Aquaculture

Objectives of the course: The objective of the course is for students to comprehend a) the importance of aquaculture for humans and their livelihood, b) the range of species cultivated worldwide (such as algae, bivalves, crustaceans, fish) and the methods applied for their cultivation, and c) the interaction of aquaculture with the environment. The second part of the lectures emphasizes marine finfish aquaculture, covering the phases of prodution, reproduction, nutrition, pathology, and the quality of cultured fish.

Upon successful completion of the course, the student will:

• Have a comprehensive understanding of the multifaceted nature of global aquaculture, its importance in addressing human nutritional needs, the criteria for method selection and practice, and the scope of contemporary research in this domain.
• Possess knowledge of the fundamental biological framework, production phases, and current methodologies utilized for the cultivation of algae, bivalves, and crustaceans.
• Be informed about the essential biological principles, production phases, and modern techniques for managing reproduction, genetic improvement, nutrition, disease control, and the quality of cultured fish, as well as about the interactions of aquaculture with the environment.
• Have studied, comprehended, articulated, and presented orally to the class a specific topic related to aquaculture.

Course contents:

Lectures

1. Introduction. Historical overview. Aquaculture worldwide and in Greece
2. Methodologies, phases, and production systems
3. Main cultivated organisms (Algae, Bivalves, Crustaceans)
4. Main cultivated organisms (marine and freshwater finfish)
5. Control of fish reproduction
6. Fish pathology
7. Fish nutrition
8. Environmental impacts – Integrated multi-trophic aquaculture

Quality of cultured fish (including genetic improvement, plasticity, quality of the final product)