Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
BK643-18HAZARDOUS DISEASESCompulsory116
Level of Course Unit
Second Cycle
Objectives of the Course
The aim of this course is to enable students to recognize abiotic (non-parasitic) and biotic disease factors in hazelnut which is one of the most important agricultural products of our country, to learn their damage and to control them.
Name of Lecturer(s)
Dr. Öğr. Üyesi Arzu SEZER
Learning Outcomes
1Students will be aware of the problems encountered in hazelnut cultivation.
2Students have knowledge about important abiotic and biotic diseases in hazelnut
3Students have knowledge about the formation and prevention of aflatoxin which is an important problem in hazelnut.
4Students have knowledge about quarantine and certification practices in management of hazelnut diseases
Mode of Delivery
Formal Education
Prerequisites and co-requisities
None
Recommended Optional Programme Components
Course Contents
In the light of current literature, the course includes the recognition of the hazelnut diseases caused by abiotic (non-parasitic) and biotic (fungus, bacteria, phytoplasma and viruses) agents, the biology and the ecology of these agents and the control methods of diseases in detail.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Hazelnut cultivation, climate and soil requirements
2Non-parasitic (abiotic) diseases
3Non-parasitic (abiotic) diseases
4İmportant Quarantine agent, Anisogramma anomala
5Root rot and wood decay
6Nectria cancer
7Powdery mildew
8Midterm exam
9Fruit cluster blight, leaf spot and bud diseases
10Kernel decay and aflatoxin
11Bacterial blight
12Other bacteria and phytoplasma diseases
13Apple mosaic virus (ApMV) and other viral diseases
14Quarantine and certification practices in management of hazelnut diseases
15Quarantine and certification practices in management of hazelnut diseases
16Final exam
Recommended or Required Reading
Teviotdale, B.L, Michailides, T.J. and Pscheidt, J.W. 2002. Compendium of Nut Crop Diseases in Temperate Zones. 89 p. Ak K., Sezer, A., Işık, D., BULAM KÖSE, Ç., Duran, H., Akyol, H., Özdem, A., Bozkurt, V., Beytut, B., Atlamaz, A., Karahan, A., Akbaş, B., Caner, Ö.K., Özenç, N., Altundağ, Ş., Velioğlu, S., Erdoğan C. 2011. Fındık Entegre Mücadele Teknik Talimatı. Gıda Tarım ve Hayvancılık Bakanlığı, Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü, Bitki Sağlığı Araştırmaları Daire Başkanlığı. Ankara, 135 sayfa Sezer, A. 2012. Ordu Giresun ve Trabzon illerinde fındıkta meyve ve çotanak hastalıklarına neden olan fungal etmenlerin ve çesit reaksiyonlarının belirlenmesi . Doktora Tezi, Ankara, 120 s. Toros ve Hancıoğlu 1997. Fındık Zararlıları, Hastalıkları ve Mücadelesi; Karadeniz Fındık ve Mamülleri İhracatçılar Birliği yayını, Ankara, 60 s. İren, S. 1971. Fındıklarda Dal Kanseri Etmeni Nectria galligena Bres.’in Morfolojisi, Trabzon ve Giresun’da Bio-Ekolojisi Üzerinde Araştırmalar. Ankara Üniversitesi Ziraat Fakültesi Yayınları: 488, Ankara, 56 s. Köksal İ. 2018. Türk Fındık Çeşitleri. Ankara, 182 s. Duyar ve Özenç 2013. Fındıkta Bitki Besleme ve Gübreleme Teknikleri. Fındık Araştırma İstasyonu Müdürlüğü, Giresun, 99 sayfa.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
Yarıyıl (Yıl) İçi Etkinlikleri40
Yarıyıl (Yıl) Sonu Etkinlikleri60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures14342
Laboratory10220
Self Study10330
Individual Study for Mid term Examination8540
Individual Study for Final Examination8540
TOTAL WORKLOAD (hours)176
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
LO1553443313
LO2553443313
LO3553444313
LO4553344313
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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