The objective of this course is to provide students with the theoretical foundations, ecological principles, and legal legislation of organic agriculture, enabling them to manage all production processes—from soil management and plant nutrition to pest/disease control and livestock production—within the framework of sustainability. Additionally, it aims to develop students' capacity to analyze the control, certification, post-harvest handling, and marketing processes of organic products according to national and international standards.

This course covers the definition, philosophy, and current status of organic agriculture in Turkey and worldwide, alongside national and international legislative frameworks. Maintenance of ecological balance, soil fertility, organic matter management, plant nutrition, tillage, and weed management form the core of the curriculum. Sustainable crop and livestock production techniques, crop rotation, biodiversity, and biological/cultural methods for pest and disease management are thoroughly examined. The course concludes with harvesting procedures, quality management, control-certification mechanisms, and the marketing of organic products.