University of Montenegro

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / MODERN FRUIT TREE FORMS IN FRUIT GROWING

Course:

MODERN FRUIT TREE FORMS IN FRUIT GROWING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12330	Obavezan	1	5	2+2+0

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	None
Aims	To acquaint students with the modern growing forms of the canopy at hand, the correct choice of substrate and variety, and the application of appropriate technical measures on the above-ground part of the fruit tree.
Learning outcomes	After passing the exam, the student will be able to: properly evaluate and choose the substrate for grafting and variety, type of planting material, and growing form of the crown, determine and practically apply the appropriate agrotechnical measures: pruning, thinning of fruits and others, correctly form the growing form in the growing and the productive period.
Lecturer / Teaching assistant	Docent Mirjana Adakalić
Methodology	Lectures, exercises, colloquiums, test, and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to the subject. Fruit tree cultivation systems.
I week exercises	Determination of the fruit tree productivity coefficient.
II week lectures	Concept and biological basis of the canopy at hand forms. Assembly density.
II week exercises	Cultivation forms in space.
III week lectures	Planting material for high-intensity cultivation systems.
III week exercises	Varietal composition.
IV week lectures	Classic forms of cultivation and basic agrotechnical operations.
IV week exercises	Pruning of classic growing forms: pyramidal crown, practical work.
V week lectures	Choice of cultivation form for intensive and high-intensity plantations.
V week exercises	Pruning of classic cultivation forms: vase, practical work.
VI week lectures	Modern cultivation forms of the canopy at hand, slender spindle and its modifications: super spindle and spiral spindle - haitek.
VI week exercises	Pruning spindle-shaped fruit trees, practical work.
VII week lectures	Spindle modifications according to the position and number of axes: V planting, double and double spindle, drilling, and mikado cultivation systems.
VII week exercises	Pruning spindle-shaped fruit trees, practical work.
VIII week lectures	Colloquium I. Cultivation forms solen, solakse and double solakse.
VIII week exercises	Structure - solen and solakse.
IX week lectures	Cultivation systems in a variety/substrate combination.
IX week exercises	Selection of stunted substrates for dense planting.
X week lectures	Vase crown (vase types), free palmette, Verone spindle.
X week exercises	Structure - free palmette.
XI week lectures	Pal-spindle, tatura-trellis (transverse Y), and a modified Verona vase.
XI week exercises	Structure - transverse Y.
XII week lectures	Colloquium II. Multispindle, Spindle Pyramid, Tall Spindle (TSA), Kim Green Bush (KGB) and Spanish Bush.
XII week exercises	Structure - Kim Greens bush and Spanish bush.
XIII week lectures	Cans and Fogels spindle, UFO, SSA, and cordon systems.
XIII week exercises	Structure - cordon
XIV week lectures	Regeneration and control of exuberance.
XIV week exercises	Test
XV week lectures	Methods of fruit thinning.
XV week exercises	Field exercise.

Student workload	Weekly 5 credits x 40/30=6 hours and 40 minutes 2 hour(s) of theoretical lecture 0 hour(s) of practical lecture 2 exercises 2 hour(s) and 40 minutes independent work, including consultations During the semester Classes and final exam: 6 hours and 40 minutes x 16 = 106 hours and 40 minutes Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hours and 40 minutes x 2 = 13 hours and 20 minutes Total workload for the course: 5 x 30=150 hours Supplementary work for exam preparation in the make-up exam period, including taking the make-up exam from 0 to 30 hours (remaining time from the first two items to the total workload for the course) 30 hours and 0 minutes Load structure: 106 hours and 40 minutes (teaching), 13 hours and 20 minutes (preparation), 30 hours and 0 minutes (additional work)
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes and exercises, do colloquiums, test, and final exam.
Consultations	In agreement with the students, one hour a week.
Literature	- Mićić N., Đurić G. (2020): Voćarstvo II, Partenon; - Keserović Z., Magazin N., Milić B., Dorić M. (2016): Voćarstvo i vinogradarstvo: (deo Voćarstvo) Poljoprivredni fakultet, Novi Sad; - Lučić P., Đurić G., Mićić N. (1996): Voćarstvo I, Partenon.
Examination methods	Attendance and activity: (5 + 5) 10 points - Colloquium: (2 x 15) 30 points - Test: (exercises) 10 points - Final exam: 50 points A passing grade is obtained when at least 50 points are collected. Grades and points: A (90-100 points); B (80-90); C (70-80); D (60-70); E (50 to 60); F (< 50)
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / FRUIT PROCESSING

Course:

FRUIT PROCESSING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12331	Obavezan	1	5	3+0+1

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	There are no requirements for registering and listening to the subject
Aims	To acquaint students with the technology of canning and fruit processing
Learning outcomes	It describes the technological processes of the production of processed fruit. Determines auxiliary raw materials and auxiliary materials for obtaining finished fruit products. It applies different methods of canning finished fruit products. It determines the best packaging for storing and placing processed fruit.
Lecturer / Teaching assistant	Prof. Dr. Aleksandar Odalović
Methodology	Lectures, exercises, seminar work, colloquiums and final exam

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	History and importance of processing
I week exercises	Auxiliary raw materials
II week lectures	Traditional fruit processing at home
II week exercises	Auxiliary materials
III week lectures	Industrial fruit processing
III week exercises	Nutritive value of fruit
IV week lectures	Freezing as a way of preserving fruit. Pasteurization and sterilization of fruit
IV week exercises	Organoleptic properties of fruit
V week lectures	Colloquium I
V week exercises	Changes in fruit during ripening
VI week lectures	Fruit processing with sugar (marmalade, jam,)
VI week exercises	Degree of maturity and harvest
VII week lectures	Fruit processing with sugar (compote, sweet, jelly)
VII week exercises	Changes in the fruit after picking
VIII week lectures	Drying fruit in the sun
VIII week exercises	Microbiological changes
IX week lectures	Drying of fruit in industrial dryers
IX week exercises	Changes in fruit during processing
X week lectures	Industrial production of fruit juices
X week exercises	Oxidative changes during fruit processing
XI week lectures	Industrial production of fruit concentrates
XI week exercises	Changes in fruit under the influence of water
XII week lectures	Packaging for processed fruit
XII week exercises	Changes in fruit under the influence of heat
XIII week lectures	Canning olives. Production of olive oil
XIII week exercises	Techniques of olive conservation and olive oil production
XIV week lectures	Colloquium II
XIV week exercises	Tour of the fruit processing factory
XV week lectures	Status and perspectives of fruit processing in Montenegro
XV week exercises	Modern lines for fruit processing

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 3 sat(a) theoretical classes 1 sat(a) practical classes 0 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, do a seminar, do both colloquiums and the final exam
Consultations	Consultations 1 hour per week, by agreement with students.
Literature	Niketić-Aleksić G (1982): Tehnologija prerade voća i povrća, Poljoprivredni fakultet. Beograd Zlatković i Bukvić (2000): Tehnologija prerade voća. Beograd
Examination methods	Attendance and activity in class: 5 points Seminar work: 5 points Colloquium: (2 x 20) 40 points Final exam: 50 points A passing grade is obtained when at least 50 points are collected
Special remarks	Does not have
Comment	Does not have

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / OLIVE GROWING AND OIL PRODUCTION

Course:

OLIVE GROWING AND OIL PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12332	Obavezan	1	5	3+0+1

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	None
Aims	Acquaint students with the conditions, basic agro and technical measures for modern olive growing; conditions for the production of quality olive oil, evaluation of the quality of olive oil
Learning outcomes	After passing the exam, the student should: Know the history of olive growing, the distribution and importance of olives in the world and our country; Can describe the ways of growing olives and the basic requirements of olives according to environmental conditions; He can explain the method of raising olive trees and the application of agrotechnical measures, propagation, pruning, the specifics of harvesting; He can use the descriptor to describe varieties feature, to assess the degree of ripeness of the fruit and determine the moment of harvesting; Knows the factors that affect the quality of olive oil, and the olive fruit processing process; It can recognize quality olive oil and distinguish oil with a negative attribute (flaw); Knows the factors that influence and the conditions necessary for the preservation of olive oil; Knows the principle of forming a panel and evaluating the quality of olive oil; He is qualified for teamwork, critical thinking, knowledge presentation and teaching evaluation.
Lecturer / Teaching assistant	Prof. Dr. Biljana Lazović, Assoc. Dr. Mirjana Adakalić
Methodology	Lectures, exercises, field exercises, colloquiums, and final exam

