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	Home Upcoming Events Institutions & Organizations People Projects & Programs Bays & Estuaries Reefs, Banks & Islands Environmental Issues General Facts about the Gulf Exploration History Other Online Resources Electronic Books Mexican Coral Reef Species Checklist InfoHub BioGoMx Site Search:		24th Annual Marine Shrimp Farming and Marine Finfish Farming Short Course ©2008 Texas Sea Grant College Program Texas Sea Grant will hold the 24th Annual Texas Shrimp Farming Short Course and Marine Finfish Culture Course at The University of Texas Marine Science Institute (UTMSI) and its Fisheries and Mariculture Laboratory (FAML) in Port Aransas, and at shrimp and fish farms on the Texas coast. The course is conducted in partnership with UTMSI and the Texas A&M University (TAMU) System’s Texas AgriLife Extension and Texas AgriLife Research, and in cooperation with Texas marine shrimp and finfish farms, TAMU’s Texas Veterinary Medical Diagnostic Laboratory (TVMDL), and the Texas Parks and Wildlife Department (TPWD). The five-day course is designed for individuals interested in expanding or increasing the profitability of current mariculture businesses or starting new enterprises. It gives participants an opportunity to learn from more than a dozen respected specialists in the field of marine shrimp and finfish mariculture through lectures, laboratory demonstrations and field trips to commercial shrimp and finfish farms and research facilities. The marine finfish culture curriculum was added to the course in 2008 by popular demand and will continue in 2009. Location:   University of Texas Marine Science Institute, Port Aransas, Texas, USA Dates:   September 30 - October 6, 2009 Early Registration Deadline:   August 1, 2009 Official Language:   English Contact Information:   Granvil Treece, Mariculture Specialist, Texas A&M University, Sea Grant College Program, College Station, Texas, USA. Tel. +1 979-845-7527 or email g-treece@tamu.edu Home Page URL:   http://texas-sea-grant.tamu.edu/Outreach/Short%20Course/shortcourse.html
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