Examination arrangement

Course content

Introduction to salmon biology and lifecycle part II. Phylogenetic development in fish. Salmonid nutrition. Smoltification, transport, sea-pen farming and slaughter. Introduction to marine technology for understanding aquaculture constructions and analysis/simulation of them, in addition to vessel-based aquaculture operations and instrumentation in aquaculture. Handling and challenges with sea lice and other parasites. Environmental impacts of salmon farming - sustainability. Laws and regulations related to salmon farming. Climatic aspects and social sciences related to fish farming.

Learning outcome

Knowledge:

Practical knowledge of animal husbandry and follow-up of a life cycle of salmon from the fry stage to seawater-tolerant fish and thus a good understanding of professional ethics throughout a semester.

• Scientific methodology - sampling of fish as well as training in the conduct of laboratory analyzes to determine the physiological status of the fish.

• Basic knowledge of how aquaculture can affect the marine environment.

• Basic knowledge of sustainable aquaculture and that technology must be compatible with the nutritional and welfare needs of the fish.

• Basic introduction to nutrients, nutritional needs of salmonids and new feed resources.

• Understand and apply marine technical terminology and language, orally and in writing in a basic way.

• Calculate buoyancy, buoyancy distribution, trim, load capacity and initial stability of floating devices - understand the physics behind static and dynamic stability in intact state.

• Basic knowledge of the industrial and technical methods of operation and challenges in commercial farming.

• Knowledge of instrumentation in aquaculture.

• Knowledge of relevant legal regulations, regulations and standards related to aquaculture processes.

• Important knowledge about fish health, fish welfare, animal husbandry, ethics, and environmental interactions in aquaculture.

• ​​Knowledge of the UN's sustainability goals and assessment of the aquaculture industry in relation to these goals.

Skills:

• Master biological methods and professional tools for keeping and handling salmon in all life stages.

• Must be able to apply their knowledge to understand and contribute to solutions of biological and operational problems.

• Has knowledge to find and apply relevant legislation, regulations, specifications and standards within the management areas of the Directorate of Fisheries, the Norwegian Environment Agency and the Norwegian Food Safety Authority.

• Perform simple laboratory experiments in an efficient manner within requirements for HSE (health, safety and environment), as well as analyze and evaluate results from these.

• Be able to reflect independently on professional issues and challenges and work independently in interdisciplinary teams.

Learning methods and activities

Lectures and exercises

Practical exercises: Include smoltification, stress and basal blood analysis. Stability lab that includes the construction of a model boat, and physical testing of various stability criteria in the test tank. Exercises will be summarized in reports and will be assessed as 30% of the total grade.

Thematic excursions/projects at commercial aquaculture facilities such as hatcheries, sea-pens and slaughteries. The reports from the excursions will be evaluated as approved/not-approved.

Compulsory assignments

• Lab reports
• Excursion
• Lab

Further on evaluation

The course consists of two assessment components: lab reports (30%) and written exam (70%). Both components are given an individual grade. If both are passed a final grade will be calculated.

In case of fail:

• A final exam is held during the exam period each semester
• A revised version of the lab reports can be resubmitted

Improvement of grade:

• A final exam is held during the exam period each semester
• Follow teaching and lab work again and submit new lab reports

Appealment of grade:

• The written exam and lab reports can be appealed within three weeks after the grade is given.

Specific conditions

Recommended previous knowledge

BI1011

Required previous knowledge

BI1011

Credit reductions