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AQ5002 - Aquaculture: Feeds and Nutrition

Credit points: 3
Year: 2012
Student Contribution Band: Band 2
Administered by: School of Marine & Tropical Biology

Available to students enrolled in the Graduate Certificate, Graduate Diploma, Master of Applied Science, Graduate Certificate of Development Practice, Graduate Diploma of Development Practice, Master of Science, Masters of Development Practice and Bachelor of Science (Advanced).

Introduction to the nutrition of aquaculture species and feeding practices used in aquaculture. The nutritional requirements of cultured animals, the metabolic roles of dietary nutrients and the production and properties of the various natural and manufactured foods used in aquaculture. This subject shares lectures, tutorials and practical classes with AQ3002.

Learning Outcomes

  • detailed knowledge of the physical and nutritional characteristics of the various live and artificial feeds used in aquaculture;
  • understanding of current problems and future research directions for aquaculture feeds development;
  • understanding of the principles of nutrition and the nutritional requirements of culture aquatic organisms;
  • understanding of the production methods used for live and artificial feeds used in aquaculture.
Students enrolling in this subject should have an undergraduate degree in a relevant discipline (eg marine biology, biology or aquaculture) or have acquired equivalent knowledge through other study or industry experience. They should have an excellent understanding of science subjects including basic biology, chemistry, aquaculture and statistics.


Townsville, Study Period 1, Internal
Census Date 22-Mar-2012
Coord/Lect: Dr Igor Pirozzi.
Workload expectations:
  • 24 hours lectures
  • 24 hours practicals
Assessment: end of semester exam (%); assignments (%).

Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.