Culture technology of commercially important crustaceans (freshwater crayfish, lobsters, marine and freshwater prawns and crabs) and molluscs (abalone, pearl oysters, mussels, edible oysters, scallops and clams). Hatchery design, operation, broodstock management and juvenile production; grow-out technology; production cycles and management practices; classification, morphology and life cycles of algae; algae culturing for mollusc feeding. -- Course Website
