College of Fisheries and Ocean Sciences - University of The Philippines Visayas

College of Fisheries and Ocean Sciences – University of the Philippines Visayas
Course No. Fisheries 218 Semester

Credit 3units
(2 hrs Lecture; 3 hrs Lab)
Course Title Advanced Aquatic Ecology
Description In-depth Treatment and Insights into Central Ecological Concepts Pertaining to the
Structure and Functioning of Aquatic Ecosystems; New Developments and
Contemporary Issues in Aquatic Ecology
Prerequisites Any graduate or undergraduate ecology or related subject
Faculty
-in-Charge: Dr. Crispino Saclauso (Dean’s Office, Old Administration Bldg., CFOS)
st
Dr. Fiona Pedroso (1 Floor, IA Wing, CFOS Faculty Center)
Consultation
Hours: (Provided at the start of the semester)
Course Objectives
1. To describe the central ecological concepts pertaining to the structure and functioning of
aquatic ecosystems
2. Discuss the current and contemporary issues in aquatic ecology
Course Outline 1. Ecological Concepts
1.1. Principles and concepts in organism population
Dynamics of competitive interactions
Dynamics of predator-prey relationship
Symbiosis and mutualism
Parasitism and mutualism
Biodiversity
Patterns of diversity
Parameters regulating diversity
Measurement of diversity and species richness
1.2. Factors influencing biotic interactions
Temporal patterns
Spatial dynamics
Habitat selection
1.3. Social behavior in aquatic organisms
1.4. Nutrients dynamics in the ecosystem
1.5. Biogeochemical cycles in the ecosystem
1.6. Trophic relationships
Trophic structure
Food chains and food webs
Ecological pyramid
1.7. Energy flow in the ecosystem
Energy budget
Factors affecting energy budget parameters (ingestion, metabolism, growth
and production, excretion and fecal production)
Ecological, absorption, assimilation and growth efficiencies
2. Current and Contemporary Ecological Issues
2.1. Issues on Biodiversity
Types of biodiversity
Threats on biodiversity
Overexploitation
Introduction of exotic and alien species
Introduction of transgenic organisms
Habitat alteration
Global climatic and weather changes
Rehabilitation, conservation and protection of aquatic resources
2.2. ECOPATH in energy flow determination in ecosystem
2.3. Ecological footprint
2.4. Ecological effects of Aquaculture practices and the environment
2.5. Pollution and the environment
Course Requirements:
1. Long Exams
2. Field Trips
3. Oral presentation/critique of articles published in international journals
Assessment Criteria
Written reports - 30%
Written exams - 40%
Presentations - 30%
Total - 100%
Credit 4
(2 hrs Lec; 6 hrs Lab)
Course Title Aquaculture Management
Description The Integration and Rational Application of Knowledge and
Various Approaches in Attaining Sustainable Production of various Aquatic Organisms
Prerequisite: Introductory Aquaculture or Equivalent Course/s
Faculty
-in-Charge: Dr. Carlos Baylon (1st Floor, IA Wing, CFOS Faculty Center)
Dr. Liberato Laureta (1st Floor, IA Wing, CFOS Faculty Center)
Dr. Crispino Saclauso (Dean’s Office, Old Administration Bldg)
Consultation
Course
Objectives: 1. To engage in realistic aquaculture management, providing the latest concepts and
practical skills required for managing various types of aquaculture systems such as
ponds, pens, cages, and open waters;
2. To appreciate the current status and constraints for the production of major
aquaculture species in the different aquaculture systems;
3. To appreciate the trend and opportunities for aquaculture of new species;
4. To understand the general biology and major methods for production of important
aquatic species in the Philippines and other countries;
5. To develop capability to make an informed evaluation of potential and opportunity
of aquaculture in various places;
6. Gain first-hand experience in managing aquaculture systems through visits of
aquaculture farms and research institutes;
7. Development of effective writing skills that conform to current scientific
conventions for reporting, disseminating and evaluating information.
