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Course Description Course Name : Advanced Fish Nutrition Biochemistry Course Code : SAİ-503 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. ABDURRAHMAN POLAT Learning Outcomes of the Course : Explains the chemical structure of protein and amino acids which are important for fish nutrition Explains the biochemical structure of lipid and fatty acids which are important for fish nutrition Explains the chemical structure of carbohydrates which are important for fish nutrition Describes gliconeogenesis in fish Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : YLSAİ-201 Specialization Field Recommended Optional Programme Components : None Aim(s) of Course : Teaching chemical structure and metabolism of protein, amino acid, lipid, fatty acids which are important for fish nutrition Course Contents : Biochemical description of protein, lipid, carbohydrate, amino acids and fatty acids, the importance of amino acid, fatty acid, omega 3 fatty acids, recent studies and their evaluations Language of Instruction : Turkish Work Place : Classroom of Faculty of Fisheries, University of Çukurova   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction Reading the related information on course Lecture, visual demonstration 2 Chemical structure of protein and amino acids which are important for fish nutrition Reading the lecture notes and related scientific information Lecture, visual demonstration 3 Chemical structure of protein and amino acids which are important for fish nutrition and their evaluation Reading the lecture notes and related scientific information Lecture, visual demonstration 4 Chemical structure of lipid and fatty acids which are important for fish nutrition, homework Reading the lecture notes and related scientific information Lecture, visual demonstration 5 Chemical structure of lipid and fatty acids which are important for fish nutrition and their evaluation Reading the lecture notes and related scientific information Lecture, visual demonstration 6 Essential fatty acids in fish nutrition Reading the lecture notes and related scientific information Lecture, visual demonstration 7 Carbohydrates in fish nutrition Reading the lecture notes and related scientific information Lecture, visual demonstration 8 Midterm exam Preparation for midterm exam written exam 9 Metabolism of some carbohydrates in fish and their importance in fish nutrition Reading the lecture notes and related scientific information Lecture, visual demonstration 10 The importance of gliconeogenesis Reading the lecture notes and related scientific information Lecture, visual demonstration 11 Recent research carried out on this subject Reading the lecture notes and related scientific information Lecture, visual demonstration 12 General discussion on homework topics Studying homework topics Lecture, visual demonstration 13 General discussion on homework and evaluation Studying homework topics Brainstorm 14 General discussion on homeworks and evaluation Studying homework topics Brainstorm 15 General Evaluation Reading the lecture notes and related scientific information Brainstorm 16/17 Final exam Studying for final exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  De Silva, S.S., Anderson, T.A., Fish Nutrition in Aquaculture  Potter, N.N., Hotchkiss, J.H., 1997. Food Science  Voet, D.,Voet, J.G., 1990. Biochemistry  McDonald, P., Edwards, R.A., Greenhalgh, J.F.D., 1988. Animal Nutrition.  Lehninger, A.L., Nelson, D.L., Cox, M.M., 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 40     Homeworks/Projects/Others 5 60 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 Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology 4 2 Comprehends interaction of expertise area in relation to interdisciplinary relationships 5 3 Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information 3 4 Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. 3 5 Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. 1 6 Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 3 7 Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 2 8 Develops a positive attitude towards life long learning. 5 9 Prepares written and visual presentations with technological devices in their area of expertise 3 10 Examines and develops social relations and norms critically and changes all if necessary 0 11 Communicates both in written and verbal in one foreign language 0 12 Uses computer and communication technologies effectively for their expertise area. 2 13 Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. 4 14 Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process 3 15 Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 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 3 42     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 5 12 60     Mid-term Exams (Written, Oral, etc.) 1 6 6     Final Exam 1 6 6 Total Workload: 142 Total Workload / 25 (h): 5.68 ECTS Credit: 6