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Fish health and disease

Course Description: This course covers the external morphology and anatomy of fish. It also includes the classification and identification of fish species. The course explains common diseases affecting fish, especially in aquaculture farms. Additionally, the course addresses fish flesh safety and some general health risks associated with its consumption.

Credits: 2

Prerequisites: VMD 342

Objectives of the course :

• Teaching students the principles of aquaculture fish diseases, including diagnosis, prevention, and control, as well as treatment methods.

Teaching students the basics of fish hygiene, including the general health risks associated with fish consumption, as well as methods of preservation.

Teaching students the principles of fish taxonomy.

Course outputs :

Students will be able to plan the requirements for correct diagnosis, and thus reach an accurate final judgment regarding fish diseases and their treatment.

Students will be able to demonstrate their ability to analyze new information and research findings related to fish hygiene.

Students will be able to plan for the prevention of public health risks arising from fish consumption.

Students will be able to perform independent assessment and correct diagnosis of fish diseases.

Additional information:

This course provides students with knowledge and understanding related to fish production systems, nutrition, identification of fish and shellfish species, and aquaculture management and breeding practices. It also covers the anatomical and physiological characteristics of fish, reproductive processes, and fish health management. The course equips students with the skills necessary to identify fish diseases caused by bacteria, viruses, fungi, parasites, environmental factors, and toxins. It also focuses on best practices in fish farming through field visits and practical training in laboratory diagnosis of fish diseases. Additionally, it discusses methods for disease prevention and treatment, and concludes with a study of food safety, preservation and processing of fish meat, principles of the Hazard Analysis and Critical Control Points (HACCP) system, and public health protection requirements.

Last updated: 2026-06-10