SCHOOL	OF AGRICULTURAL SCIENCES
ACADEMIC UNIT	AGRICULTURE
LEVEL OF STUDIES	UNDERGRADUATE
COURSE CODE	GEB0504	SEMESTER		5
COURSE TITLE	CEREALS, LEGUMES AND FORAGE CROPS
INDEPENDENT TEACHING ACTIVITIES			WEEKLY TEACHING HOURS		CREDITS
Lectures			2
Lab / Op. Exercises			2
Exercises			0
TOTAL HOURS			4		5
COURSE TYPE	Special background
PREREQUISITE COURSES	NO
LANGUAGE OF INSTRUCTION and EXAMINATIONS	Greek
IS THE COURSE OFFERED TO ERASMUS STUDENTS	YES
COURSE WEBSITE (URL)	https:// eclass.uowm.gr/courses/AGRO121/

2. LEARNING OUTCOMES

Learning Outcomes
The aim of this course is to provide knowledge of morphology and physiology, cultivation zones, adaptability of the main cereals, legumes and forage crops. In addition, the students learn the cultivated varieties, the tillage and sowing techniques, the cultivation care of the respective crops (irrigation, fertilization), the harvesting and storage of agricultural products of cereals (wheat, corn, oats, rye, rice and sorghum) - legumes (vetch, pea, peavines, lupins, fava beans, chickpeas, beans, lentils and soybeans) and forage crops (alfalfa and clover). After successfully attending the course Cereals-Legumes-Forage Crops students should have acquired basic knowledge for the cultivation of the most important cereals and legumes. In more detail they should be able to: Describe the botanical classification (family, genus, species) as well as identify the morphological characteristics of cereals and legumes which are used for human consumption and as animal feed (description of leaf, stem, flower, fruit, root system, height plant etc.). Understand the cultivation technique of cereals and legumes (sowing and harvesting season, plant life cycle, average crop yields, required seed / acre, sowing distances and depths, plant density / acreage) and the factors affect them. Understand the need for pro-seeding cultivation, pre-emergence, post-emergence cultivation of cereals and legumes, as well as describe the special techniques used in some of them. To distinguish the products and by-products of the cultivation of each cereal and legume, as well as the technological characteristics of them. To organize and carry out laboratory courses on basic functions of cereals and legumes and to be able to understand and explain the results of the above courses. Collaborate with fellow students and apply their skills to solve problems or deliver laboratory work and / or field work. To be able to judge and explain published literature related to the subject of their work. The students will develop some simple laboratory skills in measuring plant parameters, stages of growth, flowering and fruiting. They will also learn to apply knowledge through the use of scientific instruments such as a portable leaf area meter (LAI), a leaf area meter and a SPAD meter The students will have acquired scientific critical thinking and the ability to describe and apply knowledge in new situations.
General Competences
Graduates after obtaining the degree will: - have the theoretical and practical background concerning the field of knowledge of agricultural science and the process of crop production - have the ability to use the scientific knowledge and modern technology for the cultivation practices for all types of crops as well as the production and marketing of plant reproductive material - have acquired the necessary knowledge background to be able to follow further postgraduate studies - are able to properly apply their theoretical and practical knowledge acquired during the period of study Adaptation to new situations Decision making Individual work Collaboration Project working Production of new research ideas Respect for the natural environment Promoting creative and inductive thinking

3. SYLLABUS

For cereals such as durum wheat, barley, corn, oats, rye, rice and sorghum - legumes such as vetch, pea, lentil, lupins, broad beans, chickpeas, beans, lentils and soybeans and forage crops such as alfalfa and cover:
• Biology and ecology, botanical classification (family, genus, species).
• Morphological characteristics of the plant (description of leaf, stem, flower, grain, root system, plant height, etc.). Cultivation data (required quantity of seed / acre, distances and depth of sowing, plant density / acre).
• Sowing season and harvest season, duration of plant biological cycle, average acreage of crops. Symbiotic nitrogen uptake by legumes and factors affecting tuberculosis.
• Propagation, pre-emergence, post-emergence cultivation works.
• Effect of biotic and abiotic factors, weed problems, main enemies and diseases.
• Products, by-products of cultivation and their technological characteristics.
• Uses of each plant in the human diet and dietary value.
• Uses of livestock plants in the diet of farm animals and nutritional value.

4. TEACHING and LEARNING METHODS - EVALUATION

DELIVERY

Face to face

USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY

Use of ICT in teaching through e-class, laboratory education, communication with students

TEACHING METHODS

Activity	Semester Workload
lectures
laboratory practice
Essay writing
Study and analysis of bibliography
Individual study





Course total (25 hours of workload per credit uni	0

STUDENT PERFORMANCE EVALUATION

1. Formal written final theory exam (50%) at the end of the semester
The written final examination of the theory includes:
- Multiple choice questions
- Short answer questions
- Comparative evaluation of theory data

2. Projects (25%)
The projects of the laboratory consist of group writing and presentation on the subject of the course within the laboratory for evaluation by the professor.

3. Final written laboratory examination (25%)
The written final examination of the laboratory includes:
- Multiple choice questions
- Short answer questions
- Comparative evaluation of laboratory data

The evaluation criteria are defined in the course guide that is distributed at the beginning of the semester to the students and is also available in electronic form on the e-class asynchronous distance learning platform.

5. SUGGESTED BIBLIOGRAPHY

-Suggested bibliography :

-Related academic journals: