Course: Fisheries Management and Technology

Fish and other marine organisms are caught for food and form an important source of protein and macronutrients for people of many countries around the world. Fisheries are also coming under greater scrutiny in regard to their environmental impacts. Given the importance of marine resources, it is essential that they are managed sustainably to prevent overexploitation and minimise the impacts on non-target species and the wider ecosystem. Effective management relies upon input from fisheries science that develop the rules and regulations on not only how much fish and other marine life can be caught, but also where, when and how they can be caught.

This course will cover many aspects of marine and fisheries science. This will include the underlying process that can affect the productivity of different marine ecosystems, benchmarks and reference points used to evaluate stock status, the types of data used in biological assessment, and the theory and practice behind the collection of those data. We will explore models for growth, mortality, and population size. We will also look at the various methods and technologies used in different fisheries, and issues surrounding selectivity bycatch and impacts on the ecosystem.

Read more about the course here.