This class will provide an understanding of the key aspects of nutrition of cultured species. Students will gain an understanding in the importance of nutrition and feed management in commercial aquaculture operations and learn to assess the sustainability of raw material sources such as fish meal and the effectiveness of alternative protein replacements. Topics covered will include feeding and digestion, and nutritional science, including the importance of protein, lipids and carbohydrates. Nutrient sources and requirements will be investigated alongside feed production and management techniques. The course will include a critical discussion of the FIFO ratio (fish in- fish out ratio) in assessing sustainability of production. The class will conclude by examining the sustainability of aqua-feed production by studying alternative and sustainable raw materials to fish meal/oils and investigating future trends in aquafeed production.
Monday, January 10, 2022 to Monday, January 24, 2022