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.
Who should attend
PhD-Students that are interested in the field of feed making. This means Students both dealing with technological aspects and nutritional aspects. Students working with single ingredients (e.g. such as enzyme development or polymer related to binding properties) that want to understand the whole picture of feed making/understand what are the constraints of introducing new ingredients, will also find this course valuable.
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.
Deadline for signing up: 15 September 2018.
How to apply; see here (NMBU-Students: Use StudentWeb for application. StudentWeb will open for applications in the beginning of September.)
- About the course content: Olav Fjeld Kraugerud (tel: +47 41617337) or Dejan Miladinovic (+47 67230976, +47 90564717)
- General study questions: Study Advisor at Fac. of Biosceinces, e-mail, phone: +47 67230111
- About registration: Ingrid Aksnes Hjetland (+47 67230125)