TÜRKÇE
ENGLISH
Information
| Code | SUF308 |
| Name | Mollusk and Crustacean Culture |
| Term | 2024-2025 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 1-2 (T-A) (17 Week) |
| ECTS | 4 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 |
1 2 Doç. Dr. Hatice Asuman YILMAZ (A Group) (Asst. Ins.) |
Course Goal / Objective
To teach biology and culture techniques of most commonly farmed commercial crustaceans such as shrimp, prawn, crayfish, lobster, as well as bivalves such as mussel, clams, pektenids
Course Content
In this lecture, from Crustaceans; Shrimp Biology, Maturation and Spawning in Shrimps, Shrimp Larvae Culture Techniques, Live Feed Production for the Larvae Culture of Shrimps, Shrimp Growout Techniques, and from Bivalves; Biology and Culture of Mussels, Biology and Culture of Oysters, Biology and Culture of Clams, Biology and Culture of Pectenids will be thought
Course Precondition
none
Resources
lecture notes, related scientific articles
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students are aware of global production of crustaceans and bivalves |
| LO02 | Students know general culture techniques of crustaceans |
| LO03 | Students gained knowledge about biology and culture techniques of shrimp |
| LO04 | Students know prawn species and their culture methods |
| LO05 | Students learned culture potential and farming techniques of European, American and Australian crayfish species |
| LO06 | Students learned culturing methods of clawed and spiny lobsters |
| LO07 | Students know biology and farming methods of commonly cultured mussels |
| LO08 | Students know biology and culture methods of oysters |
| LO09 | Students gained knowledge about biology and farming practices of clams and pectenids |
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 | |
| 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. | 2 |
| 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. | 2 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | 1 |
| 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. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Uses the information about fisheries for the benefit of society. | 2 |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the social and world agenda. | 2 |
| 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 | General Introduction | Preparation for the Topic | Öğretim Yöntemleri: Tartışma |
| 2 | Shrimp Biology | Preparation for the Topic | Öğretim Yöntemleri: Tartışma, Alıştırma ve Uygulama |
| 3 | Maturation and Spawning of Shrimps | Preparation for the Topic | Öğretim Yöntemleri: Tartışma |
| 4 | Shrimp Larval Culture | Preparation for the Topic | Öğretim Yöntemleri: Tartışma |
| 5 | Live Feeds Used in Larval Feeding | Preparation for the Topic | Öğretim Yöntemleri: Tartışma, Alıştırma ve Uygulama |
| 6 | Shrimp Grow-out Methods | Preparation for the Topic | Öğretim Yöntemleri: Tartışma |
| 7 | Prawn Biology and Farming Techniques | Preparation for the Topic | Öğretim Yöntemleri: Tartışma |
| 8 | Mid-Term Exam | Preparation for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Crayfish Biology and Farming Techniques | Preparation for the Topic | Öğretim Yöntemleri: Tartışma, Alıştırma ve Uygulama |
| 10 | Lobster Biology and Culture Techniques | Preparation for the Topic | Öğretim Yöntemleri: Tartışma |
| 11 | General Bivalves Farming | Preparation for the Topic | Öğretim Yöntemleri: Tartışma |
| 12 | Oyster Biology and Farming | Preparation for the Topic | Öğretim Yöntemleri: Tartışma |
| 13 | Oyster Biology and Farming 2 | Preparation for the Topic | Öğretim Yöntemleri: Tartışma |
| 14 | Clam Biology and Farming | Preparation for the Topic | Öğretim Yöntemleri: Tartışma |
| 15 | Pectenids Biology and Farming | Preparation for the Topic | Öğretim Yöntemleri: Tartışma |
| 16 | Term Exams | Preparation for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Preparation for Exam | 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 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 7 | 7 |
| Final Exam | 1 | 18 | 18 |
| Total Workload (Hour) | 109 | ||
| Total Workload / 25 (h) | 4,36 | ||
| ECTS | 4 ECTS | ||