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Course Description Course Name : Fish Nutrition Phsiology and Biochemistry Course Code : SUF419 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 3 Name of Lecturer(s) : Asst.Prof.Dr. OĞUZ TAŞBOZAN Learning Outcomes of the Course : Students explain the relationship between the digestive and fish feed Students explain the digestive organs and their functions Students explain the digestion stages in fish Students define the primary energy resources role in digestion and their physiology Students explain the metabolism and its principles Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Giving information about the topics of basic concepts about the physiology and biochemistry of fish feeding, digestive organs, digestive stages of fish; proteins, lipids, carbohydrates, role and physiology of digestion and metabolism. Course Contents : The basic concepts about the physiology and biochemistry of fish feeding, digestion and fish food, the digestive organs and liver function, digestion stages of fish, fish feeding larval stage, physiology and physiology of the role of basic energy sources, digestion, enzymes and enzymatic reactions, carbohydrate, lipid and amino acid metabolism . Language of Instruction : Turkish Work Place : Classroom and laboratories of Faculty of Fisheries   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The basic concepts about the physiology and biochemistry of fish feeding Pre-reading Lecture, visual demonstration 2 Digestion and fish feed and laboratory Pre-reading and laboratory preperations Lecture, laboratory practice 3 Sensory and feed intake (capture) organs and laboratory Pre-reading and laboratory preperations Lecture, laboratory practice 4 The importance and fuctions of the digestive organs and liver and laboratory Pre-reading and laboratory preperations Lecture, laboratory practice 5 Digestive processes in Fish (physical, chemical, enzymatic, absorption) Pre-reading, literature study, homework Lecture, visual demonstration 6 Control and regulation of digestion Pre-reading, literature study, Lecture, visual demonstration 7 Fish nutrition physiology in larval stage Pre-reading, literature study, Lecture, visual demonstration 8 Midterm exam Pre-rading and studying course notes Exam 9 The role of proteins in digestion and their physiology Pre-reading, literature study, Lecture, visual demonstration 10 The role of lipids in digestion and their physiology Pre-reading, literature study, Lecture, visual demonstration 11 The role of nucleic acids in digestion and their physiology Pre-reading, literature study, homework Lecture, visual demonstration 12 The role of carbohydrates in digestion and their physiology Pre-reading and laboratory preperations Lecture, laboratory practice 13 Enzymes and enzymatic reactions Pre-reading, literature study, Lecture, visual demonstration 14 Metabolism and Principles Pre-reading, literature study, Lecture, visual demonstration 15 Carbohydrate, lipid and amino acid metabolism Pre-reading, literature study, Lecture, visual demonstration 16/17 Final exam Pre-rading and studying course notes Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Nobel Publishing, 2006. "Balık Physiology   Sena S. De Silva and Trevor A. Andersen. 1998. "Fish Nutrition in Aquaculture"  HALVER, J.E., HARDY, R.W., 2002." Fish Nutrition"  Dr. Lynwood S. Smith, T.F.H. Publications, Inc., 1982, England. "Introduction to Fish Physiology"   H. Robert Horton; Laurence A. Moran; Raymond S. Ochs; J. David Rawn; K. Gray Scrimgeour. 1992. "Principles of Biochemistry" Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 70     Homeworks/Projects/Others 2 30 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Using the informatics and communicating technology 4 2 Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. 4 3 Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 4 4 Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 5 5 assessment of data scientifically on fisheries engineering, determining and solving the problems 4 6 Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. 3 7 Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution 4 8 Having plan any study related to fisheries science as an individually, managing and consulting 3 9 Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 3 10 Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication 5 11 Improving life-long learning attitude and using the information to the public interest. 3 12 Having skills to apply modern techniques and computational tools necessary for engineering applications. 3 13 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 4 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 4 15 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. 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total 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 4 8     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 68 Total Workload / 25 (h): 2.72 ECTS Credit: 3