NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Developmental Biology for Aquatic Animals
AQ501
3(2-1)
No
2
Assoc. Prof. Dr. Hung Quoc PHAM

2.

Course description
Developmental Biology for Aquatic Animals provides students knowledge and practice how
aquatic animal develop from gamete to fingerlings stages. The course also help student to know
how to conduct research in reproductive biology in fish and shrimp and mollusks. Beside learningfrom lectures, students will have to practice in labs for identifying reproductive parameters ofaquatic animals

3.

Objectives
To let student understand; (1) Development of aquatic animal such as fish, crustacean, mollusk,(2) Histology and embryology development, (3) research method in reproductive biology ofaquatic animals

4.

Learning outcomes
After completing the course, the student should be able toidentify developmental stages of gonad, embryonic and larval in finfish
Identify developmental stages of gonad, embryonic and larval in shrimp and crabs (crustacean)
Identify developmental stages of gonad, embryonic and larval in mollusk
Research method in fish reproduction

1)
2)
3)
4)
5.
No.
1

2

3

Content
Topic
Finfish・Gonadal development
・Maturation and spawning・Embryo development
・Larval development
Shrimp・Gonadal development
・Spawning・Embryo development
・Larval development
Practices (Lab)・Finfish ovary development/histology
・Fish operation/surgery
・Biological features in fish research・Shrimp larval development (optional)

6.

Teaching method
Student-centred learning: students will actively participate to all lectures to develop their own
knowledge and skill through various activity from analysing case studies from scientific articles toapplying the acqured knowledge to assess real aquaculture situations during the lab work.

7.
1)
2)
3)

References
Lectures handouts
Fish reproduction
Kjorsvik E., Magnor-Jensen A. and Holmefjord I., 1990. Egg quality in fishes. Advances inMarine Biology 26, 71–113.

8.
No.
1

Assessment
Type of Evaluation

Percentage (%)
20

Test

1

Syllabus ILP-NTU 2020

2
3

SeminarFinal exam

30
50

2

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Reproductive Physiology and Endocrinology
AQ544
2
No
2
Dr. Hoang Minh LE
Reproductive biology, spawning season, sperm collection, sperm quality,
sperm cryopreservation, sperm chilled storage, egg quality, egg
collection, artificial insemination, reproductive endocrinology, aquatic
animals.

2.

Course description
Machanisms and functions of reproductive biology and endocrinolgy, gamete management(asseessment and cryopreservation) are explained by the lecturer. Students are requested
search a journal paper relevant to the explained mechanism and function and report it.

3.

Objectives
To let student understand; (1) reproductive biology and spawning season, (2) gamete (spermand egg) quality assessment, (3) sperm chilled storage and cryopreservation, and (5)reproductive endocrinology in aquatic animals.

4.

Learning outcomes
After completing the course, the student should be able to
Explain the mechanisms and functions of reproductive biology and endocrinology
Analyze and assessment the sperm and egg quality of aquatic animals
Cryopreservation of sperm for short- or long-term of aquatic animals
Application in artifical insemination of aquatic animals

1)
2)
3)
4)
5.
No.
1
2
3
4
5
6
7
8
9

Content

6.

Teaching method
Handout and books are prepared and introduced by the lecturer and students have to findrelevant journal papers and books.
Homework needs searching and summarizing journal papers and preparing for reporting on all
items of 15 lectures.

7.
1)

References
Elsa Cabrita, Vanesa Robles, Paz Herraez. Methods in Reproductive Aquaculture: Marine andFreshwater Species. August 22, 2008 by CRC Press - 572 Pages.
Robert J. Wootton, Carl Smith. Reproductive Biology of Teleost Fishes. October 2014, WileyBlackwell - 496 pages.
David O. Norris, Richard E. Jones. Hormones and Reproduction in Fishes, Amphibians, andReptiles. 1987 by Springer US – 613 pages.
Reinecke M, Giacomo Zaccone, Kapoor B.G. Fish Endocrinology (2 Vols.). January 5, 2006 by
CRC Press - 912 Pages

2)
3)
4)
8.
No.
1
2

Topic
General Introduction
Reproductive Biology in Aquatic Animals
Semen Property in Aquatic Animals
Spermatozoa Motility in Aquatic Animals
Semen Cold Storage in Aquatic Animals
Semen Cryopreservation in Aquatic Animals
Dead Fish Semen Cryopreservation
Fish Reproductive Endocrinology
Overall discussion

Assessment
Type of Evaluation

Percentage (%)
20
20Midterm exam
Seminar3

Syllabus ILP-NTU 2020

3

Final exam

60

4

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Fish Nutrition & Aqua-feeds
AQ545
3(2-1)
N/A
Summer session
Dr. Tuan Anh LE
Fish, Nutrition, Feed.

2.

Course description
The course includes 9 topics covering General fish nutrition; Nutritional requirements of tropicalfinfishes and crustaceans; Assessment of potential feed ingredients; Feed formulation,
manufacture and management; Feeding strategies; Analytical techniques and Researchmethods.

3.

Objectives
The course provides the students with basic knowledge of fish nutrition and nutritional
requirements of some important tropical finfishes and crustaceans; help the students know how
to assess potential feed ingredients; how to make a feed formulation, manufacture andmanagement; and know feeding strategies. Finally, the students will also be provided with
common analytical techniques and research methods related to fish nutrition and aqua-feeds.

4.

Learning outcomes
After completing the course, the student should be able to have
A general understanding of the importance of feeds and feeding in aquaculture, the influence ofnutrients and additives in maintaining the health of farmed fish, the requirements of macro andmicronutrient of fish and shrimp; and the relevant metabolic processes and energetics.
An overview of natural feeds and integrated aquaculture, and artificial feeds including feed
ingredients, formulation, manufacture, management, and feeding strategies.
General knowledge of analytical techniques and nutrition research methods.

1)
2)
3)
5.
No.
1
2
3
4
5
6
7
8
9

6.

Content
Topic
Introduction to fish Nutrition: type and function of nutrients; physiology of digestion; nutritional
pathology and role of nutrients in fish health; nutritional biochemistry.
Nutritional requirements: fundamental issues; nutritional requirements of fish (carp, tilapia,
milkfish; Asian seabass, grouper) and crustacean (shrimp, lobster).
Assessment of potential feed ingredients: status of use and efforts to reduce use of trash fish inaquaculture; feed ingredient selection; nutritive value of feed ingredients; fish meal replacement;
Introduction to feed formulation: science and art of diet formulation; methods of formulating diets(+ practical assignment).
Feed manufacture: - farm-made and lab feeds: fundamentals of making pelleted dry/moist diets(+ practical assignment); - commercial feeds: pelleting and extrusion (+ company visit (ifavailable)).
Feed management: storage; quality management systems.
Feeding strategies: introduction; feeding practices for fish and shrimp.
Analytical techniques: introduction to nutritional analysis; methods and interpretation (+ lab visit).
Research methods: introduction to experimental design and statistical analysis; statistic rigor andPower analysis; determining nutrient requirements (using empirical methods and a factorial
approach); experimental system; methods for ingredient evaluation; experimental protocols.
Teaching method
There will be three blocks of teaching during the semester. Each block extends over 3 days andincludes approximately 15 hours of teaching. In addition, there will be laboratoryclasses/practical assignments/field trip (of approximately 15 hours).
Mode of delivery: Face-to-face teaching.

