A billion tons of aquatic products per year are produced throughout the world. The large existing variety of aquatic organisms, combined with their nutritional excellence, accounts for their plenitude at the dining table.
Fisheries science concerns the rational and sustainable use of aquatic resources.
The Department of Fisheries consists of courses in Resource Exploitation and Aquaculture. The department pursues research on and education about rational and sustainable use of aquatic organisms, in addition to aquatic environments, and aquaculture. The course of Resources Exploitation is especially concerned with utilization of the natural resources. The course of Aquaculture is concerned with the field aimed at more planned and stable production by applying an artificial and projected approach to the propagation and culture, and stocking of various kinds of aquatic organisms. Lectures on the chemistry and processing of fisheries products and fisheries economics are also included in both courses.