Introduction to the Department of Cereals and Grain Legumes
The Department of Cereals and Grain Legumes was established in 2002 within the Department of Field Crops. It conducts education, teaching, research, and extension activities at undergraduate, master’s, and doctoral levels. The department has a total of six academic staff members, including three Professors, one Associate Professor, one Assistant Professor, and one Research Assistant.
The department carries out studies on the agricultural production, quality, breeding, biotechnology, and sustainable agricultural practices of cereal crops and food legumes. Cereals are classified into two main groups: cool-season and warm-season cereals. Cool-season cereals include wheat (bread and durum wheat), barley, oat, rye, and triticale, while warm-season cereals include maize, rice, millets, and sorghum species.
Historical records of cereal domestication date back to prehistoric times, and wheat and barley are known to be among the first cultivated crops. In Hittite prayers, the phrase “you will eat bread and drink water” reflects the historical importance of cereals. In Anatolia, wheat has also been regarded not only as a food source but also as a symbol of abundance and blessing. Cereals rank first in terms of cultivation area and production both globally and in Türkiye. In addition to human nutrition, cereal crops such as wheat, barley, maize, rice, oat, triticale, and rye are used as animal feed (grain, bran, by-products, straw), industrial raw materials, and for biofuel (bioethanol) production.
Cereals provide approximately one-third of the daily caloric intake in a healthy human diet. In addition to their high carbohydrate content, they are also important sources of energy, vitamins, protein, and dietary fiber. A large proportion of the world’s population depends on cereal-based staple foods such as bread, pasta, bulgur, rice, noodles, couscous, and breakfast cereals. It is estimated that by 2050, when the global population is expected to reach 9.7 billion, demand for cereal products will increase by approximately 70% to ensure adequate and healthy nutrition.
Food legumes are important field crops known for their high nutritional value, particularly their protein content. Chickpea, lentil, bean, faba bean, pea, and cowpea serve as low-cost and essential protein sources, especially for low-income populations. In addition to protein, dry legumes are rich in dietary fiber, minerals such as iron, zinc, and magnesium, and vitamins including vitamins A, C, D, E, and B-complex vitamins (thiamine, riboflavin, niacin, and folic acid).
Food legumes play a crucial role in balanced nutrition and food security. According to reports by the Food and Agriculture Organization of the United Nations (FAO), all food legume species are among the 50 strategic plant products of the future. In addition, legumes contribute to soil fertility through biological nitrogen fixation, enriching the soil naturally with nitrogen. Due to their low carbon-to-nitrogen ratio in crop residues, they are also effective green manure plants. These characteristics make legumes highly important in sustainable agricultural systems by reducing fallow land and supporting environmentally friendly farming practices. Studies have shown that the water footprint per gram of protein for dairy, egg, and poultry products is approximately 1.5 times higher, and for beef about six times higher, compared to pulses.
Cereals and food legumes constitute the foundation of global agricultural production and play a strategic role in food security. Increasing population, decreasing agricultural land, and climate change make it essential to enhance the production of these crops. Türkiye is among the leading countries in wheat, lentil, and chickpea production and also has significant genetic diversity in these crops.
For these reasons, the department provides comprehensive education on the identification, cultivation, ecological requirements, breeding, plant protection, and post-harvest processing of cereal and legume crops. In addition, research and projects are conducted to improve crop productivity and strengthen the integration of agriculture and industry at both national and international levels.