Area: | Muresk Institute |
Credits: | 25.0 |
Contact Hours: | 5.0 |
Lecture: | 1 x 2 Hours Weekly |
Practical: | 1 x 3 Hours Weekly |
Syllabus: | Culture technology of commercially important molluscan species including edible and pearl oysters, mussels, scallops and abalone. Hatchery technology and juvenile production. Growout technology. Production cycles and management practices. Nutrition and feeding. Prevention, diagnosis and treatment of common molluscan diseases. Post harvest handling and marketing. |
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Unit Outcomes: | On successful completion of this unit students will have- Explained the hatchery techniques of a variety of mollusca including pearl and edible oysters, mussels, scallops and abalone. Explained the grow-out culture techniques for a variety of molluscs, including pearl and edible oysters, mussels, scallops and abalone. Demonstrated skills in both the handling of micro algae and the spawning of molluscs. Demonstrated an understanding of the health management of molluscs. Described the importance of nutrition in mollusc aquaculture. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Hahn K., (1989), Handbook of Culture of Abolone and Other Marine Gastropods, Boca Raton, CRC Press. Beesley P.L, Ross G.J.B and Wells A. (eds)., (1998), Mollusca; The Southern Synthesis; Fauna of Australia, Vol 5, Melbourne, CSIRO Publishing. |
Unit Texts: | No prescribed texts. |
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Unit Assessment Breakdown: | Continuous assessment 40%, Examination 60%. This is a Grade/Mark assessment. |
Field of Education: | 50100 Agriculture (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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AvailabilityAvailability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.
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