Annual evaluations which are included in the university's quality assurance system.

On successful completion of the course:

Knowledge The student will be able to:

Have an overview on fish adaptation to aquatic environment.

Have a broad knowledge on water quality and treatment, and their importance in production.

Have an overview on Norwegian aquaculture production, history, organisation and legislation, production volume and challenges on farmed species

Demonstrate broad knowledge of the general principles of farming including fish health management of salmon, Atlantic halibut, cod and cleaner fishes

Have an overview on production protocols of live feed and importance in larviculture.

Have insight in welfare aspects in aquaculture production, sustainability and main factors affecting seafood quality

Have knowledge of research and challenges in Norwegian aquaculture

Skills The student should be able to:

Explain the principles used in the farming of actual species from egg to harvest

Update knowledge in the subject area.

Have a good command of relevant technics on a theoretical plan.

General competence The student should be able to:

Discuss actual challenges as welfare and sustainability in the aquaculture industry

Communicate central concepts both in written and oral form.

The course will mainly focus on the farming of typical fish species from Northern Atlantic, especially salmon, halibut, cod and cleaner fishes. Environmental and ethical issues, modern technology, together with the state and challenges of farming will also be explored.

Stead, Selina M. and Laird, Lindsey: Handbook of salmon farming, 2002

Svåsand, T., Crosetti, D., Garcia-Vazquez, E., Verspoor, E.: Genetic impact of aquaculture activities on native populations, 2007

MOWI: Salmon farming industry handbook, 2021

FAO: The State of World Fisheries and Aquaculture 2020 : Sustainability in action, 2020

Lavens, P. and Sorgeloos, P.: Manual on the Production and Use of Live Food for Aquaculture, 1996

Moksness, E., Kjørsvik, E. and Olsen, Y.: Culture of cold-water marine fish, 2004

Conditions for completion of course:

Annual evaluations which are included in the university's quality assurance system.

Final assessment:

Written examination, 5 hours, grading scale Letter grades

Compulsory Participation - Laboratory and Excursion, comprises 0/100 of the grade, grading scale Approved/ Not approved.