![\"Graduate](\"https:\/\/uwm.edu\/news\/wp-content\/uploads\/sites\/41\/2016\/02\/AquaC.Binter_h.jpg\")
A leader in aquaculture research since the 1970s, 51ÁÔÆæ introduced the certificate program in 2014 to give entrepreneurs and their employees tested methods to successfully operate large-scale, year-round fish farms in urban settings. By fall, new aquaculture training labs will be in use, funded by a grant from the UW System.<\/p>\n
51ÁÔÆæ\u2019s introduction of the certificate program coincides with an increased public interest in local food production without using agri-chemicals, Assistant Professor Jhonatan Sepulveda Villet said.<\/p>\n
\u201cThe advantage of raising fish indoors in a controlled environment is that you know exactly what is going on,\u201d he said. \u201cDone correctly, it offers bio-security and is more productive per square foot than a pond.\u201d<\/p>\n
But aquaculture is an exact science and replicating nature is tricky, Sepulveda Villet said. Training in microbiology, fish ecology and water chemistry greatly improves the changes for a successful enterprise.<\/p>\n
Erik Jorgenson earned his bachelor\u2019s degree at UW-Stevens Point and then enrolled at 51ÁÔÆæ because it was among the first universities to offer aquaculture courses. He became one of the first students to earn a certificate and credits the program with helping him land his job as an aquatics technician with the U.S. Department of Agriculture.<\/p>\n
\u201cI was able to gain a lot of hands-on experience in coursework such as microbiology, fish handling and necropsy,\u201d Jorgenson said, \u201calong with guidelines for designing and managing a recirculating aquaculture system.\u201d<\/p>\n
In addition to food production, aquaculture course work can be useful in fish hatchery work, medical laboratories that use fish in research, and other businesses in which environmental cleanliness and water chemistry are important.<\/p>\n
Stephen Binter, a graduate student at the school, enrolled in the certificate program because he wanted to be involved in making urban aquaculture economically viable. But the Madison native is discovering the versatility of the training.<\/p>\n
For example, he is applying his knowledge this semester in an internship at a local brewery.<\/p>\n
\u201cA lot of aspects of aquaculture and brewing are similar,\u201d said Binter. \u201cIt\u2019s all about fine-tuning the environment.\u201d<\/p>\n