College of Fisheries and Ocean Sciences – University of the Philippines Visayas
Course Number:

Fisheries 202

Course Title:

Advances in Fish Health Management

Course Description:

Semester
Credits
3 units(2 hrs Lecture; 3 hrs Lab)

Pathological Effects of Infectious and Non-Infectious Diseases in Fish, Shellfish
and Crustaceans with Emphasis on Immunological Responses; Current
Diagnostic Methods and Control Strategies in Aquaculture; and Environmental
Factors that Influence Disease Transmission

Prerequisite:

Any course in Parasitology, Microbiology, Fish Diseases orEquivalent Course/s

Faculty-in-Charge:

Dr. Erlinda Lacierda
1st Floor, IA Wing, CFOS Faculty Center

Consultation Hours:(Provided at the start of the semester)Course Objectives:

Course Outline:

Self studies
and advices:

1. To know the basic principles of fish health management and the underlying
factors for effective management of fish and other aquatic organisms;
2. To gain advanced information on the causes, control and preventive
measures of common diseases affecting cultured fish and crustaceans;
3. To have in-depth knowledge of different disease diagnostic procedures andits application for effective fish health management;
4. To have hands-on basic approaches to monitor disease occurrence in an
aquaculture facility;
5. To critique and discuss relevant papers covering issues and recent advancesin fish health management; and6. To write a research proposal pertaining to fish disease/fish health.

1. Impact of disease in aquaculture, current issues in aquaculture related tofish health
2. Parasitic protozoans in farmed fish and crustaceans
3. Parasitic helminths in farmed fish and crustaceans
4. Parasitic crustaceans in farmed fish
5. Fungal diseases of farmed fish and crustaceans
6. Bacterial diseases of farmed fish
7. Bacterial diseases of farmed crustaceans
8. Viral diseases of farmed fish
9. Viral diseases of farmed crustaceans
10. Environmental diseases of farmed fish and crustaceans
11. Nutritional diseases of farmed fish and crustaceans
12. Environmental and chemical methods of disease prevention and control
13. Use of chemicals in aquaculture
14. Fish and crustacean immune system
15. Biological methods of disease prevention and control
16. Fish histology
17. Fish histopathology
18. Fish zoonoses
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
1. Written examinations (45%)
2. Presentations (10%)
3. Research Proposal (10%)
1Syllabus ILP-UPV 2020

Laboratory Requirements
4. Lab Specimen/Lab Reports (15%)
5. Diagnostic case processing (20%)
Passing rate:
Main Reference:

Relevant matters:

Information supplied at the start of the semester. Usually 60-75%.
Lio-Po GD and Inui Y (editors). 2010. Fish Health Management in
Aquaculture. SEAFDEC Aquaculture Department, Iloilo, Philippines.
Other readings as prescribed by the faculty in charge.
Course delivered in English.

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

Course Title
Description
Prerequisites
Faculty-in-Charge:
Consultation
Hours:

Fisheries 218

Semester
Credit3units(2 hrs Lecture; 3 hrs Lab)

Advanced Aquatic Ecology
In-depth Treatment and Insights into Central Ecological Concepts Pertaining to the
Structure and Functioning of Aquatic Ecosystems; New Developments andContemporary Issues in Aquatic Ecology
Any graduate or undergraduate ecology or related subject
Dr. Crispino Saclauso (Dean’s Office, Old Administration Bldg., CFOS)
Dr. Fiona Pedroso (1st Floor, IA Wing, CFOS Faculty Center)(Provided at the start of the semester)Course Objectives
1. To describe the central ecological concepts pertaining to the structure and functioning ofaquatic 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, growthand 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
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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 Written exams Presentations Total -

30%
40%
30%
100%

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

Fisheries 205

Course Title

Aquaculture Management

Description

The Integration and Rational Application of Knowledge andVarious Approaches in Attaining Sustainable Production of various Aquatic Organisms

Prerequisite:

Introductory Aquaculture or Equivalent Course/s

Faculty-in-Charge:

Consultation
Hours:
CourseObjectives:

Course Outline:

Self studies
and advices:

Semester
Credit4(2 hrs Lec; 6 hrs Lab)

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)(Provided at the start of the semester)
1. To engage in realistic aquaculture management, providing the latest concepts andpractical 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 importantaquatic species in the Philippines and other countries;
5. To develop capability to make an informed evaluation of potential and opportunityof aquaculture in various places;
6. Gain first-hand experience in managing aquaculture systems through visits ofaquaculture farms and research institutes;
7. Development of effective writing skills that conform to current scientificconventions for reporting, disseminating and evaluating information.
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 thenational 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
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%)
5Syllabus ILP-UPV 2020

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.

