This course reviews the history and evolution of marine aquaculture practices. Topics covered will vary from year to year, but may include: plant and animal species being cultivated in the world; different types of aquaculture systems and their sustainability; site and practice selection and management; aquaculture and environment impacts: what is acceptable; assimilative capacity and resilience of ecosystems; social, economic and regulatory aspects of aquaculture; aquaculture in broader integrated coastal zone management perspective; integrated multitrophic aquaculture and offshore aquaculture; differentiation and diversification of products, world markets and consumer trends. To connect the theory in the classroom to the experience in the field, visits of hatcheries, aquaculture sites, as well as processing and manufacturing facilities will be conducted. Different components of the course will be delivered by experts from the Department of Fisheries and Oceans, the Canadian Food Inspection Agency, the New Brunswick Department of Agriculture and Aquaculture, aquaculture professional associations, the aquaculture industry, feed companies and consultants. NOTE: This course is offered exclusively in the Marine Semester, and has no prerequisites.