Sustainable marine food production introduces students to core principles, industry practices and current technologies that underpin site selection, production and harvest of major seafood species. The unit explores biology and behaviour and their importance in the development of production technologies, water quality management, husbandry and harvest techniques and practical considerations for working on water. Students explore data collection techniques and interpretation for the management and welfare of aquatic animals. Health and safety, environmental sustainability and social licensing impacts that drive current and future directions for aquaculture and fisheries are also encompassed. This unit provides engagement with key seafood sectors in Tasmania, and work integrated learning experiences for students embarking on careers related to aquaculture, marine science, resource management, environmental sciences and food innovation sectors.
|Unit name||Sustainable Marine Food Production|
|College/School||College of Sciences and Engineering
Institute for Marine & Antarctic Studies
|Discipline||Fisheries and Aquaculture|
|Coordinator||Doctor James Haddy|
|Available as student elective?||Yes|
|Delivered By||University of Tasmania|
|Location||Study period||Attendance options||Available to|
- International students
- Domestic students
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|Study Period||Start date||Census date||WW date||End date|
* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see withdrawal dates explained for more information).
Unit census dates currently displaying for 2022 are indicative and subject to change. Finalised census dates for 2022 will be available from the 1st October 2021.
- Identify the links between the design of seafood production systems with the biology and behaviour of aquatic species
- Describe the application of technology across seafood industries
- Communicate key principles of aquaculture and fishing practices for aquatic species
- Describe postharvest processes and controls affecting seafood safety quality and marketing
|Field of Education||Commencing Student Contribution 1||Grandfathered Student Contribution 1||Approved Pathway Course Student Contribution 2||Domestic Full Fee|
- Available as a Commonwealth Supported Place
- HECS-HELP is available on this unit, depending on your eligibility3
- FEE-HELP is available on this unit, depending on your eligibility4
1 Please refer here more information on student contribution amounts.
2 Information on eligibility and Approved Pathway courses can be found here
3 Please refer here for eligibility for HECS-HELP
4 Please refer here for eligibility for FEE-HELP
Please note: international students should refer to this page to get an indicative course cost.
1 x 120 minute weekly lecture, 1 x 180 minute practical weekly
|Assessment||Test or quiz (10%)|Examination - invigilated (internally) (40%)|Report (25%)|Presentation (25%)|
|Timetable||View the lecture timetable | View the full unit timetable|
Required readings will be listed in the unit outline prior to the start of classes.
|Links||Booktopia textbook finder|
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