|Course Title||Code||Semester||L+P Hour||Credits||ECTS|
|Oseanology *||SUF 202||4||2||2||3|
|Prerequisites and co-requisites||Yok|
|Recommended Optional Programme Components||None|
|Language of Instruction||Turkish|
|Course Level||First Cycle Programmes (Bachelor's Degree)|
|Course Coordinator||Prof.Dr. Dursun AVŞAR|
The aim of this course is to be informed about the seas and oceans, oceanography and its history, the physical, chemical, biological and topographical peculiarities of the sea and oceans, productivity in marine environment and the factors which effect on their production, food chain and food webs in the ocean
Definition of the Sea and Oceans, the concept of the oceanography and its history, the physical, chemical, biological and topographical (physiographic) peculiarities of the sea and oceans. Productivity in the sea and oceans and the factors which affect their production, food chain and food webs.
|Course's Contribution To Program|
|No||Program Learning Outcomes||Contribution|
Having knowledge on natural and applied sciences and basic engineering; combination of their theoretical and practical knowledge on fisheries engineering applications.
2. Assessment of data scientifically on fisheries engineering, determining and solving the problems
3. Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques.
4. Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution
5. Having plan any study related to fisheries science as an individually, managing and consulting.
6.Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning
7. Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication.
8. Improving life-long learning attitude and using the information to the public interest.
9. Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources.
10. Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications.
11. Using the informatics and communicating technology
12. Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning.
13. Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
14. Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field
15. Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field
|1||Introduction, Parts of Oceanography||Oceanology, pages 1-23 will be read|
|2||The origin of Earth, Ocean and Life||Oceanology, pages 23-44. will be read|
|3||Ocean Bottom Physiography||Oceanology, pages 45-76. will be read|
|4||Sedimentation in Oceans||Oceanology, pages 77-94. will be read|
|5||Chemical Oceanography||Oceanology, pages 95-114. will be read|
|6||Nutrients||Oceanology, pages 114-134. will be read|
|7||Acidic and Bazic Peculiarities of Sea Water||Oceanology, pages 134-143. will be read|
|8||Visa Exam||Study for exam|
|9||Sinoptic Physical Oceanography||Oceanology, pages 143-179. will be read|
|10||T-S Diagrams, Water Types and Masses||Oceanology, pages 179-210.will be read|
|11||Dynamic Physical Oceanography||Oceanology, pages 211-228. will be read|
|12||Waves and Tides||Oceanology, pages 229-252. will be read|
|13||Sea, Ocean and Organisms, quiz||Oceanology, pages 1-23 will be read, prepare for quiz|
|14||Marine Ecology||Oceanology, pages 267-288. will be read|
|15||Organic Matter Production of Sea||Oceanology, pages 288-299. will be read|
|Recommended or Required Reading|
Recommended Course Material(s)Required Course Material(s)