The students will gain an overview of the fishery and aquaculture industry in the word and more detailed in the Nordic countries.
Within fishery topics will include overview over relevant species, nutrient chains; fishing seasons; fishing gears function, optimal use, affect fish quality on quality; fishing vessels; initial fish processing, on shore or at sea; by catch/by product handling; regulations, quotas and international agreements; structural changes in the fish industry and sustainable fishery.
The requirement for fish and seafood in the world is increasing. This can either be harvested from the sea in traditional fishery or it can be produced through aquaculture. These are complex systems and productions that may interfere with each other and the surrounding environment. The overall aim of the course is to give the students the necessary basic information about fishery and aquaculture. This should be seen in an 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