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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | FBT623 | AQUATIC PRIMARY PRODUCTIVITY | Compulsory | 1 | 2 | 6 |
| | Level of Course Unit | | Second Cycle | | Objectives of the Course | | The aim of this course to describe microalgae culture necessary conditions for the culture and the benefit for areas. | | Name of Lecturer(s) | | Bölüm Öğretim Üyeleri | | Learning Outcomes | | 1 | have knowledge about microalgae. | | 2 | have knowledge about microalgae culture methods. | | 3 | have knowledge about storage of microalgae. |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Microalgae culture, necessary physical conditions (lighting, temperature, pH, salinity, aeration, oxygen level) for the culture, uses of microalgae, microalgae culture, the basic steps (sample collection, media preparation, sterilization, isolation, and culture), storage methods (serial culture , drying, lyophilization, freeze drying, cryogenic freezing), algae harvesting and storage of products, inspection methods and control methods is the course content issues. | | Weekly Detailed Course Contents | |
| 1 | What is the culture of microalgae? Growth dynamics of microalgae. | | | | 2 | Microalgae culture sample collection, area preparation, sterilization, isolation, culture. | | | | 3 | Lighting, temperature, pH, salinity in Microalgae culture. | | | | 4 | Ventilation and oxygen level of microalgae culture. | | | | 5 | Microalgae usage in food industries. | | | | 6 | Metabolites of algae. | | | | 7 | Microalgae used in marine farms and the use of microalgae for healing. | | | | 8 | Mid-term exam | | | | 9 | Physical conditions (lighting, temperature, pH, water clarity, water movements and the ground) in microalgae culture | | | | 10 | Usage of microalgae | | | | 11 | Facilities of some macroscopic algae production may be make in Turkey. | | | | 12 | Storage methods (serial culture, drying, lyophilization, freeze drying, cryogenic ice cream). | | | | 13 | Algae products harvesting and storage. | | | | 14 | Review the methods (hanging drop culture method and the method of total culture). | | | | 15 | Control methods. | | | | 16 | End-of-term exam | | |
| | Recommended or Required Reading | | Sukatar A., 2004. Alg kültür yöntemleri. Ege Üniversitesi Fen Fakültesi Kitaplar Serisi No: 184: 168 p. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 4 | 4 | | Final Examination | 1 | 4 | 4 | | Attending Lectures | 14 | 3 | 42 | | Practice | 10 | 3 | 30 | | Laboratory | 10 | 3 | 30 | | Individual Study for Mid term Examination | 10 | 3 | 30 | | Individual Study for Final Examination | 10 | 4 | 40 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 3 | 3 | 3 | 3 | 4 | 2 | 3 | 3 | 3 | 3 | 4 | 3 | | LO2 | 3 | 3 | 3 | 3 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | | LO3 | 4 | 3 | 3 | 3 | 5 | 3 | 3 | 3 | 3 | 3 | 2 | 3 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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