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Botanical affiliation and history of olive cultivation in the world and our country, Biology, and morphology
I week exercises	Olive morphometrics: tree, leaf, and inflorescence characteristics
II week lectures	Assortment of olives, the most important varieties grown in the world, Assortment of olives of Montenegro
II week exercises	Olive morphometrics: fruit and stone characteristics
III week lectures	Ecological conditions for growing olives, Fertility, Ripening, Specificities of olive propagation
III week exercises	Agronomic and commercial characteristics of olive varieties
IV week lectures	Raising new plantings, choosing a place for planting, choosing varieties, planting
IV week exercises	Olive propagation, vegetative and generative
V week lectures	Maintenance of plantations; Harvesting of olives, table varieties, and oil varieties Colloquium I
V week exercises	Olive harvest, determination of ripeness index
VI week lectures	Olive pruning (cultivation forms, young plantings, productive, regenerative)
VI week exercises	Olive pruning
VII week lectures	Olive oil through history, production in the world and our country; Factors affecting quality
VII week exercises	Test I
VIII week lectures	The influence of the variety on the quality of olive oil, ripening, harvesting, transport, and storage of the fruit until processing
VIII week exercises	Oil tasting I
IX week lectures	Fruit processing: grinding, mixing, phase separation; different systems
IX week exercises	Determination of oil content in olive fruit
X week lectures	Oil storage, oil packaging, cleaning, and maintenance of processing facilities
X week exercises	Marking the quality of olive oil, packaging, and labeling
XI week lectures	Secondary products of olive processing, Biomass, Composition, and characteristics of olive oil
XI week exercises	Oil tasting II
XII week lectures	Analysis and classification of olive oil, quality standards
XII week exercises	Classification and characteristics of olive oil
XIII week lectures	Chemical analyses of olive oil (purity, origin), Sensory analysis of olive oil
XIII week exercises	Test 2
XIV week lectures	Marketing, market, labeling, protection of origin; Colloquium II
XIV week exercises	Oil tasting III
XV week lectures	Olive oil and health, importance in nutrition
XV week exercises	Tour of olive groves

Student workload	Weekly 5 credits x 40/30=6 hours and 40 minutes 3 hour(s) of theoretical lectures 1 hour(s) of practical lecture 0 exercises 2 hour(s) and 40 minutes independent work, including consultations During the semester Classes and final exam: 6 hours and 40 minutes x 16 = 106 hours and 40 minutes Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hours and 40 minutes x 2 = 13 hours and 20 minutes Total workload for the course: 5 x 30=150 hours Supplementary work for exam preparation in the remedial exam period, including taking a make-up exam from 0 to 30 hours (remaining time from the first two items to the total load for the subject) 30 hours and 0 minutes Load structure: 106 hours and 40 minutes (teaching), 13 hours and 20 minutes (preparation), 30 hours and 0 minutes (additional work)
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 3 sat(a) theoretical classes 1 sat(a) practical classes 0 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes and exercises, do colloquiums, tests, and final exam
Consultations	In agreement with the students
Literature	K. Miranović (2006): Maslina, Pobjeda, 1-520, Podgorica; I. Kovačić, S. Perica, (1994): Suvremeno maslinarstvo, Dalmacija papir, 1-114, Split; IOOC (1989): Olive pruning, 1-111, Madrid; Baranco: (2002): El Coltivo del Olivo, Madrid; B. Škarica, I. Žužić, M. Bonifačić (1996): Maslina i maslinovo ulje visoke kakvoće u Hrvatskoj, Tisak; O. Koprivnjak (2006): Djevičansko maslinovo ulje, MIH d.o.o., Poreč
Examination methods	- Class attendance 5 points - Test: (8+7) 15 points - Colloquium: (2 x 15) 30 points - Final exam: 50 points Grade/number of points A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60) F < of 50
Special remarks	Lectures are conducted in the classroom and on the field. Attendance at exercises is mandatory for passing the exam. Two excused absences from practice are allowed.
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / BIO - ECOLOGICAL BASIS OF VITICULTURE

Course:

BIO - ECOLOGICAL BASIS OF VITICULTURE/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12333	Obavezan	1	5	3+0+1

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	None
Aims	Acquiring knowledge about the prevalence of grapevine cultivation and its economic importance in the world; Knowledge of the morphological and anatomical specificities of the organs of the grapevine, the basic physiological processes of the growth and development of the grapevine, as well as the necessary ecological conditions for growing grapes
Learning outcomes	Students will be able to identify the biological traits that are responsible for the good adaptation and wide distribution of the grapevine, describe the anatomical structure of the vegetative and generative organs of the grapevine, understand the importance of hormones in the regulation of certain stages of the development of the grapevine, as well as understanding the influence of environmental factors on their development, determining climate indices, understanding the importance of "terroir" in viticulture, presenting the results of scientific research work in the field of biology and ecology of the grapevine.
Lecturer / Teaching assistant	Doc.dr Tatjana Popović
Methodology	Lectures, exercises, seminar work, colloquiums and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	History of vine cultivation. Wine-growing regions in the world and in Montenegro
I week exercises	Systematics of grapevine
II week lectures	Morphology and anatomy - root, stem, shoot and leaf
II week exercises	Anatomical structures of roots, leaves, primary and secondary structures of shoots
III week lectures	Inflorescence, flower, tendril, cluster, berry, seed
III week exercises	Morphology and anatomy of clusters, berries and seeds
IV week lectures	Flowering, pollination and fertilization
IV week exercises	Anatomical structure of vine inflorescence and flower
V week lectures	Growth and development of organs. Growth capacity, vegetative potential, luxuriance, inflorescence formation and differentiation, reproductive potential
V week exercises	Methods for establishing fertility indicators
VI week lectures	Fruit formation, seedlessness, fruit growth and ripening processes
VI week exercises	Bioregulators of growth and development
VII week lectures	Colloquium I
VII week exercises	Field exercises - Experimental property of the Biotechnical Faculty
VIII week lectures	Physiological processes: Water regime of the plant, photosynthesis and respiration, consumption of organic matter by phenophases. Remedial colloquium I
VIII week exercises	Presentation of scientific research in the field of vine physiology
IX week lectures	Mineral nutrition - nutritional requirements, consequences of nutritional disorders
IX week exercises	Properties of nutritional elements
X week lectures	Annual cycle of growth and development.
X week exercises	Interdependence of processes in the annual cycle
XI week lectures	Climatic factors of successful vine cultivation. The impact of climate change on the quality of grapes and wine.
XI week exercises	Properties and distribution of viticultural climates; Climatic indices for assessing the suitability of the area for growing vines
XII week lectures	Soil as an ecological factor - physical, chemical and biological properties of soil
XII week exercises	Types of soil for growing vines
XIII week lectures	Orographic factors (latitude, altitude, slope and exposure, large water masses and forest complexes). Terroir concept.
XIII week exercises	Field exercises - a tour of vineyards in different locations in the Podgorica subregion
XIV week lectures	Colloquium II
XIV week exercises	Presentation of scientific research in the field of grapevine ecology
XV week lectures	Vines injuries caused by natural disasters (frost, high temperatures, hail, fire) and protection measures
XV week exercises	The possibility of regeneration and care of injured vines. Remedial colloquium II

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 3 sat(a) theoretical classes 1 sat(a) practical classes 0 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Continue to attend all other planned activities and to actively participate in the creation of tasks within the group
Consultations	In agreement with students - two hours per week
Literature	Avramov, L. (1991): "Vinogradarstvo", Univerzitet u Beogradu, Poljoprivredni fakultet, Beograd; Burić D. (1995): Savremeno vinogradarstvo, Nolit, Beograd; Milosavljević, M. ( 1998): Biotehnika vinove loze, Institut za istraživanja u Poljoprivredi “Srbija”, Beograd; Bešlić, Z. (2019): Vinogradarstvo, Univerzitet u Beogradu, Poljoprivredni fakultet Zemun; Mirošević N., Karoglan-Kontić J. (2008): Vinogradarstvo, Globus, Zagreb; Pejović Lj., Mijović S. (2004): "Opšte vinogradarstvo", Univerzitet Crne Gore, Biotehnički institut, Podgorica.
Examination methods	Attendance and activity in class 8 points Seminar paper 12 points Colloquium 2 x 15 points=30 points Final exam 50 points
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / ESTABLISHMENT AND MAINT. OF ORCHARDS AND VINEYARDS

Course:

ESTABLISHMENT AND MAINT. OF ORCHARDS AND VINEYARDS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12334	Obavezan	1	6	3+0+2

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	None.
Aims	Introduce students to assessing climate and soil conditions before establishing orchards, location selection, preparing soil, organizing terrain, choosing plant species and varieties for planting, land scaling and planting. Establishing orchards for various fruit species. Maintenance of fruit and grapevine plantations (cultivation, fertilization, irrigation).
Learning outcomes	After passing the exam, the student will be able to: -Assess the climate and soil of a certain area to choose an appropriate location for establishing fruit orchards or vineyards -Prepare the soil for planting -Organize work teams for planting orchards and vineyards -Evaluate the success of the planting process -Choose the best methods for soil maintenance and protecting fruit trees from frost, wind, hail, and rodents -Recommend the timing, methods, and standards for fertilizing and irrigating orchards and vineyards.
Lecturer / Teaching assistant	Prof. dr Vučeta Jaćimović – Professor; mr Miloš Šturanović – Associate
Methodology	Lectures, exercises, seminar essays, colloquiums and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction, types of orchards, types of vineyards.
I week exercises	Field tour.
II week lectures	Location selection, assessment of climatic and soil conditions, soil preparation.
II week exercises	Orchard tour.
III week lectures	Preparation for planting (selection of species and rootstocks, spacing, row direction, land scaling).
III week exercises	Visit to the agricultural pharmacy with instructions.
IV week lectures	Planting fruit trees.
IV week exercises	Collaboration with new fruit growers - attendance at organized planting.
V week lectures	Wind and hail protection, filling in empty spaces.
V week exercises	Visit to the orchard with windbreak belts.
VI week lectures	Establishment of apple and pear orchards.
VI week exercises	Tour of the orchards currently in fruiting stage.
VII week lectures	Establishment of plum, peach, apricot, and cherry orchards.
VII week exercises	Field trip.
VIII week lectures	Establishment of orchards for pome and stone fruit.
VIII week exercises	Field trip.
IX week lectures	Planting citrus and olive orchards.
IX week exercises	Planned visit to the seaside.
X week lectures	Establishment of pomegranate, fig, almond, and kiwifruit orchards.
X week exercises	Field trip.
XI week lectures	Methods of soil maintenance, fertilization, and irrigation of orchards.
XI week exercises	Tour of well-maintained orchards.
XII week lectures	Protection of orchards from frost, wind, hail, rodents, etc.
XII week exercises	Completion of seminar essays on this subject.
XIII week lectures	Establishment of vineyards (location selection, soil preparation).
XIII week exercises	Visit to the Faculty vineyards.
XIV week lectures	Planting and installation of support.
XIV week exercises	Completion of seminar essays on this subject.
XV week lectures	Maintenance of the vineyard (cultivation, fertilization, irrigation).
XV week exercises	Visit to the Faculty vineyards.

