Fish Vaccination

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Introduction

This online course provides an introduction to the vaccination of fish in aquaculture settings, including: vaccination strategies and good practice; procedures and techniques; fish health and welfare issues; and health and safety. The course covers multiple species including salmonids and cleaner fish.

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Entry Requirements

None. No prior knowledge is required.

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Content

The course covers a variety of topics, including:

  • Why Vaccinate?
  • Species involved
  • Methods of vaccination
  • Biosecurity
  • Prior to Vaccination
  • How to vaccinate
  • Vaccination strategy
  • Manual vaccination versus automated vaccination
  • Good vaccination practice
  • Health issues due to vaccination
  • Staff health and safety
  • Welfare and audit standards
  • Future Vaccinations

(The teaching material is generic in nature and intended to give students a general understanding of the above topics, and may not reflect specific procedures or equipment used by individual companies or on specific sites.)

There will be a short multiple-choice assessment at the end of the course.

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Delivery

This course can be completed by self-study through online distance learning using the UHI's ‘Brightspace’ virtual learning environment.

The online course is flexible and can be undertaken as and when is convenient to the student on any computer, tablet or smartphone with internet access. The total required study time is normally about 8 to 10 hours and an online assessment must be completed to receive a course certificate. Online students have 6 months from enrolment to complete the course.

Full instructions for online study are provided at enrolment and online students can contact an NAFC tutor for assistance at any stage of the course.

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Dates

Online courses can be started at any time.

Please contact the NAFC Marine Centre.

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Fees

  • £125

(Fees are subject to change without notice.)

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Booking / Queries

To book a course please download an application form, or contact NAFC.

If you have any questions or need any more information please contact NAFC.