Salmon Biology in Aquaculture - production, handling and environment

Introduction to salmon biology and lifecycle part I. Phylogenetic development in fish. Anatomy. Fresh water phase, egg development, hatching and start-feeding. Introduction to recirculation technology and hatchery production. An introduction to environmental impacts of salmon farming - sustainability. Animal welfare including stress. Vaccination and diseases. Salmonid nutrition.

Knowledge:

• Basic biological knowledge of salmon biology and life cycle.
• Practical knowledge of animal husbandry and follow-up of a life cycle in salmon from the egg stage to the start-ready fry and thus a good understanding of professional ethics throughout a semester.
• Basic knowledge of water chemistry and recycling plants
• Basic knowledge of how aquaculture can affect the marine environment.
• Basic knowledge of the principles of sustainable aquaculture and that technology must be compatible with the nutritional and welfare needs of the fish.
• Basal experience in nutrition and nutritional needs in salmonids.
• Introduction to fish diseases and vaccines in aquaculture.
• Knowledge of effects on fish health, fish welfare, and environmental interactions of farming.

Skills:

• Master biological methods and professional tools for holding and handling salmon at all stages of life.
• Must be able to apply their knowledge to understand and contribute to solutions of biological and operational issues.
• 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 academic issues and challenges and work independently in multidisciplinary teams.

Lectures

Practical exercises: First term includes handling and work with salmon eggs and start-feeding. Dissection of fish. Exercises will be summarized in two reports. These 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.