Student workload
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 3 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend lectures and exercises.
Consultations	One hour per week, by arrangement with students.
Literature	Radulović M., Šturanović M. (2020): "Establishment and Maintenance of Orchards and Vineyards" - Script, M. Nikolić, M. Radulović (2010): "Subtropical and Tropical Fruit" - Graphic Design Jureš, Čačak., S. Bulatović (1989): "Specialized Pomology", Nolit, Belgrade. M. Šoškić (1996): "Modern Pomology", Pantenon, Belgrade., M. Nikolić, Jasminka Milivojević (2010): "Berry Fruit", Graphic Design Jureš, Čačak, Z. Keserović et al. (2008): "Fruit Production on Small Surfaces", Tampograf, Novi Sad, D. Gvozdenović (1993): "Modern Apple, Pear, and Quince Production", Prometej, Novi Sad, M. Milosavljević. S. Jović (1999): "Grapes and Wine". Agena, Belgrade.
Examination methods	Activity during lectures(4+4): 8 points; Seminar essay: 12 points; Colloquium: 2x 15 points= 30 points; Final exam = 50 points. Passing grade is awarded if cumulative grade is at least 50 points.
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / TECHNOLOGY OF GRAPEVINE CULTIVATION

Course:

TECHNOLOGY OF GRAPEVINE CULTIVATION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12335	Obavezan	1	4	3+1+0

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	None
Aims	Acquiring the knowledge and skills necessary for raising vines and carrying out agrotechnical and ampelotechnical measures in vines
Learning outcomes	After successfully mastering the subject, students will be able to understand the different requirements of grape varieties and vine rootstocks according to different agrotechnical measures in grape production technology, recommend appropriate agro- and ampelo-technical measures in the vineyard, apply all agrotechnical measures in the vineyard from basic tillage to grape harvesting.
Lecturer / Teaching assistant	Doc.dr Tatjana Popović
Methodology	Lectures, exercises, seminar work, colloquiums and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	The importance of the vine and its products
I week exercises	Viticulture in world and in Montenegro
II week lectures	Selection of a location for planting a vineyard, assessment of climatic and soil conditions, preparation of land for planting
II week exercises	Calculation of climate indicators to assess the suitability of vine cultivation
III week lectures	Choice of assortment, rootstock for vines. Time and methods of planting.
III week exercises	Field exercises - Surveying the terrain, preparing the graftings for planting, planting
IV week lectures	Cultivation of young vineyards. Support for the vine plant.
IV week exercises	Calculation of the necessary amount of poles and wire to raise 1 ha of vineyards
V week lectures	Needs, goal and importance of vine pruning. Biological basis of pruning.
V week exercises	Pruning
VI week lectures	Vine growing systems
VI week exercises	The formation of different breeding forms of vines
VII week lectures	Yield planning and plantation reconstruction. Colloquium I
VII week exercises	Planning the required number of buds to achieve the planned yield; Binding of vines
VIII week lectures	Additional pruning - green pruning. Corrective colloquium I
VIII week exercises	Thinning of shoots, spreading of shoots, thinning of inflorescences, shortening of shoots, defoliation
IX week lectures	Production of vine planting material
IX week exercises	Field exercises - Vine nursery
X week lectures	The importance of vineyard fertilization. The role of nutrients in grapevine nutrition. Consequences of nutrient deficiencies. Types of fertilizers.
X week exercises	Methods of determining the required amount of fertilizer, priority of fertilization
XI week lectures	Methods of land maintenance in the vineyard
XI week exercises	Field exercises - familiarization with machinery and tools for cultivating land in the vineyard
XII week lectures	The importance of water for the vine. Methods of vineyard irrigation
XII week exercises	Establishment of irrigation standards
XIII week lectures	Harvesting of grapes intended for processing into wine. Harvesting and storage of table grapes.
XIII week exercises	Determination of the chemical composition of must
XIV week lectures	Organic production of grapes.
XIV week exercises	Colloquim II
XV week lectures	Characteristics of the most important varieties grown in Montenegro. Corrective colloquium II
XV week exercises	Field exercises – Collection vineyard at the "Lješkopolje" Experimental estate

Student workload
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 3 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 1 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 5 hour(s) i 20 minuts x 16 =85 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 5 hour(s) i 20 minuts x 2 =10 hour(s) i 40 minuts Total workload for the subject: 4 x 30=120 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 24 hour(s) i 0 minuts Workload structure: 85 hour(s) i 20 minuts (cources), 10 hour(s) i 40 minuts (preparation), 24 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend lectures and exercises, to do seminar papers, colloquiums and final exams.
Consultations	2 hours per week in agreement with students
Literature	Marković N. (2012): "Tehnologija gajenja vinove loze", Univerzitet u Beogradu, Poljoprivredni fakultet, Beograd; Fregoni, M. (2006): Viticoltura di Qualita, Tecniche Nuove, Italija; Jackson, R. (2008): Wine Sciense Principles and Application; Mirošević N., Karoglan-Kontić J. (2008): Vinogradarstvo, Globus, Zagreb; Pejović Lj., Mijović S. (2004): "Opšte vinogradarstvo", Univerzitet Crne Gore, Biotehnički institut, Podgorica.
Examination methods	Class attendance: 8 points Seminar work: 12 points Colloquium (2x15) = 30 points Final exam: 50 points
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / NURSERY PRODUCTION

Course:

NURSERY PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12336	Obavezan	2	6	3+0+2

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites
Aims
Learning outcomes
Lecturer / Teaching assistant
Methodology

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures
I week exercises
II week lectures
II week exercises
III week lectures
III week exercises
IV week lectures
IV week exercises
V week lectures
V week exercises
VI week lectures
VI week exercises
VII week lectures
VII week exercises
VIII week lectures
VIII week exercises
IX week lectures
IX week exercises
X week lectures
X week exercises
XI week lectures
XI week exercises
XII week lectures
XII week exercises
XIII week lectures
XIII week exercises
XIV week lectures
XIV week exercises
XV week lectures
XV week exercises

Student workload
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 3 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations
Consultations
Literature
Examination methods
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / WINE QUALITY AND STORAGE

Course:

WINE QUALITY AND STORAGE/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12337	Obavezan	2	5	3+0+2

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	Winemaking and grape processing / Winemaking
Aims	Introducing students with methods of determining the quality of wine (physico-chemical analysis and evaluation of organoleptic properties), as well as, conditions and treatments wine during its care and storage.
Learning outcomes	The students have demonstrated the ability to: Analyze the parameters of the chemical composition of must; Analyze the parameters of the chemical composition of wine (classical - reference methods and fast methods in cellar); Sensory evaluation of wine; Organize technological process in the producing of red and white wine; Organize technological process during the treatment, care, storage and aging of wine;
Lecturer / Teaching assistant	Prof. dr Radmila Pajović-Šćepanović
Methodology	Lectures, laboratory work, practical work in the winery, visiting wineries, consultations, seminar work, colloquiums and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introducing students with: the subject, methods and work plan;
I week exercises	Visit to the experimental winery of the Faculty of Biotechnology in order to learn about the technological process of wine production;
II week lectures	Parameters of the chemical composition of: grapes, must and wine;
II week exercises	Crushing and sulphuring of the grapes, and preparation for fermentation;
III week lectures	Wine’s quality factors; Physico-chemical analysis parameters of wine quality;
III week exercises	Determining the chemical composition of the must: sugar, total acids, pH;
IV week lectures	Instrumental methods of analysis parameters in wine (spectrophotometry and HPLC);
IV week exercises	Determination of specific density during alcoholic fermentation;
V week lectures	Quality evaluation of the wines:
V week exercises	Racking wine, analyses curve of fermentation;
VI week lectures	Colloquium I;
VI week exercises	Visiting of wineries of Piperi sub-region;
VII week lectures	Sensory evaluation of wines;
VII week exercises	Determining the alcohol content in the prepared wine – fast method;
VIII week lectures	Degustation technique; Concepts from sensory science;
VIII week exercises	Methods of sensory evaluation of wine: OIV and Bux-Baum;
IX week lectures	Legislation in the field of wine’s quality control;
IX week exercises	Racking wine from the first lees – litter, and decanting the wine into closed vessels;
X week lectures	Technological procedures of basic operations in wine preparation and their impact on wine quality;
X week exercises	Analysis of the specific density of wine and alcohol content, using a distillation apparatus and a hydrostatic scale;
XI week lectures	Procedures for wine care and finishing during wine maturation and aging; Wine stabilization measures;
XI week exercises	Spectrophotometric analysis of wine;
XII week lectures	Aging of wine and bottling of wine;
XII week exercises	Interpretation of chemical composition parameters and sensory assessment of wine;
XIII week lectures	Wine cellars; Wine barrels; Equipment and installations in the winery;
XIII week exercises	Visit the wine cellar, which stores wine in barrels
XIV week lectures	Technique of micro-oxygenation of wine, Storing wine in barrels barrique;
XIV week exercises	The second draining of the wine from the lees
XV week lectures	Colloquium II;
XV week exercises	Bottling of wine, Labeling of wine; Interpretation of wine chemical analysis data;

