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Blue Revolution refers to the time of intense growth in the worldwide aquaculture industry from the mid-1960s to present. The aquaculture industry has been growing at an average rate of nine-percent a year. Worldwide aquaculture production has now reached 50 million tons, up from two million in 1950. Aquatic Science is the multidisciplinary study of aquatic systems, encompassing both freshwater and marine systems. Scientific investigations within this field often examine the human impact on and interaction with aquatic systems and range in scale from the molecular level of contaminants to the stresses on entire ecosystems.

Aquaculture modelling is an integral part of what we do. We believe that applying dynamic models to aquaculture is the future. The assessment of environmentally sustainable carrying capacity for aquaculture poses a major challenge for stakeholders, water managers regulators and associated industries.

Aquaponics refers to any system that combines conventional aquaculture (raising aquatic animals such as snails, fish, crayfish or prawns in tanks) with hydroponics (cultivating plants in water) in a symbiotic environment. In normal aquaculture, excretions from the animals being raised can accumulate in the water, increasing toxicity. In an aquaponic system, water from an aquaculture system is fed to a hydroponic system where the by-products are broken down by nitrifying bacteria initially into nitrites and subsequently into nitrates, which are utilized by the plants as nutrients, and the water is then recirculated back to the aquaculture system.

Aquaculture Nutrition provides a global perspective on the nutrition of all cultivated aquatic animals. Fish are consumed as food by many species, including humans. It has been an important source of protein and other nutrients for humans throughout recorded history. Health experts have long touted the nutritional benefits of fish: These sea creatures rank high on lists of the best sources of heart-healthy omega-3 fatty acids, high-quality protein, metabolism-friendly selenium, energy-boosting Vitamin B12, and inflammation-fighting Vitamin D. Omega-3s are essential nutrients that help ward off heart disease, diabetes, and metabolism-slowing inflammation, and they’re primarily found in fish.

Marine aquaculture refers to the culturing of species that live in the ocean. Marine aquaculture can take place in the ocean (that is, in cages, on the seafloor, or suspended in the water column) or in on-land, manmade systems such as ponds or tanks.  Recirculating aquaculture systems that reduce, reuse, and recycle water and waste can support some marine species.

Aquaculture is the fastest growing sector of animal protein production and now accounts for 47-50 percent of the world's aquatic animal food supply. Monitoring and management of aquatic animal health is important in many situations including the aquaculture industry, in ornamental species and also for wild populations of fish and shellfish. Health management is a critical issue in the aquaculture industry, as an intensive culture of animals and plants (both on land and in the water) can increase the likelihood of disease.

The primary goal of Fisheries conservation is to restore fish populations that have been eliminated because of pollution or habitat destruction. Fisheries management draws on fisheries science in order to find ways to protect fishery resources so sustainable exploitation is possible. Modern fisheries management is often referred to as a governmental system of appropriate management rules based on defined objectives and a mix of management means to implement the rules, which are put in place by a system of monitoring control and surveillance.

According to Marine biology meetings, marine biotechnology is a growing field comprising marine bio-medicine including pharmaceuticals discovery, materials technology, bio remediation, marine biomedical model organism, genomics, bioinformatics and molecular genetics. The prime motivation for this discipline is clearly derived from the enormous biodiversity and genetic life in sea.

Seafood processing uses almost all the processing methods available to the food industry. The most widely used methods to preserve fish involve the application of low temperatures. Spoilage can be caused by the metabolic activity of microorganisms, endogenous enzymatic activity and by the chemical oxidation of lipids. Chemical oxidation of lipids is one of the most important spoilage mechanisms, especially in fatty fish. Contamination of seafood by chemicals, marine toxins and microbiological hazards can be high. Pre‐harvest and post‐harvest handling of fish affects its quality. From the safety point of view, processing can remove or eliminate pathogenic bacteria making seafood safer for consumption. Freshness and quality of seafood is assessed using sensory, microbiological and chemical methods.

Open ocean aquaculture also known as offshore aquaculture, is an emerging approach to mariculture or marine farming where fish farms are moved some distance offshore. The farms are positioned in deeper and less sheltered waters, where ocean currents are stronger than they are inshore. Offshore aquaculture provides more space where aquaculture production can expand to meet the increasing demands for fish.