Departments' graduate courses

Course start and periodicity may vary. Please see details for each course for up-to-date information. The courses are managed and administered by the respective departments. For more information about the courses, how to sign up, and other practical issues, please contact the examiner or course contact to be found in the course information. 

The seafood value chain; from production to consumption

  • Course code: FBBT005
  • Course higher education credits: 3.0
  • Course start: 2022-03-01
  • Course end: 2022-04-01
  • Course is normally given:
  • Language: The course will be given in English
  • Nordic Five Tech (N5T): This course is free for PhD students from N5T universities
The course comprises some preparatory reading, an intensive course week at Kristineberg Research and Innovation centre in Fiskebäckskil, and studying afterwards. During the week at kristineberg, there will be lectures, study visits and project work.

At the end of the course, the students should be able to explain fundamental concepts:
  • The most common methods for tank-/sea-based cultivation of extractive species (e.g. seaweed and mussels), including co-culture with other organisms at same or different trophic levels (e.g. IMTA)
  • The main systems for farming of fish on land, at sea and in lakes as well as co-culture with other organisms at different trophic levels (e.g. IMTA)
  • Nutritional requirements and development of sustainable feeds using alternative and renewable ingredients for organisms in fed aquaculture
  • How feed for the most common aquacultured fish species such as salmon and marine species is produced, including the main steps of fish meal/fish oil and soy meal/soy oil production
  • The most common methods for capture fisheries, including knowledge about main Swedish fishing areas, quota determination, species etc.
  • How we can reach diversification and increased utilization of wild caught and aquaculture species for food
  • What are the key steps of the seafood production chain based on typical examples of value chains
  • What are current uses, and possibilities for value adding of filleting co-products
  • What are the main criteria determining seafood quality from a (a) chemical/nutritional perspective(e.g. , (b) sensorial perspective (c) safety perspective; the latter including microbial safely as well as environmental contaminants
  • What do we know about consumer attitudes towards seafood and how can we reach out and make impact with scientifically based information on seafood
  • What are the most well-documented health effects from a seafood containing diet
  • How to perform sustainability analyses of new and existing seafood value chains
  • Examples of how to integrate digitalisation and AI in the seafood production system
  • Key parts of the legal framework around seafood production
  • Examples of how seafood production can be a basis for tourism
  • Examples of BLUE FOOD as a basis for entrepreneurship
The involved teachers will share sci papers and handouts from their presentations. There is no book covering all of the aspects.
Teachers from Chalmers, GU, RISE, KTH, IVL, industry
More information
(The main part of the course will take place in 7-11th of March, 2022) Contact Ingrid Undeland ( Register for the course via mail (

Page manager Published: Wed 10 Feb 2021.