AFI-33306 Sustainability in Fish and Seafood Production


Credits 6.00

Teaching methodContact hours
Group work5
Excursion (one day)21
Course coordinator(s)ir. GLH Schlaman
MSc EWM Nijkamp-Schaars MSc
Lecturer(s)dr. ir. HW Saatkamp
dr. S Pascucci
ir. GLH Schlaman
ir. PAM van Zwieten
Examiner(s)dr. ir. HW Saatkamp
ir. PAM van Zwieten
dr. S Pascucci
ir. GLH Schlaman

Language of instruction:


Continuation courses:

On Fisheries:
AFI-30806 Fisheries Ecology;  AFI-32806 Marine Resources Management

On Aquaculture: 
AFI-31806 Aquaculture Production System; AFI-32306 Nutrition and Health in Aquaculture; AFI- 51306 Seaweed in Multi-use Combinations, an Innovative Challenge


Through an integrated and interdisciplinary approach, students will be challenged to analyse the sustainability of  fish and seafood production. 
We question ourselves: what do we define as sustainable?
om a managerial point of view, the conceptual dimensions of sustainability will be discussed. 
In terms of ecology, students gain insight in different impact categories of captured and farmed fish/seafood on ecosystems.

Furthermore, the product value chain from feed resource to retailer of fish and seafood products will be analysed, and the economic state of a business and its development will be addressed.
These three disciplines are brought together as students are challenged to develop their own innovation to solve specific aquatic production issues, and test the sustainability and feasibility of their own solution. 

Learning outcomes:

After successful completion of this course students are expected to be able to:
- analyse the various components of the fish and seafood value chain and its stakeholders;
- apply basic principles of business economics in the fish and seafood sector to assess economic sustainability and to support decision making;
- illustrate basic managerial and organization characteristics of the fish and seafood value chain in relation to a shift in sustainability;
- apply basic principles of ecological sustainability of fish and seafood production in the whole value chain;
- analyse basic concepts of sustainability in the fish and seafood value chain, by applying knowledge on business economics, ecological impacts and managerial issues;
- apply integrated knowledge on economics, ecology and management in a sustainability assessment on a current issue in farmed or captured fish and seafood production.


- lectures;
- tutorials;
- case study (in groups);
- field excursions.


- written digital exam, counting for 50% of the final grade (open and closed questions);
- case study report , counting for 30% of the final grade;
- case study poster presentation, counting for 10% of the final grade;
- excursion assignment, counting for 10% of the final grade;
Each component must be scored a 5.5 at least in order to pass the course.


Brightspace, including lecture notes and self-tests, articles, presentations and video clips.

Restricted Optional for: BASAnimal SciencesBScA: Spec. A - Animal Management and Care4WD
MASAnimal SciencesMScC: Spec. C - Global and Sustainable Production4WD
Restricted Optional for: WUMLRBSc Minor Marine Living Resources4WD