Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
BBB-106KÜLTÜRÜ YAPILAN YENİLEBİLİR MANTAR TÜRLERİ VE YETİŞTİRME TEKNİKLERİElective126
Level of Course Unit
Second Cycle
Objectives of the Course
Giving of basic and general information about edible mushroom species cultivated in our country and in the world, their areas of usage and their cultivation techniques is aimed
Name of Lecturer(s)
Yrd. Doc. Dr. Beyhan KİBAR
Learning Outcomes
1The students learn the edible mushroom species cultivated in our country and in the world
2The students have the knowledge about place in the botanic, biological properties, economic importance, nutritional value, evaluation forms of the edible mushroom species cultivated
3The students learn cultivation techniques of the edible mushroom species cultivated
4The students learn how to prepare and pasteurise compost in the production of edible mushroom species cultivated and cultural practices during the production
5The students have the knowledge about harvest time and how to harvest in edible mushroom species cultivated and how to deal diseases and pests encountered during the production
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
To give information on issues such as the presentation, the place in the botanic, biological properties, economic importance, nutritional value, evaluation forms and cultivation techniques of edible mushroom species cultivated in the world and in Turkey (Pleurotus spp., Lentinus edodes, Volvariella volvacea and Tuber spp.)
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Edible mushroom species cultivated in our country and in the world
2Beech mushroom (Pleurotus spp.) cultivation
3Beech mushroom (Pleurotus spp.) cultivation
4Beech mushroom (Pleurotus spp.) cultivation
5Shiitake mushroom (Lentinus edodes) cultivation
6Shiitake mushroom (Lentinus edodes) cultivation
7Midterm exam
8Shiitake mushroom (Lentinus edodes) cultivation
9Straw mushroom (Volvariella volvacea) cultivation
10Straw mushroom (Volvariella volvacea) cultivation
11Straw mushroom (Volvariella volvacea) cultivation
12Truffle mushroom (Tuber spp.) cultivation
13Truffle mushroom (Tuber spp.) cultivation
14Truffle mushroom (Tuber spp.) cultivation
15
16
Recommended or Required Reading
1. Chang, S.T., Miles, P.G. 2004. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. Second Edition, CRC Press, Boca Raton, Fla. 451 p. 2. Cheung, P.C.K., 2008. Mushrooms as functional foods. The Chinese University of Hong Kong. 259 p. 3. Ağaoğlu, Y.S., Güler, M. 1989. Edible Mushroom Cultivation. Publications of General Directorate of Forestry. 124 p., Ankara. 4. Işık, S.E., Damgacı, E., Erkal, S., Aksu, Ş., Ergun, C., 1997. Mushroom Cultivation, Atatürk Central Horticultural Research Institute. Yalova
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination122
Self Study1410140
Individual Study for Mid term Examination11515
Individual Study for Final Examination12020
Homework11010
TOTAL WORKLOAD (hours)188
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
LO1          
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LO4          
LO5          
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr