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MB3150 - Fisheries Science

Credit points: 3
Year: 2010
Student Contribution Band: Band 2
Administered by: School of Marine & Tropical Biology

Fisheries science in tropical waters with an emphasis on the biology of managed and exploited species. This course provides an introduction to fisheries science and identifies the important features of tropical fisheries. Core elements will include methods used in assessing fish populations, the methods of fisheries science and their application in tropical environments and the importance of the biology of tropical marine species in regard to management strategies.

Learning Outcomes

  • appreciate the importance of the biology of exploited species and the influence that the biology of the species has on the management strategies applied;
  • critically evaluate the application of fisheries models in developing strategies for the management of fisheries;
  • outline the current state of knowledge in the field of fisheries science;
  • outline the use of marine protected areas in fisheries management;
  • understand how fishery assessment tools, techniques and models are applied, their limitations and their outcomes;
  • understand the way in which population parameters are estimated and incorporated into fisheries models.
Students enrolling in this subject should have a good understanding of basic biological principles (eg BZ1001) and marine systems (eg MB2050) and should have completed either BS2001 or MB2060.
Prerequisites: BS2001 OR MB2060
MB3310 MB5003


Townsville, Study Period 1, Internal
Census Date 25-Mar-2010
Coord/Lect: Professor Garry Russ.
Workload expectations:
  • 26 hours lectures
  • 18 hours practicals
  • 6 hours fieldwork
Assessment: end of semester exam (65%); tutorial attendance and participation (5%); assignments (15%); field report; (15%).

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.