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 3 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 1 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, do exercises in the laboratory and wine cellar, take both colloquiums and the final exam.
Consultations	Tuesdays from 13:00 to 14:00.
Literature	1. M. Daničić (1988): Tehnologija vina – Praktikum, Poljoprivredni fakultet Beograd – Zemun; 2. B. W. Zoecklein, K. C. Fugelsang, B. H. Gump, F. S. Nury, (1995): Wine Analysis and Production, The Chapman-Hall Enology Library, New York.; 3. T. Košmarel, Milica Kač (2003): Osnovne kemijske analize mošta i vina; Laboratorijske vežbe za predmet Tehnologija vina, Biotehnički falultet, Univerzitet u Ljubljani; 4. P. Ribereau-Gayon et al (2000)., Handbook of enology, Vo1 2. The Chemistry and wine stabilization and treatments, Chapman&Hall; Dunod, Paris; 5. V. Radovanović (1986): Tehnologija vina, Građevinska knjiga, Beograd.; .
Examination methods
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / WILD FRUITS

Course:

WILD FRUITS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12338	Obavezan	2	5	3+0+1

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	None.
Aims	Introducing students to the significance of wild fruit species and the possibilities of using their enormous potential.
Learning outcomes	After successfully mastering the subject, students will be able to: -Identify the most important wild fruit species; -Highlight the significance of wild fruit in human nutrition; -Select positive genotypes from natural populations; -Demonstrate methods and possibilities for using wild fruit species; -Explain the distribution of wild fruit species in relation to ecological factors.
Lecturer / Teaching assistant	Prof. dr Đina Božović – Professor mr Anđela Ljujić – Associate
Methodology	Lectures, exercises, seminar essays, colloquiums and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Wild fruit species as a significant resource in sustainable development.
I week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Malus.
II week lectures	Utilization of wild fruit species in breeding work.
II week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Pyrus.
III week lectures	Selection of positive genotypes of wild fruit species for domestication.
III week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Prunus.
IV week lectures	Utilization of wild fruit species in the production of planting material.
IV week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Cornus.
V week lectures	The utilization of wild fruit species in horticulture. The significance of wild fruit species in erosion prevention. Wild fruit species as bee forage.
V week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Juglans.
VI week lectures	Colloquium I.
VI week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Coryllus.
VII week lectures	Retake Colloquium I.
VII week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Crataegus.
VIII week lectures	Harvesting and collecting forest fruit.
VIII week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Castanea.
IX week lectures	Nutritional value of wild fruit species.
IX week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Sorbus.
X week lectures	Processing potential of wild fruit species.
X week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Vaccinium.
XI week lectures	Wild fruit species as a raw material for the pharmaceutical industry.
XI week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Ribes.
XII week lectures	Colloquium II.
XII week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Rubus.
XIII week lectures	Retake Colloquium II.
XIII week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Rosa.
XIV week lectures	The distribution of wild fruit species in central and southern parts of Montenegro.
XIV week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Punica.
XV week lectures	The distribution of wild fruit species in the northern part of Montenegro.
XV week exercises	Morphological and physiological characteristics of the wild fruit species belonging to the genus Fragaria.

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 3 sat(a) theoretical classes 1 sat(a) practical classes 0 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend lectures, complete their seminar essay, participate in all laboratory and field exercises and take both colloquiums.
Consultations	One hour per week, by arrangement with students.
Literature	Nenadović-Mratinić, Evica, Kojić, M., Miranović, Ksenija. "Wild Fruit Species of Montenegro." Belgrade, 2006. Nenadović-Mratinić, Evica, Kojić, M. "Wild Fruit Species of Serbia." Belgrade, 1998. Šoškić, M. "Modern Pomology." Partenon, Belgrade, 2008. Nikolić, M., Mišić, P. "Berry Fruit Species." Institute for Agricultural Research "Serbia," 2003. Mišić, P. "Plum." Partenon, Belgrade, 2006. Mišić, P. " Special Fruit Breeding." Belgrade, 2003. Group of authors. "Genetic Resources in Plant Production of Montenegro." CANU, Podgorica, 2021. Ljubojević, M., Ognjanov, V., Sentić, I., Dulić, J. "Fruit Species in Landscape Design." Faculty of Agriculture, Novi Sad, 2018.
Examination methods	Activity during lectures: 5 points; Seminar essay: 15 points; Colloquium: 2x 15 points= 30 points; Final exam (oral if necessary) = 50 points.
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / FRUIT AND GRAPEVINE BREEDING

Course:

FRUIT AND GRAPEVINE BREEDING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12339	Obavezan	2	6	3+0+2

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	None
Aims	To acquaint students with basic principles and techniques in breeding fruit trees and vines
Learning outcomes	After passing the exam, the student should: Be familiar with the general concept, goals, and significance of breeding. Distinguishes gene centers of origin of fruit species and vines, knows the importance of original forms in breeding, and the importance of genetic resources. Explain the methods of inheritance of the most important agronomic properties, the interaction of the variety and the environment, and inbreeding. He knows the methods of breeding different types of fruit trees and vines, the choice of parents for crossing, and ways of crossing. He can apply the techniques of hybridization, pollen collection, isolation, and seed germination. He knows the principles of biotechnological methods: tissue culture, embryo culture, production of virus-free material, and principles of molecular techniques. Recognizes the connection between theoretical knowledge and their practical application. He is qualified for teamwork, critical thinking, knowledge presentation, and teaching evaluation.
Lecturer / Teaching assistant	Prof. Dr. Biljana Lazović, Assoc. Dr. Mirjana Adakalić
Methodology	Lectures, exercises, test, seminar work, colloquiums, and final exam

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Definition, goal, importance of breeding, place of fruit trees and vines in the systematics of plants
I week exercises	Systematics of starting material in plant breeding
II week lectures	Importance of initial material in breeding varieties and rootstocks, importance of propagation
II week exercises	Sterility. Gametogenesis in plants
III week lectures	Genetic basics of breeding fruit trees and vines
III week exercises	Determining the genotypic basis of qualitative traits. Examples and tasks
IV week lectures	Gene centers, cytogenetic characteristics of fruit trees and vines
IV week exercises	Determination of the genotypic basis of quantitative traits. Examples and tasks
V week lectures	Colloquium I, Selection of fruit trees and vines
V week exercises	Heritability. Interactions and analysis of variance. Examples and tasks
VI week lectures	Methods of creating new varieties and rootstocks
VI week exercises	Floristic areas in the world and centers of origin of cultivated plants
VII week lectures	Biotechnology: Hybridization, individual development, molecular techniques
VII week exercises	Plant tissue culture, embryoculture, androgenesis
VIII week lectures	Biotechnology: Mutations into breeding. of fruit trees and vines, creating varieties and rootstocks resistant to diseases and pests
VIII week exercises	Hybridization technique
IX week lectures	Breeding of apple fruit
IX week exercises	Molecular techniques in cultivar identification and mutation detection
X week lectures	Breeding of stone fruits
X week exercises	Methods of testing the vitality of pollen
XI week lectures	Breeding of kernel fruits
XI week exercises	Analysis of sterility due to abnormality of the female gametophyte
XII week lectures	Breeding of berry fruits
XII week exercises	Seed biology and its use
XIII week lectures	Colloquium II, Subtropical fruit breeding
XIII week exercises	Test
XIV week lectures	Breeding of the vine
XIV week exercises	Descriptors and technical questionnaires
XV week lectures	Biotechnology in the breeding of fruit trees and vines - molecular markers
XV week exercises	Procedure for recognizing a new variety

Student workload	Weekly 6 credits x 40/30=8 hours and 0 minutes 3 hour(s) of theoretical lecture 2 hour(s) of practical lecture 0 exercises 3 hour(s) and 0 minutes independent work, including consultations During the semester Classes and final exam: 8 hours and 0 minutes x 16 = 128 hours and 0 minutes Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hours and 0 minutes x 2 = 16 hours and 0 minutes Total workload for the course: 6 x 30=180 hours Supplementary work for exam preparation in the remedial exam period, including taking a make-up exam from 0 to 30 hours (remaining time from the first two items up to the total load for the subject) 36 hours and 0 minutes Load structure: 128 hours and 0 minutes (teaching), 16 hours and 0 minutes (preparation), 36 hours and 0 minutes (additional work)
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 3 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes and exercises, do colloquiums
Consultations	In agreement with the students
Literature	Mišić P. (1987): Opšte oplemenjivanje voćaka, Nolit, Beograd; Mišić P. (2002): Specijalno oplemenjivanje voćaka, Partenon, Beograd; Borojević (1981): Principi i metodi oplemenjivanja bilja, Ćirpanov, Novi Sad; Pejkić B. (1980): Oplemenjivanje voćaka i vinove loze, Naučna knjiga, Beograd; Šoškić M. (1994): Oplemenjivanje voćaka i v.loze, Papirus, Beograd; Maletić, Karoglan Kontić, Pejić (2008): Vinova loza, ampelografija, ekologija, oplemenjivanje, ŠK, Zagreb
Examination methods	Attendance and activity at lectures and exercises: 5 points Test: 10 points Seminar paper 5 points Colloquium (2 x 15) 30 points Final exam 50 points A passing grade is obtained when at least 50 points are collected Grade/number of points A (≥ 90 to 100) points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60) F < of 50
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / PRACTICAL EDUCATION

