Aquaculture

44B0430

Bachelor

German

5.0

only summer term

N/A

1 semester

N/A

The supply of not only sufficient but also high-quality food is becoming an ever greater challenge in view of an increasingly growing world population. In this context, products from aquatic habitats have since become an important component of human nutrition due to their valuable ingredients (proteins, unsaturated fatty acids, trace elements, etc.). As the strong demand in this raw materials sector has now led to the depletion of natural resources in some places, alternatives are needed to help overcome the emerging shortages. The increased focus on aquaculture and mariculture will therefore play a key role in the future production of raw materials not only for the food industry, but also for the animal feed industry. Furthermore, raw materials from water-associated organisms (e.g. algae) are also needed for cosmetic and pharmaceutical products. Students will be given a comprehensive overview of how technologically and biologically adequate habitats can be designed for organisms living in aquaculture and mariculture, not without losing sight of the possible environmental consequences, because "Aquaculture is a booming industry, but that means effluents will be booming, too". The recycling of residues, in overlap with other modules such as biomass conversion or animal by-products, will therefore also become worthy of attention.

1. zoology and taxonomy of aquatic organisms 1.1 plankton 1.2 shellfish 1.3 crustaceans 1.4 fish 1.5 relevant organisms in aquaculture and mariculture 1.6 species with innovation potential for the future 2. biology of selected aquatic micro-organisms 2. 1 Anatomy and physiology 2.2 Feed science 2.3 Reproduction and rearing 2.4 Biotope requirements and technopathies 2.5 Diseases, prevention and control options 3. Product science and food safety 3.1 Qualitative and quantitative characteristics of ingredients 3. 2 Nutritional and physiological significance 3.3 Areas of application of raw materials in industry and commerce 3.3 Undesirable substances and zoonoses 4. Plant technology and infrastructure 4.1 Process engineering design 4.2 Structural and installation requirements 4.3 Screening and environmental hygiene 5. Residue utilisation 5.1 Substrate properties 5.2 Possible uses 6. Legal framework 6.1 Approval procedures 6.2 Relevant regulations (e.g. occupational health and safety, animal welfare, environmental protection, animal epidemic law, food law)

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

N/A

• Written examination

written exam, 2 hours

Basics of general biology (e.g. organ systems of vertebrates) and chemistry (e.g. pH value calculations), process engineering principles, food hygiene

Students have a broad foundation of knowledge about common aqua/mariculture systems and the organisms produced or kept in these systems.

From the variety of facts presented in the individual teaching areas, the students recognise where the strengths and weaknesses of aqua/mariculture lie and from this develop research-methodical ideas on how the concerns of a productive and environmentally friendly aqua/mariculture can be implemented, with due consideration of ethical aspects.

Instrumental competence:
Graduates of the module are able to use tools for system monitoring to recognise possible dangers to the continued existence of the aqua/mariculture in good time and to initiate countermeasures if necessary. The students also use the organisms as bioindicators in order to obtain indications of weak points in the system.

Communicative competence:
Participants of the module are able to communicate the benefits of aquaculture/mariculture to the outside world and use adequate communication techniques to explain this type of resource extraction to different audiences and interest groups. The students also understand how to analyse problems and compile the necessary data and facts in order to point out possible solutions or further approaches to solving problems.

Systemic competence:
The knowledge acquired in this module enables the students to quickly find their way into the requirement profiles of jobs in aqua/mariculture by acquiring desired skills through autodidactic competence.

Students will be able to recognise the potential of aquaculture, identify sustainable husbandry environments for aquatic organisms and define biotechnological prerequisites as well as use the knowledge gained for future projects appropriately.

Graduates can formulate research questions and concepts through constant observation of dynamically evolving knowledge in aquaculture.

Graduates share their acquired knowledge with subject representatives in order to work on current subject-related issues in a cooperative manner, and finally to present the results obtained to a professional audience as well as to the interested general public in a generally understandable way.

Students can independently reflect on their subject-related strengths and weaknesses and thereby adequately assess their individual subject competence for specific subject areas.

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• Managing Sustainable Food Systems B.Sc. (01.09.2025)

• Agriculture B.Sc. (01.09.2025)

• Seedorf, Jens

• Seedorf, Jens

Gastlehrende