The basis for aquaculture, nationally and internationally will be reviewed. An introduction will be given to production technology for salmonids from broodstock / egg production to adults. Furthermore, feed and nutrition, energetics, welfare, importance of water treatment and environmental aspects to aquaculture will be threatened. The main focus of the course will be salmonids, but there will also be introduction to aquaculture of marine fish species, mussel cultivation and macroalgae cultivation. A brief introduction to the organizational structure of the industry will also be given.
Prerequisites
This course builds on previous knowledge corresponding to BI1001, BI1003, and BI1004/BI1006.
Learning outcomes
Knowledge:
The candidate will know:
- principles for production of aquatic organisms
- Thorough understanding of the production chain system in aquaculture
- Biological, technological, environmental, research based and international aspects of sea based cultivation of fish, molluscs, and other aquatic organisms
- Characteristics and environmental requirements for cultivated organisms
- Organisation structure in the aquaculture sector
Skills:
The candidate is able to:
- have basic knowledge in fish physiology and environmental requirements, life cycle/biology of other aquatic organisms.
- Can describe and evaluate types and design of seabased aquaculture systems (fish, molluscs, algae, integrated systems
- Can describe fish immune system, the most common fish diseases, and prevention and disease control
- Know principles for fish nutrition, evaluate feed composition and growth
- Ability to apply required knowledge for developing holistic solutions to establish and manage seabased aquaculture farms
General competence (attitudes):
The candidate is able to:
- Evaluate/calculate operation parameters and routines related to different operating conditions in sea-based farms
- Evaluate basic suitability for possible site selection
- understand the role and impact of aquaculture as food producing sector
Files/Documents
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