AGRICULTURAL ENGINEERING MAJOR (BSc) · AGRICULTURAL ENGINEERING MAJOR (BSc) Eszterházy Károly...

AGRICULTURAL ENGINEERING MAJOR (BSc) Eszterházy Károly University Faculty of Agricultural Sciences and Rural Development Mátrai str. 36., Gyöngyös, 3200 Hungary TRAINING DATA SHEET

Name of major Agricultural Engineering at ISCED level 6

Name of qualification in the diploma

Agricultural Engineer

Optional specialisations Crop Production and Plant Protection Agro-environment manager

Person responsible for the study program

Dr. László FODOR

Number of legislation laying down training and graduation requirements

Ministry of Education (EMMI) decree 18/2016. (VIII. 5.)

Foreign language requirements Proof of knowledge of at least one foreign language as follows: state approved complex professional language exam at intermediate (B2) level, or high school graduation diploma / certificate equivalent to these.

National Qualification Frameworks (MKKR) level

6

Training time 7 semesters

Number of required credits 210

Number of obligatory course-unit credits

130

Number of elective course-unit credits

25

Number of optional course-unit credits

10

Thesis credits 15

Field practice credits 30

Graduation exam There are 2 parts of the exam: ▪ defend of the thesis, ▪ verbal complex final examination

Field practice 1. Field practices connected with theoretical education:

▪ Professional agricultural practice in the 3rt, 4th and 5th semesters, in full-time programme: 120 working hours / in part-time programme: 48 working hours.

▪ Summer filed practice: in the 2nd and 4th semesters 2x40 working hours (2x1 week).

2. A half-year continuous industrial traineeship:

Performance in the 7th (practical) semester, in full-time programme: 600 working hours / in part-time programme: 120 working hours.

Other important information concerning the study programme

Further information: Eszterházy Károly University Education and Information Centre, Admission Unit Eszterházy sq. 1., Eger, 3300 Phone: +36 36/520–424, Fax:+36 36/520-425 http://www.tik.ektf.hu E-mail: felvi [at] ektf.hu Contact: Dr. László FODOR college professor, programme leader Eszterházy Károly University / Faculty of Agricultural Sciences and Rural Development Mátrai str. 36., Gyöngyös, 3200 Phone: + 36 37/518-273 E-mail: [email protected] For international students: Dorina, KISSNÉ FAJCSÁK Mobility Coordinator Eszterházy Károly University / Centre for International Relations Mátrai str. 36., Gyöngyös, 3200 Phone: + 36 (37) 518-394 e-mail: [email protected]

SHORT HISTORY OF THE AGRICULTURAL TRAINING Education for agricultural professionals goes back fifty years in Gyöngyös. The training of viticulture and oenology technicians began in 1962 at the Higher Agricultural School of Göngyös. Later to the range of qualifications on offer was extended to horticultural engineering in either viticulture/oenology or in vegetable growing, as well as to agricultural farm engineering in the field of crop cultivation. After the reorganisation of the institution in 1976 the viticulture/oenology, vegetable growing and crop cultivation majors were gradually discontinued and were replaced with the cooperative farming major, with specialisations in field crops, livestock and horticulture. The agricultural engineering major was launched in the academic year of 1991/1992, with specialisations in livestock, horticulture and field crops. In 1993 the scope of the major was expanded. New specialisations were added, including crop protection, animal husbandry management, forestry, game management, environmental management and rural development. In 2005, the introduction of the multi-cyclic linear structure in education resulted that specialisations were continued as separate majors. The structure of education under the reformed agricultural engineering major (BSc) was dominated by the cultivation of field crops (cereals, maize, industrial crops etc.) and by animal husbandry (poultry, pig, cattle, sheep, etc.), complemented by the teaching of ecological farming, agro-environment management and the most advanced precision technologies.

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GENERAL INFORMATION ON THE PROGRAMME

The name of the programme: Agricultural engineering major (BSc)

Programme leader: Dr. László Fodor PhD, college professor

Qualification provided by the diploma: Agricultural engineer

Length of studies, credits: a.) Number of semesters: 6 semesters + 1 semester for external continuous internship. b.) Number of contact teaching hours: 1742 hours for full-time students and 552 hours for part-

time students. c.) Number of credits need for the diploma: 210 d.) Duration and nature of practical training:

▪ Field practice I–II–III: 120 hours for full –time students and 48 hours for part-time students;

▪ Summer field practice I–II: 160 hours; ▪ External internship: 600 hours for full-time students and 120 hours for part-time

students. The mission of Agricultural Engineering BSc is to provide future agricultural professionals with general expertise in the fields of agricultural production, processing and business management. Upon graduation they possess a comprehensive understanding of science, technology, agriculture and business, as well as reasonable professional judgement. They have the skills to pursue farming on their own, to produce and market competitive agricultural products, to establish and run a business and to analyse the commercial and economic processes relevant to agriculture. The programme is multidisciplinary and practice oriented, which means that the three determining sectors of agriculture – crop production, horticulture and animal husbandry – are treated with equal significance in the courses, and besides state-of-art theoretical knowledge, there is great emphasis on practice as well. The programme emphasizes hands-on expertise and the practicing of the various skills. With respect to the programme structure, laboratory practices, seminars in specially equipped classrooms and field practices comprise over 60% of the studies.

Gardening practice in the greenhouse

These education goals are in parallel with the short and long term objectives of the government and the Ministry of Agriculture, since they are willing to increase the proportion of small and medium sized farmlands, where animal husbandry is also taken into consideration beside crop production. The aim is to

achieve a ratio of 80% - 20% concerning family-run, medium size enterprises and large farms. The growing number of agricultural enterprises requires more agricultural professionals who own modern professional, complex economic and practical knowledge. Specializations Crop production-plant protection specialization (offered in Hungarian): Students interested in the cultivation of field crops and plant protection learn the fundamental technologies of cultivation (e. g. of maize and other cereals) and obtain in-depth information on the weed species, diseases and pests associated with cultivated crops, and the control thereof. The students also learn about alternative cultivation processes. They acquire the skills to arrange and implement environmentally friendly (integrated) pest control technologies and modern precision cultivation technologies.

Variety demonstration parcels in the model farm

Agro-environment manager specialization (offered both in Hungarian and English): The objective of this specialization is to train such professionals who are able to utilise natural resources systematically, develop and protect the environment as well as to carry out environmentally friendly agricultural production on the basis on their knowledge of biology, technology, economics, ecology, agronomy and environmental sciences. They can participate effectively in the agri-environmental protection programmes. Main strengths of this specialization are providing students with valid knowledge in renewable energy utilization and skills in biomass-based energy production and utilisation.

Willow (salix) energy plantation

The structure of the training, credits:

1. Basic knowledge of natural sciences (botany and plant physiology, zoology and animal physiology, chemistry, genetics and biotechnology): 24 credits.

2. Engineering basics (agricultural engineering, informatics): 7 credits.

3. Agricultural technological basics (agro chemistry, soil science, environmental and water management, microbiology, agro meteorology, quality assurance and food-chain safety): 19 credits.

4. Economic and human basic knowledge (economic basics, law and industry-specific administration): 5 credits.

5. Agricultural engineering professional knowledge (soil management, crop production, plant protection, horticulture, animal breeding, foraging, business economics, agro-economics and policy, agro-marketing, accounting and finance, project management, management and work organization skills, business administration, principles in ecological farming, site specific crop production, agricultural safety and hygiene) 75 credits.

