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Course Description Course Name : Quality Characters in Forage Crops Course Code : TB-535 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. A.EMİN ANLARSAL Learning Outcomes of the Course : Know the importance of quality and quality characteristics of forage crops Know the genetics and environmental factors affecting quality of forage crops Know the effect of cultural practices on the quality of forage crop Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The aim of the course is to descripe the quality characters of forage crops and give information about genetic and environmental factors affecting quality Course Contents : The importance of quality and quality characters and factors affecting quality in forage crops Language of Instruction : Turkish Work Place : Class   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The importance of quality in forage crops Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 2 Chemical composition of fodder and grains Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 3 The nutritive value of forage crops Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 4 Climate and soil characteristics affecting quality Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 5 Toxic matters affecting quality negatively Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 6 Alkoloids affecting quality negatively Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 7 Glycosides affecting quality negatively Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 8 Palatability of forage crops Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 9 Mid term exam Exam preparation Written examination 10 Pre-harvest factors affecting the quality and an assignment will be given on this topic Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 11 Plant species and cultivation techniques affecting quality Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 12 Post-harvest factors affecting quality Pre-reading from lecture notes and reference books Using powerpoint, case study and laboratory practice 13 Hay making techniques Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 14 Hay standardization Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 15 Techniques of silage making Pre reading from lecture notes and reference books Using power point, case study and laboratory practice 16/17 Final exam Exam preparation Written examination   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  AÇIKGÖZ, E.2001., Yem bitkileri Uludağ Üniversitesi Güçlendirme Vakfı Yayın No:182  R.F.BARNEZ, C.J.NELSON, K.J.Moore,M.COLLINS, Forages  C.H.HANSON, Alfalfa Science and Techenology Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 1 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Graduates become a specialist on the field crops area by improving their skills. 4 2 They comprehend interdisciplinary interaction in his specialization area. 4 3 They can follow the latest developments in field crops area and get access to the knowledge source, gather this knowledge, reach new knowledge and synthesize by evaluating available studies and follow the innovations in his field. 4 4 They can synthesize and interpret interdisciplinary knowledge by using theoretical and practical skills at a specialist level in field crops area. 3 5 They find solutions for problems related to field crops by using research methods and establish cause effect relationships. 3 6 They incorporate their knowledge on his special area by combining their knowledge with those from the other scientific areas and produce new knowledge and also solve the problems by using scientific research methods. 4 7 They determine a problem independently in field crops subject, provide solutions, evaluate the results and implement whenever required. 3 8 They are qualified to solve a problem in their field. 3 9 They are equipped with analytical and critical thinking ability to direct their learning and to conduct advanced studies in their fields independently. 3 10 They transfer current developments and their own studies in the field crops area systematically to the his working group and to different groups from other study fields orally or visually by supporting them with qualitative and quantitive data. 4 11 They study and improve the social relationships and standards leading these relationship by a critical point of view and take action when needed. 0 12 They develop policy, strategy and experimental plans related to field crops area and evaluate obtained results within the framework of quality processes. 0 13 They are sensitive about scientific and ethical values during the collection, interpretion and announcement of data related to their subject.They are also capable of teaching and checking these values. 3 14 They are able to understand and translate an article written in a foreign language. 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 1 8 8     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 10 10 Total Workload: 140 Total Workload / 25 (h): 5.6 ECTS Credit: 6