TÜRKÇE
ENGLISH
Information
| Code | SAİ510 |
| Name | The Effects of Nutrition on the Chemical Quality of Fish |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ABDURAHMAN POLAT |
| Course Instructor |
1 |
Course Goal / Objective
Teaching the changes in the chemical quality of fish according to the different chemical composition of feed
Course Content
Fered ingredients for fish feed, their protein, fat, fatty acid, amino acid, ernerji, mineral and vitamin composition, potential effects of different fat sources on fish chemical quality, potential effects of energy level of feed on fish chemical quality, evaluations oon the results of recent researches on the fish chemical quality..
Course Precondition
No
Resources
Lecture notes.
Notes
Articles on the topic.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the principles of fish nutrition |
| LO02 | Explains the chemical composition of different feed ingredients. |
| LO03 | Explains the effects of fat level in feed on the chemical quality of fish. |
| LO04 | Explains the effects of energy level in feed on the chemical quality of fish. |
| LO05 | Explains the relations between protein ratio and energy requirements |
| LO06 | Explains the relations between total- metabolisible-digistive energy and nutrition |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Development and deepen of subjects with distinctive thought and novel innovations in Fishing and Seafood Processing Technology after Master Degree. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Compression of interaction of expertise area in relation to interdisciplinary relationships. PhD students with expert knowledge reach the novel results to analyse, synthase and interpret new ideas | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Development of novel ideas, methods or projects in in their expertise area, application of existing methods or projects to a different field. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Comprehension and investigation of original subject in their expertise area and also adaption and application of this original subject, analysing and assessment of different thoughts and new ideas critically. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Development of new ideas, methods or designs to innovate for Fishing and Seafood Processing Technology, or application of an existing method in their study area. | 1 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | 1 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Developing new ideas and methods in their field by means of creative and critical thinking, being successful in solving problem and making decision. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examining, and developing social relationship and defending their novel ideas during discussions with experts in their field and communicating effectively to prove their adequacy in their field. | 2 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Defending their novel ideas during discussions with experts in their field and effective communication to demonstrate their adequacy in their field. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | 4 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Finds solutions in social, scientific, cultural and ethical issues in related to expertise area and this supports the development of value. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introductio | Reading the related information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 2 | Principles of fish nutrition | Reading the related information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 3 | Feeding methods | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 4 | Fish feed ingredients | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 5 | Feed technologyingredients | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 6 | Chemical composition of some important ingredients | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 7 | Importance of feed composition | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 8 | Mid-Term Exam | Studying for midterm exam | Öğretim Yöntemleri: Soru-Cevap |
| 9 | Different fat sources | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 10 | Fatty acid composition of some fats | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 11 | Potential effects of fat sources on the fatty acid composition of fish flesh | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 12 | Potential effects of protein on the chemical composition of fish | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 13 | Potential effects of energy level on the chemical composition of fish | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 14 | Homework discussion | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 15 | Evaluation of the hpmework | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 16 | General evaluation | Studying for final exam | Öğretim Yöntemleri: Soru-Cevap |
| 17 | Term Exams | Studying for final exam | Öğretim Yöntemleri: Soru-Cevap |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||