6. Agro-environment manager specialization (landscape ecology and management, agricultural waste management, protection of environmental elements, agro-environmental programs, utilization of renewable energy resources): 25 credits.

Crop production-plant protection specialization (crop breeding, seed production and variety use, field crops pest protection, weeds and weed management, cultivation of energy biomass, integrated pest management). 25 credits

7. Optional courses: 10 credits.

8. Thesis preparation: 15 credits

9. Continuous agricultural traineeship: 30 credits.

Altogether: 210 credits Fields of the study most relevant to the qualification to be obtained Study of the soil, tillage and land use:

Soil formation, the factors of soil formation. Inorganic and organic soil components. Soil chemistry. Nutrients in the soil, the management of nutrients. Soil structure, water and air management of the soil. The classification and major types of soils. Soil degradation processes, amelioration, the assessment of soil value. Tillage and fertilization regimes. Weeds, their biology, mechanical, chemical and biological weed control. Crop rotation, monoculture, their scientific basis and classification. Tillage regimes and land use. Crop farming:

The significance of the key field crops (cereals, maize, legumes, root crops, oil and industrial crops, fodder crops) in agriculture. Ecological and biological preconditions and factors of their cultivation (climate, soil, preceding crops, biology basics). Agronomy and agro-technology aspects of cultivation technology (selection of fields, crop rotation, nutrient supply, preparation of the soil, selection of variety, sowing, integrated pest control, harvesting, storage), machinery. Requirements of the “Good Farming Practice”. Precision crop farming technologies.

Horticulture:

Ecological, agronomical and agro-technical needs of vegetables and the optimal ways to meet such needs in the field and in greenhouses. The cultivation value of fruit and grape varieties. Planting of orchards. Pruning, crown shaping, care. Harvesting, “post-harvest” technologies

Grapevine plantation in the model farm

Fodders and foraging:

The composition of feedstuffs; characteristics of digestion. Feed stuff valuation techniques. Feedstuff conservation and storage. Species-specific characteristics of feeding. The planning of feedstuff feeding. Animal husbandry:

Animal husbandry in general: domestication, the effect of the environment on animals, the classification of livestock species, value indicators, growth and development, basic genetics, selection for breeding, breeding procedures, biotechnology.

Poultry breeding: varieties, hybrids, value indicator characteristics, raising and breeding, breeding pair types, handling and hatching breeder eggs, production of eggs for consumption, production of broiler chicken, environmental protection and animal welfare.

Cattle breeding: varieties, biological characteristics, selective breeding, milk production technology, raising calves, raising heifers, fattening, keeping cows for slaughter.

Pig breeding: varieties, hybrids, breeding procedures, value indicator characteristics, reproduction, raising piglets, keeping breeding pigs, feedstuffs, environmental and animal welfare tasks.

Sheep and goat breeding: varieties, value indicator characteristics, reproduction, keeping breeding animals, feedstuffs, raising lambs, fattening, milk production, wool production. Business management:

Characteristics of agricultural enterprises. Basic concepts of business. Setting up a production structure. Management of tangible assets. Management of current assets. Management of human resources. Risk management, crisis management. Accounting, finances and marketing. Organisation and economy of productive processes.

CURRICULUM

Semester 1

Subject

Number of classes/week Credit Assessment

theory practice

Fundamentals of economics 2 0 2 Examination

Principles in genetics and biotechnology 2 2 6 Practice-based grade

Agricultural zoology and animal physiology 2 2 6 Examination

Agro-botany and plant physiology 2 2 6 Examination

Principles in agricultural chemistry 2 2 6 Examination

Agricultural engineering 1 2 4 Practice-based grade

Foreign language I 0 3 0 Signature

Total number of contact teaching hours 11 13 30

Semester 2

Subject


theory practice

Agricultural microbiology 1 2 3 Practice-based grade

Introduction to informatics 0 2 3 Practice-based grade

Soil science and agro-chemistry 2 3 6 Examination

Environment and water management 2 1 4 Examination

Principles in crop protection 2 2 6 Examination

Soil management 1 2 3 Examination

Agricultural safety and hygiene 0 2 2 Practice-based grade

Optional subject I 0 2 2 Practice-based grade

Summer placement I 40 hours 0 Signature

Foreign language II 0 3 0 Signature


Semester 3

Subject


theory practice

Quality assurance and food chain safety 1 2 4 Practice-based grade

Agro-meteorology 1 1 2 Examination

Law and industry-specific administration 2 0 3 Examination

Foraging 1 2 4 Practice-based grade

Animal breeding I 2 3 6 Examination

Agro-economics and policy 2 1 3 Examination

Business economics 2 2 4 Examination

Project management 0 2 3 Practice-based grade

Optional subject II 0 2 2 Practice-based grade

Foreign language III 0 3 0 Signature

Industrial placement I 0 40 hours 0 Signature


Semester 4

Subject


theory practice

Agro-marketing 2 1 3 Examination

Crop production I 2 3 6 Examination

Horticultural technologies I 2 1 4 Examination

Animal breeding II 2 3 6 Examination

Thesis consultation I 0 3 5 Practice-based grade

Principles in ecological farming 1 2 3 Practice-based grade

Optional subject III 0 2 2 Practice-based grade

Foreign language IV 0 3 0 Signature

Industrial placement II 0 40 hours 0 Signature

Summer placement II 40 hours 0 Signature


Semester 5

Subject


theory practice

Crop production II 2 3 6 Examination

Horticultural technologies II 2 1 4 Examination

Accounting and finance 0 2 3 Practice-based grade

Management and work organization skills 1 1 2 Examination

Thesis consultation II 0 3 5 Practice-based grade

Optional subject IV 0 2 2 Practice-based grade

Industrial placement III 0 40 hours 0 Signature

Crop production-plant protection specialization

Crop breeding 1 2 3 Practice-based grade

Field crops pest protection 2 2 5 Examination


Agro-environment manager specialization

Protection of environmental elements 2 2 5 Examination

Landscape ecology and management 2 2 5 Examination

9 16 32

Semester 6

Subject Number of

classes/week Credit Assessment theory practice

Business administration 1 1 3 Examination

Site specific crop production 2 2 4 Practice-based grade

Thesis consultation III 0 3 5 Practice-based grade

Optional subject V 0 2 2 Practice-based grade

Crop production-plant protection specialization

Seed production and variety use 1 2 4 Examination

Weeds and weed management 2 2 5 Practice-based grade

Cultivation of energy biomass 1 2 4 Practice-based grade

Integrated pest management (IPM) 1 2 4 Examination


Agro-environment manager specialization

Agro-environmental programs 2 2 5 Examination

Agricultural waste management 1 2 4 Practice-based grade

Utilization of renewable energy resources 2 3 6 Examination


Semester 7

Subject Duration Credit Assessment

Continuous professional practice 600 hours 30 Practice-based grade

INFRASTRUCTURAL BACKGROUND FOR PROFESSIONAL TRAINING Modern laboratories, a well-equipped study farm and research institutes (Research Institute of Viticulture and Oenology, Fleischmann Rudolf Research Institute) are available to facilitate practical training. The professional base for the agricultural engineering programme is the Tass-puszta Study Farm operated by the University. The study farm centre houses the machinery park and workshop, a granary and crop dryer, an accredited plant and soil testing laboratory, the student laboratories, a greenhouse, a biomass heating plant, buildings where animals are kept, as well as the Centre for Research and Development.

