Fish Nutrition
Course offered :
- Current semester
- Next semester
Current programmes of study
Course offered by
| Number of credits | 10 |
| Course offered (semester) | Autumn |
| Subject overlap | 10 sp MAR253 |
| Schedule | Schedule |
| Reading list | Reading list |
Language of Instruction
English
Pre-requirements
None
Learning Outcomes
"-Keep track of the food¿s quantitative importance in the production of farmed fish, which feed resources you use, and the ratios between the energizing nutrient (protein, fat and carbohydrates) in commercial feeds.
-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
-Besides the written exam, the course will be evaluated with a term paper and an oral presentation. This will give students training in searching literature, reflect and communicate technical material written and spoken from a given current nutrition topics."
Contact Information
studie@bio.uib.no
Course Coordinator
Professor II Rune Waagbø
E-mail: rune.waagbo@nifes.no
Tlf.: 55 90 51 50
Course offered (semester)
Autumn
Language of Instruction
English
Access to the Course Unit
Students who have been admitted to a programme of study at the University of Bergen that includes access to this course are eligible to register. For information about admission requirements see Admission.
Aim and Content
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
Learning Outcomes
"-Keep track of the food¿s quantitative importance in the production of farmed fish, which feed resources you use, and the ratios between the energizing nutrient (protein, fat and carbohydrates) in commercial feeds.
-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
-Besides the written exam, the course will be evaluated with a term paper and an oral presentation. This will give students training in searching literature, reflect and communicate technical material written and spoken from a given current nutrition topics."
Pre-requirements
None
Recommended previous knowledge
MOL100, BIO100/BIO110, BIO101, BIO102, BIO103, BIO104 (old courses: BIO111, BIO113, BIO114), STAT101
Subject Overlap
10 sp MAR253
Compulsory Requirements
Compulsory assignment and oral presentation.
Assessment methods
Written exam and evaluation of assignment and oral presentation.
Grading Scale
The grading scale used is A to F. Grade A is the highest passing grade in the grading scale, grade F is a fail.
Contact Information
studie@bio.uib.no