Lesson series

Tilapia course

Tilapia, is already a significant aquaculture business, supplying high volume, relatively low-cost production of quality seafood protein to many communities around the world.
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About this course

This course is focused on the future issues for the industry, highlighting what will be required to continue its development whilst addressing sustainability and resilience elements will see it remain as a relevant sector through to and beyond 2032.
The course will move beyond the history of the Tilapia culture which is believed to have originated more than 4000 years ago and provide high level speakers to present and discuss the merit of innovation and science to allow the industry to keep growing. 

We will highlight how the Tilapia has gone beyond the perception of it being known as ‘aquatic chicken’ due to their high growth rates, adaptability to a wide range of environmental conditions and ability to grow and reproduce in captivity and feed on low trophic levels.

The farming practices are now sophisticated, highly efficient, and profitable, all due to the adaptability of the species to be cultivated.

Lesson series

Why should I take this course?

Tilapia, is already a significant aquaculture business, supplying high volume, relatively low-cost production of quality seafood protein to many communities around the world.

We see the events to showcase how it come a long way since the first trials of tilapia aquaculture were recorded in Kenya in the 1920s. Since then, tilapia is farmed in in more than 100 countries all around the globe and so these events will look at the basic management practices, science, promotion, and innovation for a virtual audience to share in.

What you’ll learn in this course

  • Key Issues in the future development of tilapia culture around the world. 
  • Present status and growth projections.
  • Advancements and the future of tilapia nutrition and feeding practices.
  • Emerging Tilapia culture technologies.
  • State-of-the-art of genetics in the culture of Tilapia.
  • Red Tilapia – Salt Water.
  • Blue Tilapia.
  • Biosecurity in Tilapia Culture.
  • The power of Tilapia markets.
  • Sustainability and Certifications.
  • The increasing role of Tilapia culture in rural development programs.

Meet the instructor

Our Teacher

Greg Lutz
Professor of Aquaculture at Louisiana State University. with an emphasis on tilapia culture in indoor systems.
Antonio Garza de Yta
Ph.D. in Aquaculture from Auburn University and president of the World Aquaculture Society (WAS).
Hideyoshi Segovia-Uno
has more than 16 years of experience in tilapia production and processing in the USA and LATAM.
Dr. Juli-Anne Royes Russo
 Is a scientist specialising in aquatic animal nutrition, feed management and prevention of diseases in fish.
David Fincham
David has 35 years’ experience in practical Tilapia Farming.Developed the Aquaculture Production Unit.
Dušan Palić, D.V.M., MVSc, Ph.D
Professor and Chair of Fish Diseases and Fisheries Biology, Faculty of Veterinary Medicine.
Ganesh KumarGanesh Kumar
Assistant Professor at Mississippi State University, USA, specialization is Aquaculture  production Economics.
PhD. Ram C. Bhujel
Director, Aqua-Centre and research Associate Professor at Asian Institute of Technology  (AIT).