Course:

PRACTICAL EDUCATION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12340	Obavezan	2	4	0+4+0

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites
Aims
Learning outcomes
Lecturer / Teaching assistant
Methodology

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures
I week exercises
II week lectures
II week exercises
III week lectures
III week exercises
IV week lectures
IV week exercises
V week lectures
V week exercises
VI week lectures
VI week exercises
VII week lectures
VII week exercises
VIII week lectures
VIII week exercises
IX week lectures
IX week exercises
X week lectures
X week exercises
XI week lectures
XI week exercises
XII week lectures
XII week exercises
XIII week lectures
XIII week exercises
XIV week lectures
XIV week exercises
XV week lectures
XV week exercises

Student workload
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 0 sat(a) theoretical classes 0 sat(a) practical classes 4 excercises 1 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 5 hour(s) i 20 minuts x 16 =85 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 5 hour(s) i 20 minuts x 2 =10 hour(s) i 40 minuts Total workload for the subject: 4 x 30=120 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 24 hour(s) i 0 minuts Workload structure: 85 hour(s) i 20 minuts (cources), 10 hour(s) i 40 minuts (preparation), 24 hour(s) i 0 minuts (additional work)
Student obligations
Consultations
Literature
Examination methods
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / ALTERNATIVE FIELD CROPS

Course:

ALTERNATIVE FIELD CROPS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12341	Izborni	2	4	2+1+1

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	There are no prerequisites for registering and taking courses
Aims	The aim of the course for students is to gain knowledge about alternative field crops that can be grown in Montenegro, their botanical affiliation, requirements according to climatic conditions, production technology, and method of use, food and other types of use value.
Learning outcomes	After successfully mastering the course, students will be able to: - understand the impact of biotic and abiotic stresses on the growth and development of alternative crops - assess the possibility of growing certain alternative crops in the agro-ecological conditions of Montenegro - independently plan the production technology of alternative agricultural crops depending on the plant production system - understand the problems of introducing alternative crops into existing crop rotations - recommend appropriate technology for the production of selected alternative crops depending on the agro-ecological conditions prevailing in certain production regions
Lecturer / Teaching assistant	Dr Zoran Jovović, full professor Dr Ana Velimirović
Methodology	Lectures, exercises, laboratory exercises, field practice, seminar papers, consultations, etc.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	The concept, importance and use of alternative cultures
I week exercises	Definition, division and importance of alternative cultures
II week lectures	Alternative cereals (spelt, triticale)
II week exercises	Morphological characteristics of spelled and triticale, stages of growth and development, relationship to environmental factors.
III week lectures	Alternative cereals (buckwheat, amaranth)
III week exercises	Morphological characteristics of buckwheat and amaranth, stages of growth and development, relationship to environmental factors.
IV week lectures	Alternative cereals (dent corn, sweet corn, popcorn)
IV week exercises	Morphological characteristics of dent corn, sweet corn and popcorn, stages of growth and development, relationship to external environmental factors.
V week lectures	Alternative cereals (barley, oats)
V week exercises	Morphological characteristics of barley and oats, stages of growth and development, relationship to environmental factors.
VI week lectures	Alternative protein plants (green and black soybeans)
VI week exercises	Morphological characteristics of green and black soybeans, stages of growth and development, relationship to environmental factors.
VII week lectures	Alternative protein plants (adzuki beans, mung beans)
VII week exercises	Morphological characteristics of azuki and mung beans, stages of growth and development, relationship to environmental factors.
VIII week lectures	Alternative protein plants (vigna, chickpea)
VIII week exercises	Morphological characteristics of vigna and chickpea, stages of growth and development, relationship to environmental factors.
IX week lectures	Alternative energy plants (miscanthus)
IX week exercises	Morphological features of miscanthus, stages of growth and development, relationship to environmental factors.
X week lectures	Alternative root and tuberous plants (chichoca, sweet potato)
X week exercises	Morphological characteristics of chicoca and sweet potato, stages of growth and development, relationship to environmental factors.
XI week lectures	Alternative oil plants (wild flax, field pumpkin)
XI week exercises	Morphological characteristics of wild flax and rapeseed, stages of growth and development, relationship to environmental factors.
XII week lectures	Alternative textile plants (flax, hemp)
XII week exercises	Morphological properties of flax and hemp, stages of growth and development, relationship to factors of the external environment.
XIII week lectures	Alternative medicinal plants (stevia, liquorice)
XIII week exercises	Morphological properties of stevia and licorice root, stages of growth and development, relationship to external environmental factors.
XIV week lectures	Alternative medicinal plants (immortelle, yarrow)
XIV week exercises	Morphological characteristics of immortelle and yarrow, stages of growth and development, relationship to factors of the external environment.
XV week lectures	Alternative medicinal plants (St. Johns wort, nettle)
XV week exercises	Morphological properties of St. Johns wort and nettle, stages of growth and development, relationship to factors of the external environment.

Student workload	Weekly 6 credits x 40/30 = 8 hours Structure: 3 hours of lectures, 1 hour of exercises, 4 hours of independent work, including consultations Lectures and final exam: 8 hours x 15 = 120 hours Necessary preparation: 2 x 8 hours = 16 hours Total hours for the course: 6 x 30 = 180 hours Additional work: 36 hours Structure: 120 hours (lectures) + 16 hours (preparation) + 36 hours (additional work)
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 1 sat(a) practical classes 1 excercises 1 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 5 hour(s) i 20 minuts x 16 =85 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 5 hour(s) i 20 minuts x 2 =10 hour(s) i 40 minuts Total workload for the subject: 4 x 30=120 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 24 hour(s) i 0 minuts Workload structure: 85 hour(s) i 20 minuts (cources), 10 hour(s) i 40 minuts (preparation), 24 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, field and laboratory exercises and all other planned activities and to actively participate in the preparation of tasks set within the group
Consultations	Students will be provided with regular weekly consultations
Literature	- Gadžo, D., Đikić, M., Jovović, Z., Mijić, A. (2017): Alternativni ratarski usjevi. Poljoprivredno-prehrambeni fakultet Univertiteta u Sarajevu, Sarajevo, Bosna i Hercegovina. - Glamočlija, Đ., Janković, S., Popović, V., Filipović, V., Kuzevski, J., Ugrenović, V. (2015): Alternativne ratarske biljke u konvencionalnom i organskom sistemu gajenja. Institut za primenjene nauke u poljoprivredi, Beograd.
Examination methods	- Attendance at lectures 5 points - Test 7 points - Seminar work 8 points - Two colloquiums of 20 points each, a total of 40 points - Final exam 40 points A passing grade is obtained if at least 50 points are accumulated Grade A B C D E No of points 90-100 80-89 70-79 60-69 50-59
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / WINE AND SPIRITS QUALITY CONTROL

Course:

WINE AND SPIRITS QUALITY CONTROL/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12342	Izborni	2	4	2+1+1

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites
Aims
Learning outcomes
Lecturer / Teaching assistant
Methodology

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures
I week exercises
II week lectures
II week exercises
III week lectures
III week exercises
IV week lectures
IV week exercises
V week lectures
V week exercises
VI week lectures
VI week exercises
VII week lectures
VII week exercises
VIII week lectures
VIII week exercises
IX week lectures
IX week exercises
X week lectures
X week exercises
XI week lectures
XI week exercises
XII week lectures
XII week exercises
XIII week lectures
XIII week exercises
XIV week lectures
XIV week exercises
XV week lectures
XV week exercises

Student workload
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 1 sat(a) practical classes 1 excercises 1 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 5 hour(s) i 20 minuts x 16 =85 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 5 hour(s) i 20 minuts x 2 =10 hour(s) i 40 minuts Total workload for the subject: 4 x 30=120 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 24 hour(s) i 0 minuts Workload structure: 85 hour(s) i 20 minuts (cources), 10 hour(s) i 40 minuts (preparation), 24 hour(s) i 0 minuts (additional work)
Student obligations
Consultations
Literature
Examination methods
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / EXPLOITATION AND MAINTENANCE OF AGRICUL. MACHINERY

Course:

EXPLOITATION AND MAINTENANCE OF AGRICUL. MACHINERY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12343	Izborni	2	4	2+1+1

