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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| BIOLOGY (MASTER) (WITH THESIS) | |
| Code | BY527 |
| Name | Synthetic nutrients of insects and preparation techniques |
| Term | 2018-2019 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi MEHMET SULANÇ |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
Insects and understanding of the relationship between food components
Course Content
Meridic and Holidic nutrients concepts preparation techniques of nutrient ingredients, praparation techniques of laboratory conditions and sterilization of experiment material. Comparative analysis of Holidic and Meridic nutrients some generalizations about synthetic nutrients.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understanding the structure and function of synthetic nutrients |
| LO02 | Understanding the structure and function of synthetic nutrients |
| LO03 | Understanding the structure and function of synthetic nutrients |
| LO04 | Understanding the structure and function of synthetic nutrients |
| LO05 | Understanding the structure and function of synthetic nutrients |
| LO06 | Understanding the structure and function of synthetic nutrients |
| LO07 | Understanding the structure and function of synthetic nutrients |
| LO08 | Understanding the structure and function of synthetic nutrients |
| LO09 | Insects and understanding of the relationship between food components |
| LO10 | Insects and understanding of the relationship between food components |
| LO11 | Insects and understanding of the relationship between food components |
| LO12 | Insects and understanding of the relationship between food components |
| LO13 | Insects and understanding of the relationship between food components |
| LO14 | Insects and understanding of the relationship between food components |
| LO15 | Insects and understanding of the relationship between food components |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies the interdisciplinary interaction that the field is related to. | 1 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Interprets the knowledge gained in the field by integrating the information from different disciplines and creates new information. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Carries out a study that requires expertise related to the field independently. | 1 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired at the level of expertise in the field with a critical approach and directs its learning. | 2 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports the current developments in the field and their studies with quantitative and qualitative data and transmits them both in the field and outside the field systematically in written, oral and visual form. | |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | It supervises the social, scientific, cultural and ethical values in the collection, interpretation, application and announcement stages of the data related to the field and teaches these values. | 1 |
| PLO08 | Bilgi - Kuramsal, Olgusal | The information they absorbed in the field; use problem solving and / or practical skills in interdisciplinary studies. | |
| PLO09 | - | It contributes to the solution of social, scientific, cultural and ethical problems encountered in the field and supports the development of these values. | |
| PLO10 | - | Develops new ideas and methods related to the field by using high level mental processes such as creative and critical thinking, problem solving and decision making. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Meridic and Holidic nutrients concepts preparation techniques of nutrient ingredients | face-to-face | |
| 2 | Meridic and Holidic nutrients concepts preparation techniques of nutrient ingredients | face-to-face | |
| 3 | Meridic and Holidic nutrients concepts preparation techniques of nutrient ingredients | face-to-face | |
| 4 | Meridic and Holidic nutrients concepts preparation techniques of nutrient ingredients | face-to-face | |
| 5 | Meridic and Holidic nutrients concepts preparation techniques of nutrient ingredients | face-to-face | |
| 6 | praparation techniques of laboratory conditions and sterilization of experiment material. | face-to-face | |
| 7 | praparation techniques of laboratory conditions and sterilization of experiment material. | face-to-face | |
| 8 | Mid-Term Exam | ||
| 9 | Comparative analysis of Holidic and Meridic nutrients | face-to-face | |
| 10 | Comparative analysis of Holidic and Meridic nutrients | face-to-face | |
| 11 | Comparative analysis of Holidic and Meridic nutrients | face-to-face | |
| 12 | Comparative analysis of Holidic and Meridic nutrients | face-to-face | |
| 13 | Comparative analysis of Holidic and Meridic nutrients | face-to-face | |
| 14 | some generalizations about synthetic nutrients. | face-to-face | |
| 15 | some generalizations about synthetic nutrients. | face-to-face | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||