6 Aquaculture and Fisheries Course Programs

This course is designed to give students the practical and theoretical knowledge required for employment in the aquaculture, fisheries management, or environmental management sector. The course is designed to develop a range of employability skills that employers a range of aquatic industries require.

The Aquaculture Engineering Program enables professionals to contribute to the efficient production of aquatic food and derived products, serving both public and private organizations. The program has seven laboratories aimed at research and production (marine and freshwater fish farming, shrimp farming, shellfish farming, seaweed farming, pathology and nutrition), and two experimental farms for the cultivation of aquatic organisms.

This course is designed for the students major in marine biotechnology to facilitate with the characteristics of microorganisms in aquatic environment , microbial distribution in fish and shellfish, microorganisms associated with marine food processing and aquaculture, sanitary operations of the fish catches, shellfish depuration, and identification of microorganisms isolated from seawater and marine animals.

The USB Faculty of Fisheries and Protection of Waters is the only faculty of this type in the Czech Republic and unique in central Europe. It is a modern, open and dynamically developing faculty that focuses on the education of experts and socially excellent graduates in the field of fishery, protection of waters and water management.

The principle and application of major traditional and modern processing methods are the main theme of the course. The principle and newly development in traditional process (canning, drying, concentration, freeze and refrigeration) are the subject covered in first semester. The principle, latest development and application of modern methods (extrusion, membrane separation, aseptic process, microencapsulation, radiation preservation, particles technology, high pressure process, and supercritical extraction) in seafood process are the subject covered in second semester.

The course is designed to provide all the first-year students majored in Marine Food Science with a general understanding of the topics which are important in the field of Fishery Science, with an emphasis on Marine Food Science. The course is sponsored by all the faculty members of the Department. Beside general introductions, the recent research works of the lecturers are also included. It offers students an opportunity to understand the content of the field of Marine Food Science and to have a better knowledge in their studying program through multiple and mutual discussions with faculty members.