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	-
Aims	Acquaintance of students with the importance of exploitation and maintenance of machines in agriculture
Learning outcomes	Recognizes and defines the importance of exploitation and maintenance of machines; Distinguishes and describes the resulting failure of the drive machine; Prepare and organize the work of the machine workshop; Analyzes and determines the operating characteristics of machines; Transfer and recommend machine exploitation methods and maintenance measures; Designs a machine shop and makes a plan calculation
Lecturer / Teaching assistant	Prof. Dr. Velibor Spalević, MSc Darko Dubak
Methodology	Lectures, exercises, seminar papers, colloquia and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	General principles of exploitation and maintenance of agricultural machinery / Processes of the machinery exploitation system
I week exercises	General principles of exploitation and maintenance of agricultural machinery / Processes of the machinery exploitation system
II week lectures	Theory of exploitation of agricultural machines and combined aggregates / Application of the System model
II week exercises	Theory of exploitation of agricultural machines and combined aggregates / Application of the System model
III week lectures	Classification and energy properties of power machines / Exploitation properties of aggregates
III week exercises	Classification and energy properties of power machines / Exploitation properties of aggregates
IV week lectures	Traction resistance of driving machines and aggregates / Calculation of traction resistance of aggregates / Colloquium-I
IV week exercises	Traction resistance of driving machines and aggregates / Calculation of traction resistance of aggregates / Colloquium-I
V week lectures	Power balance of the drive machine and aggregate / Calculation of tractor power losses in the transmission
V week exercises	Power balance of the drive machine and aggregate / Calculation of tractor power losses in the transmission
VI week lectures	Traction properties of driving machines / Calculating tractor traction balance / Remedial Colloquium-I
VI week exercises	Traction properties of driving machines / Calculating tractor traction balance / Remedial Colloquium-I
VII week lectures	Coefficient of useful effect of the driving machine / Determination of traction coefficient of MTA
VII week exercises	Coefficient of useful effect of the driving machine / Determination of traction coefficient of MTA
VIII week lectures	Characteristics of the machine-tractor aggregate / Operational characteristics of the MTA
VIII week exercises	Characteristics of the machine-tractor aggregate / Operational characteristics of the MTA
IX week lectures	Methods of study and formation of MTA / Computational methods of formation of MTA / Colloquium-II
IX week exercises	Methods of study and formation of MTA / Computational methods of formation of MTA / Colloquium-II
X week lectures	Kinematics of MTA / Ways of rotation of MTA in operation
X week exercises	Kinematics of MTA / Ways of rotation of MTA in operation
XI week lectures	Productivity-performance of MTA / Calculation of fuel consumption of driving machines / Remedial colloquium-II
XI week exercises	Productivity-performance of MTA / Calculation of fuel consumption of driving machines / Remedial colloquium-II
XII week lectures	Maintenance of SUS engines / Maintenance of moving and stationary parts of the engine
XII week exercises	Maintenance of SUS engines / Maintenance of moving and stationary parts of the engine
XIII week lectures	Tractor system maintenance / Tractor hydraulic system maintenance
XIII week exercises	Tractor system maintenance / Tractor hydraulic system maintenance
XIV week lectures	Maintenance of electrical equipment of tractors / Repair and overhaul of agricultural machines, calculation of working hours of tractors
XIV week exercises	Maintenance of electrical equipment of tractors / Repair and overhaul of agricultural machines, calculation of working hours of tractors
XV week lectures	Maintenance of protection machines and harvesters / Organization of transport of agricultural products
XV week exercises	Maintenance of protection machines and harvesters / Organization of transport of agricultural products

Student workload	Weekly: 4 credits x 40/30 = 5 hours and 20 minutes. Structure: - lectures - 2 hours - exercises – 2 hours - 1 hour and 20 minutes. individual student work, including consultations During the semester Classes and final exam: (5 hours and 20 minutes) x 16 = 85 hours and 20 minutes. Necessary preparations before the beginning of the semester (2x5 hours and 20 minutes) = 10 hours and 40 minutes. Total workload for the course: 4x30 = 120 hours. Supplementary work for exam preparation in the make-up exam period, including taking the make-up exam 0-24 hours Load structure: 85 hours and 20 minutes/teaching/ +10 hours and 40 minutes (preparation)+24 hours (additional work)
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 1 sat(a) practical classes 1 excercises 1 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 5 hour(s) i 20 minuts x 16 =85 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 5 hour(s) i 20 minuts x 2 =10 hour(s) i 40 minuts Total workload for the subject: 4 x 30=120 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 24 hour(s) i 0 minuts Workload structure: 85 hour(s) i 20 minuts (cources), 10 hour(s) i 40 minuts (preparation), 24 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, practical exercises, do colloquiums and final exams.
Consultations	On the day when lectures/exercises are organized, 1 hour per week after lectures
Literature	1.Lazetić,V. (1983): Teorijske osnove esploatacije poljoprivredne tehnike,Poljoprivredni fakultet,Novi Sad. 2.Mitrović,D. (2014): Eksploatacija i održavanje poljoprivrednih mašina,Poljoprivredni fakultet Banja Luka. 3. Drazic, M.; Gligorevic, K.; Pajic, M.; Zlatanovic, I.; Spalevic, V.; Sestras, P.; Skataric, G.; Dudic, B. (2020). The Influence of the Application Technique and Amount of Liquid Starter Fertilizer on Corn Yield. Agriculture 2020, 10, 347. 4. Oljaca, M., Radojevic, R., Pajic, M., Gligorevic, K., Drazic, M., Spalevic, V., Dimitrovski, Z. (2013): Tracks or wheels – perspectives and aspects in agriculture. The First International Symposium on Agricultural Engineering, 4th - 6th October 2013, Belgrade, Serbia, III, 9-19. 5. Oljaca, M., Raicevic, D., Ercegovic, DJ., Vukic, DJ., Oljaca, S. Radojevic, R., Zivkovic, M., Gligorevic, K., Pajic, M., Spalevic, V., Ruzicic, L. (2014): Aspects of using machinery and tools in contemporary plant production - Marsh soils case. Agriculture and Forestry, Vol. 60. Issue 1: 39-51.
Examination methods	Activity during lectures: 1 x 5 = 5 points Seminar paper: 1 x 5 = 5 points Colloquium: 2 x 20 = 40 points Final exam (oral if necessary) = 1 x 50 = 50 points. Grade Number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60) F < of 50
Special remarks	-
Comment	-

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / POME AND STONE FRUITS

Course:

POME AND STONE FRUITS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13363	Obavezan	3	7	3+1+1

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	There are no strings attached
Aims	Acquaintance of masters students with the origin, biology, assortment and production technology of apple and stone fruit.
Learning outcomes	It distinguishes the production-economic and use value of apple and stone fruit. It determines the methods for the formation of modern - intensive plantations of apple and stone fruit species. It recognizes the most favorable agroecological conditions for growing apple and stone fruit and the selection of the best variety and substrate of these fruit species.
Lecturer / Teaching assistant	dr Ranko Prenkić, dr Milena Stojanović
Methodology	Lectures and exercises, preparation of seminar papers, preparation for colloquium and final exam and consultations.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	The aim and importance of the subject - ecological factors and biology of apple and stone fruits (morphological and physiological
I week exercises	Morphological characteristics of apple fruit
II week lectures	Apple and pear - Origin, history, distribution and economic importance.
II week exercises	Determining the reproductive potential of fruit trees
III week lectures	Apple and pear - Modern assortment, substrates, agrotechnics and auxiliary equipment
III week exercises	Physiological maturity. Technological maturity. Iodine-starch test. Determination of dry matter content. Degrees of Brix
IV week lectures	Quince, medlar and boxwood - Origin, history, distribution, economic importance, assortment and rootstocks.
IV week exercises	Morphological and organoleptic characteristics of the fruit of apple varieties
V week lectures	Dunja i mušmula – Savremena tehnologija proizvodnje .
V week exercises	Quince and medlar - Modern production technology.
VI week lectures	Plum - Origin, history, distribution, economic importance and morphological and physiological characteristics.
VI week exercises	Morphological characteristics of stone fruit trees
VII week lectures	Plum - Varieties, rootstocks, modern production technology
VII week exercises	Calculation of mesocarp yield of stone fruit trees
VIII week lectures	Peach and nectarine - Origin, history, distribution, economic importance - Colloquium I
VIII week exercises	Substrates for stone fruit trees
IX week lectures	Peach and nectarine - Morphological characteristics, varieties, agrotechnics and support techniques -
IX week exercises	Remedial and colloquium
X week lectures	Apricot - Origin, history, distribution, economic importance and morphological characteristics.
X week exercises	Defense of seminar papers
XI week lectures	Colloquium II
XI week exercises	Defense of seminar papers
XII week lectures	Apricot - Varieties, rootstocks and modern production technology.
XII week exercises	Apricot apoplexy
XIII week lectures	Cherry and sour cherry - Varieties, rootstocks, agrotechnics and auxiliary techniques
XIII week exercises	Remedial II colloquium.
XIV week lectures	Fertile and non-fertile trees - twigs of: plums, peaches, apricots, cherries and sour cherries.
XIV week exercises	Planting apple and stone fruit trees
XV week lectures	Organic and integral production of apple and stone fruits.
XV week exercises	Practical demonstration of pruning of apple and stone fruit species in experimental fields

