Bachelor of Fisheries Studies

Bachelor of Fisheries Studies is a 4 years program.

 

Admission Requirements


Form 5 Science with average – B+ in Chemistry, Physics, Biology, Maths and English.

 

Course Structure


Course Code: BFS
Course Name: Bachelor of Fisheries Studies
Duration: 4 years
Core Units: 48 Units
Total Credit Points: 480
Campus: Ranadi

Unit CodeUnit TitlePre requisiteSemester OfferedYearCredit Point
FS511Mathematics and Computer Science*118
The Unit introduces students to the basic concepts of mathematics and computer applications in Mathematics. The Unit comprises of two components; I & II. Component I is an introduction to mathematical concepts in algebra and calculus. Component II is an introduction to basic computational methods in mathematics using mathematical and statistical packages for analysis. Students are aided to understand and appreciate the use of these packages as interface between computer applications and data manipulation, and its importance in fisheries studies, research and information dissemination. The course is designed to achieve the following outcomes: enhance students’ analytical skills; help students to appreciate the application of computers in mathematical manipulations; keep students abreast with developments in information technology and; hone students’ interest in the use of modern technology in mathematical computations.
FS512Physics*118
This Unit provides students with basic concepts and knowledge in general physics. Topics covered include concepts and applications in kinematics, dynamics, gravitation, energy, momentum and heat. These topics are delivered through classroom lectures (theory) and laboratory practicals. The practicals involve laboratory experiments and report writing. The Unit is designed to give students the opportunity to develop an understanding of general physics, enhance problem solving skills and apply general physics in fisheries studies and in everyday life situations.
FS513Fishery Biology and Aquaculture1110
The Fisheries Biology and Aquaculture Unit is designed to help students learn about general concepts in fisheries biology, their importance and application in the field of aquaculture in the Pacific region and in the Solomon Islands. The Unit comprises of two parts. Part I focuses on the study of fisheries biology, while Part II builds on the introduction of general aquaculture systems. Topics covered include introduction to fisheries biology (with focus on fish population dynamics), fish biology (i.e., marine and freshwater) and aquatic plant ecology. General aquaculture presents students with topics related to marine fish and aquaculture (i.e., marine and freshwater) with plant aquaculture discussing the subjects of aquatic plants, water pollution and disease management.
FS514Food Microbiology1112
This Unit gives students the opportunity to learn about different micro-organisms found in food, as well as others used to produce food. The Food Microbiology Unit comprises of 13 topics ranging from the most conventional theories in the field, to the more recent and well developed concepts and technologies. The Unit offers a wealth of theoretical and practical knowledge relating to microbiology and chemistry designed to help students understand microbes associated with different food types and other complex food systems. This provides students the opportunity to learn about the integration between the two and be able to solve microbiological problems in food, normally encountered in everyday life.
FS515Fishing Gear Design and Method1112
This Unit offers students the opportunity to learn about the design of new fishing gears and how to improve existing ones in order to help reduce overharvesting of the fish Stock. The Unit is delivered as both theory (i.e., classroom based lecturers) and laboratory hands-on practicals. The two teaching methods run concurrently through the semester. Topics covered in the Unit include: material composition and specification of fishing gears; Fishing methods (i.e., the Purse seine method, Gill netting, Pole and line fishing, Longline, Seine nets, and the Trawl and gear method); Classification and justification of different categories of fishing gears; Effectiveness and impact of different fishing gears; and Fisher behavior and its impact on the fish stock and marine ecosystems. Students are equipped with the knowledge to identify traditional fishing gears and methods that can promote sustainable harvest and how to pre-serve such methods.
FS516Introduction to Fisheries Theories1110
The Introduction to Fisheries Theories Unit provides students basic understanding of the various areas and disciplines in fisheries studies and, most importantly, the relationship between them. The Unit consists of topics from a wide range of fisheries disciplines, including physical ocean, management, aquaculture, and fisheries economics. It is essentially an introductory Unit, capturing the four main strands in Fisheries studies. The Unit offers students the opportunity to understand fishery-related theories that provide supporting knowledge and skills of the different disciplines in Fisheries studies.