The student lab and the greenhouse with green peppers

The study farm cultivates 374 hectares of land, including 256 hectares of plough-land, 37 hectares of vineyard, 4 hectares of orchard, 37 hectares of meadow/pasture, 5 hectares of woodland and 7 hectares of fishpond, as well as 30 hectares of land not subject to agricultural cultivation. The key field crops grown for generating revenue are winter wheat, maize and industrial oil crops (sunflower, rape). The 37 hectares of vineyard are mainly used for research (grape variety collection, technology research). The entire grape harvest is processed in the automated winery using controlled fermentation technology. The total storage capacity of the cellars is 2500 hl. The wines are also available commercially. The study farm includes an important production and service facility in the form of a computer-controlled 2000 m2 foil greenhouse, which is suitable for hydroponic farming and is heated by the farm’s 1MW biomass heating plant. The foil greenhouse is used for forcing and growing cucumber, pepper and tomato. With respect to technical training and practice, a well-equipped machinery workshop as well as motorised machinery of various capacity (MTZ, John Deer, Fiat tractors), agricultural equipment (ploughs, cultivators, soil looseners, seedbed preparation tools, rolls, sowing machines, fertiliser sprayers, sprayers etc.), means of transport, granary machinery (seed cleaner, dryer) ensure the quality of training. Parts of the field training of agricultural engineering students take place in the Fleischmann Rudolf Research Institute. Here, students can participate in field experiments for crop breeding, nutrient management and other topics relevant to the development of crop farming technology. They acquire hands-on experience in seed production technologies as well as in activities related to the cleaning, classification and categorisation of seeds.

Seeding of small plot experiment for field research

DISCRIPTION OF SUBJECTS

Name of the subject: Fundamentals of economics Credits: 2

Subject code: NBG_GI016K2 Type of subject: Compulsory

Type and number of lessons: Lecture 2 hours + Practice 0 hours

Assessment: Exam

Subject scheduled in curriculum: 1st semester

COURSE OUTLINE

Educational goals: The objective of teaching The Basics of Economics is to provide students with updated information about the economic processes and their relations. The main parts of the material: the subject and general basic terms of Economics, introduction to micro and macroeconomics, as well as the basic relations of world economics. Curriculum outline: The basic terms of Economics. Basic terms and relations of the market economy. The development of economic theories. The demand side of the product market. Analysis of consumer behaviour. The supply side of the product market. The market of the factors of production. Public interest and market. Public goods and externals. Basic terms and relations of Macroeconomics. Measuring income, output and price level. The formation of the product market equilibrium and the IS curve. Money and money market. The IS-LM system. Aggregated demand and aggregated supply. Labour market. Unemployment.

Name of the subject: Principles in genetics and biotechnology Credits: 6

Subject code: NBA_SZ110G6 Type of subject: Compulsory


Assessment: Practice-based grade


COURSE OUTLINE

Aim: This course aims to make students get acquainted with the following subject areas of genetics, molecular biology and biotechnology:

1. The principles of Mendelian genetics and the classical concept of gene 2. The basics of molecular genetics: DNA structure and function, types of RNA, gene

regulation mechanisms, genetic regulation of metabolic processes, the molecular background of dominant, recessive and intermediary inheritance patterns

3. The principles of biotechnology: "green, red and white" biotechnology; GMOs, transgenic organisms, cisgenic vs transgenic technologies

4. Plant biotechnology, theory and applications 5. Environmental biotechnology, theory and applications 6. Food biotechnology

In addition, it aims to make students familiar with the main agricultural and industrial applications of biotechnology and with the fundamental and applied research on microorganisms, plants and animals. Competences: Basic knowledge of the concepts of classical and molecular genetics and molecular biology; good insight into the different fields of biotechnology with particular emphasis on plant and food biotechnology, agricultural applications such as breeding disease-resistant crops; application of environmental biotechnology in remediation processes e.g. phytoremediation of polluted soils and waters. Orientation in the use of microorganisms in biotechnology for food processing, production of fermented beverages and food, animal feed, bioenergy, waste management and environmental remediation.

Name of the subject: Agro-botany and plant physiology Credits: 6

Subject code: NBA_MG147K6 Type of subject: Compulsory


Assessment: Exam


COURSE OUTLINE

Theoretical: Cytology gives a detailed picture about the most important organelles of the plant cells and their role in the functioning of the cell. Histology deals with reproductive and constant tissues as well as the histological structure of the parts of plants (root, stem, leaf, flower, and fruit). Within the frames of morphology the subject presents parts of plants of higher rank as well as their modifications in details. Plant physiology deals with the basic reactions of photosynthesis and cell breathing as well as the water management of plants and the mechanism of mineral nutrition, the significance and absorption of the most important nutrients, the hormonal regulation of the vegetative and generative development of plants as well as the biology of ageing. Practical: Plant toxicology presents the basic terms, the artificial, natural and historical systems, the creation of bigger units of taxonomy, systems of relations and processes of development. It lists the system of prokaryotes as well as eukaryotes like algae, real fungi, lichens, mosses, ferns, gymnospermae, angiospermae (monocotyledons, dicotyledons). At seminars we will deal with herbarium preparation, the use of reference books and the students can get to know with the most important monocotyledons, dicotyledons and species important for the subject: indigenous associative plant species, cultivated plants, weeds and protected plants.

Name of the subject: Agricultural zoology and animal physiology Credits: 6



Assessment: Exam


COURSE OUTLINE

Theoretical: The system of the animals. The structure, physiology and species of the unicellulars. The structure and species of worms. The structure and physiology of crabs and insects. The species of crabs and insects are important in agriculture. The structure and species of fish and amphibians. The structure and species of reptiles. The structure and species of birds. The structure and species of mammals. The digestive, circulatory and respiratory system. The urine system and that of the genitals. The hormonal regulation of the body. The system of the nerves and sense organs, nerve tissues and cell body fluids. Practical: Field practice: worms, insects and vertebrata.

‒ Examination of worms (preparations) ‒ Examination of insects and spiders (preparations) ‒ Histology: epithelium and connective tissue ‒ Histology: muscles and nerves ‒ The anatomy of domesticated animals: parts of the body, bones.

Name of the subject: Principles in agricultural chemistry Credits: 6


Type and number of lessons: Lecture 2 hours + Practice 2 hours lab

Assessment: Exam


COURSE OUTLINE

Theoretical: The role and place of Chemistry in sciences. A historical overview. The material structure in Chemistry. The structure of the atom, atomic models. Quantum mechanical atom description. The periodical system of the elements. Primary chemical bonds. Ion bond, metallic bond. Secondary chemical bonds. The division of materials. Thin solutions and their features. Types of colloid systems and their creation. The significance of the colloid system. The basics and main principles of chemical thermodynamics. Reaction kinetics. The speed of chemical reactions. Catalysts. The principle of mass effect, chemical equilibriums. The on multiplication of water, pH. The definition of dissociation, hydrolysis. Puffer systems. Electro chemistry. Conductors. Electrode potential, redoxi electrode potential. Electrolysis, plating agents. Chemical reaction types, acid-base theory. The organic agents and their classification. The features of open carbo-chain and ringed carbohydrates. The classification of alcohols. Phenols. Ethers. Oxo compounds. Carbohydrates. Carbo-acids. Fats and oils. Amino acids, proteins. Nucleic acids. The subject of biochemistry. The definition of metabolism, its energetic bases. The energy supply of living organisms. Practical: Safety precautions in the laboratory. The most important labour precautions. Laboratory tools and their use. Measuring weight, volume and density. Refractometrics. The principles of making solutions. Concentration types. Chemical calculations (concentration, pH, stochiometrics). Measuring weight and volume. Making solutions and measuring density. Qualitative analysis.

