The Faculty of AgriSciences at Stellenbosch University (SU) is held in high esteem at national and international levels for the quality of its training and research and also as consultant in the agricultural and forestry industry.
AVAILABLE 01 July 2018 This module will cover the basic biology and anatomy of fish in general.
AVAILABLE 01 JULY 2018 This course deals with the three most basic categories of culture systems which are Open Systems, Semi-closed Systems and Closed Systems. Many considerations determine which type of culture system is to be used. These include investments, energy, resources, topography and the species to be produced.
AVAILABLE 01 JULY 2018 Fishes, as with other animals, are subject to a wide spectrum of diseases. Diagnosis of fish diseases and understanding of their epizootiology have involved the efforts of relatively few people compared to the large number of people working with human and domestic animal diseases.
AVAILABLE 01 JULY 2018 Fish processing is any and all steps or procedures to which fish is subjected after harvesting to improve its appearance, texture, palatability, nutritional value, shelf-life properties, ease of preparation and distribution, and for eliminating micro-organisms ("germs"), toxins and other undesirable constituents.
AVAILABLE 01 July 2018 In all fish farms, the cost of supplemental food is the greatest recurring cost and it is in the interest of the farmer to get a good return on this investment in terms of fish weight gain.
AVAILABLE 01 JULY 2018 Water properties and environmental parameters often affect the choice for an aquaculture site and the cultured species. It is important that the aquaculture manager have an understanding of water ecology and possess the skills necessary to provide a suitable environment for the venture to be successful.