Course Outline: 1. Introduction
1.1 Extent of world fishery resources
1.2 Extent of Philippine fishery resources
1.3 Trends in fishery production by sector
1.4 Role of aquaculture in the utilization of aquatic resources
1.5 Contribution of aquaculture in the production of the fisheries sector and in the
national economy
2. Types of aquaculture systems: environment, species, carrying capacity
2.1 Pond culture
2.2 Cage/pen culture
2.3 Shellfish/ seaweed culture
2.4 Culture in land-based facilities
2.5 Integrated culture, e.g. rice-fish culture
3. Management of aquaculture systems
3.1 Land-based facilities (fishpond, tanks, etc)
3.2 Open water aquaculture (lakes, reservoirs, bays, running waters)
4. Issues in fisheries and aquaculture management
4.1 Aquaculture and environment
4.2 Assessment/ Enhancement of aquaculture resources
5. Socio-economic aspects of aquaculture
Self studies
and advices: Other than what is discussed in the classroom, students are expected to study
and learn more about the course topics.
Course Requirements and Evaluation Criteria
Project reports (including field trip report) (40%)
Production success (10%)
Student initiative, involvement and leadership ability (15%)
Written exams (35%)
Passing rate: Information supplied at the start of the semester; usually 60-75%
References: Text, readings and other materials provided by the faculty-in-charge.
Relevant matters: Course delivered in English.
Course Number: Fisheries 207 Semester
Credit 3
Course Title: Advances in Fish Nutrition
Course
Description: Analysis of Nutritional Factors Complementing Various
Aquaculture Systems and Aquaculture Production Goals; Current Feeding
Techniques; and the General Aquatic Environmental Well Being
Prerequisite: Introductory Nutrition and Biochemistry
Faculty
-in-Charge: Dr. August Serrano (1st Floor, IA Wing, CFOS Faculty Center)
Dr. Rex Ferdinand Traifalgar (1st Floor, IA Wing, CFOS Faculty Center)
Consultation
Course
Objectives: At the end of the semester, students are expected to:
1. Discuss the basic nutritional requirements of fish
2. Describe feed formulation and estimate feeding rations, feed needs and
requirements
3. Discuss physiological aspects of nutrition and the response of fish to diet in
relation to environmental and genetic factors
4. Evaluate and critique selected papers and articles on fish nutrition
Course Outline 1. Introduction to fish nutrition
2. Feed formulation
3. Nutrient requirement models
4. Fish and shellfish digestive physiology
5. Dietary energy
6. Vitamins and minerals
7. Proteins
8. Lipids
9. Carbohydrates
10. Feed and ingredient evaluation
11. Fish nutrition research
12. Feed additives/ immunostimulants
Self studies
and advices: Other than what is discussed in the classroom, students are expected to
study and learn more about the course topics.
Examinations - 60%
Oral and written reports - 40%
References: Belal, I.E.H. 2005. A review of some fish nutrition methodologies.
Bioresource Technology 96 395–402.
Brody, T. 1999. Nutritional Biochemistry. Academic Press. 1007 pp.
Combs, G.F. 2008. The Vitamins: Fundamental aspects in nutrition and
rd
health. 3 Ed. Elsevier. 583 pp.
rd
Halver, J.E., Hardy, R.W., (Eds.), 2002. Fish Nutrition. 3 Ed., Acad. Press,
U.S.A., 824 pp.
Hepher, B. 1988. Nutrition of pond fishes. Cambridge Univ. Press. 388 pp.
Houlihan, D., Boujard, T., Jobling M. 2001. Food Intake in Fish. 2001.
Blackwell Science Ltd., 418 pp.
Stickney, R.R. (Ed.), Encyclopedia of Aquaculture. 2000. Wiley & Sons,
Inc., Canada, 1063 pp.
Webster, C.D., Lim, C.E. 2002. Nutrient Requirements and Feeding of
Finfish for Aquaculture. CAB Publ. 418 pp.
Credit 3units
(2 hrs Lecture; 3 hrs Lab)
Course Title Advances in Hatchery Management
Description Management Techniques, Strategies and Recent Concepts in
Hatchery Operation
Prerequisite Introductory Hatchery Management or Animal Physiology
Faculty
-in-Charge: Dr. Carlos C. Baylon (1st Floor, IA Wing, CFOS Faculty Center)
Dr. Crispino A. Saclauso (Dean’s Office, Old Administration Bldg., CFOS)
Course Credit 3 units (2 hrs lecture; 3 hrs laboratory)
Course Objectives:
1. To engage students in realistic aquaculture hatchery production, providing the latest concepts
and practical skills required for broodstock management, spawning induction and larval rearing
in aquaculture hatcheries.
