This course has a limited capacity, enrolment is based on application. Application deadline is Thursday in week 33 for the autumn semester. Please see this page for more information: https://www.uib.no/en/matnat/53431/admission-courses-limited-capacity
You will receive confirmation of whether you received a spot in Studentweb no later than Tuesday the week after the deadline.
The time of the first lecture/orientation meeting can be found in the schedule on the course website or on the Mitt UiB learning platform.
Objectives 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.
- Keep track of 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 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 scientific material both in the written and verbal form, on a current nutrition topic.
Access to the Course
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.
Forms of Assessment
Digital exam, evaluation of assignment and oral presentation.
The grading scale used is A to F. Grade A is the highest passing grade, grade F is a fail.
Students will evaluate the course in accordance with the quality assurance system at UiB and the Department. You can find courseevaluations in the Quality Assurance Reports.
Contact the Study Section at the Department of Biological Sciences: email@example.com
For written exams, please note that the start time may change from 09:00 to 15:00 or vice versa until 14 days prior to the exam.
Type of assessment: Written examination
- 16.02.2021, 09:00
- 4 hours
- Withdrawal deadline
- Examination system
- Digital exam