The Seafood Industry: Today and in the Future

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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