Student workload
Per week	Per semester
7 credits x 40/30=9 hours and 20 minuts 3 sat(a) theoretical classes 1 sat(a) practical classes 1 excercises 4 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 9 hour(s) i 20 minuts x 16 =149 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 9 hour(s) i 20 minuts x 2 =18 hour(s) i 40 minuts Total workload for the subject: 7 x 30=210 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 42 hour(s) i 0 minuts Workload structure: 149 hour(s) i 20 minuts (cources), 18 hour(s) i 40 minuts (preparation), 42 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, prepare a seminar paper, complete all laboratory and field exercises, homework, do both colloquiums and the final exam.
Consultations	after lectures 1 hour a week
Literature	1. Veličković, M. (2006): Voćarstvo, Univerzitet u Beogradu, Poljoprivredni fakultet;2. Štampar, F. (2005): Sadjarstvo, Kmečki glas, Ljubljana;3. Bulatović, S.(1992): Savremeno voćarstvo, Nolit, Beograd;4. Mišić, P.(1979): Šljiva, Nolit, Beograd;5. Mišić, P.(1989): Nove sorte voćaka, Nolit, Beograd;6. Ninkovski, I. (1988): Breskva i nektarina;7. Stanković, D. (1981): Trešnja i višnja, Nolit, Beograd;8. Đurić,B. (1999): Gajenje kajsije, Partenon, Beograd, 9. Prenkić R. (2012) : Pomologija-WUS- Univerzitet Crne Gore.
Examination methods	Attendance and activity in class 10 points Seminar paper 10 points Colloquium (2 x 15) 30 points Final exam 50 points
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / TREE NUTS AND BERRY FRUITS

Course:

TREE NUTS AND BERRY FRUITS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13364	Obavezan	3	6	3+1+0

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	None.
Aims	Introducing students to origin, biology, physiology, modern varieties, plantations and profitability of growing nut-bearing fruits.
Learning outcomes	-Define the concept, importance and taxonomy of nut fruit trees. -Assess the environmental conditions for the cultivation of nut fruit trees, describe the morphological and phenological characteristics. -Select the method, spacing of planting and crop tending depending on the fruit species. -Conclude the importance of determining the assortment of nut fruit trees. -Recommend ways to raise plantations of nut fruit trees. -Learn about less common nut fruit species that are infrequently found in our region.
Lecturer / Teaching assistant	Prof. dr Vučeta Jaćimović- Professor; Prof. dr Aleksandar Odalović-Professor; mr Anđela Ljujić – Associate
Methodology	Lectures, exercises, seminar essays, colloquiums and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Distribution and economic importance of nut fruit species.
I week exercises	Tour of orchards with nut fruits.
II week lectures	The ecology of walnuts, morphology and physiology of the annual developmental cycle, duration of vegetation and the formation of flower buds, flowering, pollination, fertilization, and walnut fruit development.
II week exercises	Recognition of flower and vegetative buds.
III week lectures	Foreign and Balkan walnut varieties. The specifics of agricultural technology in the plantation of walnut. Walnut plantation.
III week exercises	Identification of walnut varieties.
IV week lectures	Hazelnut: Ecology, morphology, and physiology. Propagation methods. Hazelnut varieties and selections.
IV week exercises	Identification of hazelnut varieties.
V week lectures	Planting hazel with grafted seedlings and plants from cuttings or root shoots.
V week exercises	Tour of hazelnut orchards.
VI week lectures	Harvesting and storage of hazelnuts. Characteristics of sweet chestnuts and almonds. Varieties.
VI week exercises	Visiting farms with hazelnut storage facilities.
VII week lectures	Economic significance and cultivar characteristics of pecan. Less common nut-bearing trees in these regions: pistachio, cashew (Indian nut), macadamia, pine nut (stone pine), Brazilian nut. Presentation of seminar essays.
VII week exercises	Visiting sweet chestnut fruit trees.
VIII week lectures	Colloquium I.
VIII week exercises	Economic importance of strawberry fruit species
IX week lectures	Taxonomy and distribution of berry fruit species. Production worldwide and in our country.
IX week exercises	Tour of strawberry orchards
X week lectures	Physiology of the annual cycle of development, duration of vegetation, formation of flower buds, flowering, pollination, fertilization and fruit development of berries.
X week exercises	Genus and non-genus elements of berry species
XI week lectures	Assortment of strawberries
XI week exercises	Recognition of strawberry varieties
XII week lectures	Raising, plant care and economy of strawberry production
XII week exercises	Tour of the strawberry plantation during its raising and maintenance
XIII week lectures	An assortment of raspberries and blackberries
XIII week exercises	Recognition of raspberry and blackberry varieties
XIV week lectures	Planting, plant care and economy of blackberry production. Assortment of blueberries, gooseberries, currants, gooseberries and actinidia
XIV week exercises	Tour of raspberry and blackberry plantations during its raising and maintenance.
XV week lectures	Colloquium II
XV week exercises	Recognition of blueberry, gooseberry, currant, josta and actinidia varieties

Student workload
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 4 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend lectures and field exercises, complete their seminar essay, take both colloquiums and the final exam.
Consultations	In arrangement with students, one hour per week.
Literature	Dr Milovan Korać: Walnut. Nolit, Belgrade, 1998. Dr Spasoje Bulatović: Walnut, Hazelnut, and Almond. Nolit, Belgrade, 1985. Dr Hakija Hadrović: Cultivation of Sweet Chestnut. Nolit, Belgrade, 1987. Dr Milovan Korać: Hazelnut. Tehnosoft, Novi Sad, 2000. Dr Dragan Janković, Dr Slađana Janković: Special Pomology 3 – Stone Fruits. University of Priština, Faculty of Agriculture – Lešak, 2014. Dr Miladin Šoškić: Walnut and Hazelnut. Partenon, Belgrade, 2007. Dr Milovan Veličković: Pomology. Faculty of Agriculture, Belgrade – Zemun, 2006. Nikolić Mihajlo, Milivojević Jasminka: Berry Fruit Species. Fruit Growers Society of Serbia, Čačak, 2010.
Examination methods	Attendance and participation in class: 5 points; Seminar essay: 5 points; Colloquium: 2x 20 points= 40 points; Final exam = 50 points. A passing grade is obtained when at least 50 points are collected.
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / SUBTROPICAL FRUITS

Course:

SUBTROPICAL FRUITS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13365	Obavezan	3	5	2+1+0

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	None
Aims	To acquaint students with the climate and soil of the subtropical zone in the world and in Montenegro, as well as with the distribution, importance, ecological and agrobiological characteristics of subtropical fruits.
Learning outcomes	After passing the exam, the student will be able to: - identify subtropical fruit species - produce seedlings of subtropical species - prepare land for planting and carry out planting - organize pruning, irrigation, and fertilization - explain and practically demonstrate grafting and regrafting - design subtropical fruit plantations.
Lecturer / Teaching assistant	Docent Mirjana Adakalić, MSc Slavojka Malidžan
Methodology	Lectures, exercises, test, colloquiums, and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Subject name, geographical distribution, centers of origin of subtropical fruits.
I week exercises	Acquaintance of students with the exercise program.
II week lectures	Carob. Origin and significance. Agroecological conditions, propagation and agrotechnics of carob.
II week exercises	Morphological and physiological characteristics, carob assortment.
III week lectures	Strawberry tree. Origin and significance. Climate, soil, propagation, and agrotechnics of strawberry tree.
III week exercises	Morphological and physiological properties, method of utilization, and utility value of strawberry tree fruits.
IV week lectures	Loquat or Japanese medlar. Origin and importance, ecology and agrotechnics of loquat.
IV week exercises	Morphological and physiological characteristics of loquat variety.
V week lectures	Colloquium of I. Feijoa. Origin and distribution. Ecological conditions and agrotechnics of feijoa.
V week exercises	Morphological and physiological characteristics, variety of feijoa.
VI week lectures	Remedial colloquium I. Guava, basic characteristics of the tree and fruit. Passiflora, basic characteristics of the tree and fruit.
VI week exercises	Morphological and physiological characteristics of guava and passiflora, assortment.
VII week lectures	Avocado and date. Basic characteristics of the tree and fruit.
VII week exercises	Morphological and physiological characteristics of avocados and dates. An assortment of avocados and dates.
VIII week lectures	Tamarillo and Indian fig. Basic characteristics of the tree and fruit.
VIII week exercises	Morphological and phytological characteristics of tamarillo and Indian figs.
IX week lectures	Pepino, lychee, longan and anona.
IX week exercises	Morphological and phytological characteristics of pepino, lychee, and anona.
X week lectures	The perspective of growing various types of subtropical fruit in our country.
X week exercises	Tasting of the strawberry tree and feijoa fruits.
XI week lectures	Colloquium II. Development of projects and business plans for the establishment of subtropical fruit plantations.
XI week exercises	Examples of creating projects and establishing plantations.
XII week lectures	Remedial colloquium II. Perspectives and possibilities of increasing the production of subtropical fruits in Montenegro.
XII week exercises	Support programs for subtropical fruit growing in Montenegro.
XIII week lectures	Protection of subtropical fruits from adverse factors.
XIII week exercises	Test
XIV week lectures	The impact of climate change on the future of subtropical fruit growing.
XIV week exercises	Climate changes in Montenegro (national reports).
XV week lectures	Overview lecture.
XV week exercises	Tasting of avocados and dates.