2. To provide concepts and practical skills required for production, harvesting, enrichment of live
feeds and management of a live feeds laboratory.
3. To provide experience and training regarding various aspects of aquaculture hatchery protocol.
4. To develop skills in the critical assessment of methodology and evaluation of success in
hatchery production.
5. To foster ability of applying theoretical knowledge to practical aquaculture exercise.
6. To develop critical thinking, problem identification and solving skills and capacity to make sound
decisions.
7. To develop effective communication skills (e.g. listening, arguing a point, public speaking and
presenting).
8. To develop effective interpersonal skills, including cooperation and teamwork, leadership and
organisational, as well as conflict resolution skills.
9. To develop capacity of preparing a major technical report.
Course Outline (Lecture)
A. Hatchery management principles and practices
1. Critical analysis of current and potential hatcheries for aquaculture species in the Philippines
(prospects and problems)
1.1 Marine Finfish (Milkfish/Grouper/Sea Bass/Pompano/Cobia/ Snapper)
1.2 Freshwater Finfish (Tilapia, Catfish, Carps. Etc)
1.3 Crustacean (Tiger Prawn, White Shrimp, Mud Crab, Swimming Crab, Freshwater Shrimp)
1.4 Shellfish & others (mussels, oysters, angel wings, sea urchins, sea cucumbers)
2. Site Selection and Hatchery Design Considerations
2.1 Species specific versus Multi-species Hatcheries
2.2 Integrated broodstock, hatchery & nursery operation versus independent operations
2.3 Computation of basic requirements
3. Advances in Hatchery Designs
3.1 Schemes for achieving good/ideal water quality (protein skimmers, ozone treatments,
chemical treatment, mechanical filtration systems, biological filters, water heaters)
3.2 Species-specific larval rearing systems (lobsters, sea urchin, continuous culture systems for
rotifers)
4. Species-specific practices in hatchery management
4.1 Broodstock selection and maintenance
4.1.1 Nutrition and health management
4.1.2 Induced maturation /spawning (hormonal injection/implantation, environmental
manipulation)
4.2 Larval rearing
4.2.1 Feeds and feeding schemes (enrichment of live feeds, feeding with formulated feeds)
4.2.2 Water management schemes (schemes for minimizing stress)
4.2.3 Larval health management (prevention and control of diseases)
5. Fry handling and transport techniques
B. Recent developments in hatchery management
Review/discussion of the latest published articles on the following topics:
1.0. Application of biotechnology in hatchery production
2.0. Broodstock management
3.0. Nutrition of broodstock and larvae
4.0. Bio-security in hatchery management
LABORATORY ACTIVITIES
I. Group experiment on a special topic.
II. Participation in various hatchery activities (live food production, larval rearing).
III. Field trip to hatcheries.
IV. Writing of reports
Credit 3
(2 h Lecture and 3 h Lab)
Course Title: Fisheries Ecology
Course
Description: Parameters Defining the Marine Environment, their Influences and Interactions in the
Ecosystem; Organic Production, Food webs, Food cycles, and Pollution
Prerequisite: Introductory course in Ecology
Faculty
-in-Charge: Dr. Gerald Quinitio (IMFO Director’s Office, Old Admin Bldg.)