Quantitative analysis. Measuring volume, division analysis, and electro-analytics. Defining acid-base.

Name of the subject: Agricultural engineering Credits: 4

Subject code: NBA_MG146G4 Type of subject: Compulsory




COURSE OUTLINE

Theoretical topics: Operation of engines and its structural parts. Fuel supply. The cooling and lubricating of engines. Parts of the engines. Transfer of power, structure, wheel, brakes etc. The features of running engines. Performance losses and reduction. Technical supply. Agricultural machinery. The machines of soil cultivation. Sowing and planting machines. The machines of plant protection. Machines of harvesting crops Corn and sunflower adapters The machines of harvesting sugar beet and potatoes. The machines of harvesting vegetables. The machines of greenhouses and plant production. The machines of cleaning and classifying seeds. Drying and storing forage. The machines of grounding and forage production. Storing forage, the types of silage. Producing fodder, machines of feeding, watering and manure removal. The machines of manure removal and milking. The directions of agricultural machinery development. Practical material: Safety at work. Information, requirements. Measuring units. Basic physical relations, calculations. Running of engines. Fuel supply. Parts of the engines. Transfer of power, structure of wheel-brakes. Economic calculations. The energetic assembling of engines and transportation. Parts of the plough and settings. Demonstration of ploughing. Cultivating machines and settings. Setting of sowing machines. The machines of harvesting forage The machines of harvesting crops The machines of harvesting corn and sunflower. Calculations Harvesting sugar beet. The machines of harvesting vegetables. The machines of cleaning and classifying seeds. Drying and storing forage. Tasks. Grounding and forage production Storing forage.

Name of the subject: Agricultural microbiology Credits: 3




Subject scheduled in curriculum: 2nd semester

COURSE OUTLINE

Theoretical topics: 1. The object of microbiology, its methodology, the difference between prochariotes and

euchariotes. Requirements and ecology of breeding microorganisms. 2. Virology. Structure, operation and typology of viruses. Plant-pathogenic viruses. 3. Form and biology of bacteria. 4. Basics of mycology. 5. Effects of life processes of microbes on the environment, fertilizing, and nitrogen

oxidativeness and mobility. Bacteria in environment protection. 6. Plant pathogenic bacteria and fungi.

Practical topics: 1. Examination and breeding methods of microbes. 2. Examination and breeding of microorganisms important in agriculture. 3. Demonstration of the ecological effects of microbes in vitro conditions. 4. Pathogenic microbes.

Name of the subject: Introduction to informatics Credits: 3

Subject code: NBA_KG104G3 Type of subject: Compulsory


Assessment: Practice-based exam


COURSE OUTLINE

The aim of the course is to acquire the necessary knowledge for the use of computing devices at the user level. Students are able to solve basic tasks related to everyday and economic IT.

- Basics of Information technology - Hardware - The main parts of the PC: CPU, hard disk, output, input, memory types. The

notion of a peripheral unit. - Software. - System software. Applications: computer networks. - Knowing LAN and WAN. - Transmission media and speed (bps). - Windows XP operation system- - Switching on the computer, password. The content and structure of tray and desk.

The role of icons on the desk. The menu lists of the Start button. Managing windows in the Windows. Use of file manager. Use of menu lists in View and Tools. Formatting disks. Directory and file management.

- The Internet. - The historical review of the Internet. Services. E-mails. The use of Outlook

Express. Creating a new message. Managing incoming mail. Use of address book and browsing World Wide Web sites by Internet Explorer.

- Opening and closing web search engines. Searhing on the Web. Application of search engines. Searching information by using key words and expressions. Text files, pictures, sound-and video files and downloading programmes from a website to a designated place.

- Making presentations by MS Powerpoint.

- Opening one and more presentations. Making a new one (based on the default schemes). Knowledge of the different views of the presentation. Creating a new slide with a slide arrangement, title, text and diagram, listings, tables. Use of slide samples. Graphic possibilities. Slide projecting effects. Predefined animations.

Name of the subject: Soil science and agro-chemistry Credits: 6



Assessment: Exam


COURSE OUTLINE

Theoretical: The general features, role and finction of soil. Soil formation, physical, chemical and biological disintegration. Physical soil types. The compounds of the solid phase of soil, organic and inorganic parts. The liquid and gas phase of soil (Soil fluids and the influencing factors of their compounds. The movement of solutions in the soil). The features of the colloid system of soil. The features of soil colloids, surface phenomena (processes of absorption and ion change). The pH of the soil. Prolithic processes in the soil. The puffer ability of the soil. The formation and features of soil structure (coagulums, micro aggregates, and aggregates). The pore volume of the soil, its pF value. Soil as a redoxi system. The features of the redox state. Redox-potential values in the soil. Soil as a redoxi puffer system. Hungarian soil types and features. Soil mapping. Soil destruction, qualitative and quantitative soil protection (Erosion and prevention, deflation damages, the chemical and mechanical degradation of soil, soil contamination. Amelioration, methods of melioration). The subject and task of applied chemistry. The chemical components of plants, plant nutrients and their classification. Macro-and micro nutrients. Nutrient needs, manure needs. Nutrient intake and nutrient supply. The balance of different nutrients in the soil. Nutrient circulation between the plants and the soil. The relation between nutrient circulation and the quantity of crop. Artificial fertilisers (nitrogen, phosphorus and potassium). Mixed fertilisers (liquid and micro element ones). Organic manure (from the stable, manure juice, thin manure and other types). The definition and optimisation of nutrient needs Practice: Sample taking, the description of soil sections. The methods and tools of exploring sections. Looking at sections, carrying out field soil examinations. The most important soil physical examinations (Arany-restrictive number, soil humidity, ash content, gravity, size of grains, porosity, water capacity, dead water, shrinkage, capacity water lifting, Hy-value) The most important soil chemical examinations (pH, humus content, hydrolite acidity, lime content, salt content, nitrogen content, Al-solvable phosphorus, cation content of potassium) Physical and chemical examinations of plant samples (dry material, ash content, hectolitre weight, raw protein, raw fibre, and raw fat).

Name of the subject: Environment and water management Credits: 4



Assessment: Exam


COURSE OUTLINE

1. The definition, formation, objectives and tasks of environmental management. 2. International overview, world conferences and agreements on environmental protection. 3. The definition and principles of sustainable development. 4. The ecological possibilities and barriers of sustainability (climate, soil, water, biology,

biomass). Agroecological potential. Types of natural resources. 5. Soil and the environment. The erosion of soil, the factors influencing its quality and forms of

protection. Forms of erosion and possibilities of protection. 6. Nutrient supply and the environment (fertilisers, manure, ameliorating agents, balance of

nutrients). 7. Pesticides and the environment. 8. The status and quality of surface water and ground water. The pollution of water and

prevention. Drinking water supply and sewage management. 9. Air pollution and its effect on the environment (greenhouse effect, climate change, ozone

layer depletion). 10. Regulation of environmental management (environmental policy, direct or indirect regulative

measures, economic or market tools). 11. The environmental directives of the EU and some aspects of the national environmental

policy 12. The role and significance of water management. Water regulation in hills and plains.

