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Environment and Fisheries/Aquaculture Interactions

Teacher
Semester
Semester 2
Credits
4

1.    The environment and seafood safety: introductory remarks
2.    Seafood safety hazards: anthropogenic  contaminants, toxins, virus, bacteria, allergen, parasites
3.    Emerging risks and climate change
4.    Ensuring seafood safety: Hazard analysis and critical control points (HACCP)
5.    Seafood quality: fish nutrition, harvesting methods, post-mortem changes
6.    Seafood authenticity and how to fight fraud on species identification, geographic origin, production and processing.
7.    Environmental impact of fisheries and aquaculture
8.    Intelligent aquaculture systems