FS521Marine Ecology*2112
The Unit is primarily concerned with marine ecosystem population, taxonomy and community ecology in marine ecosystems, including hard and soft shores, mangroves, deep ocean and others. In this Unit, life histories, characteristics of populations and interactions within and among species of plants, animals and micro-organisms are discussed, to provide the basis for understanding ecological principles. Students are taken through different methods used in surveying and monitoring coral reefs. The Unit introduces students to subjects covering the complexities of various ecosystems associated with the global ocean as well as the biology of a variety of marine organisms. Contemporary issues involving complexities of organisms of marine ecosystems and human usage are discussed, including fisheries, marine protected areas, marine networks, pollution impact and climate change. A variety of subjects relating to the structure and functions of marine ecosystems and communities are also discussed in this Unit. Consideration is also given to relevant marine organism physiology. The application of these concepts to the local Pacific region marine ecosystems, especially the Solomon Islands, is a particular focus in the Unit.
FS522Introduction to Pathology & Aquatic Diseases2110
This Unit supports students to develop the capacity to become model fish farmers, researchers, and aquatic animal health professionals. Topics covered include; introduction to pathology, introduction of cultured fish, diagnosis of cultured fish, disease of cultured fish and disease prevention. The purpose is to develop students’ knowledge, understanding and skills, and to allow professionals in aquaculture to produce and promote high quality healthy seafood assessments in the Solomon Islands in particular, and the Pacific region in general.
FS523Introduction to Nutrition2110
The Introduction to Nutrition Unit, is designed to help students learn about the general concepts of nutrition, nutrient groups, including their roles and functions and how they can be applied in aquaculture development and management, with emphasis on fish feed formulation and testing. Topics covered include; introduction to nutrition and living organisms, nutritional terms, nutrient groups and requirements in fish, classifications, goals of nutritional science, feed types and management. The Nutrition and living organism component focuses on the links between fish nutrition and humans. Students will study how these links can be integrated via quality feed formulation (i.e., for fish) that may have positive impacts on human health.
FS524Seafood Science218
The Seafood Science Unit is designed to help students learn about the nutritional value of seafood, their functional properties, mechanisms of spoilage, and various attractive preservative methods that can extend the shelf life of seafood products. Topics covered provide detail descriptions of different marine species, the highly essential nutrient content, and post-harvest handling methods that ensure maximum health benefits from the nutrient content. Fundamental principles of preservation, controlling postmortem changes, microbial safety and quality maintenance are also highlighted. The Unit also offers practical laboratory sessions that simulate real situations to equip students with technical knowledge and practical skills required in food production, nutrition, and quality assurance in the seafood industry.
FS525Fishing Gear Engineering2112
The Fishing Gear Engineering Unit is structured to help learners acquire the skills needed to become professional fishing gear experts, designers, and engineers. Topics covered include; general principles of basic engineering, force vector, equilibrium of a particle, equilibrium for a rigid-body, hydrodynamics for fishing gear elements, calculations for fishing gear design and constructions, model tests of fishing gears, and selectivity of fishing gears. Students are aided to develop the relevant knowledge and skills in fishing gear Engineering, that will help them become professionals in the fishing gear built environment, and become part of the high quality construction management force in the Solomon Islands and abroad.
FS526Fisheries Economics and PoliciesCategory218
The Fisheries Economics Unit, introduces students to basic economic concepts, principles and their applications in fisheries studies. Students are introduced to the importance of economics in policy formulation, and specific policies governing the exploitation, utilization, and management of fisheries resources, as well as their conservation. The Unit includes the introduction of fundamental economic terms, concepts, and principles, together with basic models and modelling concepts in fisheries. Through case studies, students are given the opportunity to gain comparative knowledge about contemporary fisheries management approaches in the Solomon Islands and other countries in the world.
