|Course Title||Code||Semester||L+P Hour||Credits||ECTS|
|Marine Fish Culture||SUF 408||8||2||3||5|
|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. Mahmut Ali GÖKÇE|
Presentation of hatchery site selection, hatchery filter systems, the elements of hatcheries, cage systems, general information about the production of live food, sea bream, sea bass, flounder, turbot, red sea bream, yellow tail production, growth performance measurement criteria.
Hatchery systems and filters, tanks and larval production systems, site selection criteria for cages and cage systems, the general features of the production of live food, sea bream, sea bass, flounder, turbot, bream and yellow tail growth, measurement criteria of growth performance .
|1) Students İdentify hatchery systems|
|2) Students Compare larva culture systems|
|3) Students design live feed systems|
|4) Students design hatchery elements for production|
|5) Students Chose appropriate cage systems for fish production|
|6) Characterize sea bream, sea bass, red sea bream, sole, yellow tail culture systems|
|7) Know growth performance measurement criteria|
|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||Basic digestive physiology; fresh water and sea water species digestive system I||Internet resorces, Book sections|
|2||Basic digestive physiology; fresh water and sea water species digestive system I||Internet resorces, Book sections|
|3||Vegetable and animal raw materials and their digestibility I/article reading||Internet resorces, Book sections|
|4||Vegetable and animal raw materials and their digestibility II/article reading||Internet resorces, Book sections|
|5||Larval Digestion I||Internet resorces, Book sections|
|6||Larval Digestion I / article reading||Internet resorces, Book sections|
|7||Digestive system and metabolis interaction I||Internet resorces, Book sections|
|8||Mid-Term Exam||Internet resorces, Book sections||Testing|
|9||Digestive system and metabolis interaction I / article reading||Internet resorces, Book sections|
|10||Digestive system and body composition effects / recent articles reading||Internet resorces, Book sections|
|11||Digestive system: lipit and protein metabolism I||Internet resorces, Book sections|
|12||Digestive system: lipit and protein metabolism II /recent articles reading||Internet resorces, Book sections|
|13||Digestive system and fatty acid metabolism I||Internet resorces, Book sections|
|14||Digestive system and fatty acid metabolism II /recent articles reading||Internet resorces, Book sections||Drilland Practice|
|15||Digestive system and protein metabolism II /recent articles reading||Internet resorces, Book sections||Drilland Practice|
|16-17||Term Exams||Study for exam||Testing|
|Recommended or Required Reading|