COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Fish Feeding Technique * SUF   217 3 1 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 Type
Course Coordinator Prof.Dr. Orhan Tufan EROLDOĞAN
Instructors
Prof.Dr.ORHAN TUFAN EROLDOĞAN1. Öğretim Grup:A
 
Assistants
Goals
Aim of the course is to teach the students a general overview on fish feeding methods and techniques. Also, some nutritional information related with physiology is taught.
Content
Feed composition and analysis; food types, production and ingredients; Techniques for measuring food intake; Feeding behavior; Environmental factors and food intake; Digestion and feeding methods; Feeding rhythms; Effects of feeding time on feed intake and feeding methods; Development on feeding methods.

Learning Outcomes
-


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications.
X
2
2. Assessment of data scientifically on fisheries engineering, determining and solving the problems
X
3
3. Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques.
X
4
4. Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution
X
5
5. Having plan any study related to fisheries science as an individually, managing and consulting.
X
6
6.Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning
X
7
7. Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication.
X
8
8. Improving life-long learning attitude and using the information to the public interest.
X
9
9. Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources.
X
10
10. Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications.
X
11
11. Using the informatics and communicating technology
X
12
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
13. Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
X
14
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
X
15
15. Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field
X

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Feeding behaviour and feeding Pre-readings
2 Feeding metabolism Laboratory preparations
3 Practice-Digestion and Nutrition Pre-readings
4 Feeding rhythims Laboratory preparations
5 Practice-Digestibility Pre-readings/book readings
6 Energy and Feeding rhythims Library seararch
7 Compensatory growth Laboratory preparations
8 Mid-Term Exam Pre-readings/courses notes
9 Determination of feeding methods and criteria-I Library research
10 Determination of feeding methods and criteria-II Laboratory preparations
11 Practice Pre-readings/book readings
12 Feed intake and Envirenmantal effect Laboratory preparations
13 Feed management and pracitice (gastric evacuation) Pre-readings
14 Effects of feeding methods on body composition Laboratory preparations
15 Feeding intake practices Pre-readings/courses notes
16-17 Term Exams Pre-readings/courses notes

Recommended or Required Reading
Textbook
Additional Resources