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College of Fisheries and Ocean Sciences – University of the Philippines Visayas
Course Number:
Course Title:
CourseDescription:

Prerequisite:
Faculty-in-Charge:
Consultation
Hours:
CourseObjectives:

Course Outline

Self studies
and advices:Fisheries 207

Semester
Credit3

Advances in Fish Nutrition
Analysis of Nutritional Factors Complementing Various
Aquaculture Systems and Aquaculture Production Goals; Current Feeding
Techniques; and the General Aquatic Environmental Well Being
Introductory Nutrition and Biochemistry
Dr. August Serrano (1st Floor, IA Wing, CFOS Faculty Center)
Dr. Rex Ferdinand Traifalgar (1st Floor, IA Wing, CFOS Faculty Center)(Provided at the start of the semester)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 andrequirements
3. Discuss physiological aspects of nutrition and the response of fish to diet inrelation to environmental and genetic factors
4. Evaluate and critique selected papers and articles on fish nutrition
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
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
Examinations
Oral and written reports

- 60%
- 40%

Passing rate:

Information supplied at the start of the semester; usually 60-75%

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 andhealth. 3rd Ed. Elsevier. 583 pp.
Halver, J.E., Hardy, R.W., (Eds.), 2002. Fish Nutrition. 3 rd 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.
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Webster, C.D., Lim, C.E. 2002. Nutrient Requirements and Feeding of
Finfish for Aquaculture. CAB Publ. 418 pp.
Relevant matters:

Course delivered in English.

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

Fisheries 203

Semester
Credit3units(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 inhatchery 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 sounddecisions.
7. To develop effective communication skills (e.g. listening, arguing a point, public speaking andpresenting).
8. To develop effective interpersonal skills, including cooperation and teamwork, leadership andorganisational, 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 maintenance4.1.1 Nutrition and health management
4.1.2 Induced maturation /spawning (hormonal injection/implantation, environmental
manipulation)
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Syllabus ILP-UPV 2020

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

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College of Fisheries and Ocean Sciences – University of the Philippines Visayas
Course Number: Fisheries 221

Course Title:
CourseDescription:
Prerequisite:
Faculty-in-Charge:
Consultation
Hours:
CourseObjectives:

Semester
Credit3(2 h Lecture and 3 h Lab)

Fisheries Ecology
Parameters Defining the Marine Environment, their Influences and Interactions in the
Ecosystem; Organic Production, Food webs, Food cycles, and Pollution
Introductory course in Ecology
Dr. Gerald Quinitio (IMFO Director’s Office, Old Admin Bldg.)
Dr. Nathaniel Añasco (2nd Floor, IMFO Wing, CFOS Faculty Center)(Provided at the start of the semester)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, diversityof 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
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:
1. Reports, field trip report, lab reports (25%)
2. Long exams, final exams (50%)
3. Mini research and report (25%)
Passing rate:

Information supplied at the start of the semester; usually 60-75%
11Syllabus ILP-UPV 2020

References:

Jennings S, Kaiser M, Reynolds JD. 2001. Marine Fisheries Ecology.
Blackwell Science
Selected papers and readings
Materials provided by faculty-in-charge

Relevant matters:

Course delivered in English.

