Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
SHRIMP CULTURE 801700715350 3 + 0 3.0 8.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals To gain the Fundamentals of shrimp culture in graduate degree
Course Content Taxonomic classification of shrimps; Morphologic features of shrimps; The biology of penaeid shrimps; Natural and semi natural breeding methods; Catching, transporting and harvesting techniques; The biology and culture of freshwater shrimp.
Learning Outcomes 1) They can apply a well-known method or new approach which bring innovation to science related with shrimp culture, harvesting, processing and fundemantals.
2) They can perform researchs in advance level related with shrimp culture, harvesting, processing and fundemantals.
3) They can develop ideas and new approach by monitoring the technological developments related with shrimp culture.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Shrimp culture and its production in the world Lecture
Brainstorming
Project Based Learning 		Homework
2. Week Shrimp biology Lecture
Brainstorming
Project Based Learning 		Homework
3. Week The life cycle of shrimp Lecture
Brainstorming
Project Based Learning 		Homework
4. Week Shrimp species Lecture
Brainstorming
Project Based Learning 		Homework
5. Week The choosing the shrimp species for culture Lecture
Brainstorming
Project Based Learning 		Homework
6. Week The culture in semi-intensive conditions Lecture
Brainstorming
Project Based Learning 		Homework
7. Week The culture in intensive conditions Lecture
Brainstorming
Project Based Learning 		Homework
8. Week Midterm exam Discussion
Colloquium
Project Based Learning 		Report (Including Preparation and presentation Time)
9. Week The culture in super-intensive conditions Lecture
Brainstorming
Project Based Learning 		Homework
10. Week The diseases of shrimp according to culture conditions Lecture
Brainstorming
Project Based Learning 		Homework
11. Week The harvest and harvesting methods in shrimp culture Lecture
Brainstorming
Project Based Learning 		Homework
12. Week The culture of live feed Lecture
Brainstorming
Project Based Learning 		Homework
13. Week The culture of freshwater prawn Lecture
Brainstorming
Project Based Learning 		Homework
14. Week The biology of freshwater prawn Lecture
Brainstorming
Project Based Learning 		Homework
15. Week Final exam Question Answer
Brainstorming
Problem Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)

Sources Used in This Course
Recommended Sources
Atay, D. 1997. Kabuklu Su Ürünleri ve Üretim Tekniği. Ankara Üniversitesi Ziraat Fakültesi Yayınları No: 1478, Ders Kitabı:441, Ankara.
Chiu, Y. N. Prawn nutrition and feeding.1988

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 16 4
Work Hour outside Classroom (Preparation, strengthening) 16 3
Homework 4 16
Presentation (Including Preparation Time) 4 10
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 14 2
Midterm Exam 1 2
Final Exam 1 2
1 2
1 2
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • ECTS credits and course workload