5

Syllabus ILP-NTU 2020

7.
1)
2)
3)
4)
5)
6)
8.
No.
1
2
3

References
Fish Nutrition. Edited by Halver, J.E. and Hardy R.W. Academic Press, 1972
Nutrient Requirements of Fish. National Research Council, The National Academies Press,
Washington, D.C., 1993.
Crustacean nutrition (Edited by Louis R. D’Abramo, Douglas E. Conklin and Dean M. Akiyama,
The World Aquaculture Society, ISBN 1-8888-07-00-8), 1997.
Standard methods for the nutrition and feeding of farmed fish and shrimp. Albert G.J. Tacon,
Argent Laboratories Press, Redmond, Washington U.S.A., 1990
Nutrition and Feeding of Fish and Crustaceans. Edited by Guillaume, J., Kaushik, S., Bergot, P.
and Métailler, R. Praxis Publishing, ISBN 1-85233-241-7, 1999.
Nutrient Requirements and Feeding of Finfish for Aquaculture. Edited by Webster, C.D., Lim, C.
CABI Publishing, ISBN 0-85199-519-5, 2002.
Assessment
Type of Evaluation

Percentage (%)
30
20
50

Assignments (2)SeminarFinal exam

6

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Insstructor
Key words

Fish Stock Assessment
AQ546
2
No
2
Dr. Anh Lam NGUYEN
Fisheries resources utilization, stock assessment and management,
fishing effort, biological reference points

2.

Course description
Provide the knowledges of fisheries resources management relating to the impacts of humanactivities, the dynamic of fish stock, and the methods of fish stock assessment.

3.

Objectives:
The importance role and methods of fish stock assessment to provide biological reference points
for sustainable fisheries management

4.

Learning outcomes
After completing the course, the student should be able toEstimate the growth parameters and mortality rates of fish
Estimate the fish biomass and predict the maximum sustainable yield (MSY)
Propose the biological reference points for fisheries sustainable management

1)
2)
3)
5.
No.
1

2

3

Content
Topic
Introduction
1.1. Fisheries utilization
1.2. Fisheries management
1.3. Fish stock assessment
Fish population dynamic
2.1. The concept of population
2.2. Cohort
2.3. Fish stock
2.4. Biological reference points
Fish stock assessment methods
3.1. Swept area method
3.2. Acoustic method
3.3. Tagging method
3.4. Remote sensing and GIS method
3.5. Age-based and length-based fish stock assessment models

6.

Teaching method
Flexibilily including lecture note, practice and group discussion

7.
1)

References
Sparre P., Venema S. C., 1992. Introduction To Tropical Fish Stock Assessment. Part
Manual. FAO Fisheries Technical Paper 306/1
Sparre P., Venema S. C., 1992. Introduction To Tropical Fish Stock Assessment. Part 2
Exercises. FAO Fisheries Technical Paper 306/2
Michael King, 2007. Fisheries Biology, Assessment and Management. Wiley-Blackwell
Gallucci V. F., Saila S. B., Gustafson D. J., Rothschild B. J, 1996. Stock assessment:
quantitative methods and applications for small-scale fisheries. CRC Pres
Malcolm Haddon, 2001. Modeling and quantitative methods in fisheries.
Chapman&Hall/CRC

2)
3)
4)
5)
8.
No.
1
2
3
4

Assessment
Type of Evaluation
Class attendance/attitude
Practice
Seminar (group presentation)
Final exam

Percentage (%)
10
20
20
50

7

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Ecology and Applications in Tropical Aquaculture: Environmental Friendly
and Sustainable Perspective
AQ547
2
No
1
Dr. Khuong Van DINH
Tropical fish, shrimp, tropical aquaculture, Penaeus monodon,
Pangasius, Tilapia, climate change, global warming, ocean acidification,
environmental issues, sustainable aquaculture, overuse of antibiotics,
algal bloom, aquatic ecology

2.

Course description
Ecology of cultured species in tropical regions will be introduced by the lecturer. Various aspectsof ecological-related issues in tropical aquaculture will also be analyzed. Theory and applicationof environmental friendly and sustainable aquaculture will be discussed with abundant evidenceof case studies from the latest scientific publications.

3.

Objectives
To let student understand; (1) ecology of cultured species in tropical regions, (2) tropicalaquaculture under global climate change, (3) tropical aquaculture and environmental issues, (4)sustainable aquaculture in tropical region.

4.

Learning outcomes
After completing the course, the student should be able toUnderstanding ecology of tropical species in aquaculture
Help to solve aquaculture-related issues in tropical regions
Practicing aquaculture in environmental friendly and sustainable manner.

1)
2)
3)
5.
No.
1
2
3
4
5
6
7
8

Content
Topic
Introduction
Ecology of cultured species in tropical regions with focuses on Pangasius, tilapia and othermarine species.
Ecology of invasive species in aquaculture in tropical regions
Aquaculture under global climate change: global warming, ocean acidification, toxic algal bloom,
Tropical aquaculture and environmental issues: eutrophication, overuse of antibiotics andchemical products, solid wastes from tropical aquaculture.
Environmental friendly and sustainable aquaculture: theory of sustainable development andapplications in aquaculture. Case studies of sustainable aquaculture in tropical countries.
Field trips to aquaculture farms in Vietnam: Nha Trang area and Mekong river delta.
Overall discussion and report.

6.

Teaching method
Student-centred learning: students will actively participate to all lectures to develop their own
knowledge and skill through various activity from analysing case studies from scientific articles toapplying the acqured knowledge to assess real aquaculture situations during the field trips.

7.
1)
2)

References
Handout is prepared by the lecturer for all lectures
Scientific articles will be provided as case studies for student at each lecture

8.
No.
1
2
3

Assessment
Type of Evaluation

Percentage (%)
20
20
60

Test
SeminarFinal exam

8

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Genetics in Aquaculture and Fisheries
AQ519
2
No
1
Minh Van Nguyen
Phenotype, genotype, dominant, recessive, inheritant, heritability, allele,loci, selection, qualitative trait, quantitative trait.

2.

Course description
The course introduces theory of quantitative and population genetics that are applied inaquaculture and fisheries, and focus on methods in traditional genetic improvement programs,
genetic engineering, and other genomic manipulations for genetic enhancement of aquaticorganisms.

3.

Objectives
The course will present basic concepts of inheritant modes in aquatic animals; molecularmarkers and applications in population genetics, in aquaculture and fisheries; methods forgenetic improvement in selective breeding programs; genetic engineering, and other genomic
manipulations for genetic enhancement of aquatic organisms; and possible effects of escapees
from aquaculture and transgenic animals on wild populations and ecosystems.

4.

Learning outcomes
After completing the course, the student should be able toReinforce basic knowledge on the genetic regulatory mechanisms, fish population genetics,
quantitative genetics.
Have good knowledge of the principles and applications of molecualr genetic tools used inaquaculture and fisheries.
Design genetic enhancement programs to improve performances for economically important
traits of fishes and other aquatic organisms.
Collect and analyze data from genetic enhancement programs and molecular-based studies inaquaculture and fisheries.