Dr. Nathaniel Añasco (2nd Floor, IMFO Wing, CFOS Faculty Center)
Consultation
Course
Objectives: At the end of the semester, students are expected to:
1. Discuss basic concepts and principles of marine and fisheries ecology including
trophic relationships, energy and material cycling, ecosystem stability and resilience
2. Discuss biological parameters including age, growth, mortality, reproduction, diet,
recruitment and fish population dynamics
3. Describe human influence on the marine ecosystem including utilization,
conservation and restoration of biological communities and ecosystems
4. Read and critically evaluate fisheries ecology literature
5. Be equipped with knowledge and skills in quantitative marine ecology, conservation
biology, and resource assessments
Course Outline: 1. Introduction (Ecological concepts and principles, the marine environment, diversity
of teleost fishes)
2. Environmental/Organic constraints
3. Feeding
4. Bioenergetics
5. Growth
6. Reproduction
7. Biotic interactions
8. Dynamics of population abundance and production
9. Life history strategies
10. Fish assemblages
11. Ecological issues and concerns
12. Ecological interventions
13. Selected topics
Laboratory activities
Activity 1: Fisheries assessment
Activity 2: Ecological assessment
Activity 3: Management options
Activity 4: Field trip
Activity 5: Mini research
Self studies
Course Requirements and Evaluation Criteria:
1. Reports, field trip report, lab reports (25%)
2. Long exams, final exams (50%)
3. Mini research and report (25%)
References: Jennings S, Kaiser M, Reynolds JD. 2001. Marine Fisheries Ecology.
Blackwell Science
Selected papers and readings
Materials provided by faculty-in-charge
Credit 3
(2 h Lecture and 3 h Lab)
Course Title: Advanced Fishing Technology
Course
Description: Advanced Techniques in Fishing Gears, Designs and Construction; Electrocoustics
and its Application for Detection and Estimation of Fish Abundance
Prerequisite: Physics and Introductory capture fisheries
Faculty
-in-Charge: Dr. Ricardo Babaran (OVCRE, New Admin Bldg.)
Dr. Harold Monteclaro (IFPDS, Old Admin Bldg)
Consultation
CourseObjectives:At the end of the course, the students are expected to be able to:
1. Discuss the different fishing gears including their design, operation and
classification
2. Discuss the factors that play a significant role in the development and use of fishing
gears
3. Assess the impacts of fishing to both resources and environment and describe
measures in conservation
4. Be updated with recent developments in fishing technology and responsible
capture fisheries
Course Outline: Lecture
1. Introduction
1.1 Trends in the exploitation of fisheries resources
1.2 Major developments in capture fisheries
2. Review of fishing gears and vessels (classification, materials, construction, etc)
3. Significant factors that influence fishing (environment, fish biology and behavior,
technology)
4. Major fishing gears in the Philippines: design, operation, significant factors that
Affect efficiency/use, and issues (Traps, lines, gillnets, seines, towed gears, others)
5. Responsible capture fisheries
6. Recent developments in fishing technology
7. Readings in capture fisheries/ fishing gear technology
Laboratory Activities
1. Fishing gear materials, construction and design
2. Fishing gear specifications
3. Field trip
4. (Mini) Project Report and Presentation
Self studies
Course Requirements and Assessment Criteria
Midterm and Final Examination – 50%
Project Report and Presentation – 35%
Reporting/ Class discussion – 15%
References: Modern Fishing Gears of the World (edited by H. Kristjonsson), Fishing
News (Books), Ltd.
Selected books and scientific articles identified by faculty-in-charge
Credit No credit
Course Title: Shipboard Training
Course
Description: A Minimum of Two Weeks of Practical Training On-Board
Commercial Fishing Vessels
Prerequisite: Consent of Adviser
Faculty
-in-Charge: Dr. Ricardo Babaran (OVCRE, New Admin Bldg.)
Dr. Harold Monteclaro (IFPDS, Old Admin Bldg)
Dr. Gerald Quinitio (IMFO, Old Admin Bldg)
Dr. Nathaniel Añasco (2nd Floor, IMFO Wing, CFOS Faculty Center)
Consultation
Course Objectives:Provided by the faculty-in-charge at the start of the semester
Course Outline: Topics vary according to faculty and student requirements
Self studies
and advices: Nil
Course Requirements and Assessment Criteria
Activity Reports and Commentaries (60%)
Presentation (40%)
References: To be recommended by the faculty-in-charge
Credit 3
Course Title Low Temperature Preservation of Fish
Course
Description Application of principles of low temperature preservation to specific fisheries
commodities
Prerequisite Introduction to Fish Handling and Preservation
Faculty
-in-Charge: Dr. Jose Peralta (IFPT, Old Admin Bldg.)
