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.
• Should be able to do a routine analysis of the proximate composition of feed and fish, instrumental and visual colour evaluation of salmon 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.