1)
2)
3)
4)
5.
No.
1

2

3

4

Content
Topic
Basic genetics
1.1 Chromosomes and genes
1.2. Modes of inheritance
1.3 Medelian inheritance
1.4. Polygenic traits
1.5. Genetic variation at the molecular levels
1.6 Genetics of population and stocks
Genetic markers used in aquaculture and fisheries
2.1 Allozyme and mitochondrial DNA markers
2.2 Restriction fragment length polymorphism (RFLP)
2.3. Randomly amplified polymorphic DNA (RAPD)
2.4. Amplified fragment length polymorphism (AFLP)
2.5. Microsatellite markers
2.6. Single Nucleotide Polymorphism (SNP)
2.7. Application of DNA Markers for Population Genetic Analysis
Quantitative genetics
3.1. Quantitative genetics
3.2. Variance in phenotype
3.3. Genetic variation and interaction
3.4. Heritability
Selective breeding and hybridization
4.1. Genetic principles underlying selective breeding in aquaculture
4.2. Breeding objectives in aquaculture
4.3. Marker-Assisted selection for aquaculture species
4.4. Main methods for selection porgrams in aquaculture

9

Syllabus ILP-NTU 2020

5

6

7

4.5. Inbreeding, crossbreeding
4.6. Hybridization
4.7. Maintenance of Genetic Quality of Broodstock
Chromsome manipulations
5.1. Polyploidy
5.2. Gynogenesis and androgenesis
5.3. Sex reversal and breeding
Gene manipulations
6.1. Basic concepts on gene manipulation
6.2. Gene-transfer technology
6.3. Genome expression analysis technologies
Genetics issues in fisheries management
7.1. The genetics and fitness of hatchery stocks
7.2. Impacts of the genetics of wild stocks
7.3. Evironmental effects of escapees and transgenic animals

6.

Teaching method
Teaching language is English. Teaching methods include lecturing and discussions. Lectures arepresented in PowerPoint slides incorporated with board drawing when needed. Reasoning
questions will be asked during lecturing, which help students develop active thinking
Excecises will be given and evaluations regularly done.

7.
1)

References
Foulkes S. N. (2016) Advances in Genetics: Genetics, Genomics and Fish Phenomics SaintLouis, US- Elsevier Science. 262 p.
Dunham A. R. (2011) Aquaculture and fisheries biotechnology: Genetic Approaches. 2nd Ed.
CABI Publishing. 506 p.
Beaumont A., Boudry P., Hoare K. (2010) Biotechnology and genetics in fisheries andaquaculture. 2nd Ed. Wiley-Blackwell. 193 p.
Liu J.Z. (2007) Aquaculture Genome Technologies. Blackwell Science. 546 p.
Relavent papers from peer-reviewed pulications

2)
3)
4)
5)
8.
No.
1
2
3

Assessment
Type of Evaluation

Percentage (%)
30
30
40

Test
SeminarFinal exam

10

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Aquatic Raw Material Handling and Processing Technology
SPT5102
No
Summer Session
Assoc. Prof. Dr. Tuan A. NGUYEN & Dr. Nga T.Tuyet MAI
Aquatic raw material, handling, processing

2.

Course description
Post-harvest changes of aquatic raw materials, and engineering principles of unit operations are
explained by the lecturer. Students are requested to search a journal paper relevant to theirassignment and report it.

3.

Objectives
To let student understand: (1) chemical and biochemical changes which can occur during
processing and which can influence the functional properties of the possible end properties, (2)specific product and process related factors in the processing of aquatic food products, (3) how
aquatic food products are industrially processed, various ways of designing and monitoringprocessing chains with the emphasis on how quality, safety, authenticity, etc. of raw materials
and products are preserved.

4.

Learning outcomes
After completing the course, the student should be able to
Explain the quality changes of aquatic raw materials
Understand how post-harvest handling influence the quality of aquatic raw materials
Understand how food products are industrially processed, various ways of designing andmonitoring processing chains with the emphasis on how quality, safety, authenticity, etc. of raw
materials and products are preserved

1)
2)
3)

5.
No.
1
2
3
4
5
6
7

Content
Topic
The economic importance of aquatic raw materials and food products
The anatomy of aquatic raw materials
The chemical composition of aquatic raw materials
Postharvest handling and quality changes of aquatic raw materials
Processing technologies for aquatic raw materials
Quality aspects of food products based on aquatic raw materials (enzymes, color, texture,
structure, etc...)Health aspects of aquatic raw materials and food products

6.

Teaching method
Demonstration, lectures, guided self-study, group work, seminar.

7.
1)

References
Huss H. H. (1995). Quality and quality changes in fresh fish. FAO Fisheries Technical Paper –348. Rome, Italy.
Martin A.M. (1994). Fisheries processing. Chapman & Hall. London, UK.

2)
8.
No.
1
2
3

Assessment
Type of Evaluation

Percentage (%)
15
15
70

Test
SeminarFinal exam

11

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Technology of Traditional Aquatic Products
SPT511
2
No
Summer Session
Dr. Huong T. My NGUYEN
Traditional fermented fishery products, fish sauce, shrimp paste,
fermented shrimp, hydrolysis of protein, lactic acid fermentation.

2.

Course description
The course provides knowledge related to the traditional fermented fishery products such as fishsauce, shrimp paste and fermented shrimp. Enzymatic hydrolysis of protein, lactic acidfermentation, production process, chemical composition and factors affecting the quality of
traditional fermented fishery products are presented.

3.

Objectives
To let the students understand the enzymatic hydrolysis of protein and lactic acid fermentation
during production of traditional fermented fishery products; the production process of fish sauce,
shrimp paste and fermented shrimp.

4.

Learning outcomes
After completing the course, the student should be able toknow the types of traditional fermented fishery products
understand the enzymatic hydrolysis of protein and lactic acid fermentation during production of
traditional fermented fishery products
know how to produce the fish sauce, shrimp paste and fermented shrimp
analyze the factors affecting the quality of fish sauce, shrimp paste and fermented shrimp.

1)
2)
3)
4)
5.
1

2

3

4
4.1

6.

Content
Traditional fermented fishery products
1.1 Introduction
1.2 Types of traditional fermented fishery products
1.3 Some of traditional fermented fishery products in Asian countries
Fish sauce
2.1 Enzymatic hydrolysis of fish protein during production of fish sauce
2.2 Color, odor and taste of fish sauce
2.3 Production process of fish sauce
2.4 Chemical composition and nutritive value of fish sauce
2.5 Factors affecting fish sauce quality
Shrimp paste
3.1 Enzymatic hydrolysis of protein during production of shrimp paste
3.2 Production process of shrimp paste
3.3 Chemical composition of shrimp paste
3.4 Factors affecting shrimp paste quality
Fermented shrimp
4.1 Lactic acid fermentation and hydrolysis of protein during production of fermented shrimp
4.2 Production process of fermented shrimp
4.3 Factors affecting fermented shrimp quality
Teaching method
Demonstration, lecture, guided self-study, group work, seminar.

7.
1)
2)
3)
4)

References
Hui Y.H. (2012). Handbook of animal-based fermented food and beverage technology. CRC
Press. Taylor & Francis group.
Martin A.M. (1994). Fisheries processing. Chapman & Hall. London, UK.
Lee C.H, Steinkraus K.H, Reilly P.J.A. (1993). Fish fermentation technology. United Nations
University Press.
Jiang J.J., Zeng Q.X., Zhu Z.W., Zhang L.Y. (2007). Chemical and sensory changes associatedYu-lufermentation process - A traditional Chinese fish sauce. Food chemistry, 104(4): 1629-34.
Yongsawatdigul J., Rodtong S., Raksakulthai N. (2007). Acceleration of Thai fish sauce

12

Syllabus ILP-NTU 2020

5)
6)
7)
8.

fermentation using proteinases and bacterial starter cultures. Food Science, 72 (9):382-90.
Lopetcharat K., Choi Y.J., Park J.W., Daeschel M.A. (2001). Fish sauce products andmanufacturing: A review. Food Reviews International, 17:65-88.
Park J.N., Fukumoto Y., Fujita E. (2001). Chemical composition of fish sauces produced inSoutheast and East Asian countries. Food Composition and Analysis, 14: 113-25.
Park J.N, Watanabe T., Endoh K.I, Watanabe K., Abe H. (2002). Taste-active components in a
Vietnamese fish sauce. Fisheries Science., 68(4): 913-20.
Assessment

1

Test

2

Seminar

Percentage
(%)
25
25

3

Final exam

50

No.

