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| Course Description |
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| Course Name |
: |
Fish Feed Technology |
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| Course Code |
: |
SUF325 |
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| Course Type |
: |
Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
3 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
3 |
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| Name of Lecturer(s) |
: |
Assoc.Prof.Dr. ORHAN TUFAN EROLDOĞAN
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| Learning Outcomes of the Course |
: |
Determine problems about the fish feed technology and assess the solutions
Analyze and project an idea and classify sustainable solutions
Develope a project properly with teamwork
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
SUF217 Fish Feeding Technique
SUF212 Professional English II
SUF213 Professional English I
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
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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. |
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| Course Contents |
: |
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. |
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| Language of Instruction |
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Turkish |
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| Work Place |
: |
Class and Laboratory |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Definition of feed |
Course notes and presentation |
Power point and discusion |
|
2 |
Classification of feeds, pellet diets, expended diets, extruder diets I |
Course notes, presentation and home work |
Power point and discusion |
|
3 |
Classification of feeds, pellet diets, expended diets, extruder diets II |
Course notes, presentation and home work |
Power point and discusion |
|
4 |
Feed ingredients |
Home work and group discusion |
Power point and discusion |
|
5 |
Production and feed analysis, |
Course notes, presentation and home work |
Power point and discusion |
|
6 |
Protein sources of animal origin, protein and lipid sources |
Home work and group work |
Power point and discusion |
|
7 |
Single-cell proteins, other ingredients, |
presentation,home work and group work |
Power point and discusion |
|
8 |
Exam |
Course notes, presentation and home work |
Multiple choice |
|
9 |
Feed characteristics and digestibility |
Home work and group discusion |
Power point and discusion |
|
10 |
Feed formulation I |
Course notes and presentation |
Power point and discusion |
|
11 |
Feed formulation II |
Home work and group discusion |
Power point and discusion |
|
12 |
Feed formulation III |
Home work and group discusion |
Power point and discusion |
|
13 |
Alternative protein sources |
Home work and group discusion |
Power point and discusion |
|
14 |
Alternativelipid sources I |
Course notes, presentation and home work |
Power point and discusion |
|
15 |
Alternative lipid sources II |
Course notes, presentation and home work |
Power point and discusion |
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16/17 |
Final Exam |
Course notes, presentation and home works |
Multiple choice |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Feed Intake in Fish, 2001, Black Science.
Fish Nutrition, 2002. ACADEMIC PRESS, An Imprint of Elsevier Science.
Nutrient Requirements of Fish and Shrimp, 2011, National Research Council.
Feed Management in Intensive Aquaculture, 1996, Chapman and Hall.
Fish oil replacement and alternative lipid sources in aquaculture feeds, 2010, CRC Press.
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
4 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Using the informatics and communicating technology |
5 |
|
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 |
3 |
|
4 |
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. |
4 |
|
5 |
assessment of data scientifically on fisheries engineering, determining and solving the problems |
5 |
|
6 |
Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. |
4 |
|
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 |
5 |
|
9 |
Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning |
5 |
|
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 |
2 |
|
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). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
3 |
42 |
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Out of Class Study (Preliminary Work, Practice) |
16 |
1 |
16 |
| Assesment Related Works |
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Homeworks, Projects, Others |
4 |
2 |
8 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
4 |
4 |
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Final Exam |
1 |
5 |
5 |
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Total Workload: | 75 |
| Total Workload / 25 (h): | 3 |
| ECTS Credit: | 3 |
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