Fish nutrition

Semester 1

Semester 2

Semester 3

Semester 4

ECTS
8

PRODUCTION
MANAGEMENT

Food production
University of Bergen

Synopsis

The course will provide an introduction to the various food components¿ nutritional impact on growth, development, reproduction, health and quality of farmed fish. This involves learning about the fish's digestive system and the various nutrients' digestion, absorption, metabolism and biochemical function. The course also covers relevant undesirable substances in feed that can be a challenge for the health and for the seafood product produced. Students will also learn about alternative resources and substances used in fish feed, and the legislation that the FSA and the industry must deal with in this area. The course builds on the basic knowledge of biology and biochemistry

Pre-requisites

Bachelor's in Biology

Aims

The course aims to give students the knowledge and skills to keep track of the quantitative importance of food in the production of farmed fish, which feed resources are used, and the ratios between the energizing nutrient (protein, fat and carbohydrates) in commercial feeds.

Objectives

By completing the course, students will:
Possess a detailed knowledge of the fish's digestive system, including a deeper focus on the development of the gastrointestinal tract of marine fish larvae

Show detailed knowledge of various energizing- and micro (vitamins and minerals) nutrients¿ digestion, absorption, metabolism and biochemical function.

Understand how the food composition can affect health, both by lack of nutrients and through preventive nutrition

Explain the components of fish feed on fish product quality, both positive (nutrients) and negative (contaminants from food and environment)

Have knowledge of fish reproduction and how diet affects egg and fry quality

Have a basic understanding of legislation that business and government must deal with in the food area, in terms of fish quality, health and environmental impact

Key skills acquired

Students will have training in searching literature, reflection and communication of technical material (in written and spoken format) from current topics in nutrition.

Bibliography

1. Text book: Fish Nutrition, 3rd ed; Halver & Hardy, Academic Press, 2002, ISBN 0-12-319652-3; Available as e-book pdf downloads in the library at the University of Bergen
2. Presentation handouts (pdf) and selected updated review papers (pdf)
3. Recommended literature for candidates with special interest in fish nutrition: NRC (2011) Nutrient Requirement of Fish and Shrimp; National Research Council of the National Academies, The National Academies Press, Washington DC

Assessment

One term paper, one presentation, written final exam

Involved teachers

Rune Waagbø

Contact hours

lectures
20

practicals
0

seminars
4

computerclass
0

fieldwork
0

other
0