Protection against flood. 13. The technical tasks of water management and melioration. Water utilisation in agriculture.

Name of the subject: Principles in Crop Protection Credits: 6



Assessment: Exam


COURSE OUTLINE

Course aims and contents: Principles in cropt protection give students comprehensive information on biological damaging factors of crop plants. Lectures are focused on the description of main groups of plant pests and pathogens, methods of their determination, and methods of plant protection. The course intends to achieve the following learn outcomes: At the end of the course students are able to understand the importance of plant protection as well as appreciate its role in crop production technologies and systems. Students are also able to recognize plant protection problems (plant diseases and pests) in field level. They can identify signs

and symptoms caused by pathogens and pests, know their life cycles, environmental factors encouraging their propagation and damage, methods and tools of their monitoring and control. Study units: The course has been divided into the following study modules and units: Module I: Introduction to plant protection. Unit 1: The concept, aims, tasks and importance of plant protection. Unit 2: The concept and criteria of integrated plant protection. Module II: Plant pathogens and plant diseases. Unit 1: Fundamentals of plant pathology. Unit 2: Non-infectious diseases Unit 3: Viruses and virus diseases (symptoms, structure, transmission, vectors, disease cycle, detection, control methods). Unit 4: Bacteria and bacterial disease (symptoms, structure, disease cycle, detection, control methods). Unit 5: Fungi and fungal diseases (symptoms, structure, taxonomy, disease cycle, detection, control methods). Module III: Plant pests Unit 1: Nematodes (characteristics, biology, economically important species). Unit 2: Snails and slugs (characteristics, biology, economically important species). Unit 3: Insects (characteristics, biology, economically important species). Unit 4: Mites (characteristics, biology, economically important species). Unit 5: Vertebrate (characteristics, biology, economically important species). Module IV: Integrated Pest Management (IPM) Unit 1: The fundamental principles and concepts of IPM (definition, ecological and economical principles) Unit 2: IPM strategy, methods and tactics (prevention, monitoring, intervention, regulation) Competencies to be developed: Professional knowledge: Students understand the concept, aims, tasks and importance of plant protection as well as the concept and criteria of integrated plant protection. They can recognize signs and symptoms and identify their causative agents. They also know life cycles of harmful organisms and ecological circumstances of their injury. Students can scout pests on the field and know the methods and tools of data collections. They understand the control methods of plant pests and diseases and are able to use them in complex manner. Skills: Acquirements enable students identifying plant damages, scouting plant pests, planning and implementation of environmental friendly plant protection technologies based on ecological principles. Attitudes: Students are reactive top plant protection problems and aims to prevent or solve them on integrated way. They are susceptible to accept new information, new professional knowledges and methods. They manage plant protection problems with environmental and ecological approaches. They are open for cooperation in solving problems.

Compulsory textbook

The teaching material is available for student in written as well as ppt form. L. Fodor (2017): Principles of Plant Protection. Manuscript. Eszterházy Károly University, Károly Robert Campus, Gyöngyös. I-IV. Modules.

Recommended textbook

Ware WG. Complete guide to pest control. Thompson publications, 1996. Ware WG. The Pesticide book. Thompson publications, 2000. Agrios GN. 2005. Plant Pathology. New York: Academic Press. Chapman RF. 1998. The Insects: Structure and Function. Cambridge Univ. Press, Cambridge. Subramanyam B & Hagstrum DW. 1995. Integrated Management of Insects in Stored Products. Marcel Dekker, New York.

Person responsible for the subject: László Fodor PhD., college professor

Teacher: László Fodor PhD., college professor

Name of the subject: Soil management Credits: 3





COURSE OUTLINE

Students will be able to contribute to the activities of the plant production engineers by being aware of the ecological factors of production, the technological processes and rules of land cultivation and utilisation. Students will acquire knowledge concerning soil preparation, nutrient supplement, weed-control and soil protection, will be able to assess the personnel and equipment demands. They will be able to perform individual farming, will be able to apply the up-to-date technologies used in land cultivation, fertilizing, weed-control and soil protection on the basis of professional guidelines, technological specifications, legal provisions and EU regulations. Structure of the Subject: ‒ Presentation of site factors (climatic, hydrologic and soil factors), the factors affecting the

quality of land cultivation, and land cultivation systems. ‒ The selection of cultivation machinery and the aspects of the selection. ‒ Presentation and utilisation nutrient supplement techniques (organic and chemical fertilizers).

The machines and equipment used for chemical or organic fertilizing, the aspects of machine selection.

‒ Site-specific fertilizing methods. ‒ Methodology of site identification. ‒ Cultivation methods and alternatives of weed-control. ‒ The concept of crop shifting and crop rotation, the rules of crop rotation of different cultures.

‒ The rules and methods of land protection, systems of land utilisation. ‒ The methods and tools of soil examination. ‒ Operation, adjustment and maintenance of land cultivating machines. ‒ Evaluation of land cultivation. ‒ Planning of nutrient supplement. ‒ Storage and handling of chemical and organic fertilizers. Operation and maintenance of

fertilizing machines. ‒ Weed identification, weed monitoring. ‒ The methods and tools of soil protection.

Name of the subject: Agricultural safety and hygiene Credits: 2





COURSE OUTLINE

‒ Basics of safety. Legal and organisational tasks of safety at work. ‒ Accident. Health care at work. ‒ Ergonomics. ‒ Labour physiology. Labour psychology. ‒ Requirements of creating workstations. ‒ General rules of machinery. ‒ Physical labour surroundings. Dangers of electricity. Maintenance, the safe techniques of

material transport. Sanitation. ‒ Basics of fire prevention. Fire prevention at work.

Name of the subject: Quality assurance and food chain safety Credits: 4




Subject scheduled in curriculum: 3rd semester

COURSE OUTLINE

‒ The definition, interpretation of quality, its sources. Quality control and assurance. ‒ The importance of quality management and its parts. ‒ The introduction, preparation, creation and documentation of quality systems. ‒ Quality standards (European, National, International). ‒ The concept of TQM, basic parts, effects on results. Implementation of TQM. ‒ Evaluation of the implementation of TQM. ‒ Good Mode of Production (GMP). ‒ HACCP (danger assessment and critical points of regulation). ‒ Laboratory quality management system. Environmental quality management system. ‒ The relations of quality systems, comparison of their most important features. ‒ Quality assurance in planning. ‒ Quality assurance in agricultural production. ‒ The definition and necessity of quality audit. Types of quality audits. Preparation for and

conduct of quality audits. ‒ The definition, objective and types of quality guarantee. The process of guaranteeing quality

systems. ‒ The objective and importance of accreditation. The international regulation of accreditation.

The process of accreditation in Hungary.

Name of the subject: Agro-meteorology Credits: 2



Assessment: Exam


COURSE OUTLINE

Theoretical: Meteorological basics, the features of the atmosphere. The types of precipitation, formation of clouds, air masses. Climatic and agrometeorological basics, natural and artificial microclimates. Climate and its practical modification, damages caused by the weather and possibilities of their reduction. The expected climate change and its agricultural effects. Practical: Processing measured meteorological data and their practical utilisation. The effect of climate on agriculture. Climate change and its effects on plant production, animal husbandry and horticulture. The climate changing effects of irrigation.

