The Program Faculty come from multiple disciplinary areas including engineering, pathology, physiology, nutrition, seafood processing and population and habitat modeling. Faculty work with a variety of aquatic species including, but not limited to: cod, halibut, salmon, trout, oysters, clams, mussels, sea urchins, sea horses, abalone, seaweed,  and lobsters.

Consideration for admission to the M.S. program will be given to applicants holding a bachelor’s degree from an accredited institution or the equivalent in one of the general areas of biology, animal science, food science, nutrition or engineering.