Type of Evaluation

13

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Couse information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Risk Analysis in the Agri – Food Chain
FOT516
3
No
2
Dr. Anh Thuan NGUYEN
hazard identification, hazard characteristic, exposure assessment, (4)risk characteristic, Risk Analysis

2.

Course description
The steps of risk assessment in the risk analysis in the agri – food chain are explained by thelecturer. Students are requested perform the consumption survey, calculate the exposure andconclude about the risk characteristic.

3.

Objectives
To let student understand; (1) hazard identification, (2) hazard characteristic, (3) exposure
assessment, (4) risk characteristic, and (5) Risk Analysis

4.
1)
2)
3)
4)
5)

Learning outcomes
After completing the course, the student should be able toHazard identification
Hazard characteristic
Exposure assessment
Risk characteristic
Risk Analysis

5.

Content

No.
1

Topic
Risk assessment of chemical contaminants in food products
1.1 General frame work of a chemical risk assessment
1.2 Hazard inventarisation: what causes an adverse health effect in food products?
1.3 Hazard characterization
1.3.1 Different toxic effects
1.3.2 Dose – Response relations
1.4 Exposure assessment
1.4.1 Deterministic risk assessment
1.4.1.1 Introduction
1.4.1.2 Exercise
1.4.2 Probabilistic risk assessment
1.4.2.1 Exercise acrylamide
1.4.2.2 Exercise intake of fumonisines
Microbiological aspects of risk assessment
2.1 Introduction
2.2 Microbiological risk assessment
2.2.1 Hazard identification
2.2.2 Exposure assessment
2.2.3 Hazard characterization
2.2.4 Risk characterization
2.3 Examples
2.4 Exercise
2.4.1 Deterministic risk assessment exercise
2.4.1.1 Input of data
2.4.1.2 Questions
2.4.1.3 Remark
2.4.2 Probalistic risk assessment
Risk assessment of presticide residues
3.1 Methodology of presticide residues
3.2 Exposure information
3.2.1 Pattern of use

2

3

14

Syllabus ILP-NTU 2020

6.
7.
1)
2)
3)
4)

5)
6)
7)
8)
8.
No.
1
2
3

3.2.2 Exposure potential
Teaching method
Seminar, workshop, lecture
References
Sumner J, Ross T, Ababouch L. Application of risk assessment in the fish industry. FAO
Fisheries Technical Paper. No. 442. Rome, 2004. 78p.
http://www.fao.org/docrep/007/y4722e/y4722e00.HTM
Feinberg M, Bertail P, Tressou J, Verger Ph. Analyse des risques alimentaires. Paris:
Techniques & Documentation, 2006, 398p.
Ronald H. Sch, GARY E. R., Food Safety Handbook, Wiley-Interscience, 2003
FAO/WHO. Consultations and workshops: dietary exposure assessment of chemicals in food:report of a joint FAO/WHO consultation, Annapolis, Maryland, USA, 2-6 May 2005. Issued by theWorld Health Organization in collaboration with the Food and Agriculture Organization of theUnited Nations, WHO Press, Switzerland, 2008, 88p.
http://whqlibdoc.who.int/publications/2008/9789241597470_eng.pdf
Parent-Massin D. Principes d’évaluation du risque chimique en sécurité alimentaire. EMC(Elsevier Masson SAS, Paris), Pathologie professionnelle et de l’environnement, 16-065-A-15,
2009.
Renwick AG, Barlow SM, Hertz-Picciotto I, Boobis AR, Dybing E, Edler L, Eisenbrand G, GreigJB, Kleiner J, Lambe J. Risk characterisation of chemicals in food and diet. Journal Food andChemical Toxicology, 2003, 41, p.1211–1271.
Thompson FE, Byers T. Dietary assessment resource manual, Nutrition, 1994, 124, p. 2245S2317S.
WHO (World Health Organization). Guidelines for the study of dietary intakes of chemical
contaminants. Geneva, WHO, Offset publication n° 87, 1985, 102p
Assessment
Type of Evaluation

Percentage (%)
15%
25%
60%

Test
SeminarFinal exam

15

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Bioactive Compounds from Marine Resources
BIO5142No
2
Dr. Bao Nguyen Duy HUNH
Extraction techniques, Screening approach, Bioactive compounds,
Marine resources

2.

Course description
Different approaches and methods for bioactive compounds from marine resources are
explained by the lecturer. Students are requested search a journal paper relevant to the
explained their assignment and report it.

3.

Objectives
This course is designed to let students be aware of the need for efficient use of bioactive
compounds from marine resources and let them acknowledge the problem.

4.

Learning outcomes
After completing the course, the student should be able to understandOverview of marine bioactive compounds
Screening approach for bioactive compounds
Extraction techniques for bioactive compounds
Applications of marine bioactive compounds

1)
2)
3)
4)
5.
No.
1
2
3
4
5
6

Content

6.

Teaching method
Lecture and seminar

7.
1)
2)
3)
4)

References
Bhakuni D.S., Rawat D.S. (2005). Bioactive Marine Natural Products. Springer Publisher. 400 p.
Baroww C., Shahidi F. (2002). Marine Nutraceuiticals and Functional Foods. CRC Press. 494p.
Steven M. Colegate, Russell J. Molyneux. (2008). Bioactive Natural Products. CRC Press. 624p.
Hiromasa Kiyota. (2006). Marine Natural Products. Springer Publisher.

8.
No.
1
2
3

Assessment

Topic
Introduction
Screening of bioactive compounds from marine resources
Structure and properties of bioactive compounds from marine resources
Extraction techniques for bioactive compounds isolation from marine resources
Applications of bioactive compounds from marine resources
Overall discussion

Type of Evaluation

Percentage (%)
0
40
60

Test
SeminarFinal exam

16

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor

Marine Bioactive Compounds
BIO5072
Advanced Biochemistry1
Assoc. Prof. Dr. Nghia Dang NGO
Dr. Bao Nguyen Duy HUYNH

Key words
2.

Course description
This course support to students the knowledge of marine compounds that have beneficial effects
to health, including anti-ageing, protecting the body from chronic diseases such as obesity,
hypertension, osteoporosis, cancer, cardiovascular, arthritis. The course covers different aspects
that are marine resource as fish, crustacean, mollusks, algae, microalgae, microorganism;
extraction of bioactive compounds; health beneficial effects and commercial sector.

3.

Objectives
This course aims to make the students recognize the important of marine resource through thebioactive compounds, understand the technology of extraction and purification, and apply innutrition and health protection.

4.

