Institute Directorate carries out research activities and other works in technical issues with departments which comprise of research subunits.
Departments of the Institute
1- Fisheries Management Department
Determination of fisheries stocks, formation management plans for increase production and provide the sustainable use of stocks, development of new fishing technologies / methods, researching Socio-economic about fishing, this department is carring out works about organization of training programs in order to develope awareness of responsible sustainable fishing on fishermen and cooperatives.
2- Aquaculture Department
Improving aquaculture conditions and the efficiency, surveys intended for gain new species to aquaculture, development aquaculture systems with environmental friendly and fish feeding methods, this department is carring out by giving consultancy services that will ensure to act with responsible sustainable fishing awareness of fish farmers.
3- Environment and Resource Management Department
Carring out basic ecological and pollution studies in lakes and rivers, composing database related to water resources, determination the environmental impact of aquaculture practices, development water quality models relating to inland water and preparation of management plans, helping water resources users about aquatic ecosystems and environmental awareness.
4- Fisheries Health Department
Researching about treatment of fisheries disease and diagnosis in water which located in responsibility area and aquaculture business, development of diagnosis, treatment and control methods, this department is carrying out studies on organization of training programs for the development of healthy production awareness in aquaculture business.
5- Food Technologies Department
Doing studies on all issues related to quality and food security at preparation, consumption and protection of fisheries which are obtained by hunting and aquaculture, analyzing of the deterioration indicator substance and microorganisms, hazardous substances, the chemical composition of the products and quality-control analysis methods and applications, this department engages in research on topics such as food microbiology applications, suitable preservation techniques and applications of quality assurance standards.
