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| Course Description |
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| Course Name |
: |
Feeds and Its Analysis Teqniques |
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| Course Code |
: |
SAİ-502 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Prof.Dr. ABDURRAHMAN POLAT
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| Learning Outcomes of the Course |
: |
Explains the feed ingredients for fish feed
Explains the chemical composition of important fish feed ingredients
Explains the fish feed additives
Explains the antinutritional substances in fish feed ingredients
Makes the basic chemical analysis in fish feed
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
YLSAİ-200 Specialization Field
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Teaching on the animal and plant origin feed ingredients for fish feed preparation, chemical composition of feed ingeredients, chemical analysis in fish feed (moisture, dry matter, crude ash, crude protein, crude fat, fatty acids etc.) |
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| Course Contents |
: |
Animal and plant origin feed ingredients , chemical compositions of feed ingredients, fish meal, analysis of feeds in terms of moisture, dry matter, crude ash, crude protein, crude fat, fatty acids etc.
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom of Faculty of Fisheries, Çukurova University and Laboratories of Dept.of Fishing and Sea Food Processing |
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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 |
Introduction |
Reading the information on course content |
Lecture |
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2 |
Important ingredients in fish feed, laboratory, homework |
Reading the course notes and related information, preperation to laboratory work |
Lecture, laboratory work |
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3 |
Important animal origin ingredients in fish feed, laboratory, homework |
Reading the course notes and related information, preperation to laboratory work |
Lecture, laboratory work |
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4 |
Fish meal and its chemical composition, laboratory, homework |
Reading the course notes and related information, preperation to laboratory work |
Lecture, laboratory work |
|
5 |
Rendering products and their chemical composition, laboratory, homework |
Reading the course notes and related information, preperation to laboratory work |
Lecture, laboratory work |
|
6 |
Plant origin feed ingredients, laboratory, homework |
Reading the course notes and related information, preperation to laboratory work |
Lecture, laboratory work |
|
7 |
cereals and its chemical composition, laboratory |
Reading the course notes and related information, preperation to laboratory work |
Lecture, laboratory work |
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8 |
Midterm exam |
Studying for midterm exam |
Writing and laboratory practice exam |
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9 |
Soybeans and its importance for fish feed, laboratory |
Reading the course notes and related information, preperation to laboratory work |
Lecture, laboratory work |
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10 |
Fish feed additives and its importance, laboratory |
Reading the course notes and related information, preperation to laboratory work |
Lecture, laboratory work |
|
11 |
Fish feed additives and its importance, laboratory |
Reading the course notes and related information, preperation to laboratory work |
Lecture, laboratory work |
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12 |
Free aminoacids and their importance, Laboratory |
Reading the course notes and related information, preperation to laboratory work |
Lecture, laboratory work |
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13 |
Antinotritional substances |
Reading the course notes and related information, preperation to laboratory work |
Lecture, visual demonstration |
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14 |
homework study |
Reading the course notes and related information |
Brainstorm |
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15 |
general evaluation |
Reading the course notes and related information |
Brainstorm |
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16/17 |
Final exam |
studying for final exam |
Written and laboratory practice exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Halver, J.E., 2002. Fish nutrition
Polat,A.2011. Feed Ingredients and Feed Manufacturing Technology, Course Book
FAO,1992. Nutritional Fish Pathology
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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 |
40 |
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Homeworks/Projects/Others |
5 |
60 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
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60 |
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Total |
100 |
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| 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 |
3 |
|
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 |
2 |
|
4 |
Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. |
2 |
|
5 |
Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. |
2 |
|
6 |
Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions |
2 |
|
7 |
Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. |
4 |
|
8 |
Develops a positive attitude towards life long learning. |
5 |
|
9 |
Prepares written and visual presentations with technological devices in their area of expertise |
1 |
|
10 |
Examines and develops social relations and norms critically and changes all if necessary |
1 |
|
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 |
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14 |
Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process |
3 |
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15 |
Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
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 |
4 |
56 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
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Homeworks, Projects, Others |
5 |
8 |
40 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
6 |
6 |
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Final Exam |
1 |
8 |
8 |
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Total Workload: | 138 |
| Total Workload / 25 (h): | 5.52 |
| ECTS Credit: | 6 |
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