3)
4)
5)

Learning outcomes
After completing the course, the student should be able toDistingue the marine animals and plants that can be used in extraction of bioactive compounds
Understand the different marine bioactive compounds that have health beneficial effects andtheir mechanism operations in the human body.
Make the layout of technology for processing of some main marine bioactive compounds.
Design the experiment to estimate the bioactivities of these compounds.
Know the market and commercial aspects of marine bioactive compounds.

5.

Content

No.
1

Topic
Marine resource
General oceanographics, marine animals, plants, microorganism.
World marine capture situation
Specific species in marine
Fish protein hydrolysate and bioactive peptides
By-products in seafood processing
Fish protein hydrolysate and health benefits
Bioactive peptides, hydrolysate collagen and application
Fish oil and carotenoids
Fish oil, carotenoids: isolation and applications
Marine Polysaccharides
Alginate, chitin/chitosan and applications
Marine algae and microalgae
Marine algae extract and health effects
Microalgae and application
Marine enzymes from extrophiles
Marine enzymes from bacteria living in extreme conditions as very low/high temperature, highpressure and applications

1)
2)

2

3
4
5
6

6.

Teaching method

7.
1)

References
Vazhiyil Venugopal Ed., (2009). Marine Products for Healthcare: Functional and Bioactive
Nutraceutical Compounds from the Ocean. CRC Press.
Yves Le Gal, Roland Ulber Ed., (2005). Marine Biotechnology I &II. Springer.
Se-Kwon Kim Ed Ed. (2013). Marine nutraceuticals: Prospects and Perspectives. CRC Press.
Se-Kwon Kim Ed Ed. (2013). Marine Biomaterials: Characteristics, Isolation and Applications

2)
3)
4)

17

Syllabus ILP-NTU 2020

8.
No.
1
2

Assessment
Type of Evaluation
Midterm Assessment
Final examination

Percentage (%)
25
75

18

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructou
Key words

Ecology and Climate Change
BIO5102
No
SummerDr. Binh Thuy DANG
Ecology, climate change

2.

Course description
This course provides basic knowledge about the marine ecosystem to use the concept of
populations, communities and ecology through the understanding of the distribution and diversityof organisms including abiotic conditions, organic matter and nutrient cycling, competition,
predation, and human impact. The module also provides an overview of climate change (theoverall concept, the expression and the phenomenon of climate change), climate change in
Vietnam and globally, causes, events and predictions scenarios of climate change in the future;
the impact of climate change, vulnerable communities and ecosystems, in order to manage andprotect the ecosystem, mitigate and adapt to the impacts of climate change

3.

Objectives
This course provides an overview of the ecology and climate change, the vulnerability of
ecosystems under the impact of climate change, the climate change scenarios; through which
students can apply the knowledge of ecology and climate change in the areas of management
and protection of natural resources, protection of biodiversity in order to use these ecosystems ina sustainable way.

4.
1)

Learning outcomes
After completing the course, the student should be able toUnderstand the general knowledge about the ecology and climate change
Recognize ecosystems and the ecological relationships in marine environment
Applying the knowledge of ecology and climate change in the management and protection ofnatural resources, biodiversity conservation in order to use these ecosystems in a sustainableway
Knowledge and skills to engage and communication on climate change, conserve biodiversity
and marine ecosystems.

2)
3)
4)
5.
No.
1

2

3

4

5

Content
Topic
The basic concept of ecology
Environmental and ecological factors
Populations and biomes
Research methods of ecology
Ecological system
Concepts
The structure of the ecosystem
The marine ecosystem
Ecological communities
The ecosystem interactions
Climate change
The concept
Expression, phenomena and climate change
Climate change in Vietnam and globally
Causes, development, and scenarios of climate change
The impact of climate change on ecosystems
The impact of climate change on flora and fauna
The ability of organisms to adapt to climate change
The impact of climate change to species interactions, communities and ecosystems
Climate change and conservation
Climate change for the conservation and restoration of resources, climate change landscape forconservation and management of biodiversity and ecosystems
Adapting to climate change for biodiversity and ecosystem

19

Syllabus ILP-NTU 2020

6.

Teaching method
The course include
Theory lecturers
Group working (report and seminar)

7.
1)

References
Eric Post. 2013. Ecology of Climate Change: The Importance of Biotic Interactions. Princeton
University Press.
Frontiers in Ecology and the Environment. Special Issue: Impact of climate change on
biodiversity, ecosystems, and ecosystem service. Volume 11(9). The Ecological Society ofAmerica. November, 2013.
Martin J Attrill, Simon Jennings, David N Thomas, David K. A. Barnes. 2011. Marine Ecology:
Processes, Systems, and Impacts. Oxford University Press, 21-07-2011 - 501 trang
Houghton, John Theodore biên tập (2001).“Appendix I – Glossary”. Climate change 2001: thescientific basis: contribution of Working Group I to the Third Assessment Report of theIntergovernmental Panel on Climate Change. Cambridge, UK: Cambridge University Press. ISBN
0-521-80767-0.

2)
3)
4)

8.
No.
1
2
3

Assessment
Type of Evaluation
Midterm Examination
Group Presentation/report
Final examination

Percentage (%)
15
25
60

20

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

2.

Course information
Title
Marine Biodiversity
Code
BIO503Credit2
Prerequisite
No
Semester
1
Instructor
Dr. Binh Thuy DANG
Key words
Course description
Vietnam has one of the world’s most diverse marine biologic systems. This biodiversity feeds andsupports not only local communities within Vietnam, but, a growing international export market,
as well. The marine ecosystems of Vietnam are also at risk for loss of biodiversity due to climatechange. With the risk due to both climate change and increased in exploitation of the marine
system to support both local and international markets, it is imperative to understand not only thebiodiversity that exists, but, the ecology and ecosystems that support it. This course gives abasic introduction to Marine Ecology and Biodiversity, emphasising on selected tropical andsubtropical communities (e.g. interactions between marine plants and/or animals), organisms
and habitats. The organisms will be described on the basis of their ecological adaptations, andexamples from different local geographical areas will be given. Samples will be collected fromlocal sites during the course and examined and analysed in the laboratory

3.

Objectives
This course will provide basic concepts necessary to understand marine biodiversity with specificexamples of Vietnamese marine biodiversity, especially in the central region. Through lectures andfield activities and discussing with experts, students will understand basic specialist knowledge on
tropical biodiversity, including concepts such as marine ecology, marine creature biology, marine
biodiversity conservation and so on.

4.

Learning outcomes
After completing the course, the student should be able to
Describe the development the major concepts of marine biodiversity and the major patterns ofmarine biodiversity
Be familiar with the basic principles of taxonomy and be able to distinguish the main groups oforganisms
Know how marine biodiversity is measured and be able to analyse the marine biodiversity of
selected marine habitats over different scales
Be familiar with the major ecological processes that define the different marine ecosystems
Be familiar with the factors which control patterns of marine biodiversity
Gain an understanding of the key conservation issues for marine biodiversity

1)
2)
3)
4)
5)
6)
5.
No.
1
2
3
4
5
6
7

Content
Topic
General introduction to marine biodiversity concept, value, evolution theory, species andecosystem diversity
Ecological principles of Marine Biology
Biodiversity and Evolution
Darwin Evolution theory, evolution and adaptation, speciation, extinction
Marine organisms
Prokaryota and Eukaryota, marine invertebrate and invertebrate
Common taxonomic system
Marine Ecosystem
concept, ecological interaction, marine ecosystem (Coral reef, marine soft bottom and mangrove
forest system
Value and the decline of marine biodiversity
Survey and evaluation methods, Current status and cause
Marine biodiversity conservation
The principle of conservation in marine biodiversity, Populations and biosphere Conservation, In
situ and Ex situ Conservation, Conservation and Sustainable Development