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 3 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes and exercises, take tests, colloquiums and final exam
Consultations	In agreement with the students, one hour a week.
Literature	- Radulović M. (2021): Suptropsko voće (skripta). - Nikolić M., Radulović M. (2010): Suptropske i tropske voćke, Naučno voćarsko društvo Srbije, Čačak. - Radulović M., Šturanović M. (2011): Egzotično voće, Biotehnički fakultet, Podgorica. - Lazović B., Marković M., Jovović Z., Božović Đ., Jaćimović V., Čizmović M., Savić S., Radulović M., Mirecki N., Adakalić M., Dubljević R. (2021): Genetički resursi u biljnoj proizvodnji Crne Gore., CANU, Odjeljenje prirodnih nauka, ISBN 978-86-7215-496-2 COBISS.CG-ID 17918724 https://canupub.me/30b1
Examination methods	- Attendance and activity: (5 + 5) 10 points - Colloquium: (2 x 15) 30 points - Test: (exercises) 10 points - Final exam: 50 points A passing grade is obtained when at least 50 points are collected. Grades and points: A (90-100 points); B (80-90); C (70-80); D (60-70); E (50 to 60); F (< 50)
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / AMPELOGRAPHICS

Course:

AMPELOGRAPHICS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13366	Obavezan	3	6	3+1+0

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites
Aims
Learning outcomes	After successfully passing the course, students will be able to independently apply the methods of describing grape varieties and rootstocks, methods of studying the annual biological cycle of grapevines, methods of testing the fertility of grapes, methods of determining resistance to diseases and pests, know the most important botanical, agrobiological and economic technological characteristics of varieties and rootstocks vines.
Lecturer / Teaching assistant
Methodology

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Importance of variety in viticulture. Historical development of the assortment and methods of growing vines in the world and in Montenegro
I week exercises	Division, characteristics and species of the genus Vitis.
II week lectures	Systematization of Vitis vinifera varieties
II week exercises	Systematization of varieties according to morphological characteristics, ripening time and geographical origin
III week lectures	Ampelographic scheme for describing varieties. Ampelographic description of varieties. Application of ampelographic description of varieties.
III week exercises	Young shoot. Ripe shoot. Winter eyes. Sheet. Razors. A flower. Cluster, berries and seeds.
IV week lectures	Examination of agrobiological properties of varieties. Phenological observations. The exuberance of the squat. Resistance to low temperatures. Resistance to diseases and pests.
IV week exercises	Varietal agrotechnics
V week lectures	Economic and technological characteristics of grape varieties
V week exercises	Methods of establishing fertility indicators. Mechanical composition and properties of bunches and berries
VI week lectures	Application of molecular techniques in ampelographic tests
VI week exercises	Importance of molecular genetic methods and examples
VII week lectures	Vine rootstocks
VII week exercises	Colloquium I
VIII week lectures	Ampelographic collections. Plant Gene Bank for the genus Vitis.
VIII week exercises	Ampelographic collections of Biotechnical Faculty Podgorica
IX week lectures	Varieties for quality and high-quality red wines.
IX week exercises	Varieties of the color dyer type.
X week lectures	Varieties for quality and high-quality white wines.
X week exercises	Varieties for bulk white wines.
XI week lectures	Table varieties. Seedless varieties.
XI week exercises	Defense of seminar papers
XII week lectures	Varieties created at the Biotechnical Institute in Podgorica
XII week exercises	Defense of seminar papers
XIII week lectures	Varieties suitable for cultivation according to the system of organic and integral production, Interspecies hybrids.
XIII week exercises	Colloquium II
XIV week lectures	Specificities of the domestic assortment and factors influencing the formation of the assortment.
XIV week exercises	Remedial II colloquium.
XV week lectures	Creation of new varieties by methods of grapevine breeding
XV week exercises	The importance of clones in viticulture.

Student workload	Weekly 6 credits x 40/30 = 8 hours. Structure: 3 hours of lectures, 1 hour of exercises, 4 hours of individual student work, including consultations. During the semester: Classes and final exam: 8 x 16 = 128 hours. Necessary preparations before the beginning of the semester (administration, registration, certification): 2 x 8 hours = 16 hours. Total workload for the subject 6 x 30 = 180 hours. Supplementary work for exam preparation in the make-up exam period, including taking the make-up exam from 0 - 36 hours. Load structure: 128 hours (teaching) + 16 hours (preparation) + 36 hours (additional work)
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 4 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend lectures and exercises, to do seminar papers, colloquiums and final exams
Consultations	2 hours weekly
Literature	Žunić D., Garić M. (2017): Special viticulture, University of Belgrade, Faculty of Agriculture Zemun; Cindrić P., Korać N., Kovač V. (2000): ″Vine varieties″, University of Novi Sad, Faculty of Agriculture, Novi Sad; Cindrić P., Korać N., Ivanišević D. (2019): Ampelography and vine selection, University of Novi Sad, Faculty of Agriculture, Novi Sad; Matijašević S. (2022): Special viticulture, University of Belgrade, Faculty of Agriculture Zemun;
Examination methods	Attendance and activity in class 8 points, seminar paper 12 points, Colloquiums (2x15)=30 points, Final exam 50 points Grade/number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < of 50
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / POMOTECHNICS

Course:

POMOTECHNICS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13367	Obavezan	3	6	3+1+0

Programs	FRUIT GROWING, VITICULTURE AND ENOLOGY
Prerequisites	There are no requirements for registering and listening to the subject
Aims	To acquaint students with the most modern methods and models of the application of auxiliary technical measures in order to achieve stable and highly intensive fruit production.
Learning outcomes	Recognizes the best methods for the formation of the growing forms of fruit trees. Determines the methods of mature and green pruning to maintain the growing forms of fruit trees. It applies various measures with the aim of earlier formation of growing forms and higher fruit trees. It highlights the most important biological laws of fertile and non-productive branches in the canopy of fruit trees
Lecturer / Teaching assistant	Prof. Dr. Aleksandar Odalović, Dr. Miroslav Čizmović - associate
Methodology	Lectures, exercises, seminar work, colloquiums and final exam

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to the subject. Ways of pruning fruit trees
I week exercises	Types of fruit buds in fruit species
II week lectures	Classic growing forms of fruit trees
II week exercises	Native branches of apple species
III week lectures	Modern cultivation forms of fruit trees
III week exercises	Native twigs of drupe species
IV week lectures	The technique of forming cultivation forms
IV week exercises	Determining the reproductive potential of twigs during the dormant period
V week lectures	Selection of planting spacing
V week exercises	Olive pruning (practical work)
VI week lectures	Colloquium I
VI week exercises	Apple and pear pruning
VII week lectures	Types of production of fruit trees
VII week exercises	Pruning of stone species
VIII week lectures	General and specific principles of pruning fruit trees
VIII week exercises	Pruning of spatial cultivation forms
IX week lectures	Interventions aimed at earlier entry of fruit trees into the phase of economic fertility
IX week exercises	Slender spindle pruning
X week lectures	Interventions aimed at maintaining fertility during plantation exploitation
X week exercises	Bud shedding
XI week lectures	Control of the lushness of fruit trees
XI week exercises	Thinning of youth
XII week lectures	Determining pruning intensity and fruit thinning
XII week exercises	Deprivation of young people
XIII week lectures	Colloquium II
XIII week exercises	Bending branches
XIV week lectures	Protection of fruit and wood from limiting biotic and abiotic factors
XIV week exercises	Pinching young men
XV week lectures	Estimation of yield of fruit trees
XV week exercises	Test

Student workload
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 4 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend theoretical and practical classes, do a seminar, do both colloquiums and the final exam
Consultations	Consultations 1 hour per week, by agreement with students.
Literature	Lučić, P., Đurić., Mićić, N. (1996): Voćarstvo I. Nolit, Partenon, Beograd, str. 1-529., Milošević, T. (1997): Specijalno voćarstvo. Agronomski fakultet i zajednica za voće i povrće, str. 1-580, Čačak-Beograd., Veličković, M. (2006): Voćarstvo. Poljoprivredni fakultet, Beograd., Gvozdenović, D. (2007): Gusta sadnja jabuke, kruške i dunje-integralni koncept. Prometej, 1-315, Novi Sad.
Examination methods	Attendance and activity in class 10 points Seminar paper 10 points Colloquium (2 x 15) = 30 points Final exam 50 points
Special remarks	Does not have
Comment	Does not have

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Accesibility Adjustments

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / MODERN FRUIT TREE FORMS IN FRUIT GROWING

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / FRUIT PROCESSING

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / OLIVE GROWING AND OIL PRODUCTION

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / BIO - ECOLOGICAL BASIS OF VITICULTURE

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / ESTABLISHMENT AND MAINT. OF ORCHARDS AND VINEYARDS

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / TECHNOLOGY OF GRAPEVINE CULTIVATION

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / NURSERY PRODUCTION

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / WINE QUALITY AND STORAGE

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / WILD FRUITS

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / FRUIT AND GRAPEVINE BREEDING

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / PRACTICAL EDUCATION

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / ALTERNATIVE FIELD CROPS

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / WINE AND SPIRITS QUALITY CONTROL

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / EXPLOITATION AND MAINTENANCE OF AGRICUL. MACHINERY

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / POME AND STONE FRUITS

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / TREE NUTS AND BERRY FRUITS

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / SUBTROPICAL FRUITS

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / AMPELOGRAPHICS

Biotechnical Faculty / FRUIT GROWING, VITICULTURE AND ENOLOGY / POMOTECHNICS

Contact

University

Programs / Calls

Centri