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Process to Access - Optimizing Nutrient Availability in Ingredients

  • Photo: 
    Gisle Bjørneby @ UMB

NOVA PhD course of 5 ECTS, organised by Olav Fjeld Kraugerud, Norwegian University of Life Sciences.
Preliminary course dates and location: 10-14 Dec. 2018, in Aas, Norway.

Course Description
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.

Content
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

Pre-/Post-Campus Assignments

  • Pre-campus assignment: The students have to hand in a presentation of their PhD-project & their expectations for the course. This will be presented during the course period.
  • Post-campus assignment: Report to be handed in by 4 Feb. 2019.

Learning Outcomes
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.

Evaluation Elements

  • Presence during the course period
  • Post-campus assignment: report (to be handed in by 4 Feb. 2019)

Pedagogical Approach
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.

Estimated 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.

Prerequisite Knowledge
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.

Admission
Admission for NOVA courses is handled by the course organiser/ the NOVA member institution organising the course. Please see the links in the margin for more information.

Published 10. August 2017 - 11:11 - Updated 10. August 2017 - 11:22

NOVA University Network

E-mail:
secretariat@nova-university.org
 

Postal address:
Ingrid Aksnes Hjetland
NOVA Secretariat
Norwegian University of Life Sciences
PO BOX 5003
NO-1432 Aas
NORWAY