stewart Truswell ISBN 0199290970, 9780199290970

3. Nutrition: A Lifespan Approach by Simon Langley-Evans ISBN 1118699564, 9781118699560

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsor

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Course Code : ABF 353

Course Title : Dairy Science and Technology

Weekly lecture and application hours of the course: 5-2

Course Description: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.

Textbooks and supplementary books:

1. Dairy Science and Technology, Second Edition by P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts ISBN 1420028014, 9781420028010

2. Dairy Science and Technology: Principles and Applications by Fondation de technologie laitière du Québec ISBN 2763770509, 9782763770505

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 354

Course Title : Physicochemical Analysis of Foods

Weekly lecture and application hours of the course: 4-2

Course Description: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.

Textbooks and supplementary books:

1. Physico-Chemicalaspects of Food Processing by S.T. Beckett ISBN 0751402400, 9780751402407

2. Handbook of Food Engineering Practice by Kenneth J. Valentas, Enrique Rotstein, R. Paul Singh ISBN 1420049070, 9781420049077

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 355

Course Title : Food Microbiology

Weekly lecture and application hours of the course: 4-4

Course Description: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.

Textbooks and supplementary books:

1. Food Microbiology: An Introduction by Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel

2. Food Microbiology by M. R. Adams, M. O. Moss

3. Fundamental Food Microbiology, Fifth Edition by Bibek Ray, Arun Bhunia ISBN 1466564431, 9781466564435

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 356

Course Title : Food Safety and Quality

Weekly lecture and application hours of the course: 3,0

Course Description: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.

Textbooks and supplementary books:

1. Food Safety: A Practical and Case Study Approach by ISBN 0387339574, 9780387339573

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 358

Course Title : Animal-origin Food Science and Technology

Weekly lecture and application hours of the course: 5-2

Course Description: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.

Textbooks and supplementary books:

1. Safety Analysis of Foods of Animal Origin by Leo M.L. Nollet, Fidel Toldra ISBN 1439848173, 9781439848173

2. The Food Safety Information Handbook by Cynthia A. Roberts ISBN 1573563056, 9781573563055

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 390

Course Title : Practical Training

Course Description: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.

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Course Code : ABF 411

Course Title : Weed Science

Weekly lecture and application hours of the course: 3-0

Course Description: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.

Textbooks and supplementary books:

1. Fundamentals of Weed Science by Robert L. Zimdahl ISBN-10: 0127810609 ISBN-13: 978-0127810607

2. Non-chemical Weed Management: Principles, Concepts and Technology by Mahesh K. Upadhyaya, Robert E. Blackshaw ISBN 1845932900, 9781845932909

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

• Attendance 95%compulsory

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Course Code : ABF 412

Course Title : Pesticide Science

Weekly lecture and application hours of the course: 3 -2

Course Description: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.

Textbooks and supplementary books:

1. Pest and Vector Control by H. F. van Emden.

2. Biological Integrated Pest Control & Insect Identification by Dr. E. Fred Legner , University of California

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 413

Course Title : Sustainable Agriculture / Animal Husbandry

Weekly lecture and application hours of the course: 3-0

Course Description: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.

Textbooks and supplementary books:

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

2. Animal Sciences: The Biology, Care, and Production of Domestic Animals by John R Campbell, M. Douglas Kenealy, Karen L. Campbell, John Campbell,M. Kenealy, Karen Campbell ISBN: 9780073661759 / 0073661759

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 414

Course Title : Agricultural Machinery and Animal Husbandry Equipment

Weekly lecture and application hours of the course: 2 -2

Course Description: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.

Textbooks and supplementary books:

1. Farm Machinery by  Brian Bell  ISBN-10: 1903366682 ISBN-13: 978-1903366684

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 415

Course Title : Postharvest Physiology and Technology

Weekly lecture and application hours of the course: 3-2

Course Description: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.

Textbooks and supplementary books:

1. Postharvest Physiology and Storage of Tropical and Subtropical Fruits (Fourth Edition) by S.K. Mitra ISBN-10: 0851992102 ISBN-13: 978-0851992105

2. Postharvest Ripening Physiology of Crops by Sunil Pareek ISBN 9781498703802

3. Fruit and Vegetables: Harvesting, Handling and Storage, 2nd Edition by Keith Thompson ISBN: 978-1-4051-0619-1

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 416

Course Title : Floriculture and Landscape Architecture

Weekly lecture and application hours of the course: 2-2

Course Description: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.

Textbooks and supplementary books:

1. Landscape Architectural Graphic Standards, Student Edition by Leonard J. Hopper ISBN: 978-1-118-27200-8

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

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 417

Course Title : Aromatic, Medicinal and Forage Plants

Weekly lecture and application hours of the course: 3,0

Course Description: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.

Textbooks and supplementary books:

1. Chemistry of Plant Natural Products by Talapatra, Sunil Kumar, Talapatra, Bani

2. The potential of herbs as a cash crop by Miller, R. A. ISBN: 0-9-11-311-55-6

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 418

Course Title : Animal and Industrial Biotechnology

Weekly lecture and application hours of the course: 3-2

Course Description:Understanding the fundamental principles of biotechnology and its application in agriculture, veterinary sciences, medical sciences, industry and environment. The course aims to equip students with the understanding the concept of bioprocessing of products and their production at Commercial scale.

Textbooks and supplementary books:

1. Biotechnology Foundation Course, D.M. Vasudevan, Jaypee.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 431

Course Title : Meat and Egg Production (non-ruminants)

Weekly lecture and application hours of the course: 5-0

Course Description: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.

