Specialist Courses

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.

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.

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.

This course provides an overview of animal production and associated environmental and regulatory aspects of the industry. The course also introduces aspects of business and market development for cultured products with special focus on marine aquaculture and shellfish.

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.

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.

This course provides an advanced understanding of the fundamental biology of vertebrate and invertebrate aquaculture species. This includes the anatomy and physiology of appropriate aquaculture species. The interaction of aquaculture species with the aquatic environment and the requirements for developing sustainable aquaculture will be assessed.

Vertebrate / Invertebrate versions of this course are also available for those only interested in specific species.

This course provides advanced knowledge of the factors that influence disease processes in cultured vertebrate and invertebrate species including viral, bacterial, parasitic and non-infectious disease. The wide range of specific causes of disease and pathology in farmed species will be discussed and the importance of operations and management on the development and impact of disease in optimising welfare and developing sustainable and ethical aquaculture practices will be assessed critically.

Vertebrate / Invertebrate versions of this course are also available for those only interested in specific species.

This course provides advanced knowledge of the anatomy, physiology and nutritional requirements of key vertebrate and invertebrate species and a critical assessment of the sustainability of feed production technology. It will also assess and discuss the relationship between clinical nutrition and animal health and the importance of nutrition in developing optimal animal welfare.

Vertebrate / Invertebrate versions of this course are also available for those only interested in specific species.

This course provides advanced knowledge of selective breeding programmes and modern genetic techniques applied in aquaculture practices. Scientific and ethical issues raised by the application of genetic engineering will be examined with the context of developing sustainable aquaculture.

This course provides advanced knowledge of the use of recirculating aquaculture systems in modern aquaculture practices. Recirculating aquaculture systems potentially provide environmentally sustainable aquaculture practices but must be assessed and viewed within the context of ethical, financial and social components of sustainability.

This course provides advanced knowledge of the larval production techniques used in the aquaculture business. Larval production is often the rate limited step in development of new aquaculture species and presents particular ethical and sustainability issues with regard to current production techniques.

This course provides advanced knowledge of animals produced by the ornamental and aquaria section of the aquaculture business. This sector of the aquaculture business has specific issues with relation to establishing sustainable aquaculture practices. In particular, the sustainability and ethical issues with reference to both captive breeding systems and wild caught fish supply will be examined and assessed for different trade sectors.

This course provides advanced knowledge of production management and business management of modern aquaculture practices. Environmental, social and economic sustainability of aquaculture depends on an understanding of the interactions of differing but complementary management structures.

This course provides advanced knowledge of the welfare and ethical issues raised by current aquaculture practices. Animal welfare is rapidly developing as a major ethical issue within all areas of food production including aquaculture. Future development of sustainable aquaculture must incorporate ethical practices, optimising animal welfare and as a consequence improving the final product.

This course investigates the global importance of aquaculture with fisheries industries worldwide. The module will compare both aquaculture and fishing industries with terrestrial, agricultural sources of food production. The global markets for aquaculture, fisheries and agricultural products will be assessed. The environmental interactions of aquaculture will be discussed with relation to the definition of, and development of, sustainable aquaculture practices. The principles of developing sustainable aquaculture in different global environments/conditions will be discussed.

This course provides advanced knowledge of aquaculture markets, products, processing and food safety. Understanding the processes of ensuring the safety and quality of aquaculture products is central to establishing efficient and sustainable aquaculture practices.

This course provides advanced knowledge of the environmental impact of aquaculture practices on both local and global scales. Understanding the environmental impact of aquaculture practices is central to improving and developing sustainable aquaculture.