Introduction
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.
Summary
| Unit name | Sustainable Marine Food Production |
| Unit code | KSM102 |
| Credit points | 12.5 |
| College/School | Sciences and Engineering Institute for Marine & Antarctic Studies |
| Discipline | Fisheries and Aquaculture |
| Coordinator | Doctor Basseer Codabaccus |
| Available as an elective? | Yes |
| Delivered By | University of Tasmania |
| Level | Introductory |
Sustainable Development Goals
The Unit Coordinator has identified that this unit aligns with the following UN Sustainable Development Goals. We welcome your thoughts and feedback on the alignment of the unit with these goals.
Availability
Specific information on 2027 unit availability will be available in August
Learning Outcomes
- 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
Fee Information
2027 fee information will be available in August.
Teaching
| Teaching Pattern | 1 x 120 minute weekly lecture, 1 x 180 minute practical weekly |
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| Assessment | Dissection report (10%)|Water chemistry and quality test (10%)|Field trip report (20%)|Seafood production and processing assessment (20%)|Final Exam (40%) |
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required |
Required readings will be listed in the unit outline prior to the start of classes. |
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The University reserves the right to amend or remove courses and unit availabilities, as appropriate.