Water characteristics for the rearing. Molluscs culture: outline of anatomy and physiology. Rearing techniques of mussels, clams and oysters. Fish rearing: taxonomy, description, environmental rearing requirements, life cycle and growout, feeding requirements, cycle of rearing, pathologies in the most important species reared in Italy.
The quality in seafood. The peculiar characteristics of seafood. Freshness/quality and preservation in seafood.
J.S. Lucas, P. C. Southgate (Eds.) (2003) - Aquaculture: farming aquatic animals and plants. Fishing News Books
R. Billard (2005) - Introduction à l'aquaculture. Editions TEC et DOC
J.E. Halver & R.W. Hardy (Eds.) (2002) - Fish nutrition. Academic Press, Elsevier Science
Kestin & Warriss (Eds.) (2000) - Farmed Fish. Quality Blackwell Publishing.
Theoretical and practical knowledge about the performance of fish and shellfish in the rearing conditions. Fundamental and advanced concepts about the peculiar aspects of the quality in seafood.
Competence acquired (at the end of the course):
Acquisitions of biological and technical knowledge, fundamental to manage the rearing of the species of shellfish and fish most important for the Italian aquaculture. Acquisitions of knowledge related to the safety and quality of seafood.
Skills acquired (at the end of the course):
Professionalism in the management of the farming of the considered species to enhance their infra vitam performance and to improve the quality of the final product.
Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc...): 225
Hours reserved to private study and other indivual formative activities: 144
Contact hours for: Lectures (hours): 51
Contact hours for: Laboratory (hours): 4
Contact hours for: Laboratory-field/practice (hours): 18
Seminars (hours): 4
Type of Assessment
Exam modality: oral
Water characteristics for the cultured species. Bivalve culture: anatomy & physiology; taxonomy; geographic diffusion and rearing techniques for the species cultured in Italy (mussels, clams, oysters); perspectives for rearing of novel species of molluscs (bivalves, cephalopods, gastropods). Fish culture: life cycle and grow out, nutritional requirements for a variety of aquatic species; production of live feeds for fish; taxonomy, morphology, environmental and nutritional requirements, production systems and most important pathologies of some aquacultured freshwater (trout, sturgeon) and saltwater (sea bream, sea bass, eel) species. Perspectives for rearing of novel species, interesting the aquaculture in Italy. The quality in seafood. Physical, chemical and sensorial characteristics. Freshness/quality and shelf life in seafood: sensorial and instrumental methods to evaluate the decay of quality during the storage. Nutritional, healthiness and functional aspects of the seafood. The most important factors influencing the quality in the seafood obtained by aquaculture.