Name of the subject: Law and industry-specific administration Credits: 3

Subject code: NFG_PS108K3 Type of subject: Compulsory


Assessment: Exam

Subject scheduled in curriculum: 3rt semester

COURSE OUTLINE

The subject can be divided into two parts. In the first part students will be familiar with the formation, development and the most important concepts of administration. They can get information about the internal structure of administrative organizations, their operation and internal procedures. In the second part the subjects details the structure, operation and tasks of the central and local administrative organizations and their interrelationships. Students will have a general view of the detailed administrative regulations; the formation of the public service relationship, its content, the termination of the public service relationship; and the complex liability system in administration. Curriculum outline: The formation of administration; basic concepts. The tasks and scopes of administration. Legal relations in administration. The administrative legal standards. The internal structure and procedures of administrative organizations. Characteristics of corporate and individual organizations. Principles and general characteristics of administration. Participants in administration; legal relations, their content, termination; liability system. Systems and groups of central administrative organizations. Systems, tasks, operation and management of local authorities.

Name of the subject: Foraging Credits: 4


Type and number of lessons: Lecture1 hours + Practice 2 hours



COURSE OUTLINE

Theoretical: ‒ The inorganic parts of forage. ‒ Nutrient-and energy supply. ‒ The digestion of domesticated animals. ‒ Systems of forage evaluation. The assessment of forage content ‒ The methods of comparing forages. ‒ The preservation of forage (silage and making hay). ‒ Storing forage.

‒ Foraging ruminants and swine. ‒ Foraging poultry and pets. ‒ Producing and distributing mixed forage.

Practical:

‒ Forage basics. ‒ Laboratory analysis of forage. ‒ Presentation of the digestion of cattle and sheep. ‒ Digestion of poultry, horses and swine. ‒ Compiling forage portions and estimating the quantity of forage. ‒ Estimating silage losses. Estimating losses of hay –making. ‒ Planning (change of stock). Planning (forage portions). Forage balance ‒ Evaluation of plans. Methods of the preparation of forage.

Name of the subject: Animal breeding I. Credits: 6



Assessment: Exam


COURSE OUTLINE

Lectures: ‒ The history of domestication. Its significance and effect on species. The names of domestified

animals based on gender and age. Environmental effects. Value-assessing methods. ‒ Basic terms of foraging. The composition of forage. The classification of forage. Storage and

preservation of forage. ‒ The significance of keeping cattle and its products. Cattle raising for milk and meat. ‒ The significance and situation of keeping poultry. Types of hens, hybrids, raising broiler

chicken. ‒ The situation of raising sheep and its products. Keeping lambs. Methods of fattening. Quality

of meat. ‒ The situation of pig raising. The value assessing features of swine. Features of mothers and

fathers. The meat production of swine, slaughtering value.

Seminars: ‒ Outlook, judgement by outlook. Raising and multiplication. ‒ Features of digestion. Feeding methods, features of species. Species. ‒ Raising and keeping calves and heifers. ‒ The technology of eggs for consumption. Keeping hens. ‒ Species of sheep. The milk-and wool production of sheep. Raising breeding animals.

Mulitplication. Species, hybrids. ‒ The multiplication of swine, raising pigs.

Name of the subject: Agro-economics and policy Credits: 3



Assessment: Exam


COURSE OUTLINE

The aim of the subject is to teach students the role of agro politics in integration from the very start and the role of environmental politics that could be the basis of environmentally conscious thinking. Furthermore, student are required to be aware of the role of agriculture in national economy, the EU and national rural development politics their most important issues, relations to structural politics and to the EAFRD support system. Hereby students contribute to the application of economic, human environmental and quality assurance systems with multifunctional rural development principles and to those skills and abilities that help them to be environmental conscious.

Name of the subject: Business economics Credits: 4

Subject code: NBG_GI900K4 Type of subject: Compulsory


Assessment: Exam


COURSE OUTLINE

Aim: The aim of the course is to provide students with information on the operating mechanisms of enterprises, to familiarize students with the firms' goals, forms and corporate social position. Provide knowledge of the core business issues of the enterprise activity system and the strategy, provide insight into the individual functional areas and prepare them for rapid recognition of economic problems, strategic and operational decision making Competences to be developed: Knowledge: students learn about the goals and basic laws of corporate management. They understand the principles and methods of managing, organizing and operating farming processes,

the methodology of analysis and management processes, the methodological basis for decision making and decision support. They know the concepts, contexts, modern procedures, design, analysis and evaluation methods of resource management. Abilities: students are able to reveal the essential facts and correlations using the theories and methods learned, organize and analyze independent conclusions and critical comments. They are able to get directions in short and medium term decision making processes and to formulate decision-making proposals Attitudes: During the course, students understand the complex operation of the company and strive for its efficient operation. They become receptive to the absorption of new information, new professional knowledge and methodologies, open to new, independent and cooperative tasks and responsibilities. They strive to develop their knowledge and working relationships

Name of the subject: Project management Credits: 3





COURSE OUTLINE

The aim of the subject is to make students familiar with tender and project management in practice in order to use the resources needed for hitting the target of any kind of project in the most effective and fruitful way. Curriculum outline: Tender systems in the EU and in Hungary; Support principles on particular tender systems; Basic terms of tender management; Institutions managing tender resources in Hungary, their structure and operation; The process of tender making; Tender management; Aspects of tender consideration; Tenders in practice. The project and the basic terms of project management; Negotiation of support contract; The preparation of project execution; Information and communication systems in projects; Aspects of compiling tender documents; public procurement execution; Public procurement regulations, monitoring project execution; financial and professional monitoring; compiling tender accounts.

Name of the subject: Agro-marketing Credits: 3



Assessment: Exam

Subject scheduled in curriculum: 4th semester

COURSE OUTLINE

Marketing as a discipline, definitions of basic terms, market forms and types. The definition and process of marketing management. Marketing activities in the target market: market segmentation, choosing target markets, product positioning. The consumer market, factors influencing consumer behaviour, the model of consumer behaviour, the process of the buying decision. The characteristics of the institutional market, the process and steps of procurement behaviour. The marketing information system, the characteristics and methods of primary and secondary market research. Product as an element of the marketing mix: products and services, product life cycle, brands, trademarks, packaging. Price as an element of the marketing mix: pricing strategies, elements of pricing tactics. Place as an element of the marketing mix: the length, the width and the participants of the distribution channel. Promotion as an element of the marketing mix: advertising, planning and organising advertising programmes, forms of sales promotion, the target audiences of Public Relations, PR tools, types of personal selling. Marketing management, the process of marketing planning, different types of marketing strategies

Name of the subject: Crop production I. Credits: 6



Assessment: Exam


COURSE OUTLINE

During this course, students will acquire knowledge concerning the production processes of cereals, will be able to assess the personnel and equipment demands regarding particular tasks. Students will be able to apply the up-to-date technologies used in agricultural sectors on the basis of professional guidelines, technological specifications, legal provisions and EU regulations. They will be able to operate machines, equipment and devices properly, conduct storage and maintenance, and if necessary provide the conditions for work and production processes. Structure of the Subject: The significance, biological basis and site requirements of wheat production. The production technology of wheat (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest). The significance, biological basis and site requirements of barley production. The production technology of barley (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest). The significance, biological basis and site requirements of rye production. The production technology of rye (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest). The significance, biological basis and site requirements of oat production. The production technology of oat (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest). The significance, biological basis and site requirements of rice production. The production technology of rice (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest). The significance, biological basis and site requirements of corn production. The production technology of corn (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest).