FS611Biostatistics*128
The Biostatistics Unit, is an introduction to basic concepts in statistical methods and applications in fisheries. It is aimed at equipping students with skills in information gathering, data processing and common statistical procedures used in data analysis, with particular focus on applications in fisheries investigations. Principles of measurement, data collection, organization, inferences, and analysis, are examined. The Unit contains a substantial component of ‘active learning’, guiding students on hands-on data manipulation and analysis. Participation in this Unit is expected to result in the development of critical thinking, basic research skills, data analysis and effective communication, written and oral, of research outcomes.
FS612Fisheries Education*128
This Unit introduces commercial or large-scale fisheries, artisanal fisheries and international guidelines governing the fishing industry. Various fishery types on the globe, the importance of small-scale fisheries, people, and communities (livelihoods and poverty alleviation), supply chain (i.e., from harvest to markets), and policy formulation and institutional arrangements, are also covered in this Unit. The Fisheries Education Unit aims at developing students’ capacity, particularly in equipping them with knowledge in methods of fishing gear identification and use. In this Unit students are actively engaged in identifying environmental risks associated with various fishing activities, including the threat of overfishing. The Unit will further provides students with adequate knowledge in management measures designed to ensure conservation and maintenance of marine resources and their sustainability.
FS613Analytical Chemistry1210
The Analytical Chemistry Unit is structured to help students understand the principles and application of chemistry in aquaculture and fish nutrition. Common analytical methods using the knowledge of chemistry are explored. The Unit has two parts; Part 1: analytical chemistry and Part 2 laboratory practices. In part I, topics covered include; analytical chemistry classic methods, concentrations, stoichiometry, experimental errors, instrumental methods, nutrition, biochemical methods for fish feeds and statistical analysis. Part II comprises of laboratory practices and focus on analysis practices in the laboratory, including guidelines, safety, maintenance and supervisions.
FS614Food MaterialsCategory1212
The Unit gives students the opportunity to learn about how food materials and methods used to process food sources into finished products, such as fisheries products, are made. Offered as part of the Unit, are food processing, food structures, texture, control over nutrition, and aesthetics. In these areas students are assisted to explore both small-scale development and commercially viable large-scale processes and how to bridge them. Emphasis is placed on physical approaches to controlling food properties and performance, as well as the ability to exploit and preserve chemical and biological aspects using physical techniques.
FS615Shipboard Training1212
This Unit introduces students to shipboard training in fishing boats and other fishing vessels, safety regulations and fishing vessels handling in general. The Unit sets out the essential requirements for good shipboard practice and other relevant requirement in all fishing areas and work activities on site. The Unit is designed to help professionals working in diverse Units of ship training projects, such as training on how to use advance navigational equipment, international law compliances, skills in saving lives in times of accidents and human safety on board, and carry out their duties efficiently. Learners are expected to use the knowledge and skills acquired to deal with technical problems, as well as disputes onboard ships, along with conflict resolution methods used in international shipboard training conflict cases. Students are aided to develop local contextual approach in how to avoid dangers of water barriers and create quality resolution in maritime conflicts.
FS616Fish Population Dynamics1210
The Fish Population Dynamics Unit is designed to help students understand how the dynamics of fish populations can be analyzed in terms of the factors affecting their rates of growth, mortality and reproduction, with particular emphasis on the effects of fishing and environmental changes. Population dynamics is usually used by fisheries scientists to determine the sustainable yield, and is also part of the basis for understanding changing fishery patterns and issues such as habitat destruction, predation and optimal harvesting rates. In any fisheries, it is important to consider the management and conservation of the resource prior to exploitation of the resource. Fish population dynamics also provides insight into the understanding and reconstruction of fish stock through time. Thus, fish population dynamics plays an important role in terms of stock assessment. The Unit introduces students to models and methods in the conduct of fish stock assessment and the development of tools for sustainable fisheries management.