21

Syllabus ILP-NTU 2020

6.
7.
1)

2)
3)
4)
5)
8.
No.
1
2
3

Teaching method
References
Marine Ecology: Processes, Systems, and Impacts, Second Edition. 2011. Michel J Kaiser,
Martin J Attrill, Simon Jennings, David N Thomas, David K. A. Barnes, Andrew S. Brierley, Jan
G. Hiddink, Hermanni Kaartokallio, Nicholas V. C. Polunin, and David G. Raffaelli. 528 pp. ISBN
978-0-19-922702-0
http://ukcatalogue.oup.com/product/9780199227020.do#
Marine Biology (Function, Biodiversity, Ecology), Fourth Edition, Jeffrey S. Levinton. Oxford
University Press. ISBN: 9780199857128
Allendorf F., Luikart G, 2006. Conservation and the Genetics of Populations. Blackwell
Publishing. 642 pp
Gaston KV., Spicer JI. 2006. Biodiversity: an Introduction. Blackwell Publishing. 191 pp.
Page, R.D.M., Holmes, E.C. 1998. Molecular Evolution. Blackwell Publishing. 346 pp
Assessment
Type of Evaluation
Midterm Examination
Group Presentation/report
Final examination

Percentage (%)
15
25
50

22

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title:
Code
CreditPrerequisite
Semester
Instructor
Key words

Probiotic Technology in Aquaculture and Food Production
BIT5062
No
2
Assoc. Prof. Dr. Duy Van NGUYEN
Probiotics, Prebiotics, Synbiotics, Microbiology, Aquaculture, Food
Production, Veterinary Medicine, Animal Health, Diseases of Aquatic
Organisms, Gut Microbiota

2.

Course description
This lecture supports basic knowledge in “good” microorganisms (probiotics) and their mode ofactions to improved human and animal health, engineering processes for the production ofprobiotic products from microorganisms and their applications in food production, veterinary
medicine and aquaculture health.

3.

Objectives
To let students to obtain basic knowledge and skills for the development of probiotic products frommicroorganisms for their applications in food production, veterinary medicine and aquaculture
health.

4.

Learning outcomes
After completing the course, the student should be able to
Explain the relationship between animal health and gut microorganisms
Join into manufacture process of probiotics products applied in food production, livestock,
medicine and aquaculture
Apply in farming of some important marine animals

1)
2)
3)
5.
No.
1
2
3
4
5

Content
Topic
Introduction
Scientific basis of probiotic technology: the role of gut microbiota on human and animal health,taxonomy of probiotic microorganisms, modes of action on health, safety
Manufacture of probiotic microorganisms: isolation and selection, growth media and conditions,
fermentation methods, drying strategies, storage and dehydration
Applications of probiotics from microorganisms for marine fish, crustaceans and molluscs
Practice to check student’s understandings of important items

6.

Teaching method- Lecture in class- Discussion and seminar- Homework needs reading documents distributed before a class, and preparing for answeringsome problems provided in the last day.

7.
1)

References
Nguyen Van Duy (2016). “Marine glycans in relationship with probiotic microorganisms to
improve human and animal health”. In: Se-Kwon Kim (ed.), “Marine Glycobiology: Principles andApplications”, CRC Press.
Nguyen Van Duy (Editor). Le Dinh Duc, Nguyen Thi Kim Cuc, Pham Thu Thuy, Le Phuong
Chung (2015): Probiotic Technology. Science and Technique Publisher, Hanoi. (In Vietnamese)
Nguyen Van Duy, Le Minh Hoang, Trang Si Trung (2013). Application of probiotics from marine
microbes for sustainable marine aquacuture development. In: "Marine Microbiology: Bioactive
Compounds and Biotechnological Applications" (Kim, edi.), Weinheim: Wiley-VCH, pp. 307-349.
Nguyen Van Duy (2011). Marine bacteriocin as a new drug for aquaculture health. Journal of
Fisheries Science and Technology, 4: 182-187.
Dimitris Charalampopoulos, Robert A. Rastall (2009). Prebiotics and Probiotics Science andTechnology. Springer Publishing.
Yuan Kun Lee, Seppo Salminen (2008). Handbook of Probiotics and Prebiotics. WileyInterscience.
Susan Sungsoo Cho and E. Terry Finocchiaro (2010). Handbook of prebiotics and probiotics
ingredients: health benefits and food applications. CRC Press.

2)
3)
4)
5)
6)
7)

23

Syllabus ILP-NTU 2020

8)
9)
10)
11)
8.
No.
1
2
3

Desriac F, D Defer, N Bourgougnon, B Brillet, P Le Chevalier and Y Fleury, 2010. Bacteriocin as
Weapons in the Marine Animal-Associated Bacteria Warfare: Inventory and Potential
Applications as an Aquaculture Probiotic. Mar Drugs, 8: 1153-1177.
Sahu M, Swarnakumar N, Sivakumar K, Thangaradjou T, Kannan L, 2008. Probiotics inaquaculture: importance and future perspectives. Indian J Microbiol, 48: 299–308.
Das S, Ward L, Burke C, 2008. Prospects of using marine actinobacteria as probiotics inaquaculture. Appl Microbiol Biotechnol, 81: 419–429.
Zhou Q, Li K, Jun X, Bo L (2009), Role and functions of beneficial microorganisms in sustainableaquaculture. Bioresource Technol, 100: 3780–3786.
Assessment
Type of Evaluation

Percentage (%)
20
20
60

Test
SeminarFinal exam

24

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Environmental and Natural Resource Economics
ECS5202
No
2Dr. Ngoc T. Khanh QUACH
Dr. Thuy T. Thanh PHAM
Pollution, environment evaluation, non – renewable resource
management, renewable resource management

2.

Course description
This course will cover a variety of topics concerning application of welfare economics toenvironment and natural resource issues. We will examine the problem of market failure,pollution, the economic valuation of environmental amenities, renewable and non-renewable
resource management, and the impact of trade.

3.

Objectives
The course aims to equip students with the knowledge and economic methods and tools toanalyze basic environmental and natural resource issues. This course combines theoreticalanalysis with discussions on specific policies as applied to air pollution and energy issues, andfisheries and forestry sector

4.

Learning outcomes
After completing the course, the student should be able toUnderstanding basic economic principles governing the allocation of various categories ofscarce natural/environmental resources among competing use
Gain experience with basic analytical tools useful for applying these principles to real world
allocation problems

1)
2)
5.
No.
1
2
3
4
5
6
7
8
9
10

Content

6.

Teaching method
Homework needs searching and summarizing journal papers and preparing for reporting on all
items of 10 lectures. Active participation in lectures and seminars

7.
1)
2)
3)
8.
No.
1
2
3

Topic
Introduction to environment economics
Sustainability and sustainability development
Market failure and environment
Pollution control: targets
Pollution control: instruments
Trade and the environment
Cost and benefit analysis
Environment valuation
Efficient and optimal use of non-renewable natural resources
Efficient and optimal use of renewable natural resources

References
Perman, R., Y. Ma, J. McGilvray og M. Common (2003), 3. Ed.; Natural Resource andEnvironmental Economics.
Conrad, J., Resource Economics, Cambridge: Cambridge University Press, (2005);
Kolstad, C., Environmental Economics, Oxford: Oxford University Press, (2000).
Assessment
Type of Evaluation

Percentage (%)
10
20
70

Test
SeminarFinal exam

25

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Coastal Zone Economics and Management
FIE5102
No
2Dr. Ngoc T. Khanh QUACH
Dr. Thuy T. Thanh PHAM
Coastal zone management, climate change, renewable resource use

2.

