AQUACULTURE COURSES
An introduction to…
Course Director
Dr Neil Hazon
nh1@st-andrews.ac.uk
Course Deputy Director
Dr Jonathan David
Institution
University of St Andrews
Location
Courses are delivered 100% online
Cost
See St Andrews website for current pricing.
Links below.
Programme Description
The University now offers a range of Introductory level Sustainable Aquaculture modules which allow people to focus their learning on specific areas of interest in a flexible and manageable way, guided by a tutor. These modules can be taken by individuals or by groups in the same (or different) companies who wish to train their staff. These courses have between 40 – 60 hours of learning each and can be taken over a period to suit the individual/group, usually between 6 – 12 weeks. Learners receive a Certificate of Attendance for each module taken.
Introductory modules
There are 5 modules available and all are tutor guided to maximise knowledge transfer.
Click on a module title for more information.
Introduction to the Global Aquaculture Industry
The course will introduce the concept and definition of aquaculture and describe the global industry in the main production regions. The module will also consider the concept of sustainability; outlining the major environmental, social and economic factors involved. Major species produced will be defined and grouped in terms of bony fishes (teleosts), shrimp, shellfish, algae and other species. The main issues and challenges relating to the development of sustainability in aquaculture will be introduced and discussed.
Introduction to the Biology of Aquaculture Species
This course will address the essential aspects of fish and invertebrate biology including anatomy, physiology and environmental requirements. Subjects studied will include anatomy and physiology of the circulatory, respiratory, nervous, digestive sensory endocrine reproductive systems and life cycle of invertebrate and vertebrate aquaculture species. These parameters will be examined in the context of biological requirements and sustainable aquaculture; production methods and technology, effect of water quality, disease, nutrition and environmental impact.
Introduction to Aquaculture Products & Markets
This course provides an understanding of the diversity of species, value of markets and global trade of aquaculture products. The module will review the range of products for finfish and invertebrates. In particular the importance of value added and niche products will be examined in a variety of aquaculture products. The module will examine critically the different markets for aquaculture products; for example a comparison of subsistence farming in Malawi for local consumption with production of high value marine species for export in Brazil. For major aquaculture species such as salmon and shrimp the effects of the main market pressures on sustainable production such as use of medicines, food safety, quality and traceability will be discussed.
Introduction to Aquaculture Nutrition
This course provides an introduction to the anatomy, physiology and nutritional requirements of key fish and invertebrate species. It also provides an assessment of the sustainability of feed production technology and discusses the relationship between nutrition and fish health and the importance of nutrition in developing best practice in animal welfare.
Introduction to Aquaculture Health
This course provides an introduction to the disease processes in cultured fish and invertebrates including viral, bacterial, parasitic and non-infectious disease. The specific causes of disease and pathology in farmed species will be assessed. The importance of management in the development of best practice minimising impact of disease and optimising cultured species welfare and sustainability will be discussed.
Why not talk to us about the most suitable course you and/or your organisation.