FS621Fluid Mechanics and Methods*228
The Fluid Mechanics and Methods Unit introduces basic concepts in fluid mechanics and provides students adequate knowledge that helps build skills in fluid engineering and management. Students are equipped with skills to ensure quality of mechanical fluids and reduction in the level of defect occurrence in fishing gears. The Unit sets out essential requirements for good use of mechanical engineering fluid; essential prerequisite at all fishing sites. The Unit is designed to adequately prepare students who will be working in diverse Units of mechanical projects to improve faulty gears and other equipment used in water, as well as the conduct of numerical analysis of fishing gears. In this Unit students are assisted to acquire the necessary knowledge and skills required in dealing with fluid mechanic related disputes. Student learn conflict resolution methods used in international fluid mechanic conflict cases. They instructed on how to teach and develop local contextual approach to avoid dangers of water barriers and create quality resolution. Learners will be able to identify possible conflict situations and how to deal with them accordingly. Effective fluid mechanic methods not only bring about quality work output, safe and informed work environment, but also ensures efficient use of resources, profit maximization and respect for people.
FS622Finfish Culture and Lab2212
The Finfish Culture and Laboratory Unit offers students a unique opportunity to learn about different types of fish, especially those characterized by fins, and their respective culturing methods. The Unit offers students the opportunity to conduct laboratory and practical work, as well as participating in field projects, including visits to various existing fishing observatory sites. Activities in this Unit include; carrying out observations, feed formulations, feeding, management, disease control, data recording, analysis, and determination of species market value. The Unit equips students with the ability to provide basic capacity in the important steps of establishing finfish farm, through theoretical and practical methods, and create opportunities in the development of finfish culture in the Solomon Islands and the region.
FS623Invertebrates, Seaweed Culture and Lab2212
This Unit is designed to help students understand the different types of invertebrates and seaweed culture techniques. The Unit is divided into two major parts. In Part 1 students learn the different types of tropical invertebrates (marine invertebrates). Topics in this part include general biology, types, classifications and identification of selected samples of marine invertebrate species that are commonly used for farming in the South Pacific region. Such species include corals, bivalves and gastropods molluscs. In Part 2, the focus is on seaweed culture and laboratory investigation. Topics include general introduction of seaweed culture, seaweed and microalgae. Seaweed farming systems in Solomon Islands and their future trends and developments are also evaluated in this section. The laboratory work focuses on microalgae culture.
FS624Physical Chemistry and Lab2210
Physical Chemistry and Laboratory introduces chemical and scientific concepts involved in food processing systems. The Unit provides students the opportunity to learn important topics in seafood processing and food engineering, and presents a wide range of important analytical concepts in food handling. Students learn about gas laws, thermodynamics, kinetics, motion, energy, electrolyte solutions, phase equilibria, chemical reaction rates and other physics and chemistry related topics. The Unit offers laboratory sessions aimed at helping students learn how to handle and use equipment and machines correctly and efficiently, through theoretical and real world demonstrations and applications.
FS625Fisheries Information and Processing Lab2210
This Unit is structured to help students learn about different methods of fisheries statistical data collection related to catch and effort, fish stocks, fish processing and trade. This helps students identify sufficient, good quality and up-to-date information necessary to provide adequate basis for policy choices, management plans and evaluations. The Unit is structured under eight topics, which include: the need for data collection; data collection strategies and methods (e.g., sampling design, sampling methods, etc.); type of data to collect (i.e., important indicators and variables); data analysis and storage; and the use of fisheries information. The topics are organized to help students develop good understanding of data collection, analysis and information determination, from the most basic concepts to a more rigorous and well developed data handling and analysis methods. The laboratory work involves the use of computers to perform statistical data processing, using appropriate software to access, manipulate, process and report results.