Dr. Sharon Nuñal (2nd Floor, IFPT Wing, CFOS Faculty Center)
Consultation
Course Objectives:At the end of the course, the students are able to:
1. Provide detailed insight on various aspects of low temperature preservation of fish;
2. Discuss the bacterial and physic-chemical changes during chilling and freezing;
3. Understand the environmental impacts of freezing operations;
4. Design an effective and appropriate low temperature storage condition for a
Particular fishery commodity; and
5. Be aware of the subject areas that are for further research.
Course outline 1. Introduction (Fish as food: nutritional aspects, bioactives from fish; Pre and post
mortem changes in fish; Fish handling)
2. Fish quality management system: methods of assessment, quality systems, codes
of conduct, plant hygiene and sanitation, quality criteria and standards for frozen fish
products
3. Chilling: water phases, principles, methods, advances
4. Freezing: principles, importance, freezing curve for fish, methods, advances
5. Design calculations: heat transfer, freezing rate factors, recommended rates
6. Types of freezers
7. Freezing methods for selected seafoods and seafood products
8. Effects of freezing on fish quality: effects on microorganisms and parasites, physic-
chemical changes, issues related to low temperature preservation, seafood quality
and safety, quality criteria and standards for frozen fish
9. Issues and future directions: energy efficiency, seaweedy odor and flavor, geosmin,
global trends
Suggested activities:
1. Visit to a fish cold storage/ processing facility.
2. Students to submit a paper review and report on the advances in low temperature
preservation of a pre-assigned fishery commodity.
3. Students to design effective and appropriate low temperature storage condition for
a pre-assigned fishery commodity.
Self studies
Course Requirements and Assessment Criteria:
1. Two Long Exams and One Final Exam (60%)
2. 16 Executive Summary of journal articles (20%)
3. One concept research (20%)
References Clucas, I. J. 1981. Fish handling, preservation and processing in the tropics.
Part I. Tropical Products Institute, London.
Espejo, J. M.1980. Phil Handbook on Fish Processing Technology NSDB,
Manila. 109p
Espejo-Hermes, J. 1998. Fish Processing Technology in the Tropics. Tawid
Pub., Quezon City, Phil. 336p.
Evans, JA(Ed). 2008. Frozen Food Science and Technology. Blackwell
Publishing, Oxford, UK.
Fish Handling & Processing. 1982. Aitken, A., et. al. eds: 2nd ed. Ministry of
Agri., Fish. & Food, Torry Research Station; Edinburgh, UK
Garthwaite, GA. 1997. Chilling and freezing fish. In: Fish Processing
Technology, 2nd ed, Hall GM (Ed), Blackie Academic & Professional, London,
pp. 93-118.
Hall, GM. 2011. Freezing and chilling of Fish and Fishery Products. In: Fish
Processing: Sustainability and New Opportunities, GM Hall(Ed), Wiley-Blackwell,
Oxford, UK, pp 77-97.
Kolbe, E and D Kramer. 2007. Planning Seafood Freezing, Alaska Sea Grant,
University of Alaska, Fairbank, AK.
SEAFOOD Handbook, 2nd ed. 2010. Seafood Business eds., John Wiley &
Sons, Inc: New Jersey, p 280
The Use of Standard Returnable Fish Containers in ASEAN countries. 1979.
Kamari, A. and JCA Sayers eds. National Materials Handling Bureau;
Sydney,Australia.
WHO/FAO. 2009. Code of Practice for Fish and Fishery Products, 1st ed.
Codex Alimentarius Commission. World Health Organization/Food and
Agriculture Organization, Rome, Italy.
Selected Journal Articles on the subject
Credit 3
Course Title Fish Curing and Dehydration
Course
Description Unit operations and processes involved in fish curing and dehydration.