Textbooks and supplementary books:

1. Commercial Chicken Meat and Egg Production by Donald D. Bell (ed.) & William D. Weaver (ed.) ISBN 10: 079237200X / ISBN 13: 9780792372004

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 450

Course Title : Plant-origin Food Science and Technology

Weekly lecture and application hours of the course: 4-2

Course Description: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.

Textbooks and supplementary books:

1. Kent’s Technology of Cereals, 4th Edition by N Kent 

2. Fruit and Cereal Bio actives: Sources, Chemistry, and Applications by Özlem Tokuşoğlu, Clifford A Hall III ISBN 1439806675, 9781439806678

3. Olives and Olive Oil in Health and Disease Prevention by Victor R. Preedy, Ronald Ross Watson ISBN 0080922201, 9780080922201

4. Specialty Foods: Processing Technology, Quality, and Safety by Yanyun Zhao ISBN 1439854246, 9781439854242

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 454

Course Title : Agro- industrial and Livestock Waste Management

Weekly lecture and application hours of the course: 3-0

Course Description: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.

Textbooks and supplementary books:

1. Biofuels from Agricultural Wastes and By products by Hans Blaschek, Thaddeus Ezeji, Jürgen Scheffran ISBN 0813802520, 9780813802527

2. Animal Manure Recycling: Treatment and Management by  Professor Lars Stoumann Jensen 

3. Agricultural Wastes by Geoffrey S. Ashworth and Pablo Azevedo  ISBN: 978-1-60741-305-9

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 457

Course Title : Functional Foods

Weekly lecture and application hours of the course: 4-0

Course Description: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.

Textbooks and supplementary books:

1. Functional Foods, 2nd Edition by M Saarela 

2. Introduction to Functional Food Science, Third Edition: Third Edition, Textbook (Volume 1) 3rd Edition by 

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

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 459

Course Title : Cheese making Science

Weekly lecture and application hours of the course: 4-4

Course Description: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

Textbooks and supplementary books:

1. The Science of Cheese by Michael H. Tunick

2. Cheese making Practice (Chapman & Hall Food Science Book) Kindle Edition by R. Andrew Wilbey , J.E. Scott , Richard K. Robinson ..

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 471

Course Title : Agricultural Economics and Policy

Weekly lecture and application hours of the course: 4-0

Course Description: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.

Textbooks and supplementary books:

1. Principles of Agricultural Economics 2nd Edition by Andrew Barkley  , Paul W. Barkley

2. Agricultural Economics (3rd Edition)by H. Evan Drummond Ph.D. , John W. Goodwin  

3. An Introduction to Economics Concepts for Students of Agriculture and the Rural Sector by B Hill

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 490

Course Title : Thesis Project

Course Descrıptıon: 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

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Electives:

Course Code : ABF 332

Course Title: Apiculture and Honey Technology

Weekly lecture and application hours of the course: 3 – 0

Course Description: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.

Textbooks and supplementary books:

3. The Buzz about Bees: Biology of a Super organism by Jürgen Tautz ISBN 3540787291 , 9783540787297

4. The World History of Beekeeping and Honey Hunting by Ethel Eva Crane ISBN 1136746706, 9781136746703

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 435

Course Title : Animal Diseases

Weekly lecture and application hours of the course: 3- 0

Course Description: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.

Textbooks and supplementary books:

1. Management and Welfare of Farm Animals: The UFAW Farm Handbook, 5th Edition by John Webster  ISBN: 978-1-4051-8174-7

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 418

Course Title: Animal and Industrial Biotechnology

Weekly lecture and application hours of the course: 3-2

Course Description:Understanding the fundamental principles of biotechnology and its application in agriculture, veterinary sciences, medical sciences, industry and environment. The course aims to equip students with the understanding the concept of bioprocessing of products and their production at Commercial scale.

Textbooks and supplementary books:

1. Biotechnology Foundation Course, D.M. Vasudevan, Jaypee.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 417

Course Title : Aromatic, Medicinal and Forage Plants

Weekly lecture and application hours of the course: 3,0

Course Description: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.

Textbooks and supplementary books:

1-Chemistry of Plant Natural Products by Talapatra, Sunil Kumar, Talapatra, Bani

2. The potential of herbs as a cash crop by Miller, R. A. ISBN: 0-9-11-311-55-6

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 307

Course Title: Biodiversity Conservation

Weekly lecture and application hours of the course: 3,0

Course Description:This lesson aims to cover the diversity of living organisms, their habitats and the interrelationship between organisms and their environment. Defines the term biodiversity and explain how the three levels of biodiversity (genetic diversity, species diversity, and ecosystem diversity) are related and dependent on one another

Textbooks and supplementary books:

1. Biodiversity Monitoring and Conservation. Edited by Ben Collen, Nathalie Pettorelli, Jonathan E. M. Bailie and Sarah Durant. Wiley-Blackwell.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory

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Course Code : ABF 309

Course Title: Plant Tissue Culture Applications

Weekly lecture and application hours of the course: 3,0

Course Description:This lesson covers the cultural techniques for regeneration of functional plants from embryonic tissues, tissue fragments, calli, isolated cells or protoplasts. Students learn about micropropagation, germ preservation, mutation selection, embryo culture and in vitro hybridization in this course.

Textbooks and supplementary books:

1. Plant Tissue Culture, Vinay Sharma and Afroz Alam, Wiley.

2. Plant Cell Culture Essential Methods, Michael R. Davey and Paul Anthony, Wiley-Blackwell.

Course Evaluation:

• Class Participation 10%,

• Mid-term Examination 30%,

• Assignments 10%,

• Final Examination 50%,

Attendance 95%compulsory