Aquatic food production

Semester 1

Semester 2

Semester 3

Semester 4

ECTS
10

PRODUCTION
MANAGEMENT

Food production
University of Bergen

Synopsis

The aquatic environment covers about 70% the globe and is central in today¿s discussion on increased global food production. The challenges are both to produce enough food from well treated organisms and food with a good composition of nutrients. This course will give students a state of the art insight to how aquatic food production has global impact on food access and the environment and discuss the future potentials for growth. It will use a combination of selected scientific articles, interdisciplinary expert panels with outside guests, and Oxford-style student debates to elucidate key aspects of seafood production and nutritional value.

Content

Global nutritional challenges and role of aquatic environment in global food security: Nutrients in seafood; Enviromental Impact around the world; Risk Evaluation of Aquaculture.
Production systems in Aquaculture: Trends in hatchery design; Holding and handling during the growth phase; Filter feeders and macro-algae; Closing the life cycle in aquaculture
Fish nutrition and feed resources: The food chain in aquaculture/compare efficiency with other animals, Feed resources, contaminants, nutrient and antinutrients; Fisheries management for aquaculture

Pre-requisites

Bachelor's in Biology

Aims

The aim of the course is to disseminate knowledge about the composition of seafood in relation to the global nutritional challenges; under nutrition, over nutrition and malnutrition, and how nutrients and contaminants are transported in the man-made food chain developed for aquaculture. We will discuss the sustainability of traditional and novel feed resources, which resources are limiting and which ingredients can supply the needed nutrients for the cultured organisms and for the people who eat them. Environmental effects of aquaculture, effects of climate on aquatic farming and the future potential of fisheries and aquaculture to contribute to the global food production will be discussed.

Objectives

The student should explain well-founded, biologically based views within the course topics. He/she must be able to assess the extent to which claims are documented and distinguish between emotional, political and biological basis for decision making, show insight in current theories and could argue structured and convincing both in writing and orally.

Key skills acquired

Critical thinking, writing, debate

Bibliography

Based on a reading list journal articles and research reports, updated each year

Assessment

Continuous evaluation of written and oral assignments

Involved teachers

Karin Pittman karin.pittman@uib.no

Contact hours

lectures
32

practicals
0

seminars
8

computerclass
0

fieldwork
0

other
4 - debates