Pre-requisite Introduction to Product Development or Consent of Instructor
Faculty
Consultation
Course Objectives: At the end of the course, the students are able to:
1. Identify the key concepts on the alternative methods of fish processing;
2. Accurately describe and explain the practices and principles involved in fish
curing;
3. Describe the importance of fish quality on the value addition chain;
4. Recognize the problems and issues concerning production and product
marketing;
5. Formulate appropriate technologies to address safety issues and improve the
quality of existing cured fishery products;
6. Formulate concepts for further research.
Course Outline: 1.Introduction: definition of terms, dimension analysis, water properties,
salt manufacture, overview of processed fishery foods
2. Heat and mass transfer: basic concepts of heat transfer and mass transfer,
applications
3. Fish curing: traditional and indigenous practices and products
a. Fish salting: salt characteristics, fundamentals, mechanisms, techniques
b. Sugar and honey
c. Nitrates/nitrites
4. Fish dehydration: principles, drying processes, modelling of fish drying process,
unit operations and processes, psychrometric chart, drying and drying rate curves
5. Fish smoking: smoked products, principles, types/methods, critical parameters,
quality criteria and standards in smoked products, issues related to smoke
preservation
6. Fish fermentation: principles, techniques, products, value addition of dried fishery
products
7. Packaging and shelf-life of cured and/or dried products: principles and techniques
in packaging, packaging materials, accelerated shelf-life testing
8. Dryers, equipment, and instruments
9. Water activity and sorption isotherms of fishery products: methods, calculations,
specific fishery products
10. Product and process standards, safety and quality of fishery products
11. Issues and concerns
Self studies
andadvices: Other than what is discussed in the classroom, students are expected to study
References: Cristina Ratti. 2009. Advances in Food Dehydration, CRC Press Taylor &
Francis Group, NW.
Kudra, T and Mujumdar AS. 2009 . Advanced Drying Technologies, 2nd ed.
Bosa Roca: Taylor & Francis, Inc.
Rehbein, H and Oehlenschlager J (Eds). 2009. Fishery Products Quality,
Safety and Authenticity. Blackwell Publishing Ltd. John Wiley & Sons.
Others:
Clucas, I. J. 1981. Fish handling, preservation and processing in the tropics.
Part II.Tropical Products Institute; London.
Espejo-Hermes, J. 1998. Fish Processing Technology in the Tropics. Tawid
Pub.;Quezon City, Phil. 336p.
Fish as Food. 1961. George Borgstrom, ed; Vol. II, III, & IV. Academic Press;
NewYork
Food Science & Technology. 2009. Geoffrey Campbell-Platt, ed. Wiley
Blackwell; UK, p 508
Iglesias, Hector A. 1982. Handbook of Sorptions Isotherms: Water Sorptions
Parameters for Food and Food Components. ACADEMIC Press, Inc.; London,
347 pp
Packages & Packaging Material for Fish. 1970. OECD; Paris
Rockland, Louis B. and Geroge P. Stewart. 1981. Water Activity: Influences on
Food Quality. ACADEMIC Press, Inc.; Sn Francisco, 921 pp
Singh, R. Paul and Dennis R. Heldman. 2001. Introduction to Food Engineering.
3rded. ACADEMIC Press, Inc.; London
The Production of Dried Fish. 1976. Waterman, J. J. ed. FAO/UN; Rome, Italy
Selected Journal Articles on the subject
Credit 2
Course Title Thermal Processing of Fish
Course
Description Thermal Process Calculations for Fish and Fishery Products with Reference to
Microorganisms and Nutrient Retention
Prerequisites Introduction to Fish Processing or Consent of Instructor
Faculty
Consultation
Course Objectives: At the end of the course, the students will be able to:
1. Understand the theory and principles of thermal/heat processing;
2. Perform thermal process calculations and correlate with microbial safety;
3. Identify appropriate packaging materials and technologies in thermal processing
of specific fisheries commodities;
4. Apply principles of thermal processing in drawing HACCP to the safety of canned
foods.
Course Outline: 1. Principles of thermal processing: mechanisms of heat transfer, heat
penetration and thermal process calculations
2. Types of foods and commercial sterility
3. The canning process: process requirements, operations, analyses of a canning
plant
4. Issues in quality, safety and spoilage of canned/ bottled foods: physical, chemical
and microbial quality, thermobacteriology, assessment/examination of canned
products
5. HACCP of canned foods: concepts and principles of HACCP, identifying CCPs,
drawing/creation of HACCP plan of a specific canned product
6. Innovations/Developments in thermal processing
Self studies
References: Hall, GM. 2011. Canning Fish and Fish Products. In: Fish Processing:
Sustainability and New Opportunities, GM Hall(Ed), Wiley-Blackwell, Oxford, UK,
pp 30-49.
