The aim of the course is examining the effects of the amounts of organic and chemical fertilizer on product quality. The field crops (cereals, anchor and arbitrary crops), fruit trees (citrus, apricots, peaches, apples, olives, etc.) vegetables (watermelon, strawberries, tomatoes, eggplant, etc..) and ornamental plants and relationship between nutrition and quality criteria.

What is the Quality? The influences of plant nutrients on carbohydrates, proteins, organic nitrogen compounds, mineral elements and vitamins.