TÜRKÇE
ENGLISH
Information
| Code | SUF325 |
| Name | Fish Feed Technology |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 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. ORHAN TUFAN EROLDOĞAN |
Course Goal
The aim of the course is to prove students a general overview on fish feed technology, diet types, basic and complex raw ingredients, to analyse and evaluate feed formulation, to determine feed formulation for different culture species, to associate basic nutrition and alternative protein and lipid soruces.
Course Content
Definition of feed, classification of feeds, pellet diets, expended diets, extruder diets, feed ingredients, production and feed analysis, storage of feed protein sources of animal origin, protein and lipid sources, single-cell proteins, other ingredients, feed characteristics and digestibility, basic feed formulation, alternative protein and lipid sources.
Course Precondition
None
Resources
1-Fish Nutrition (https://www.elsevier.com/books/fish-nutrition/hardy/978-0-12-819587-1) Aquafeed Formulation (Sergio F. Nates) Link (https://www.sciencedirect.com/book/9780128008737/aquafeed-formulation) 2-Nutrient Requirements of Fish and Shrimp (https://nap.nationalacademies.org/catalog/13039/nutrient-requirements-of-fish-and-shrimp) 3-Towards Sustainable Fish Feed Production Using Novel Protein Sources 4-Dietary Nutrients, Additives, and Fish Health
Notes
1-Aquaculture Nutrition: Gut Health, Probiotics and Prebiotics 2-HANDBOOK ON INGREDIENTS FOR AQUACULTURE FEEDS
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Determine problems about the fish feed technology and assess the solutions |
| LO02 | Analyze and project an idea and classify sustainable solutions |
| LO03 | Develope a project properly with teamwork |
| LO04 | Knows fish feed formulation. |
| LO05 | Knows global feed industry. |
| LO06 | Classify different water animals feeds. |
| LO07 | Explain basic extruder working principles. |
| LO08 | Interpret the alternative feed ingredient. |
| LO09 | Compare different feed formulation. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Assessment of data scientifically on fisheries engineering, determining and solving the problems | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Having plan any study related to fisheries science as an individually, managing and consulting. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. | 3 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Improving life-long learning attitude and using the information to the public interest. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. | 4 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Using the informatics and communicating technology | 3 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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. | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. | 3 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | 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 | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of feed | Course notes, presentation and home work | Öğretim Yöntemleri: Tartışma, Anlatım, Soru-Cevap, Bireysel Çalışma |
| 2 | Classification of feeds, pellet diets, expended diets, extruder diets I | Course notes, presentation and home work | Öğretim Yöntemleri: Tartışma, Soru-Cevap, Bireysel Çalışma, Problem Çözme, Proje Temelli Öğrenme |
| 3 | Classification of feeds, pellet diets, expended diets, extruder diets II | Course notes, presentation and home work | Öğretim Yöntemleri: Tartışma |
| 4 | Feed ingredients | Home work and group discusion | Öğretim Yöntemleri: Tartışma, Anlatım, Bireysel Çalışma |
| 5 | Production and feed analysis, | Course notes, presentation and home work | Öğretim Yöntemleri: Tartışma, Soru-Cevap, Anlatım, Bireysel Çalışma, Problem Çözme, Proje Temelli Öğrenme |
| 6 | Protein sources of animal origin, protein and lipid sources | Home work and group work | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 7 | Single-cell proteins, other ingredients, | presentation,home work and group work | Öğretim Yöntemleri: Tartışma, Anlatım, Soru-Cevap, Problem Çözme, Proje Temelli Öğrenme |
| 8 | Mid-Term Exam | Course notes, presentation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Feed characteristics and digestibility | Home work and group discusion | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma, Problem Çözme |
| 10 | Feed formulation I | Course notes and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma, Problem Çözme, Proje Temelli Öğrenme |
| 11 | Feed formulation II | Home work and group discusion | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma, Problem Çözme, Proje Temelli Öğrenme |
| 12 | Feed formulation III | Home work and group discusion | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma, Problem Çözme, Proje Temelli Öğrenme |
| 13 | Alternative protein sources | Home work and group discusion | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 14 | Alternativelipid sources I | Course notes, presentation and home work | Öğretim Yöntemleri: Tartışma |
| 15 | Alternative lipid sources II | Course notes, presentation and home work | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma, Bireysel Çalışma |
| 16 | Term Exams | Course notes, presentation and home works | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Course notes, presentation and home works | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 2 | 4 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 82 | ||
| Total Workload / 25 (h) | 3,28 | ||
| ECTS | 3 ECTS | ||