Horner, WFA. 1997. Canning fish and fish products. In: Fish Processing
Technology, 2nd ed, Hall, GM (Ed), Blackie Academic and Professional, London,
pp. 119-159.
Sun, DW (Ed). 2012. Thermal Food Processing: New Technologies and Issues,
2nd Ed. CRC Group, Taylor & Francis Group, Florida.
Warne, D. 1988. Manual on Fish Canning. FAO Fisheries Technical Paper 285.
WHO/FAO. 2009. Code of Practice for Fish and Fishery Products, 1st ed.
Codex Alimentarius Commission. World Health Organization/Food and
Agriculture Organization, Rome, Italy.
Course No. MA 208 Semester
Credit 3
Course Title Coastal Resources Assessment and Management
Course
Description This course is intended to provide the students with the current tools on coastal
resource assessment and management.
Prerequisites None
Faculty
-in-Charge: Dr. Nathaniel Anasco (IMFO, CFOS Faculty Center)
Dr. Sheila S. de Leon (IMFO, CFOS Faculty Center)
Consultation
Hours: Consultation hours provided at start of semester
Course Objectives: This course is intended to provide the students with the current tools on coastal
resource assessment and management. At the end of the course, the students are
expected to:
1. Gain an increased understanding of the importance of coastal areas;
2. Acquire knowledge of coastal assessment tools and skills to ensure that
management interventions are sustainable in an environmental, economic and
social manner; and
3. Critically examine and assess the impacts of developments and management
efforts in coastal areas.
Course Outline 1. Introduction to the course
2. Characterizing the coastal zones from attributes to functions
3. Threats to sustainable oceans and coasts
4. Evaluating the state of coastal ecosystems, resources and people: participatory
coastal resource assessment, habitat assessment, fish stock assessment,
assessment of coastal marine pollution, social analysis, concept of carrying
capacity, traditional ecological knowledge in coastal management
5. Coastal management approaches: concept of integrated management, protected
areas and marine reserves, resource rehabilitation, fisheries management,
territorial use rights in fisheries, institutionalizing resource management, resource
management councils, environment information and education
6. Assessment techniques in coastal resource management: from theory to practice
(workshops on the application of the different methods)
a. Coastal resource management impact assessment: social, economic, and
institutional
b. Strategic environmental assessment
c. Risk management and assessment
d. Criteria and indicator development
e. Multi-indicator tool as an aid to decision-making process
i. Analytic hierarchy process
ii. Multi-criteria decision making models
f. Application of GIS
7. CRM Planning process: problem analysis and objective setting, strategy
development, development of a coastal management plan, implementation,
evaluation
8. Coastal zone and resource management experiences in other countries: case
studies and documentation of experiences
Learning methods: 1. Lectures
2. Field assessments
3. Film showing
4. Computer exercises
Self studies
and advices: Other than what is discussed in the classroom, students are expected to study and
learn more about the course topics.
1. Examination – 20%
2. Assignments and Class Exercises – 20%
3. Coastal Resource Assessment Proposal – 30%
4. Proposal Presentation – 20%
5. Class Participation – 10%
References: Shall be recommended by faculty-in-charge.
Credit 3
Course Title Community-Based Coastal Resources Management
Course
Description Management of resources in the coastal area by the community, especially the
stakeholders and resource users, with emphasis on community organizing and
mobilization
Prerequisite: None
Faculty
-in-Charge: Dr. Carlo Baylon (1st Floor, CFOS Faculty Center)
Consultation
Course
Objectives: At the end of the course, the student should be able to:
1. Define the concepts and principles of CBCRM
2. Understand and appreciate the process of community organizing and mobilization
in CBCRM
3. Analyze case studies in CBCRM (local and international settings)
4. Identify issues, concerns and challenges in CBCRM
Course Outline: 1. Historical background of CBCRM in the Philippines
- pre-colonial era, colonial era, post-colonial era
2. Traditional/Local management practices
3. Resource management approaches
- top-down, bottom-up, co-management, linkage between management
approaches
4. Community-Based Coastal Resource Management
- concepts and principles, people’s participation and empowerment, role of
organizations, role of community education and participatory research,
gender issues in CBCRM
5. Community organization and mobilization in CBCRM
- principles and goals of community organization and mobilization, the
process of community organization and mobilization, roles, functions, and
qualities of a community organizer
6. Sharing experiences in CBCRM work
Self studies
and advices: Other than what is discussed in the classroom, students are expected to study and
learn more about the course topics.