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Syllabus ILP-UPV 2020

College of Fisheries and Ocean Sciences – University of the Philippines Visayas
Course Number: Fisheries 227

Course Title:

Semester
Credit3(2 h Lecture and 3 h Lab)

Advanced Fishing Technology

CourseDescription:

Advanced Techniques in Fishing Gears, Designs and Construction; Electrocoustics
and its Application for Detection and Estimation of Fish AbundancePrerequisite:

Physics and Introductory capture fisheries

Faculty-in-Charge:

Dr. Ricardo Babaran (OVCRE, New Admin Bldg.)
Dr. Harold Monteclaro (IFPDS, Old Admin Bldg)

Consultation
Hours:(Provided at the start of the semester)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 andclassification
2. Discuss the factors that play a significant role in the development and use of fishinggears
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:

Lecture1. 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
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 Assessment Criteria
Midterm and Final Examination –Project Report and Presentation –Reporting/ Class discussion –

50%
35%
15%

Passing rate:

Information supplied at the start of the semester; usually 60-75%

References:

Modern Fishing Gears of the World (edited by H. Kristjonsson), FishingNews (Books), Ltd.
Selected books and scientific articles identified by faculty-in-charge

Relevant matters:

Course delivered in English.
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Syllabus ILP-UPV 2020

College of Fisheries and Ocean Sciences – University of the Philippines Visayas
Course No.
Course Title
CourseDescription
Prerequisite
Faculty-in-Charge:
Consultation
Hours:
CourseObjectives:

Course outline

Fisheries 239

Semester
Credit3

Low Temperature Preservation of Fish
Application of principles of low temperature preservation to specific fisheriescommodities
Introduction to Fish Handling and Preservation
Dr. Jose Peralta (IFPT, Old Admin Bldg.)
Dr. Sharon Nuñal (2nd Floor, IFPT Wing, CFOS Faculty Center)(Provided at the start of the semester)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; and5. Be aware of the subject areas that are for further research.
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, codesof 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, physicchemical 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 temperaturepreservation of a pre-assigned fishery commodity.
3. Students to design effective and appropriate low temperature storage condition fora pre-assigned fishery commodity.

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 Assessment Criteria:
1. Two Long Exams and One Final Exam (60%)
2. 16 Executive Summary of journal articles (20%)
3. One concept research (20%)
Passing rate:

Information supplied at the start of the semester; usually 60-75%

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,
14
Syllabus ILP-UPV 2020

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 ofAgri., 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 andAgriculture Organization, Rome, Italy.
Selected Journal Articles on the subject
Relevant matters:

Course delivered in English.

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Syllabus ILP-UPV 2020

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

Fisheries 240

Semester
Credit3

Course Title

Fish Curing and Dehydration

CourseDescription

Unit operations and processes involved in fish curing and dehydration.

Pre-requisite

Introduction to Product Development or Consent of Instructor

Faculty-in-Charge:
Consultation
Hours:
CourseObjectives:

Course Outline:

Self studies
and advices:Dr. Jose Peralta (IFPT, Old Admin Bldg.)
Dr. Sharon Nuñal (2nd Floor, IFPT Wing, CFOS Faculty Center)(Provided at the start of the semester)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 productmarketing;
5. Formulate appropriate technologies to address safety issues and improve thequality of existing cured fishery products;
6. Formulate concepts for further research.
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 productsa. Fish salting: salt characteristics, fundamentals, mechanisms, techniquesb. Sugar and honeyc. 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 smokepreservation
6. Fish fermentation: principles, techniques, products, value addition of dried fisheryproducts
7. Packaging and shelf-life of cured and/or dried products: principles and techniquesin 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
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
1. Two Long Exams and One Final Exam (60%)
2. 16 Executive Summary of journal articles (20%)
3. One concept research (20%)
Passing rate:

Information supplied at the start of the semester; usually 60-75%

16Syllabus ILP-UPV 2020

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

Relevant matters:

Course delivered in English.

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College of Fisheries and Ocean Sciences – University of the Philippines Visayas
Course No.
Course Title
CourseDescription
Prerequisites
Faculty-in-Charge:
Consultation
Hours:
CourseObjectives:

Course Outline:

Fisheries 241

Semester
Credit2

Thermal Processing of Fish
Thermal Process Calculations for Fish and Fishery Products with Reference toMicroorganisms and Nutrient Retention
Introduction to Fish Processing or Consent of Instructor
Dr. Jose Peralta (IFPT, Old Admin Bldg.)
Dr. Sharon Nuñal (2nd Floor, IFPT Wing, CFOS Faculty Center)(Provided at the start of the semester)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 processingof specific fisheries commodities;
4. Apply principles of thermal processing in drawing HACCP to the safety of canned
foods.
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 canningplant
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 product6. Innovations/Developments in thermal processing

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 Assessment Criteria:
1. Two Long Exams and One Final Exam (60%)
2. 16 Executive Summary of journal articles (20%)
3. One concept research (20%)
Passing rate:

Information supplied at the start of the semester; usually 60-75%

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 andAgriculture Organization, Rome, Italy.

