Program Overview

Introduction to Sustainable Marine Food Production

The Sustainable Marine Food Production unit introduces students to core principles, industry practices, and current technologies that underpin site selection, production, and harvest of major seafood species. This unit explores biology and behavior and their importance in the development of production technologies, water quality management, husbandry, and harvest techniques, as well as practical considerations for working on water.

Unit Details

• Unit name: Sustainable Marine Food Production
• Unit code: KSM102
• Credit points: 12.5
• College/School: Sciences and Engineering
• Institute for Marine & Antarctic Studies
• Discipline: Fisheries and Aquaculture
• Coordinator: Doctor Louise Adams
• Available as an elective: Yes
• Delivered By: University of Tasmania
• Level: Introductory

Sustainable Development Goals

The Unit Coordinator has identified that this unit aligns with the following UN Sustainable Development Goals.

Availability

• Location: Hobart
• Study period: Semester 2
• Attendance options: On-campus
• Available to: Domestic students, International students

Key Dates

• Study Period: Semester 2
• Start date: 6/7/2026
• Census date: 28/7/2026
• WW date: 31/8/2026
• End date: 25/10/2026

Learning Outcomes

• Identify the links between the design of seafood production systems with the biology and behaviour of aquatic species
• Describe the application of technology across seafood industries
• Communicate key principles of aquaculture and fishing practices for aquatic species
• Describe postharvest processes and controls affecting seafood safety, quality, and marketing

Fee Information

• Field of Education:
• Commencing Student Contribution: $592.00
• Grandfathered Student Contribution: $592.00
• Approved Pathway Course Student Contribution: Not applicable
• Domestic Full Fee: $3,435.00

Teaching

• Teaching Pattern: 1 x 120 minute weekly lecture, 1 x 180 minute practical weekly
• Assessment:
  • Dissection report (10%)
  • Water chemistry and quality test (10%)
  • Field trip report (20%)
  • Seafood production and processing assessment (20%)
  • Final Exam (40%)
• Timetable: View the lecture timetable, View the full unit timetable

Textbooks

Required readings will be listed in the unit outline prior to the start of classes.