FS626Seafood Distribution and Marketing228
This Unit is organized to enable students learn about seafood distribution and marketing in the local and international markets. Students are assisted to identify various distribution systems, markets and market structures, market standards, pricing mechanisms, as well as establish buyers’/consumers’ categories in various markets. Students are assisted to identify the appropriate distribution channels for the Solomon Islands and how these channels can be linked locally and internationally. In this Unit students explore regional and multilateral cooperation that support marketing and distribution of marine products.
FS711Aquatic Animal Physiology & Reproduction138
The Aquatic Animal Physiology and Reproduction Unit introduces students to the concept of physiology applied in fish reproduction for better and efficient spawning techniques in aquaculture. With the decline in world fish stocks, the knowledge of fish reproduction has become fundamental. Reproduction is an essential commitment to future generation. It is also a continuous development process throughout ontogeny, requiring energetic, ecological, physiological, anatomical, biochemical and endrocrinological adaptations. This Unit focuses on important issues affecting fish normal ways of reproductive development. It also concentrates on species adaptation in marine and freshwater environment in terms of understanding osmoregulation function for maturation and spawning efficiency.
FS712Water Quality & Environment of Aqua Farms1310
In this Unit, students are presented with, and aided to understand and appreciate, concepts of water quality in aquaculture, through a logical approach. The first part of modules introduces water as a common resource and its basic chemistry (Modules 1-3). The second part of the modules looks at the principles of ecology to understand the environment of aquaculture production systems (Modules 4-6). Students acquire knowledge in water quality testing procedures and interpretation of results as important components of their training. In the process, students are trained to appreciate the importance of water quality determination, and to understand that the factors involved, the determination methods and frequency of monitoring, all depend upon the type and rearing intensity of the production system used.
FS713Food Analysis1310
Food Analysis is aimed at helping students learn about the basic principles of scientific analysis of qualitative and quantitative information on food components such as moisture, protein, carbohydrate, lipids, dietary fiber, vitamins and minerals, and other trace elements, using conventional and well tested methods. The focus of this Unit is to enhance students’ capacity in scientific analysis by introducing them to different theories and skills within the scope of qualitative and quantitative food analysis. Topics covered are purposefully selected and organized to assist students attain skills in areas such as sampling and treatment of food and food products, prior to analysis, including analysis of nutrient composition of various food products, and other analytical skills related to chemistry, biotechnology and food engineering. This is to equip students with the necessary tools that will enable them examine, create and add value to different food products.
FS714Food Engineering & Lab1312
This Unit delivers different engineering principles including mass equilibria, energy balances, thermodynamics, heat, and mass transfer. The topics presented are designed to build students’ capacity in various applications of engineering concepts throughout the course of handling, processing, storage, packaging and distribution of food products. Topics in this Unit include descriptions of the processes, engineering theories, and sample problems, aimed at helping students get the feel of real life situations. The Unit, thus, ranges from basic engineering principles founded in fundamental physics, to several applications in food processing.
FS715Mechanical Engineering for Fishing & Lab1312
This Unit introduces students to the environment of technology innovation and its use in modern fishing industries. The Unit enables students to use the principles of motion, energy, force, and materials to design products that are safe, efficient, reliable, and cost effective. Learning and teaching activities include research, design, development, testing, manufacturing and evaluation of fishing related technologies. The laboratory experiments provide the opportunity for students to test and develop engineering methods needed for the production of sustainable fishing gears and equipment for local fishing communities.
FS716Aquaculture Economics & Management138
The Unit primarily covers; the theory of fisheries bio-economics and its two components (biology and economics), basic fisheries bio-economics models and their application in fisheries management. This Unit sets out the essential requirements for effective fisheries management, using the relationship of the biological and economic components of the fishery. The Unit provides students the opportunity to understand human behavior in fisheries and, equally important, the fish and the natural habitats and how fisheries exploitation affects them, and the scales at which these occur. Students are taken through local, national and international fisheries issues, and how to address various challenges confronting the fishery industry.