Attendance and class participation - 10%
Midterm and final exams - 50%
Reports (oral and written) - 15%
Case analyses and/or term paper - 25%
References: Shall be recommended by faculty-in-charge.
Credit 3
Course Title Development Communication Management
Course
Description Dimensions of communication, its strategies and approaches, information and
communication skills including crisis management
Prerequisite None
Faculty
-in-Charge: Dr. Liah Catedrilla (1st Floor, IA Wing, CFOS Faculty Center)
Consultation
Course Objectives:The course aims to:
1. Show the students the critical role of communication in the development process;
2. Develop among students an appreciation of the importance of effective
communication in ocean and coastal resources management;
3. Develop students’ skills in integrating communication principles in planning for
effective ocean and coastal resources management.
Course Outline: 1. Dimensions of communication
1.1 Meaning and purpose of communication
1.2 The functions of communication
1.3 The communication process
1.4 Elements of communication
1.5 Models of communication
1.6 Effects of communication
1.7 Barriers to effective communication
2. Development communication
2.1 Development and communication
2.2 Development communication vs. mass communication
2.3 Development communication vs. advertising
2.4 Development communication vs. propaganda
2.5 Development communication vs. publicity
2.6 Channels and media of development communication
2.7 The development communicator
3. Communication strategies and approaches
3.1 Interpersonal communication
3.2 Mass media communication
3.3 Advertising
3.4 Public relations
3.5 Modern communication technology
3.6 Communication campaign
4. Crisis communication
4.1 Types of issues/crisis
4.2 Stakeholders and interest groups
4.3 Information sources and organization
4.4 Planning and implementing crisis management
4.5 Conflict management
5. Management of communication campaigns and programs
5.1 Planning and designing communication campaigns
5.2 Development and production of IEC materials
5.3 Testing and evaluation of IEC materials
Self studies
1. Class exercises (10%)
2. Case study/ Report (20%)
3. Communication campaign plan (30%)
4. Midterm and Final exams (40%)
References: Fontelar, P.F., M.M. Tayamen and S.M. Hipolito. 1984. Extension. Bureau
of Fisheries and Aquatic Resources.
Food and Agriculture Organization. 1984. Agricultural Extension: A Reference
Manual. Rome: FAO.
Food and Agriculture Organization of the United Nations and the World Bank.
2000. Agricultural Knowledge and Information System for Rural Development
(AKIS/RD), Strategic Vision and Guiding Principles. Rome: FAO and World
Bank. 20p.
Orozco, R. 1988. Syllabus on Communication and Extension. UPLB: Regional
Training Programme on Food and Nutrition Planning, Netherlands
Universities Foundation for International Cooperation – International Course in
Food Science and Nutrition, and FAO.
Philippine Council for Agriculture, Forestry and Natural Resources Research
and Development. 1997. Strategic communication planning and management.
A packageof training modules. Los Baňos, Laguna: PCARRD, 1997. 116p.
(PCARRDTraining Module Series No. 1/1997).
Quebral, N. C. and E.D.Gomez. 1976. Development Communication Primer.
U.P.Los Baňos: Integrated Food and Agricultural Research, Training and
ExtensionProgram and the National Food and Agriculture Council,
department of Agriculture.
Roling, N. 1988. Extension Science. Information Systems in Agricultural
Development. Cambridge: Cambridge University Press.
Credit 3
Course Title Special Topics
Course
Description Supervised Study in Areas/Aspects of Fisheries of Special Interest to Graduate
Students
Prerequisite: Consent of Student’s Program Adviser
Faculty
-in-Charge: Recommended CFOS Faculty (depending on faculty and student’s special
interest)
Consultation
Course Objectives:Provided at the start of the semester
Course Outline: Topics vary according to faculty specialization and student interests
Self studies
andadvices: Nil
Information at the start of the semester
References: To be recommended by faculty-in-charge

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Course No. Fisheries 218 Semester

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