Course code NOVA-402

NOVA-402 Process to Access - Optimizing Nutrient Availability in Ingredients

Norsk emneinformasjon

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Showing course contents for the educational year 2018 - 2019 .

Course responsible: Olav Fjeld Kraugerud, Olav Fjeld Kraugerud
Teachers: Jon Øvrum Hansen, Hans Magnus Gjøen, Hans Magnus Gjøen, Egil Prestløkken, Egil Prestløkken, Øystein Ahlstrøm, Øystein Ahlstrøm, Trond Storebakken, Birger Svihus, Dejan Dragan Miladinovic
ECTS credits: 5
Faculty: Faculty of Biosciences
Teaching language: EN
(NO=norsk, EN=Engelsk)
Teaching exam periods:

Teaching, autumn 2018, on-site course of one week in December 2018

Evaluation: Report to be handed in by 4 Feb. 2019

Course frequency: 2016, 2018
First time: Study year 2015-2016
Last time: 2018H
Preferential right:
Students on PhD level have number one prioritiy. Master's students may inquire vacancy for PhD courses from the contact listed on the course's NOVA webpage.
Course contents:

This is a feed manufacturing and nutrition course which includes both traditional and new sources (ingredients) of macro nutrients for compound feed, related to both terrestrial production animals and fish. The ingredient perspective is relevant for both food and feed, since the same technologies are being used for both fields.

The core of the course is the experimental work at the Centre for Feed Technology, supported by lectures. The students will have to read literature, both up front, and after the course days at Aas. Then the final part of the course is to write a report about the experimental work with feed processing.

Programme Outline

  • Monday: Theory
  • Tuesday-Thursday: Theory (morning), experimental work in the pilot plant (afternoon)
  • Friday: Theory
Learning outcome:
Purpose of the course: to gain in-depth knowledge of how and why different key processes and equipments are installed and used in feed production plants, and how to utilize those for optimized availability of the nutrients in the ingredients. Objective: that the students will be able to understand the principles used for key processes and to optimize these processes through discussions with scientists and factory personnel. This outcome will be combined with nutritional knowledge, e.g. to understand at which temperatures different proteins are being modified during extrusion, and which components that can be added to adjust such structural changes. Hence, the ingredients perspective makes this course relevant for both food and feed related topics. Also non-thermal processes will be covered.
Learning activities:
Combining theory and practical work (at the feed plant). Also using group work (exercises) where the students will solve tasks related to the practical work. The report to be handed in afterwards will ensure maturation of the theory and practice given during the week with lectures & practical work.
Syllabus:
The students will receive the reading list in due time.
Recommended prerequisites:
The student should be familiar with/have knowledge about most of the processes that are used in feed industry. The student should have knowledge of the causes and the justification of the different processes by taking into consideration nutritional requirements, physical requirement of the pellet and ingredient characteristics.
Mandatory activity:

Participation on the on-site course.

The students have to hand in a presentation of their PhD project and their expectations for the course. This will be presented during the course period.

Assessment:
  • Presence during the course period
  • Post-campus assignment: report (to be handed in by 4 Feb. 2019)
Nominal workload:
  • 30 hours seminar (i.e. experimental work at the pilot plant, + other activity supporting the course)
  • 20 hours lectures
  • 60 hours independent work, e.g. literature study, and preparing for the report
  • 40 hours other: Writing a report of the experimental work done at NMBU; i.e. describing the feed processing, results obtained and discussing those. Literature handed out during the course must be used to evaluate the experiment.
Entrance requirements:
The student should be familiar with/have knowledge about most of the processes that are used in feed industry. The student should have knowledge of the causes and the justification of the different processes by taking into consideration nutritional requirements, physical requirement of the pellet and ingredient characteristics.
Type of course:
  • 30 hours seminar (i.e. experimental work)
  • 20 hours lectures
Note:

This course is a joint Nordic NOVA PhD course organised by Olav Fjeld Kraugerud, Department of Animal and Aquacultural Sciences. Teachers and researchers from NMBU, the Swedish University of Agricultural Sciences (SLU) and Aarhus University teach on the course.

Please see the course information webpage on NOVA's website for more information on the course:

https://www.nmbu.no/en/students/nova/students/phd-courses/phd-courses-2018/node/32516

Examiner:
Examination details: :