HFE305 Feed Manufacturing Technology
Showing course contents for the educational year 2020 - 2021 .
Course responsible: Olav Fjeld Kraugerud
Teachers: Birger Svihus, Dejan Dragan Miladinovic
ECTS credits: 10
Faculty: Faculty of Biosciences
Teaching language: EN
Limits of class size:
Teaching exam periods:
This course starts in August block. This course has teaching/evaluation in August block, Autumn parallel.
Course frequency: Annually
First time: Study year 2003-2004
The following topics will be covered through lectures and demonstrations: The structure of the feed industry. Receiving, storing and transporting feed ingredients. Chemical changes during processing. Pelleting - principles and major effects. Pellet quality. Extrusion. Dosing, weighing and mixing of diets. Pelleting - technical part. Conditioning. Expander treatment. Grinding of feed ingredients. Use of liquid feed ingredients. Cooling and drying. Process quality assurance program (ISO 9001). Feed milling administration, maintenance program and flow design.
After this course, the student should be familiar with most of the processes that are used in the feed industry, and they should have gained knowledge of the causes and the justification for the use of the processes by taking into consideration knowledge about nutritional requirements, ingredient characteristics and cost of the processes.
Teaching will be as lectures combined with demonstrations and group work at Center for Feed Technology. In addition, an individual report describing the general principle of feed processing must be handed in and approved.
Literature from different sources will be handed out during the course.
Basic knowledge in nutrition equivalent to HFE200 is required.
Demonstrations and group work are compulsory.
3 hour written examination.
Special requirements in Science
Reduction of credits:
Type of course:
Approximately 40 hours of lecturing and 30 hours of demonstrations.
Allowed examination aids: A1 No calculator, no other aids
Examination details: One written exam: A - E / F