In a world grappling with environmental sustainability, the Lim brothers are peering down the microscope in search of ways to secure the city-state’s food security.

       One finds purpose in investigating pathogens that ravage fish stocks in farms, while the other is interested in the application of genetic tools and techniques for aquaculture.

       Tzer Shyun, 27, and Tzer Chyan, 23, represent a new generation of aquaculture specialists, equipped with both theoretical knowledge and practical skills. They are both graduates of the aquaculture programme at the Singapore campus of James Cook University (JCU).

       For Tzer Shyun, who graduated in 2022, and is now a laboratory manager at the National University of Singapore's Tropical Marine Science Institute (TMSI), the Bachelor of Science (Majoring in Aquaculture Science and Technology) programme was a natural choice. The Australian university is the only tertiary institution to offer an aquaculture degree in Singapore.

       “I specialised in aquaculture in my third year pursuing a diploma in veterinary technology at Temasek Polytechnic,” Tzer Shyun says.

       Continuing to pursue a veterinary degree or a degree that is more focused on general sciences were his other options, but he chose aquaculture because it offered a good blend of lab work and outdoor field work.

       He adds: “It is also a meaningful career as I would be able to contribute to food security.”

       The brothers' paths to aquaculture, though ultimately converging, began quite differently. While Tzer Shyun narrowed his career interest at 22, his younger sibling developed his passion in the field after he entered university.

       Says Tzer Chyan: “I liked botany, marine biology and palaeontology... My interest in aquaculture grew only after I started the programme, and I realised how interesting and applicable aquaculture was to the current Singaporean context.”

       During his coursework, he was most fascinated by a module on bacterial science in aquatic species.

       “The tropics have a lot more diseases, viruses and parasites compared with other cold water countries. On average, every five to 10 years, a previously unknown pathogen emerges and causes a new disease, devastating the industry and costing millions in production losses,” he explains.

       A case in point was the scale drop disease virus outbreak in 2023 that led fish farm operator Barramundi Group to temporarily pause farming of Asian sea bass in the southern waters.

       Growing up in what they describe as a “science-centric environment”, the sons of secondary school teachers – one taught mathematics and computer studies, the other chemistry – enjoy being in nature, taking intertidal walks where they got to spot and identify marine organisms along shorelines.

       When their mother learnt that Tzer Chyan would be following in his elder brother’s footsteps to enrol in the same aquaculture course, she quipped jokingly, “What if the sector doesn't do well? Does that mean both of you won’t be able to have a job?"

       Her concern, however, was unwarranted.

       Aquaculture is the fastest-growing food production sector globally. In Singapore, the aquaculture sector is working on improving the capability of the agri-food industry to sustainably produce 30 per cent of the country’s nutritional needs by 2030. This growth is not just about quantity; it's about innovation.

       Singapore aims to establish itself as a leading research and development (R&D) hub for sustainable tropical aquaculture, developing and exporting cutting-edge hatchery technologies, disease management systems, and eco-friendly farming solutions to South-east Asian neighbours and tropical marine regions globally.

       From genome sequencing to sustainable breeding programmes, the field is rapidly expanding beyond traditional fish farming.

       Professor Dean Jerry, director of the Tropical Futures Institute at JCU, says: “As an emerging industry, the aquaculture sector relies heavily on innovative science and technology for sustainable, high-quality production.”

       “That is why the industry urgently needs scientists with skills in areas such as genetics, nutrition, aquatic animal health and engineering. JCU’s aquaculture programme equips students with these crucial skills by integrating the latest research and industry standards into its curriculum.”

       At JCU, the siblings were taught theoretical knowledge in biological sciences, such as molecular genetics and marine biology, as well as environmental sciences such as spatial ecology. They also picked up programming skills.

       "The skills we've learnt are transferable across the life sciences," Tzer Chyan notes.

       "Whether it's R for statistical analysis or ArcGIS for mapping the potential impacts of aquaculture in the broader environmental context, we're prepared for the multidisciplinary nature of modern science."

       But it was the practical lessons that left a deep impression. Tzer Chyan still vividly remembers one of his professors – Dr Susan Gibson-Kueh – showing up in class with shrimp straight from the market.

       "One day, our professor brought in fresh shrimp from the market," Tzer Chyan recalls. "We weren't cooking it – we were dissecting it, sampling its tissue and analysing its pathology. That's when I knew this wasn't your average science degree.

       “You are allowed a lot of freedom of exploration in your practical sessions.”

       This hands-on approach was characteristic of Dr Gibson-Kueh's teaching style, which drew from her extensive expertise as a trained fish pathologist.

       “She handles diseases, viruses and parasites. I enjoyed her classes. And that's where the passion really grew,” Tzer Chyan says.

       According to Tzer Chyan, JCU aquaculture students, on average, would spend around 20 per cent of their time in practical hands-on lessons.

       "It's this blend of theory and practice that sets JCU apart," he adds.

       The school’s Aquaculture Research and Teaching Facility serves not just as a place for students to gain hands-on experience but also allows the university to contribute to the greater aquaculture R&D scene in Singapore.

       Students also benefit from the strong partnerships that JCU has forged with industry partners and government agencies. In April 2021, JCU's Tropical Futures Institute received part of a $23 million grant from the Singapore Food Agency (SFA) to lead or collaborate on four research projects in sustainable urban food production.

       Another benefit of studying at JCU is the small size of its aquaculture faculty.

       This means classes are smaller as well, giving students more one-on-one time with their lecturers. This helps build a close-knit community among the faculty members, alumni and current students.

       “I feel there’s a much better sense of mentorship in JCU,” says Tzer Chyan. “They are able to direct you to certain interests, find you opportunities or give you advice on further studies.”

       Thanks to the varied backgrounds of the professors, students will be able to find mentorship in every aspect of aquaculture and the broader life sciences sector, from development of new genomic tools, to statistics and bioinformatics, to even farm management.

       Dr Gibson-Kueh, for example, was the one who advised Tzer Shyun to apply to TMSI. A handful of his classmates from JCU’s aquaculture programme currently work in adjacent labs in TMSI, specialising in different areas like invertebrate populations, corals and seagrass.

       “We never really interacted with any of these organisms in our curriculum, but they definitely did teach us the skills we need to adapt to our job requirements,” he says.

       In his current role as a lab manager, he is part of the organism culture team, which cultures algae, as well as invertebrate species, that researchers can use for their projects.

       Since JCU set up the aquaculture programme in 2017, successive batches of graduates have taken up varied roles – from lab managers to research assistants and farm managers – in aquaculture and related industries, such as seafood-processing businesses, pharmaceuticals and feed manufacturing.

       Tzer Chyan has just graduated and is looking for a full-time position. He is keen to go into research, specialising in fish health management and aquatic animal diseases.

       “I want to build up my work experience as much as possible,” he says, adding that he hopes to one day work in the National Parks Board or SFA. A career in academia is on the cards as well.

       His older brother, too, is keeping an open mind even though he enjoys his current work as a lab manager.

       “Research assistants tend to focus on a single project, but a lab manager has more opportunities to learn by observing multiple projects,” Tzer Shyun explains.

       “Maybe that way I’ll find something I’m more interested in, which might determine my next career step,” he says, adding that companies are less likely to request specific degrees at job search sites.

       “They always say ‘graduate in life science, marine science, aquaculture or equivalent’,” he says.

       “Ultimately, they are looking for transferable skills that our aquaculture degree course at JCU has equipped us with.”

       Find out more about the Bachelor of Science (Majoring in Aquaculture Science and Technology) programme available at the Singapore campus of James Cook University.