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AQ5815 - Sustainable Aquaculture Principles and Practices

Credit points: 03
Year: 2019
Student Contribution Band: Band 2
Administered by: College of Science and Engineering

Available to students admitted to the Graduate Certificate Science (Aquaculture Principles and Practices)

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

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 farmed aquatic organisms;
  • understanding of the production methods used for live and artificial feeds used in aquaculture.
Assumed
Knowledge:
Students enrolling in this subject should have an undergraduate degree in a discipline deemed relevant (e.g. marine biology, biology, aquaculture or other deemed appropriate disciplines) or have acquired equivalent knowledge through other study or demonstrable industry experience. A sound understanding of science subjects including basic biology, chemistry, aquaculture and statistics is an advantage
Inadmissible
Subject
Combinations:
AQ3015 AQ5015 AQ5002

Availabilities

External, Study Period 1
Census Date 28-Mar-2019
Contact hours:
  • 20 hours lectures
  • 14 hours - Online Practicals
    Assessment: assignments.

    External, Study Period 2
    Census Date 29-Aug-2019
    Contact hours:
    • 20 hours lectures
    • 14 hours - Online Practicals
      Assessment: 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.