Fish Nutrition and Product Quality
Knowledge:
- Have a broad understanding of the different nutrients in the feed (macro and micro) their structure and function.
- Have a broad knowledge about digestion and uptake of nutrients in fish.
- Have knowledge about the feed industrial development and growth, what are the most commonly used feed ingredients and how fish feed is produces.
- Have knowledge of what impact quality of salmon, overview of important quality degrading factors and how to quality grade salmon.
- Know of research and developmental work within the field of nutrition for salmon, how production impacts the environment (feed waste and feaces) and be able to update this knowledge.
Skills:
- To use knowledge and relevant results from nutritional research in practical and theoretical justifications
- Be able to find, assess and refer to information and scientific literature in a way that it illustrate a relevant problem related to fish nutrition.
- Be familiar with routine analysis of the proximate composition of feed or fish, visual colour evaluation and a QIM assessment of salmon.
General competance:
- Have insight in relevant scientific and industrial problems regarding different raw materials and the access of these for fish feed production, in particular related to omega-3.
- Be able to communicate important nutritional themes oral and written.
- Familiar with recent and relevant nutritional research
- Know research and developmental work within salmon nutrition and to update this knowledge
- Should have knowledge about what defines good quality and how to preserve good quality from producer to consumer.
In addition to the semester fee and syllabus literature, students are expected to have a laptop with microphone and camera. Students must purchase their own laboratory coat for use in courses with laboratory exercises.
Up to 1000kr in own contribution for industry excursion.
Lab exercises:
Proximate composition (fat, water & protein) of fish and feed (video demonstration).
Freshness assessment (QIM Quality Index Method) and visual color analysis of salmon.
Multiple choice
Excursion to relevant industry company
Teaching with the use of various E-learning tools Group exercises with oral presentation
Course responsible uses several learning activities where the students are challenged to actively participate in the teaching. It is therefore important that the student are prepared and present.