Practical: The morphology and development of crops. Preparing technological projects:

- planning soil works, systems of agriculture, - compiling nutritive supply (fertilising) plan, - calculation of seed needs, planning and organising sowing, - planning and organising plant protection, - planning and organising harvesting.

Name of the subject: Horticultural technologies I. Credits: 4



Assessment: Exam


COURSE OUTLINE

Theoretical: The definition of vegetables and vegetable production. The history, present situation and tasks of vegetable production. The ecological needs and reproduction of vegetables. Basic agrotechnical tasks. The open-air production of tomato, pepper, paprika, eggplant and potato. The forcing technology of tomato and pepper. The detailed production knowledge includes the production of leguminous plant, onion-types, root vegetables, leafy vegetables, cabbage types, sweet corn and asparagus in the open air. The detailed curriculum is as follows: history, significance, ecological needs, production objective, produced species, duration of production, structure of sowing, soil preparation, nutrient supply, reproduction (seedlings), caring, picking, harvesting. Practical: The origins and classification of vegetables, ensuring temperature optimums. Compiling soil mixtures, methods of soil disinfection. Modern methods of seedling growing. Intensive nutrient supply, ways of irrigation in open-air production and forcing. Picking, harvesting, goods-preparation and storage. Integrated production technological methods. The practical application of integrated production technology in the case of the given vegetable (eg. melon).

Name of the subject: Animal breeding II. Credits: 6



Assessment: Exam


COURSE OUTLINE

Theoretical: ‒ Basics of sheep keeping. The situation and tasks of sheep keeping. ‒ Features of value assessment. Meat, milk-and wool producing capacity. ‒ Raising lamb. Methods of fattening. Quality of meat. ‒ Raising. Keeping mothers, multiplication. Raising and utilising rams. ‒ The situation of swine keeping, future prospects. Indices of success. ‒ Features of value assessment of swine. Features of mothers and fathers. ‒ Meat-producing capacity, meat quality, EUROP system. ‒ Reproduction biology. ‒ Methods of keeping and foraging swine by age and utilisation. ‒ The situation of poultry keeping, broilers ‒ Features of value assessment I. Reproductivity, productivity, fertility, egg-production. ‒ Types of hen pairs, raising and productivity ‒ Features of value assessment II. Meat producing capacity. ‒ Incubation. Animal protection.

Practical:

‒ Types of sheep. ‒ Shearing, wool assessment. ‒ Animal protection, transport. Milk of sheep. ‒ Foraging ewes and rams. ‒ Basics of swine raising. Types of swine, hybrids. ‒ Raising pigs. Fattening of pigs. ‒ Foraging, animal protection. ‒ Methods of keeping. Keeping and productivity of hybrids for egg, egg management. ‒ Raising broiler chicken.

Name of the subject: Principles in ecological farming Credits: 3


Type and number of lessons: Lecture1 hours + Practice 2 hours



COURSE OUTLINE

The introduction of the ecological farming system, objective, significance and working mechanism of ecological management. Knowledge of the relevant national and EU institutional, support, legal and economic regulations. Presentation of bio production (definition, objective, significance). Presenting the ways of contribution to the healthier way of life. Assisting compliance with the EU’s requirements on environmental protection and food hygiene. Monitoring, evaluation. Presenting controlling bio production. Regulations of labelling food produced by ecological methods. Legal background of controlling bio products. The ecological production of apples, grapevine, berries, vegetables. Basics of alternative animlal husbandry. Sustainable nature-based animal keeping. The system of relations between animal keeping and environmental protection. The ecological criterion-system of animal keeping and product making. Animal protection. Quality of animal products. Traditional and

new methods of keeping and breeding in alternative animal husbandry. Use of traditional, nationalised and new species in ecological animal keeping. Alternative ways of keeping and breeding and producing animal products by the utilisation of cattle, swine, horse, goat and poultry species.

Name of the subject: Crop production II. Credits: 6



Assessment: Exam


COURSE OUTLINE

During this course, the students will acquire knowledge concerning the production processes of industrial and forage plants, will be able to assess the personnel and equipment demands regarding particular tasks. The students will be able to apply the up-to-date technologies used in agricultural sectors on the basis of professional guidelines, technological specifications, legal provisions and EU regulations. They will be able to operate machines, equipment and devices properly, conduct storage and maintenance, and if necessary provide the conditions for work and production processes. Structure of the Subject: The significance, biological basis and site requirements of sugar-beet production. The production technology of sugar-beet (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest). The significance, biological basis and site requirements of potato production. The production technology of potato (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest). The significance, biological basis and site requirements of sunflower production. The production technology of sunflower (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest). The significance, biological basis and site requirements of pea production. The production technology of peas (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest). The significance, biological basis and site requirements alfalfa production. The production technology of medick (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest). The significance, biological basis and site requirements of sappy and silage forage plant production. The production technology of sappy and silage forage plants (previous crop demand, seed-bed preparation, nutrient supply, sowing, cultivation, harvest).

Name of the subject: Horticultural technologies II. Credits: 4



Assessment: Exam


COURSE OUTLINE

Theoretical: ‒ The history and situation of fruit production. The ecology of fruit production. ‒ The morphology of fruit plants, productive parts. ‒ Crown forms. Pruning of fruit species for shaping and production. ‒ General principles of plant protection in orchards. ‒ Ripening, examinations of ripening ‒ Mechanized and manual harvest ‒ Storage of fruit.

‒ Apple production, origin, use of species and ecological knowledge. Apple types ‒ Production of pear, cherry, sour cherry, apricot, peach, plum, and berries. ‒ The history of vine growing and its situation in Hungary. The origin of species, their ecological

needs and phenological features. ‒ Basics of the physiology of grapes. The taxonomy of grape species and the possibilities of

identifying certain types. Parts of vine plantations: base, method of vinestock cultivation, production area, direction of rows.

‒ The phytotechnical operations of vine: pruning, green jobs. ‒ The agrotechnical operations of vine, the points of cultivation and nutrient supply. ‒ The plant protection of vinestocks. ‒ Creating vine plantations. The most important vegetative methods of reproduction: grafting,

shooting, cutting. The organisation and the most important steps of vintage. Practical: ‒ Crown forms and pruning practice. ‒ Methods of reproduction in fruit production. ‒ Soil cultivation, mechanical soil cultivation. ‒ Soil coverage, herbicides ‒ Nutrient management. ‒ Irrigation in the orchard. ‒ Integrated plant protection of orchards. ‒ Regulation of ripening in practice. ‒ The selection and classification of fruit. ‒ The morphology of grapes. Its life cycles and ecological needs. ‒ Features defining the production value of the most important Hungarian species. ‒ Steps of creating vine plantations. ‒ Steps of stock recording and evaluation of the indices calculated. ‒ Creating production balance. Possibilities of production regulation. ‒ Organising pruning and other ancillary operations. The effects of the most important green jobs.

The role and implementation of the single agrotechnical operations. ‒ Preparation of a vintage plan.