Course description
This course focuses on the use and management of the coastal zone (CZ) from an economic
perspective. CZs are used for many purposes, such as fisheries, aquaculture, recreation,
tourism, industrial development and waste depositing. In most cases such uses have developed
both competitively and through cooperation and management. When discussing CZ
management from an economic point of view, we build on economic analyses in the fields ofmicroeconomics, fisheries, aquaculture, environment, development and tourism. In addition toeconomic concepts material, some material from other social sciences and natural sciences will
be used

3.

Objectives
The purpose of the course is to provide tools for analysing coastal zone development,competitively and cooperatively, when the resources are limited and have competing ends.
Further the aim is to nurture the students’ capacity for critical thinking about the importance ofintegrated coastal zone management.

4.

Learning outcomes
After completing the course, the student should be able to:Students can get insight into the theoretical and practical challenges of CZ management

5.
No.
1
2
3
4
5
6
7
8
9
10

Content
Topic
Welfare economics
Valuing the CZ environment
Cost-benefit
Integrated coastal zone management (ICZM)
Coastal resources and poverty
Aquaculture
Tourism
Recreation
Industrial development
Waste depositing

6.

Teaching method
Homework needs searching and summarizing journal papers and preparing for reporting on all
items of 10 lectures. Active participation in lectures and seminars

7.
1)

References
Kim Anh Thi Nguyen and Ola Flaaten (2011). A Mekong Vietnamese small-scale fishingcommunity, In Svein Jentoft and Arne Eide (Eds.) Poverty Mosaics - Realities and Prospects in
Small-Scale Fisheries, pp.335-357. Springer, Berlin.
Reithe, S., C. Armstrong and O. Flaaten (2011). The economics of MPAs revisited. Manuscript,
September 2011, The Norwegian College of Fisheries Science, University of Tromsø.
Béné, C., B. Hersoug & E.H. Allison. 2010. Not by rent alone: Analysing the pro-poor functionsof small-scale fisheries in developing countries. Development Policy Review, 28, pp. 325-358.
(Flaaten, O. (2010). Fisheries rent creation and distribution – the imaginary case of Codland.
Marine Policy 34:1268-1272.)
Ngoc, Q.T.K. and O. Flaaten (2010). Protected areas for conflict resolution and management ofrecreational and commercial fisheries. Marine Resource Economics 25: 409-426.
Flaaten, O. and E. Mjølhus (2010). Nature reserves as a bioeconomic management tool – a
simplified modeling approach. Environmental and Resource Economics 47:125-148.

2)
3)
4)
5)
6)

26

Syllabus ILP-NTU 2020

7)

8)
9)
10)
11)
12)
13)
14)

8.
No.
1
2
3

Khanh Ngoc, T.Q., O. Flaaten and N.T. Kim Anh (2009). Efficiency of fishing vessels affected bya marine protected area – the case of small-scale trawlers and the marine protected area in Nha
Trang Bay, Vietnam. In E. Dahl, E. Moksness and J.G. Støttrup (Eds.) Integrated Coastal Zone
Management, Wiley-Blackwell, Ch. 15.
Erlend Moksness, Jakob Gjøsæter, Guillaume Lagaillarde, Eirik Mikkelsen, Esben Moland OlsenHåkan T. Sandersen, and Jon Helge Vølstad (2011). Effects of Fishing Tourism in a Coastal
Municipality: a Case Study from Risør, Norway. Ecology and Society http://dx.doi.org/10.5751/ES04290-160311
E. Dahl, E. Moksness and J.G. Støttrup (Eds.) (2009). Integrated Coastal Zone Management,
Wiley-Blackwell.
R. Kay and J. Alder, Coastal Planning and Management 2nd Edition (New York: Taylor &Francis, 2005).
B. Cicin-Sain and R.W. Knecht, Integrated Coastal and Ocean Management: Concepts andPractices (Washington, D.C.: Island Press, 1998)
J.R. Clark, Coastal Zone Management Handbook (Boca Raton: CRC Lewis Publishers, 1996)
R. Costanza, R. et al., Principles for Sustainable Governance of the Oceans. Science, 282, 198199. Download from: http://www.sciencemag.org/content/281/5374/198.full or
http://www.sciencemag.org/content/281/5374/198.full.pdf
Assessment
Type of Evaluation

Percentage (%)

Test
SeminarFinal exam

27

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Fisheries Economics and Management
EC511
2Advanced Microeconomics
Summer session
Dr. Long Kim LE
Dr. Thuy T.Thanh PHAM
PhD. Duy Ngoc NGUYEN
Bioeconomics, Fisheries Economics

2.

Course description
The interplay between vessels/fishermen, economic indicators and fish stocks is studied for thecase of an open access fishery and for different management regimes. Bioeconomic theory andthe economics of fishing firms are used in the analysis of selected fisheries. Practical issues
related to the use of available data for establishing bioeconomic reference points are addressed.

3.

Objectives
The aim of this course is to give the student a broad understanding of fisheries from an
economic perspective. The student will obtain knowledge of the foundations of bioeconomic
models, and will learn to apply them to different fisheries and management options.

4.

Learning outcomes
After completing the course, the student should be able tohave a good theoretical background in bioeconomic principles which could be used in practicalmanagement tasks
be able to integrate biological knowledge related to population dynamics with economic
reasoning,
have knowledge to investigate the interplay between vessels/fishermen and fish stocks in open
access fisherie and under varying management,
regimes and competence to present how bioeconomic theory is used in the analysis of selectedfisheries,
address practical issues related to the use of available data for establishing bioeconomic
reference points

1)
2)
3)
4)
5)
5.
No.
1
2
3
4
5

Content

6.

Teaching method
Lectures and seminars

7.
1)

References
Flaaten, O. 2011. Fisheries economics and management. Tromsø, Norway: University ofTromsø.
https://docs.google.com/viewer?url=http://www.ub.uit.no/munin/bitstream/10037/2509/1/book.pdf
Clark, C. 1990. Mathematical bioeconomics: the optimal management of renewable resources.
2nd ed. New York: Wiley.
Gordon, H. S. 1954. The economic theory of a common property resource: the fishery. Journalof Political Economy, 62, pp. 124-142.

2)
3)
8.
No.
1
2
3

Topic
Population dynamics and fishing
Basic bioeconomic model
Investment analysis
The Gordon-Schaefer model
Fishing vessel economics

Assessment
Type of Evaluation

Percentage (%)
30
20
50

Test
SeminarFinal exam

28

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Marine Resource Economics and Management
FIE502
2
No
Summer
Dr. Long Kim LE
Dr. Thuy T.Thanh PHAM
PhD. Duy Ngoc NGUYEN
Fisheries economics, marine resource management, conservation,
biodiversity

2.

Course description
The course provides knowledge of the foundations on marine science and marine biodiversity,marine resources and the international convention on marine law in 1982, management
approachs on coastal and offshore marine resources from economic perspectives, procedures
and methods to identify values of marine environment, and marine ecosystem based
management.

3.

