TÜRKÇE
ENGLISH
Information
| Code | SUF419 |
| Name | Fish Nutrition Physiology and Biochemistry |
| Term | 2024-2025 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 1-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. OĞUZ TAŞBOZAN |
| Course Instructor |
Prof. Dr. OĞUZ TAŞBOZAN
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Students explain the metabolism and its principles
Course Content
Nutritional behavior of fish, digestibility of food, importance of protein, fat and carbohydrates in nutrition
Course Precondition
Baliklardaki sindirim asamalarini açiklar
Resources
Recommended Course Material(s)
Notes
lecture notes, related scientific articles
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students explain the relationship between the digestive and fish feed |
| LO02 | Students make training for digestive and fish feed |
| LO03 | Students make training for sensory and feed intake |
| LO04 | Students have knowledge about the digestive systems of herbivorous fish |
| LO05 | Students have knowledge about the digestive systems of omnivorous fish |
| LO06 | Students have knowledge about the digestive systems of carnivorous fish |
| LO07 | Students have knowledge about digestive system organs and their functions |
| LO08 | Students have knowledge about the lipid digestion |
| LO09 | Students have about the digestion of proteins and carbohydrates |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts and principles of science and basic engineering branches. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Evaluates the accuracy, reliability and currency of the information about fisheries | 1 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to seafood products. | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge about fisheries. | 1 |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | 2 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Queries the accuracy of information related to fisheries. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Have the ability to access and use information. | 1 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Uses the information about fisheries for the benefit of society. | |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the social and world agenda. | 1 |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Produces projects by taking into account the problems and needs of the social environment in which they live. | |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society. | |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses a foreign language at a sufficient level to follow the resources related to the field and communicate with colleagues. | |
| PLO19 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with scientific, cultural and ethical values. | |
| PLO23 | Yetkinlikler - Alana Özgü Yetkinlik | Know the legislation related to the field and act accordingly. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The basic concepts about the physiology and biochemistry of fish feeding | Pre-reading | Öğretim Yöntemleri: Anlatım |
| 2 | Digestion and fish feed and laboratory | Pre-reading and laboratory preperations | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 3 | Sensory and feed intake (capture) organs and laboratory | Pre-reading and laboratory preperations | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 4 | The importance and fuctions of the digestive organs and liver and laboratory | Pre-reading and laboratory preperations | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 5 | Digestive processes in Fish (physical, chemical, enzymatic, absorption) | Pre-reading, literature study, homework | Öğretim Yöntemleri: Anlatım |
| 6 | Control and regulation of digestion | Pre-reading, literature study, | Öğretim Yöntemleri: Anlatım |
| 7 | Fish nutrition physiology in larval stage | Pre-reading, literature study, | Öğretim Yöntemleri: Anlatım |
| 8 | Midterm exam | Pre-reading and studying course notes | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The role of proteins in digestion and their physiology | Pre-reading, literature study, | Öğretim Yöntemleri: Anlatım |
| 10 | The role of lipids in digestion and their physiology | Pre-reading, literature study, | Öğretim Yöntemleri: Anlatım |
| 11 | The role of nucleic acids in digestion and their physiology | Pre-reading, literature study, homework | Öğretim Yöntemleri: Anlatım |
| 12 | The role of carbohydrates in digestion and their physiology | Pre-reading and laboratory preperations | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 13 | Enzymes and enzymatic reactions | Pre-reading, literature study, | Öğretim Yöntemleri: Anlatım |
| 14 | Metabolism and Principles | Pre-reading, literature study, | Öğretim Yöntemleri: Anlatım |
| 15 | Carbohydrate, lipid and amino acid metabolism | Pre-reading, literature study, | Öğretim Yöntemleri: Anlatım |
| 16 | Final exam | Pre-rading and studying course notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final exam | Pre-rading and studying course notes | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||