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Course Description Course Name : Advanced Fish Nutrition Physiology Course Code : SAİ-504 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. ABDURRAHMAN POLAT Learning Outcomes of the Course : Explains the digestion of protein, lipid and carbohydrate in fish Explains the metabolism of protein, lipid and carbohydrate in fish Explains the digestive enzyme in fish Explains the importance of nutritional physiology in fish Explains the differences of nutritional physiology between land animals and fish Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : YLSAİ-200 Specialization Field Recommended Optional Programme Components : None Aim(s) of Course : Teaching the digestion, absorbtion and metabolism of protein, lipid and carbohydrate in fish Course Contents : Digestion, absorbtion and metabolism of protein, lipid and carbohydrate in fish, differences in between aquatic and land animals, digestive enzymes, recent studies on this topic and their evaluations. Language of Instruction : Turkish Work Place : Classroom of the Faculty of Fisheries, Çukurova University   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction Reading the related information Lecture 2 Digestion of protein, lipid and carbohydrate in fish Reading the course notes and related information Lecture, visual demonstration 3 Absorption and metabolism of amino acids in fish, homework Reading the course notes and related information Lecture, visual demonstration 4 Digestion of lipid, absorption of fatty acids in fish Reading the course notes and related information Lecture, visual demonstration 5 Metabolism of lipid in fish, homework Reading the course notes and related information Lecture, visual demonstration 6 Metabolism of fatty acids and its importance for fish Reading the course notes and related information Lecture, visual demonstration 7 Digestion of carbohydrate in fish, homework Reading the course notes and related information Lecture, visual demonstration 8 Midterm exam Preparation for midterm exam Writing exam 9 Glucose use in fish, homework Reading the course notes and related information Lecture, visual demonstration 10 Differences in glucose use in between land animals and fish Reading the course notes and related information Lecture, visual demonstration 11 Gluconeogenesis in fish Reading the course notes and related information Lecture, visual demonstration 12 Recent studies on the nutritional physiology in fish Reading the course notes and related information Lecture, visual demonstration 13 Homework study Reading the course notes and related information Lecture, visual demonstration 14 Homework study Reading the course notes and related information Lecture, visual demonstration 15 General evaluation Reading the course notes and related information Brain storm 16/17 Final exam Studying for final exam Writing exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Silva, S.S.,Anderson, T.A., 1995. Fish Nutrition in Aquaculture  Halver, J.E., Hardy, R.W., 2002. Fish Nutrition 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 3 2 Comprehends interaction of expertise area in relation to interdisciplinary relationships 4 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. 4 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. 4 8 Develops a positive attitude towards life long learning. 4 9 Prepares written and visual presentations with technological devices in their area of expertise 5 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 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