Course for international guest/part time students
- Faculty
- Faculty of Science
- Organization
- TTK Department of Plant Anatomy
- Code
- hasznbnb22em
- Title
- Biology of crops L
- Usual semester
- Spring
- Published semester
- 2025/26/2
- ECTS
- 3
- Language
- en
- Learning outcomes
- Competencies: Knowledge: Understands the characteristics of the structure and function of crops. Knows the concepts needed to understand the molecular and cell biology, metabolism and physiology of crops, and is able to apply them professionally. Understands the basics and context of the uses, classification and cultivation of crops. Understands the importance of an interdisciplinary approach. Knows and recognizes the connections between the knowledge acquired in the framework of different subjects, is able to synthesize the related knowledge. Detects and understands societal problems related to crop production. Ability: Able to recognize the anatomical, structural and functional characteristics of crops, to interpret them in a coordinated, high-level manner, and to integrate them with the knowledge of different scientific disciplines. Able to use professional, high-level concepts related to crop production, molecular and cell biology, as well as metabolism and physiology. Able to organize, analyze and evaluate sets of knowledge according to scientific aspects. Able to communicate his/her results orally and in writing according to a high standard, to express and defend his/her views with the help of his/her knowledge. Able to think in an interdisciplinary way, and to formulate general rules and regularities associated with the societal processes related to the cultivation of crops. Able to apply the acquired knowledge to a high-level scientific explanation of the phenomena related to the biology and use of crops. Attitude: Seeks to use the knowledge gained in the field with an integrative approach to understand the functioning of crops. Is open to new biological and other scientific research. Adheres to and makes others adhere to the rules of research ethics. Actively disseminates the results of science, is able to defend its position against the representatives of pseudo-sciences. Is committed and open to science-based knowledge and an integrative approach. Is committed to continuously expanding his/her knowledge in the field of biology. Autonomy and Responsibility: Able to independently think over basic professional issues. Provides responsible opinions on biological, research ethics and bioethics issues in both professional and non-professional circles. Feels responsible for acquiring a higher level of knowledge in the field of crop biology. Orients himself/herself in the world of work, helps his partners in conscious, goal-oriented task execution.
- Course content
- The aim of the course is to present an integrated overview of the high-level concepts and contexts of the classification, biology (cellular, anatomical, physiological characteristics) and cultivation of the economically most important crops. Grouping and classification of crops. An overview of the history of agriculture and cultivation. Main cultivated fruits. Classification and characterization of vegetables. Starchy non-cereal crops. Overview of cereals. Overview of economically important alkaloid crops and poisonous plants. Herbs and teas, tannin-containing plants. Botanical aspects of wine, beer and spirit industries. Other – e.g. timber, textile, sugar and oil - industrial crops. Spices and spice mixtures. Algae. Basic botanical aspects of criminology, archeology, paleontology, food quality assurance and control, post-harvest biology and plant protection.
- Assessment method
- k5 = exam mark (5) (1 failed, 5 excellent) For the exam in the examination period, students must be prepared from the material of the lectures and the given literature. Following this oral exam on the topic of the lectures or earlier during the semester, students also need to process individually the knowledge related to one specific subtopic according to pre-defined criteria, and to present it in a 15-minute illustrated lecture. The exam mark is calculated on the basis of the lecture’s evaluation and the oral exam.
- Bibliography
- Class material (ppt files)