FS721Feed Ingredients & Nutrients Metabolism2310
This Unit is aimed at assisting students understand the methods of animal feed formulation based on specific nutrients and energy requirements, and appreciate the effect of wrong feed preparation on animal metabolism. The Unit prepares students to be able to process assorted feed ingredients with necessary nutrients. Topics covered under the Unit include; fish nutrition, with focus on the advantages of energy metabolism in fish, and contemporary challenging nutritional issues confronting the aquaculture industry. The nutrition and metabolism in fish component details protein and energy ratio nutrient requirements for selected fish species, as well as the use of existing knowledge of nutrient compositions and requirements for specific fish species. The Unit takes students through the process of Proximate analysis, the first step in measuring the specific compositions of formulated diets and feed in ensuring that formulated feed meets set requirements for target fish species. The use of feed additives is also discussed in the Unit to help students acquire the skills of optimizing nutrient qualities in aquatic feeds. In the final part of the Unit, students are given the opportunity to learn about alternative sources of fish proteins from local plants and insects, as alternative approach to replace costly fish meal and fish oil that currently dominate the ingredient of many aquaculture feeds.
FS722Food Chemistry2312
The Food Chemistry Unit introduces key chemical components that are present in food and how they can be changed, through processing, to ultimately a?ect food quality. The Unit guides students to understand and appreciate the basic scientific principles relating to food, with practical applications covering the properties of water, carbohydrate, lipids, proteins and other food additives in different food systems. Emphasis is placed on helping students gain practical experience, especially in recognizing conditions and processes that affect color, flavor, texture, nutrition, and food safety. Students explore the importance of the presence of different nutrients in food, as well as technical processes available to utilize, enhance and control important chemical compositions in food.
FS723Seafood Processing & Lab2312
The Seafood Processing and Laboratory Unit introduces students to theories of efficient processing technologies and techniques employed to maintain quality of both primary and secondary processed seafood products. Different processing techniques are offered. The Unit utilizes a range of seafood processing technologies, from the most traditional preservation methods to the latest and more efficient available processing technologies. The Unit conveys a clear understanding of the environmental and metabolic processes that lead to spoilage, the potential hazards that cause seafood-borne diseases to the human body, how to control seafood-borne diseases, and the different technologies including both non-thermal and thermal processing techniques. Upon completion of the Unit, students should be able to understand, appreciate, and clearly articulate the importance of food safety, preservation and processing, in relation to health and the society’s wellbeing.
FS724Fish Handling & Storage2310
This Unit provides students with important concepts in food handling and storage, their usefulness and benefits, and how they can be applied to ensure fish and seafood safety and quality maintenance in the fishing industry and market in the Solomon Islands. The Unit consists of three fundamental parts. Part 1 covers the study of fish handling methods; Part 2 focuses on careful storage of fish and seafood; and Part 3 familiarizes students with the important preparation methods that are required to maintain the safety and quality of fish. Topics include; introduction to fish handling and storage, along the processing chain; transportation and distribution; environmental conditions; and critical points in fish handling and selling, preparation and serving of fish and seafood.
FS725Fish Stock Assessment238
The Unit is designed to assist students carry out fish stock assessments in any local fishery, as well as to predict fish population responses to harvesting activities carried out by humans. To realize these, survey data and fishery information, manipulated with mathematical computations, are used to estimate abundance of the fish biomass. In addition, information on the life history (i.e., growth, reproduction and mortality) of fish species are used to estimate the sustainable catch level that does not undermine future productivity of the fish populations and the health of the aquatic environment. Using fish stock assessment data and information students are able to calculate fishing rates and, thus, the sustainable level of fish catch. Ultimately, conducting stock assessments provides important scientific information that are necessary for the conservation and management of the fishery resources.
