TÜRKÇE
ENGLISH
Information
| Code | BBP350 |
| Name | Mushroom Growing |
| Term | 2022-2023 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HATIRA TAŞKIN |
| Course Instructor |
Prof. Dr. HATIRA TAŞKIN
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Learns design of mushroom growing rooms, growing conditions, methods, problems during production, all of the production steps from composting iin button mushroom (Agaricus bosporus) and oyster mushroom (Pleurotus sp.).
Course Content
This course is about isolation of spores from mushroom, obtaining of mycelia from spores, composting, sowing mycelia to compost, ecological conditions for mushroom production, cultural practices, harvesting, mushroom disease and pest, history of mushroom production, different production methods and mushroom biology in button mushroom (Agaricus bosporus) and oyster mushroom (Pleurotus sp.).
Course Precondition
There is not any pre-requirement
Resources
Presentations prepared from books on the subject
Notes
Mantar Yetiştiriciliği (Atilla Günay)
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns cultivation of Agaricus bisporus |
| LO02 | Learnis composting for Agaricus bisporus |
| LO03 | Learns cultivation of Pleurotus sp. |
| LO04 | Learn the advantages of mushroom cultivation |
| LO05 | Learns the nutritional value and uses of mushrooms |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Adequate knowledge on subjects specific to the discipline of Mathematics, Science and Agricultural Engineering (Horticulture), ability to use theoretical and applied knowledge in these fields in complex engineering problems | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | The ability to identify and solve problems related to the cultivation, breeding and product preservation of fruit, vegetables, vineyards and ornamental plants in horticulture, the ability to choose and apply appropriate analysis and modeling methods for this purpose. | 3 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | The ability to design in a way that meets the necessary conditions for the cultivation of fruit, vegetables, vineyards and ornamental plants in the open and greenhouse in horticulture and the ability to apply modern design methods for this purpose. | 4 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Ability to select and use modern tools necessary for the analysis and solution of complex problems encountered in horticulture practices, ability to use information technologies effectively | 3 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Ability to design and conduct experiments, collect data, analyze and interpret results for the study of complex problems or discipline-specific research issues in the field of Horticulture | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Breeding of Horticultural Plants, developing new varieties, making selection, protecting genetic resources, producing propagation materials (seeds, seedlings, saplings) of developed varieties, ability to work in individual and multi-disciplinary teams | |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Ability to write effective reports in the field of Horticulture, to understand written reports, to prepare design and production reports, to make effective presentations, to take and give clear and understandable instructions | |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Awareness of the necessity of lifelong learning, the ability to access information in the field of Horticulture, to follow the developments in science and technology and to constantly renew oneself | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Behaving in accordance with ethical principles, professional and ethical responsibility in the field of Horticulture, and knowledge of standards used in engineering practices | |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Information about applications in business life, such as project management, risk management and change management in the field of Horticulture, awareness of entrepreneurship, innovation, information about sustainable development | |
| PLO11 | Yetkinlikler - Alana Özgü Yetkinlik | Knowledge of the effects of horticultural practices on health, environment and safety in universal and social dimensions and the problems of the age reflected in the field of Horticulture, awareness of the legal consequences of horticultural solutions |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The history of mushroom production in Turkey and the world | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 2 | Definition, classification, economic importance and nutrient value of mushroom | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 3 | Biology and reproduction of Agaricus bisporus | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 4 | Ecological requirements of Agaricus bisporus | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 5 | Mushroom production systems and places | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 6 | Modern mushroom companies | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 7 | Preparation of compost materials and composting | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 8 | Mid-Term Exam | It is studied for the exam from the recommended sources and lecture notes for the subjects examined until this week | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Spawn production | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri, Deney / Laboratuvar |
| 10 | Spawn inoculation methods to compost | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 11 | Features, preparation and laying of casing in Agaricus bisoporus production | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösteri |
| 12 | Cultural practices applied during mushroom production | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 13 | Harvesting, conservation and packing | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösteri |
| 14 | Mushroom diseases and pest | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 15 | Pleurotus spp. cultivation | Preparation from recommended readings and the class notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 16 | Term Exams | During the semester, the recommended resources and lecture notes are studied for the exam. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | During the semester, the recommended resources and lecture notes are studied for the exam. | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||