AQF200 Primary Production - Aquaculture and Fisheries
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Showing course contents for the educational year 2021 - 2022 .
Course responsible: Odd Ivar Lekang
Teachers: Kristoffer Larsen Kvame
ECTS credits: 7.5
Faculty: Faculty of Science and Technology
Teaching language: EN
Teaching exam periods:
The course can be taken as a full E-learning course in autumn parallell.It is also possible to follow real lectures in AQX 251 in the august bloc, because part of the courses are identical..
Course frequency: Annually
First time: Study year 2012-2013
The students will gain an overview of the fishery and aquaculture industry in the world. Within fishery topics will include; overview over relevant species, nutrient chains, fishing seasons, fishing gears (function and optimal use), gears effect in fish quality, fishing vessels, initial fish Processing (on shore or at sea), by catch/by product handling, regulations, quotas, international agreements: structural changes in the fish industry and sustainable fishery. Within the Aquaculture sector lectures will include relevant species, production cycles, different production systems, water quality requirements, fish feeding, fish breeding, fish health and diseases, fish welfare, sustainable aquaculture, harvesting and slaughtering of fish.
The requirement for fish and seafood in the word is increasing. This can either be harvest from the sea, traditionally fishery or it can be produces trough aquaculture. These are complex systems and productions that may interfere with each other and on to the surrounding environment. The overall aim with the course is to give the students the necessary basic information about fishery and aquaculture. This should be set in overall view so the students are able to critically evaluate the factors which are important for a sustainable growth in the industry. A student who has met the objectives of the course will be able to: - discuss advantages and disadvantages with the two aquatic food primary production systems, fishery and aquaculture - discuss important factors for performing a sustainable fishery and a sustainable aquaculture
The course is a E-learning course. Lectures are recorded uploaded to the web. In addition there will be exercises to solve. Making of a project report will aslo be a part of the learning activites.
Information given on the first lecture
Bachelors degree in for instance engineering, biology, chemistry, food, animal husbandry
Delivery of project report and final written exam. Project report accounts for 40% and written exam 60 % of the mark
Minimum requirements for entrance to higher education in Norway (generell studiekompetanse)
Reduction of credits:
The first part of the topic is identtical with AQX 251, and a student can not get credits for both courses, 100% credit reduction
Type of course:
Structured lectures 24 hours, guided working with exercieses 20 hours,
The course is a part of the AQ-food cooperation with NTNU, DTU and UoI. The course is e-learning course and can be followed on web.
The external and internal examiner jointly prepare the exam questions and the correction manual. The external examiner reviews the internal examiner's examination results by correcting a random sample of candidate's exams as a calibration according to the facultiy`s guidelines for examination markings.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Combined assessment: Letter grades