FS726Fisheries Bioeconomics238
The Fisheries Bioeconomics Unit primarily covers the theory of fisheries bioeconomics, the basic fisheries bioeconomics model and its two core components (fish biology and economic aspects), and its application to fisheries management. This Unit details the essential requirements for effective fisheries management, using the relationship of the biological and economic components of the fishery. Students are provided the opportunity to understand human behavior in fisheries and, equally important, review fish life history and the impact of fisheries exploitation, as well as the scales at which these occur. The awareness of local, national, and global fisheries (and related) issues are emphasized throughout the delivery of the Unit.
FS731Farm Design & Field Trip1412
This Unit assists students to study examples and general principles of fish farming design, structures and systems that are commonly used in aquaculture, and their sustainability, for different selective species. The Unit enables students to transform these farming design examples and principles into practical ways of developing their own farm design and systems that are appropriate for their choice of culture specie (s). The Unit is divided into two (2) parts. In Part 1, students are introduced to farm design and general principles. The topics in this part include; general aspects of aquaculture systems and principles, structures used for aquaculture, intensity of aquaculture, types of farming systems, plumbing and pumps, site selection and development, hatchery systems and species for aquaculture. Part 2 covers aspects of farm field trips and visits, including the general guidelines (extensions) and protocols for aqua-farm visits.
FS732Food Packaging & Lab1412
In the Food Packaging & Laboratory Unit, students are taught about the role of food packaging in protecting and preserving food, and various types of food packaging materials, together with their interactions with food products. Students are introduced to other important aspects, such as gas movement across packages, migration of compounds from packages into food, and the health implications of local packaging materials on product quality and safety. At the end of Unit students should gain knowledge in the various packaging materials and systems that are used for different food product types, with important considerations given to food product composition, specific packaging materials, and food composition problems and possible solutions.
FS733Food Biochemistry148
The Food Biochemistry Unit is designed to introduce students to various food constituents such as, water, carbohydrates, lipids, proteins, vitamins and minerals and how they react in different food systems. Topics covered under this Unit are designed to help students distinguish various classes of carbohydrates, learn about the importance of proteins, the structure of lipids and their uses, and functional properties of certain chemicals in foods. Students also learn how chemical compounds, food additives and physical structures can influence certain properties in food during processing, production and storage, and how to differentiate types of nutrients and their effect on food processing and storage.
FS734Fishery Information & Lab1410
The Unit provides students with inclusive fishery information covering; world fishery developments, research, cooperation, legislations, seafood processing, commercialization, marketing, conservation and the impacts of fisheries developments on the natural environment. The laboratory part of the Unit provides students with the opportunity to test and apply research in the aquaculture field.
FS735Computer Aided Fishing Gear Design1410
This Unit is designed to build students interest and enthusiasm in fisheries engineering with computer aided designs and expertise. Students who have previously completed apprenticeship training at a satisfactory level in the fisheries engineering and professionals and, or, related field, will find this Unit complementary, with advanced topics. The Unit develops students’ required capacities (literacy and skills) in handling computer aided design programs for designing fishing gears. Ultimately, students will be able to improve their fishing gear designs skills and work as supervisors in fishing companies. In this Unit students are provided the opportunity to develop the knowledge and skills required to deal with fishing gear related disputes by providing them with conflict resolution methods used in international fisheries conflict case studies and teach them how to develop local contextual approach to fishing gear design conflict resolutions.
FS736Fisheries Governance & Cooperatives148
The Fisheries Governance & Cooperatives Unit is designed purposely to enhance students’ understanding and appreciation of the concepts of governance in the fisheries sector. Topics covered in this Unit include; governance terminologies, governance in the fisheries and aquaculture sectors; modes of governance with examples; historical developments of governance in fisheries; and fisheries cooperatives as a form of self-governance. Through selected case studies students are given the opportunity to learn comparative arrangements of applied governance concepts and fisheries cooperative organizations in the Solomon Islands and globally.
