This course reviews the history and evolution of aquaculture practices. Topics covered will vary from year to year, but may include: seaweed, aquatic plant, invertebrate and fish species being cultivated in the world; site and practice selection and management; different types of aquaculture systems and their sustainability; monoculture; integrated multi-trophic aquaculture; offshore aquaculture; land-based aquaculture; aquaculture and environment impacts: what is acceptable; aquaculture and ecosystem services (nutrient biomitigation, oxygen provision, carbon sequestration, reduction of ocean acidification) ; assimilative capacity and resilience of ecosystems; aquaculture and climate change; aquaculture and harmful algal blooms; veterinarian approach to aquaculture; societal, economic and regulatory aspects of aquaculture; aquaculture in the broader integrated coastal zone management perspective; organism health and healthy products; differentiation and diversification of products; food production systems; world markets and consumer trends; business models and the integrated sequential biorefinery concept; development of responsible aquanomy. Some components of the course will be delivered by experts from Fisheries and Oceans Canada, the Canadian Food Inspection Agency, the New Brunswick Department of Agriculture, Aquaculture and Fisheries, other academic institutions, the aquaculture industry, aquaculture professional associations, feed companies, and consultants.