Sustainable Aquaculture


At the end of this course the student will have acquired knowledge, skills and powers to understand the importance of the role of sustainable aquaculture in food security, nutrition and economic development of the country and minimizing the environmental impacts generated by a farming industry. The student will be able to, in the future, making decisions at all levels to ensure that products produced in a sustainable framework to promote equity and that are resilient to climate change and other external pressure factors. The sutdent will know the different locations and production systems, species, quality parameters as well as legislation that fosters sustainable aquaculture production.

General characterization





Responsible teacher

Maria Fernanda Guedes Pessoa


Weekly - 4

Total - 56

Teaching language



Basic expertise in Biology, environmental sciences and/or chemistry.


Bunting, S.W. (2013). Principles of Sustainable Aquaculture: Promoting Social, Economic and Environmental Resilience. Routledge. [ISBN13: 978-0-203-12743-8].

FAO (2010). Aquaculture Planning - Policy Formulation and Implementation for Sustainable  Development. FAO Fisheries and Aquaculture Technical Papers. [ISBN-13: 978-9251065716].

FAO (2020). The State of World Fisheries and Aquaculture – Sustainability in Action. Food and Agriculture Organization of the United Nations. Rome.[ISBN 978-92-5-132692-3];

 Hai, F. I., Visvanathan, C., Boopathy, R. (Eds.) (2018). Sustainable Aquaculture. Applied Environmental Science and Engineering for a Sustainable Future. Springer.

Romanowski, N. (2006). Sustainable Freshwater Aquaculture: The Complete Guide from Backyard to Investor. Ebook. [ISBN13- 9780868408354].

Teaching method

Lectures and problem solving classes will be in classroom with data-show and / or e-learning (use of Moodle). It will be analysis and interpretation of case studies and problem solving. Guided visits to companies will be performed. Continuous Av. Based on OT. The approval with minimum score of 9.5 (scale of 20 values​​). For those who will take a pass in continuous assessment: CF = 0.6 * + examinationgrade* 0,4OT. Approval with a minimum grade of 9.5 (range 20 values​​).

Projects / work - exercises in TP sessions, research on the issues to be addressed and further preparation of reports of work performed. There will be access to all the literature on the issues and required to perform the work requested materials. Complements to training with personal attention (tutorial classes), to answer questions and guide the student in learning.

Evaluation method

Continuous assessment in two parts: theoretical and  theoretical-practical

Theoretical: 2 individual Mini-tests - each with 30% of the final grade)

Theoretical-practical: Realization and presentation of a research project, based on literature and technical support in the food sector industries - 40% final grade.

Final Rating: (0.30 * Mini-Test1) + (0.30 * Mini-Test2) + (0.40 * Research work). Approval requires a minimum score of 9.5 (scale of 20 values​​) in each component (theoretical-practical and theoretical)

Students without approval on continuous assessment may sit the examination. Rating equal to 0.6 * rating exam + 0.4 * rating of the theoretical and practical component. Approval with a minimum grade of 9.5.

Subject matter

Aquaculture: general concepts. Global aquaculture development. World aquaculture production. Water as an element of culture. Types of aquaculture. Production regimes. Stages of the cropping system. Criteria for selection of the main species produced. Food. Pathology and prophylaxis. Factors contributing to the development of aquaculture. Environmental impacts. Sustainability: definition and practices. Sustainable coastal and marine aquaculture. Aquaculture in integrated rural systems. Sanitary standards. Good practice production. Organic Aquaculture concept. Legislation.


Programs where the course is taught: