First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AGN1030401, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
AG0065, Degree course structure A.Y. 2017/18, A.Y. 2017/18
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination AQUACULTURE AND FISH QUALITY
Website of the academic structure
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction Italian
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Teacher in charge GEROLAMO XICCATO AGR/20

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/20 Animal Husbandry 8.0

Mode of delivery (when and how)
Period Second semester
Year 1st Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
Hours of
Individual study
Practice 2.0 16 34.0 No turn
Laboratory 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Start of activities 26/02/2018
End of activities 01/06/2018

Prerequisites: Basic knowledge (bacelor degree) of matematics, chemistry and biochemistry, animal biology, anatomy and physiology of livestock.
Animal husbandry and feeding systems.
Target skills and knowledge: In the first part of the course, the student will know the statistics of production (from fishing and aquaculture) and consumption of fish, crustaceous and mollusks in the world, Europe and Italy; he will acquire theoretical knowledge and technical skills on the main systems of intensive and extensive aquaculture; physical and chemical characteristics of water; structure and organization of aquaculture plants; equipments for water control and animal care. He will get theoretical and practical skills on the quality assessment and factors affecting the freshness and nutritional and sensory value of fish and fish products.
In the second part of the course, the morphology, habitat and needs of the main species of cultivated fish, crustaceous and mollusks will be described and the main techniques of reproduction, rearing and feeding of these species will be described.
These theoretical and professional competencies will be acquired with the frequency of classroom lessons, seminars, guided tours to intensive and extensive aquaculture facilities, and laboratory experiences on chemical, physical and sensorial analyses of fish products.
Examination methods: Written exam (multiple choice, open answers and exercises).
Working students can ask to be examined in oral form in order to evaluate their knowledge and competencies obtained with teaching methods different from frontal lessons, laboratory experiences and technical visits to fish farms (i.e. study of books and multi-medial documents, discussion of working experiences).
During the lesson period, if they like and individually, students can select one argument (presented or not by the teacher) concerning fishery and aquaculture activities or a cultured fish species and present to the other students a 15 min powerpoint presentation. Both slides and oral presentation will be in English. The technical contents and the quality of presentation will be evaluated and will concur to the final score of the exam.
Assessment criteria: Students will have to demonstrate theorical knowledge and practical skills as well as the capability of critically analysing and solving problems of management in the aquaculture chain with emphasis on the control and management of aquatic environment, extensive and intensive rearing techniques, classification and identification of the main aquatic species for human consumption and evaluation of nutritional, technological and sensory (freshness) quality of fish products.
Course unit contents: CFU no. 1. Fish production (from fishing and aquaculture) and consumption of fish and fish products in Italy and in the world. Definition and classification of aquaculture systems.
CFU no. 2. Physical characteristics of water (density, temperature, thermal stratification, transparency). Chemical characteristics of water (oxygen, ammonia, soluble minerals, salinity, pH, suspended solids).
CFU no. 3. Systems and equipments for water distribution and treatment (decantation, filtration, depuration, oxygenation), hatchery, fish rearing and feeding. In-land plants and marine cages.
CFU no. 4. Techniques of extensive aquaculture. Characteristics and management of fish valley and reared species. Integrated valliculture.
CFU no. 5. Reproduction and larval and juvenile feeding and rearing. Intensive rearing techniques of fish (European seabass, gilthead seabream, trout, eel, carp, sturgeon).
CFU no. 6. Intensive rearing techniques of shellfish (Manila clam, mussel) and crustaceous (Kuruma prawn).
CFU no. 7. Classification and identification of fish and fish products. Chemical and nutritive characteristics of fish products. Laboratory experiences for sensorial assessment of cultured fish and fish products. Transformation and conservation of fish products.
CFU no. 8. Technical visits to fish farms and processing plants.
Planned learning activities and teaching methods: The module will consist of whole class teaching (32 hours), including seminars held by Italian or foreign teachers, which will provide students with theoretical knowledge and main instruments to get skills in the organization of aquaculture chain, in the control and management of aquatic environment, in the basic knowledge of biology and physiology of aquatic species, in the rearing and feeding systems of the principal farmed species, in the quality characterization, conservation and transformation processes of fish products.
The practical activities will consist of classroom exercises for calculations on the water quality changes, fish farm dimensioning, presentation of slides and movies of model farms and equipments (16 hours); technical visits at model fish farms (hatchery, extensive fish valley, intensive fish plants) to analyse in field the rearing techniques and problems of fish farms besides understanding their economical and productive dimension (10 hours); laboratory activities for the evaluation of nutritional and technological quality and freshness evolution of fish products (6 hours).
Additional notes about suggested reading: The teaching material used during lessons (Powerpoint presentations) is available as pdf for students on the Moodle platform of the School of Agronomy and Veterinary at the address:
Further technical and scientific articols and multi-medial documents, as well as links to websites for subject studies, photo and video of technical visits, powerpoint presentations by the students, will be available on the same platform.
Students are strongly recommended to attend all lessons.
To obtain more information or arrange an appointment, please contact the teacher (
Textbooks (and optional supplementary readings)