This course will examine the nature of aquatic (“blue”) foods, today and in the future. Topics will include the major sources of fish, invertebrate foods and seaweeds -- wild and farmed -- as well as global value chains and seafood sustainability. We will explore the importance, unique challenges and opportunities associated with small-scale fisheries worldwide. Finally, we will consider prospects for the future of seafood in a changing world, including climate and other challenges, as well as potential future directions for seafood production.
Recommended Reading: Cod, Mark KurlanskyFour Fish, Paul Greenberg
Registration deadline: March 27
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