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Knowledge
The graduate of the Department of Fisheries and Aquaculture Technology must be knowledgeable about the following:
- the nosology, genetic engineering, and biotechnology of aquatic organisms;
- issues related to fishing, fishing management, aquacultures, modern breeding and nutrition of aquatic organisms;
- processing, preservation, quality and health control, and quality assurance for the catch;
- design and methodology for taking and examining samples using classical methods and cutting edge technology, along with the statistical analysis and evaluation of data;
- preparation of fish products and the utilization thereof;
- application of HACCP and ISO systems in the production and processing stages;
- organization, design, construction, operation and management of aquaculture units, aquaria, hatcheries / fish breeding stations, and other fish businesses;
- restoration and management of aquatic ecosystems and of the environment;
- management, economics, legislation in the fields of fishing, aquacultures, and water.
Skills
The graduate of the Department of Fisheries and Aquaculture Technology must be knowledgeable and understand the following:
- design, organisation, and operation of aquacultures of any kind and size;
- production, standardization, and control of all kinds of fish products, of fish breeding material and fish feed, along with the preparation of relevant reports;
- concentration of fish products by various organisations and private parties and the assessments and issuing of expert reports in order to verify damages to fishery production, as well as to discover any fouling of fish products intended for human consumption;
- study and issuing of reports relevant to the design, organization, and operation of fish markets and cooling or freezing areas, with the purpose of preservation, including the sale and purchase of aquaculture facilities, of fishing boats, and tools.
Competences
The graduates of the above Department can apply directly the technology in the Fields of Fishing and Aquaculture, and advance to the entire scope of administrative and technical hierarchy that is relevant to the fields of aquacultures, fish production, processing of catch, and quality control.
Moreover, they may certify the quality of all fishery products and of processed catch intended for consumption, in catch processing units, as heads of production and quality control. Finally, they may organize and operate quality control laboratories for the conduct Hazard Analysis - Critical Control Points and apply ISO (International Standardization Organization) standards in every stage of the fish production, the processing of catch, and the distribution of fish products.