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. 

Ekstern sensor deltar sammen med intern sensor ved utformingen av eksamensoppgavene og sensorveiledningen. Ekstern sensor kontrollerer intern sensors vurdering av et tilfeldig utvalg kandidater som en kalibrering med visse mellomrom i henhold til fakultets  retningslinjer for sensur.

The cource is a part of the AQ-food cooperation with NTNU and UoI. The course is e-learning course and can be followed on web.

187,5 hours

GSK

The first part of the topic is identtical with AQX 251, and a student can not get credits for both courses, 100% credit reduction.

Structured lectures 24 hours, guided working with exercieses 20 hours,