AQF200 Primary Production - Aquaculture and Fisheries

Credits (ECTS):7.5

Course responsible:Odd Ivar Lekang

Campus / Online:Taught campus Ås

Teaching language:Engelsk

Course frequency:Annually

Nominal workload:187,5 hours

Teaching and exam period:The course can be taken as a full E-learning course in autumn parallell.

About this course

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.

Learning outcome

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.
  • Bachelors degree in for instance engineering, biology, chemistry, food, animal husbandry
  • Final written exam with marks 60 %, project thesis 40%

  • 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.
  • One mandatory task
  • The course is a part of the AQ-food cooperation with NTNU and UoI. The course is e-learning course and can be followed on web.
  • Structured lectures 24 hours, guided working with exercieses 20 hours,
  • Master AQ-food
  • Minimum requirements for entrance to higher education in Norway (generell studiekompetanse)