Objectives
The aim of this course is to give the students a broad understanding of marine resources from
economic and management perspectives. The students will obtain methods of applying
bioeconomic models into management in different cases, tools to identify values of marine
environment, and approaches to develop sustainably marine environment and resources.

4.

Learning outcomes
After completing the course, the student should be able to:Understand management approaches on marine resources for different cases.
Analyze economic values of marine resources and marine ecosystem based management
approaches.
Analyze policy options on managing marine resources.

1)
2)
3)
5.
No.
1
2
3
4
5
6
6.

Content
Topic
Introduction on marine science and marine biodiversity
Ocean economy
Coastal resource economics and management
Offshore resource economics and management
Market unbased environment valuation
Marine ecosystem based management and conservation
Teaching method
Students are requested to do assignments and take part in the group discussions.

7.
1)
2)
3)
4)
5)
6)
7)
8)

References
Armstrong, C.W. (2007). A note on the ecological-economic modeling of marine reserves.
Ecological Economics 62, 242-250.
Beaumont, N.J., M.C. Austen, S.C. Mangi and M. Townsend (2008). Economic valuation forthe conservation of marine biodiversity. Marine Pollution Bulletin 56, 386-396.
Flaaten, O. (2008), Lecture notes on Fisheries Economics and Management, University ofTromsø. Hannesson, R. 1998. Marine Reserves: What Would They Accomplish? Marine
Resource Economics, 13, 159-170.
Hannesson, R. (2003): Aquaculture and fisheries. Marine Policy, 27, 169-178 Hartwick andOlewiler (1998). The Economics of Natural Resource Use. Chapter 5.
Johnston and Tyrrel (2005). A Dynamic model of sustainable tourism. Journal of Travel
Research, 44,124-134.
Lipton, Wellman, Sheifer and Weiher (1995). Economic Valuation of Natural Resources: A
Guidebook for Coastal Resources Policymakers. Chap. 4 & 5.
S. Devarajan and A. C. Fisher, (1981). Hotelling's "Economics of Exhaustible Resources": Fifty
Years Later. Journal of Economic Literature, Vol. 19(1):65-73.
Lê Kim Long, The Potential for Cooperation in Shared Fisheries – Theory and Application toVietnam’s Fisheries Strategy in the South China Sea. PhD dissertation, Tromsoproduct 40 00

29

Syllabus ILP-NTU 2020

72 00 (ISBN 978-82-91068-70-5), 2009.
8.
No.
1
2
3

Assessment
Type of Evaluation

Percentage (%)
10
20
70

Test
SeminarFinal exam

30

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Fisheries Marketing2
Basic Marketing
2
Dr. Tuu Huy HO

2.

Course description
This course describes how the concepts and practice of modern marketing management canbe applied in the fisheries and aquaculture industry. It explains how an improvement inbusiness management, especially in marketing can increase both sales and profits. The earlyparts focus on the concept of satisfying customer need and the use of market research toconstruct marketing system models which can be used to correctly position existing products
and formulate plans for new products or strategies. Then it is shown that execution ofmarketing programmes involves the other variables of price, promotion and distribution.
Application and control of these variables is described with examples from various sectors of
the industry.

3.

Objectives
The objectives of the course is to aim train leaners to understand and to be able to apply theknowledge of fisheries marketing in their future job, especially in fisheries area.

4.

Learning outcomes
After completing the course, the student should be able to
The leaners can make a research to provide overview of fisheries sectors in a market such as
aquaculture, fishing, fish processing and exporting, then can establish major targets forfisheries development in the future and propose fisheries marketing development policy.
The learners can describe the role of various operations in fisheries marketing such as fisher
folk, fish farmers, wholesalers, retailers, processors, institutional consumers, household
consumers, and public sector responsibilities.
The learners can analyze the fisheries marketing system in a market including nain fisheriesmarketing channels, prices, fisheries marketing operations, infrastructure and equipment for
fisheries marketing and labour in fish production, processing, and marketing.
The learners can analyze fisheries products about the fisheries market aspects such as
fisheries marketing channels, market structure, conduct and performance, or analyze fisheriesmarketing situation, and propose marketing strategies to increase profits by making priorities
for improvement actions.

1)
2)
3)
4)

5.
No.
1
2
3
4
5
6
6.
7.
1)
2)
3)
8.
No.
1
2
3

Content
Topic
Marketing concepts
Marketing system and marketing environment
Segmentation and product position
Marketing-mix strategy
Marketing plan
Marketing control system
Teaching method
Lecture notes and group presentations.
References
Economics Facuity – NTU, Fisheries marketing, Lecture notes.
Lem, A., Tietze, U., Rucket, E., van Anrooy, R. (2004), Fish marketing and credit in Viet Nam,
Food and Agriculture organization of the UN.
Chaston, I. (1991), Marketing in Fisheries and Aquaculture, 1st Edition, Wiley.
Assessment
Type of Evaluation
Percentage (%)
Test
30
Seminar
20
Final exam

50

31

Syllabus ILP-NTU 2020

NHA TRANG UNIVERSITY
1.

Course information
Title
Code
CreditPrerequisite
Semester
Instructor
Key words

Marine Nutraceuticals and Functional Foods
FOT5172
Course in general biochemistry or permission of instructor
2nd semester
Dr. Han The NGUYEN
Nutraceuticals, Functional foods, Marine bioactive compounds,
Cosmeceuticals, Pharmaceuticals.

2.

Course description
The course will describe the biological activities, health benefits, and potential applications of avariety of marine natural substances.

3.

Objectives
The course aims to provide the latest trends and approaches, and future applications of marine
nutraceuticals with the emphasis on the medicinal and cosmetic properties.

4.

Learning outcomes
After completing the course, the student should be able toDefine functional foods and nutraceuticals.
Acquire knowledge of the origin, classification and biosynthesits of marine natural compounds.
Acquire knowledge of the general principles on how to isolate and characterize bioactive
natural products from marine resources.
Acquire knowledge of the functions of important bioactive marine natural products and theirpotential applications in various areas including functional food, pharmaceutical, andcosmeceutical.
Explain the mechanism(s) of action, bioaccessibility and bioavailability of marine naturalcompounds
Acquire skills in written and oral communication on the topic of marine nutraceuticals andfunctional foods

1)
2)
3)
4)
5)
6)
5.
No.
1
2
3
4
5
6
7
8

Content

6.

Teaching method
Lecture, study group and seminar

7.
1)
2)
3)
8.
No.
1
2
3

Topic
Nutraceuticals and functional foods: An overview
Marine bioactive peptides and protein hydrolysates: Bioactvities and applications
Seaweed carotenoids: Health benefits and applications
Polyunsaturated fatty acids: Sources, health effects and applications
Marine enzymes: Production and applications
Sulfated polysaccharides from marine algae: Biological activities and potential health benefits
Marine biotoxins: Potential pharmacological uses
Chitin, chitosan and their derivatives from marine by-products: Potential food andpharmaceutical applications

References
Barrow, C., Shahidi, F. (2008). Marine nutraceuticals and functional foods. New York: CRC
Press/ Taylor & Francis.
Venugopal, V. (2009). Marine products for healthcare: Functional and bioactive nutraceuticalcompounds from the ocean. Boca Raton: CRC Press/Taylor & Francis.
Kim, S.W. (2015). Springer handbook of marine biotechnology. Berlin, Heidelberg, Germany:
Springer.
Assessment
Type of Evaluation

Percentage (%)
20
40
40

Test
SeminarFinal exam

32

Syllabus ILP-NTU 2020