Aquaculture

• On the successful completion of the training period, the student will be able to describe the present status on the field of aquaculture, its sustainability and its stages. To recognize cultivated species and the types of aquaculture practiced.

• Will be able to distinguish the different cultivation stages, to explain what happens in every stage and their specialties, to assess good or bad practices and make conclusions.

• The student will be able to calculate the specific needs and possibilities for the different types of culture, categorize them in respect to their degree of intensity and to examine individual characteristics such as physicochemical parameters and production results.

• The student will be able to plan and develop experimental trials on all the stages of the production process.

• Will be able to interpret results of specific practices and experimental trials, to make synthetic approaches and to compare results with existing bibliographic data, to draw conclusions and to suggest procedures for the improvement of practices.

• Search for, analysis and synthesis of data and information, with the use of the necessary technology

• Adapting to new situations

• Decision-making

• Working independently

• Team work

• Working in an international environment

• Working in an interdisciplinary environment

• Production of new research ideas

• Project planning and management

• Respect for the natural environment

• Showing social, professional and ethical responsibility

• Criticism and self-criticism

• Production of free, creative and inductive thinking

• Introduction: History & global fish production statistics. Future projections.

• The need of diversification in aquaculture (present state & perspectives).

• Types of aquaculture. Site selection for fish culture.

• Permits for aquaculture ventures. Introduction of new or exotic species for aquaculture.

• Stages of fish culture.

• Nutrition of fish & raw material.

• Culture of sea bass and sea bream.

• Culture of eel, snapper, cod and tuna.

• Culture of crustacea, octopus and mussels.

• Production of live food (phytoplankton, rotifers and Artemia).

• Anaesthesia in fish & harvest.

• Foodborne diseases caused by the consumption of seafood.

Suggested bibliography:

• “Aquaculture” (notes by the lecturer)

• “Aquaculture Laboratory Exercises” (notes by the lecturer)

Related academic journals:

• FAO 1999. Manual on hatchery production of seabass and gilthead seabream, Vol.1. By A. Moretti, M.P. Fernandez-Criado, G. Cittolin & R. Guidastri, Rome.

• FAO 2004. Capture-based aquaculture. F. Ottolenghi, C. Silvestri, P. Giordano, A. Lovatelli and M. B. New, Rome.

• Beveridge, M., (1991). Cage Aquaculture. Fishing News Books, Blackwell Scientific Publications Ltd., London.

• FAO (Food and Agriculture Organization). 2000. The State of World Fisheries and Aquaculture.FAO, Rome, Italy.

• Jauncey, K., 1991. Fish Nutrition. Lecture Notes, Institute of Aquaculture, University of Stirling, Scotland, UK.

• Kentouri, M., Papandroulakis, N., Divanach, P., 1995. Species diversification in Greek finfish mariculture. Cah. Opt. Médit. 14, 129–136.

• Miyake, P.M., de la Serna, J.M., Di Natale, A., Farrugia, A., Katavic, I., Miyabe, N., & Vicina, V. 2003. General review of bluefin tuna farming in the Mediterranean area. ICCAT Collective Volume of Scientific Papers, 55:114-124.