FS741Live Foods, Fish Feeds & Lab2412
This Unit is designed to help students understand the concepts, principles and technics of using live organisms as foods and feeds for larval organisms in aquaculture. The Unit is divided into three (3) parts. Part 1 teaches live foods, where students are introduced to topics such in; introduction of live foods and fish feeds for aquaculture, live feeds for hatchery systems, such as the use of artermia, problems, prospects and alternatives to live feed developments. Part 2 focuses on fish feeds, where students are introduced to topics in fish feeds and types, feeding techniques, and artificial diets development for fish larvae. Part 3 acquaints students with laboratory work and management, and covers topics in detail on feeding practices, storage and management.
FS742Natural Selective Breeding & Genetics248
The Unit introduces students to concepts of natural selective breeding, principles and applications. Topics discussed include; natural selective breeding, basic genetics, domestication and strain evaluations, selective bleeding and their correlated responses to direct and indirect selection. In basic genetics, crossbreeding and hybridization, interbreeding and maintenance of genetic quality, intraspecific cross breeding and hybridization are taught. Students are introduced to modern advances in genetics, including gynogenesis, androgenizes, cloning, polyploidy and sex reversal breeding. Other topics in the Unit include; molecular and genomic techniques, genetic engineering, genomics, QQTL mapping, marker-assisted selection, as well as combining genetic enhancement programs and genotype-environment interactions. Subjects of future research and development on genetics are also discussed.
FS743Food Hygiene & Lab2412
In the Food Hygiene and Laboratory Unit, students are introduced to concepts in the science of food hygiene, food producing industries, the tourism industry and food catering, with emphasis on fish and seafood products. The laboratory component of the Unit offers students the opportunity to analyze and test food contents and analyze the status of hygiene and contaminants in food products. Other subjects discussed in the Unit include internationally recognized food testing technologies, systems, and procedures. Students learn about the importance of maintaining food safety and food quality in all food types. A research component in the Unit equips students with further knowledge in food safety at all stages of food production. Students are given practical skills and first-hand experience in the implementation of the HACCP System through visitations to food processing companies.
FS744Food Evaluation & Lab2412
The Unit takes students through important concepts in food evaluation, their usefulness and applications in the field of sensory evaluation, especially in the fisheries post-harvest sector in the Solomon Islands and in the region. The Unit consists of five (5) fundamental parts; Part 1 covers the study of sensory analysis; Part 2 focuses on sensory characteristics/attributes; Part 3 concentrates on sensory evaluation methods; Part 4 constitutes of topics in quality control and evaluation; and Part 5 looks at experimental design and statistical analysis. Major topics in the Unit include; introduction to food evaluation, physiological and psychological perspectives of the sensory characteristics and attributes, the various types of sensory tests/methods used in food evaluation, reliability of the safety and quality of food, and experimental design and statistical analysis.
FS745Sustainable Fisheries Management248
This Unit is designed to help students understand the relationship between fisheries-related activities, including fish harvest and ecological sustainability in both the short and long terms. Students are introduced to management techniques that promote the maximization and maintenance of the stream of benefits to fishermen and other stakeholders across time, while maintaining the relevant ecosystem balance. The Unit combines theoretical disciplines, including fisheries population dynamics and practical strategies in fisheries, used to control the harvest and exploitation of fisheries resources. Students are assisted to acquire fundamental knowledge of methods and tools applied in sustainable fisheries management, including a wide range of knowledge areas of sustainable fisheries practices and concepts that are employed to ensure continuous supply of fisheries resources.
FS746Economics of Fisheries Management248
The Economics of Fisheries Management Unit advances into the vital role of economics in the management of fisheries resources. A number of topics delivered in the Unit include; a review of the common property nature of fisheries resources and human behavior; types of fisheries management measures, their impacts and associated issues; monitoring control and surveillance (MCS), and case studies of both successful and failed fisheries management initiatives. Students are aided to appreciate the consequences of human behavior in fisheries and fisheries management challenges, and understand that a successful fisheries management should not be seen as a target but a process that relies on holistic and adaptive management approaches.