About
The horticultural department consists of four departments: fruit growing and breeding, vegetable growing and breeding, ornamental plants breeding and breeding, and vineyard breeding and breeding. The department provides training on cultivation techniques, breeding, pre-harvest and post-harvest physiology, biotechnology, post-harvest technology of horticultural products, storage and preparation for the market in the subjects of fruit, vegetable, vineyard and ornamental plants. In addition, various researches are carried out on these issues.
The department started its education in the Fall of 2011 with the enrollment of 25 students with an additional quota.
Graduation RequirementsTo be successful in minimum 240 ECTS credits by getting at least a CC grade from all the courses determined in the curriculum.
Employment OpportunitiesSpecial facilities for the breeding of horticultural crops
Special facilities for vegetable growing, seed production and seedlings
Special facilities for vineyard cultivation
Special facilities for fruit growing
Special facilities for the cultivation of ornamental plants
Special facilities for mushroom production
cold storage facilities
Public institutions and organizations affiliated to the Ministries of Food, Agriculture and Livestock, Environment and Urbanization, Culture and Tourism and Environment and Forestry
Municipalities' zoning, engineering, parks and gardens units
Administration
Department HeadAssoc. Prof. Dr. Funda ATİLA
Vice Heads of DepartmentAsst. Prof. Dr. Sebahattin YILMAZ
Asst. Prof. Dr. Selma BOYACI
Department Laboratories
Horticulture Department Laboratory 
Horticulture Department Laboratory was established with projects supported by Ahi Evran University BAP Coordinator and TUBITAK. Numerous completed and ongoing projects are carried out in our laboratory. Morphological characterization, molecular characterization and pomological analysis of end-of-harvest products are carried out within the scope of projects carried out in horticultural crops (fruit, vegetable, ornamental and viticulture). In the laboratory; cell shredder, colorimeter, climate data logger, handheld pH meter, autoclave, oven, precision balance, digital refractometer, magnetic stirrer with heating, mill, digital burette, pure water device, microwave oven, horizontal electrophoresis unit, centrifuge, vortex, DT There are 8809A light intensity recorder, datalogger, carbon dioxide, temperature and humidity recorder, +4 and -18
0C refrigerator.
Laboratory Manager: Assoc. Prof.
Dr. Funda ATİLA
Mushroom Production Area 
In our department, mycelial production of various medicinal and edible mushroom species and mushroom production is carried out by bag culture method. In the mushroom production room, heating and cooling is done with air conditioning, and there is a humidification and ventilation system. The floor and side walls of the production room are covered with tiles, and a bunk bed system with floors, grid beds, fixed by connecting to the floor and side walls is applied in the production.
Laboratory Manager: Doç. Dr. Funda ATİLA
