AS_ 800 Shellfish culture
Course Content
Shellfish aquaculture, a short flashback. The main farmed species. Selection criteria on a case-by-case basis. Cultivation techniques. Diet. Development. Reproduction. Environmental impacts. Post-harvest technology (sanitation & packaging). Public health (bacteria, biotoxins, pollution, contamination). Bio-monitoring and quality control. Survivors and competitors. Growing bivalve molluscs. Growing crustaceans. Growing of echinoderms, sponges, corals and pluvial worms. Glossary. Interaction between the mussel cultures and the marine environment. Closed circuit technology in shellfish recovery tanks. Planning of a mussel farming unit. Economical and engineering design of a mussel farming unit. Delivery & Refinement Center specifications (production protocols, annual material budget, annual operating costs, investment calculation).
AS_ 801 Fish culture
Course Content
The basic elements of physiology and metabolism of farmed fish. Glossary. Anatomy of the main farmed fish. Aquaculture of fresh warm water fish, fresh cold water fish, Aquaculture of fish of salty warm water, saltwater cool water. Open – closed rearing system. Fish cages. The production of the fry in the fish farms. Nourishment of cultivated organisms. Food management and metabolic needs of fish. Estimation of growth and other breeding performance. Basic aquaculture equipment. The basic and critical physicochemical parameters. Water quality. Cleaning and disinfection of water treatment equipment and systems. Basic principles of management of farms. Methodology for estimating pollution from fish farms. Handling salinity. Measurement of oxygen levels in water and parameters of water quality (Temperature, Oxygen, Salinity, pH, NO3, NO2, NH3). Calculation of water and air supply.
AS_ 802 Processing of farmed products
Course Content
Chemical composition of farmed products. Nutritional value of farmed products. Chilling methods of farmed products. Changes in chilled farmed products. Methods of freezing and storage of farmed products. Changes in stored frozen farmed products .Technology of salting of farmed products. Technology of marination of farmed products. Technology of smoking of farmed products .Preservation of farmed products by drying. Canning technology of farmed products. Sterilization of cans. Exploitation of by products from processing of farmed products .
Laboratories:
Chemical composition of farmed products. (Protein determination by Kjeldahl method, Fat Determination with Soxlet & Bligh & Dyer Method, Determination of Moisture and Ash). Novel chilling methods of fresh farmed products. Effect of natural and synthetic antioxidants on the quality of stored frozen farmed products. Influence of cryoprotectants on physicochemical parameters of stored frozen farmed products. Technology of smoked farmed products (traditional hot smoking & wet smoking). Canning of farmed products
AS_ 803 Rearing activities & protection of the environment
Course Content
Environmental impacts of productive activities with an emphasis on aquaculture systems (semi-intensive systems, closed circuits, inland and marine water systems).
Genetic effects, imported species, disease transmission, genetic identification of farmed species, genetic contamination.
Microbiological load in the environment. Organic Pollution. Effect of organic load, chemical pollution, use of wild populations, effect on wild populations.
Impact on public health.
Interaction of aquaculture with fishing. Effect on benthic communities, fish aggregations in cages, wild fish ethology. The Role of Aquaculture in the Coastal Zone: Management and Legislative Framework. Elaboration of Environmental Impact Studies.
Glossary.