Name of the subject: Accounting and finance Credits: 3

Subject code: NBA_GV123G3 Type of subject: Compulsory




COURSE OUTLINE

Aim: The course is designed to make students get acquainted with the concepts, objectives, tasks and areas of accountancy and finance. Topics to be covered:

1. Agricultural entrepreneurship and its information system. 2. Basics of accountancy paying special attention to agriculture. Principles of accounting. 3. The accounting policy of enterprises. 4. Reporting obligation. The balance sheet and its content. 5. The profit and loss accounts and its content. Valuation in accountancy. 6. Basics of bookkeeping. Bookkeeping obligations. 7. Features of double entry bookkeeping, special features in agriculture. Characteristic

features of account-based settlement. 8. Time-based settlement. Certificates. Auditing and depositing. Controlling. Funds. 9. Evaluating, registering and safeguarding securities. Types of securities. Managing and

registering securities. Planning and analysing the financial situation. Cash-flow. 10. Measuring liquidity. Documentation of fund management. 11. Funds and accounting flow, the rules of money processing. 12. Bank accounts. Meeting demand notes. Methods of payment in the national monetary

circulation. 13. Detailed rules of certain methods of payment. Cash withdrawal. Data disclosure on bank

accounts. Competences: Knowledge: Students shall possess all knowledge of high standard professional communication, participation in agricultural production directly; its support, its active and operative role while they are also able to implement R+D+I projects. Abilities: Students are able to interpret regulations and laws of the industry while obey them and making the others obey them as well. With professional participation, they are able to take part in research projects, in their sub-tasks, and also in their direct operative management. They are aware of the basic procedures, financial, accounting, labour, social security and taxation laws of establishing, operating and liquidating enterprises. They can analyse the basic economic relations and carry out the basic accounting, financial and labour tasks concerning the establishment, operation and liquidation of enterprises.

Name of the subject: Management and work organization skills Credits: 2

Subject code: NFA_GV110K2 Type of subject: Compulsory


Assessment: Exam


COURSE OUTLINE

Aims: In this course the students will learn about the basics of company management and the significance of the leadership, its main tasks and its relationship system. Students gain insight into the structure of the company and learn about leadership styles, methods, and their application possibilities. Furthermore, it is intended to acquaint the tools of planning and organization. The knowledge to be acquired: 1. History, concept, task and division of work sciences. The concept of work 2. The organizational features of agricultural work, factors influencing work ability 3. Location and role of leadership in the corporation 4. Leadership theories, schools 5. Management skills and roles. Management styles 6. Problem solving, decision making 7. Competency and responsibility 8. The environment of management and the organization 9. Strategic management and planning 10. Motivation tools 11. Work organization methods 12. Work organization features of animal husbandry 13. Work organization features of crop production 14. Work organization features of horticulture and viticulture

Name of the subject: Protection of environmental elements Credits: 5

Subject code: NBA_KG109K5 Type of subject: Elective


Assessment: Exam


COURSE OUTLINE

Theoretical topics:

• The significance of the air, its creation and parts. Air pollution and its sources, air quality. Smog types. Legal regulation of air cleanliness protection, international agreements. The technological regulation of air cleanliness protection.

• The significance and characteristics of waters. Grouping and describing water sources. Water pollution and its sources, water quality. The methods of water quality examinations, physical, chemical and biological water qualification. The legal and technological regulations of water quality protection.

• Forms of soil degradation, the importance of its processes in Hungary and on a global scale. Legal regulation of soil protection. Processes of soil degradation: erosion, deflation, soil acidity, soil pollution, structural degradation. The agro-technical and technological procedures of soil protection. The importance, history and legal regulations of recultivation. Technical recultivation. Biological recultivation. Re-utilisation of recultivated areas.

Practical material:

• Methods of measuring air quality, smoke-gas-cleaning technologies (Mátra Power Plant Ltd.)

• Methods of measuring water quality (Gyöngyös Sewage-cleaning Plant, Drinking Water Storing Plant of Csórrét)

• Soil protection – recultivation (refuse dump in Gyöngyösoroszi)

Name of the subject: Landscape ecology and management Credits: 5

Subject code: NBA_GV125K5 Type of subject: Elective


Assessment: Exam


COURSE OUTLINE

• Historical overview of land use in Hungary. Changes in branches of cultivation. Methods of land use. Changes in ownership. Relations between plant species and lands, especially in hilly areas. Consideration of EU directives and supporting systems in land use.

• Space use – overall usage of arable lands • Rational land use, conflicts in landscape usage • Soil protection – changes in branches of cultivation, protection of landscapes • Geoculture as a complex land use • Sustainable agricultural development and land use • Land use systems • Special features of agricultural land use • Land registration • Quality of agricultural arable lands • Soil types – growing areas • Land evaluation – golden crown – growing area value number • Inputs of agricultural production • Changes in ownership • Characteristic plant forms • Outputs of agricultural production • Indicators used in evaluating the land use system • Land use in unfavourable conditions • Landscape structure, natural landscape elements • Space impacts and landscape impacts • Multiplication of rural farming

Name of the subject: Business administration Credits: 3

Subject code: NBA_GV132K3 Type of subject: Compulsory


Assessment: Exam


COURSE OUTLINE

The aim of the course is to familiarize students with the main sectors of agricultural, especially the viticulture and oenology sector. Students get acquainted with the resources of farms and enterprises their capital resources and their economic and human resources. The task of the subject is to practice the organization methods and procedures. Course content:

1. General characteristics of resources and their agricultural parameters. 2. Forms of land and its utilization (cultivation branches). 3. The characteristics, grouping and costs of labour. 4. Importance of cost calculations and cost management. 5. The influencing factors of food production. 6. Definitions and elements of cooperation, integration and coordination. 7. Organization and economics of crop production. 8. Organization and economics of vegetable production. 9. Organization and economics of fruticulture. 10. The position of the viticulture and oenology sector. 11. Business issues of the Hungarian viticulture and oenology sector. 12. The cost and income structure of the grape-wine product line. 13. Organization and economics of animal breeding. 14. Economic analysis of agricultural sectors.

Name of the subject: Agricultural waste management Credits: 4





COURSE OUTLINE

✓ The importance and necessary of waste management in agriculture. ✓ The definition of waste, categorisation, quality and quantity. ✓ Waste examination. Types of dangerous waste produced in agriculture, methods of

defining them. ✓ The legal regulation of Hungarian waste management, its objectives, requirements of the

EU. ✓ The reduction of the quantity of waste in agriculture. ✓ The characteristic of the most important agricultural waste sources, the possibilities of

their utilisation. ✓ The technological system of waste treatment. ✓ Waste collection, temporary storage. ✓ Transportation of waste, means and equipment. ✓ The thermic procedures of waste treatment (waste burning, pirolysis). ✓ Disactivation of waste in biological ways (composting, biogas-production). ✓ Waste placement. ✓ The treatment of sewage slurry, ways and regulation of its utilisation. ✓ Utilization of agricultural byproducts.

Name of the subject: Utilization of Renewable Energy Sources Credits: 6

Subject code: NBA_GV111K6 Type of subject: Elective


Assessment: Exam


COURSE OUTLINE

• Present systems of energy supply.

• Possible future systems of energy supply.

• The characteristics of fossil fuels (crude oil, natural gas, coal), the advantages and disadvantages of their application.

• Nuclear power.

• Renewable energy resources (solar, wind, water, geothermal and green energy), characteristics, advantages and disadvantages

• Production and application of green energy resources in energy supply, by-products, plants, biogas.

• The economic, technological and ecological aspects of the production and application of renewable energy resources.

• The factors and system of energy strategy.

• The method of working out settlement energy strategies.

AGRICULTURAL ENGINEERING MAJOR (BSc) · AGRICULTURAL ENGINEERING MAJOR (BSc) Eszterházy Károly...

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Transcript of AGRICULTURAL ENGINEERING MAJOR (BSc) · AGRICULTURAL ENGINEERING MAJOR (BSc) Eszterházy Károly...