Relevant matters:

Course delivered in English.
18
Syllabus ILP-UPV 2020

College of Fisheries and Ocean Sciences – University of the Philippines Visayas
Course No.
Course Title
CourseDescription
Prerequisites
Faculty-in-Charge:
Consultation
Hours:
CourseObjectives:

Course Outline

MA 208Semester
Credit3

Coastal Resources Assessment and Management
This course is intended to provide the students with the current tools on coastal
resource assessment and management.
None
Dr. Nathaniel Anasco (IMFO, CFOS Faculty Center)
Dr. Sheila S. de Leon (IMFO, CFOS Faculty Center)
Consultation hours provided at start of semester
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 thatmanagement interventions are sustainable in an environmental, economic andsocial manner; and3. Critically examine and assess the impacts of developments and management
efforts in coastal areas.
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, protectedareas 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, andinstitutionalb. Strategic environmental assessmentc. Risk management and assessmentd. Criteria and indicator developmente. 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: casestudies and documentation of experiences

Learning methods: 1. Lectures
2. Field assessments
3. Film showing
4. Computer exercises

19
Syllabus ILP-UPV 2020

Self studies
and advices:

Other than what is discussed in the classroom, students are expected to study andlearn more about the course topics.

Course Requirements and Evaluation Criteria:
1. Examination – 20%
2. Assignments and Class Exercises – 20%
3. Coastal Resource Assessment Proposal – 30%
4. Proposal Presentation – 20%
5. Class Participation – 10%
Passing rate:

Information supplied at the start of the semester; usually 60-75%

References:

Shall be recommended by faculty-in-charge.

Relevant matters: Course delivered in English.

20
Syllabus ILP-UPV 2020

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

MA 218Course Title

Semester
CreditCommunity-Based Coastal Resources Management

CourseDescription

Management of resources in the coastal area by the community, especially the
stakeholders and resource users, with emphasis on community organizing andmobilization

Prerequisite:

None

Faculty-in-Charge:

Dr. Carlo Baylon (1st Floor, CFOS Faculty Center)

Consultation
Hours:

Consultation hours provided at start of semester

CourseObjectives:

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 mobilizationin CBCRM
3. Analyze case studies in CBCRM (local and international settings)
4. Identify issues, concerns and challenges in CBCRM

Course Outline:

Self studies
and advices:3

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 oforganizations, 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, theprocess of community organization and mobilization, roles, functions, andqualities of a community organizer
6. Sharing experiences in CBCRM work
Other than what is discussed in the classroom, students are expected to study andlearn more about the course topics.

Course Requirements and Evaluation Criteria:
Attendance and class participation
Midterm and final exams
Reports (oral and written)
Case analyses and/or term paper

- 10%
- 50%
- 15%
- 25%

Passing rate:

Information supplied at the start of the semester; usually 60-75%

References:

Shall be recommended by faculty-in-charge.

Relevant matters:

Course delivered in English.

21
Syllabus ILP-UPV 2020

College of Fisheries and Ocean Sciences – University of the Philippines Visayas
Course No.
Course Title
CourseDescription
Prerequisite:
Faculty-in-Charge:
Consultation
Hours:

Fisheries 220

Semester
Credit3

Special Topics
Supervised Study in Areas/Aspects of Fisheries of Special Interest to Graduate
Students
Consent of Student’s Program Adviser
Recommended CFOS Faculty (depending on faculty and student’s special
interest)(Provided at the start of the semester)Course objectives: Provided at the start of the semester
Course Outline:

Topics vary according to faculty specialization and student interests

Self studies
and advices:

Nil

Course Requirements and Assessment Criteria:
Information at the start of the semester
Passing rate:

Information supplied at the start of the semester; usually 60-75%

References:

To be recommended by faculty-in-charge

Relevant matters:

Course delivered in English.

22
Syllabus ILP-UPV 2020