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Alternative Ingredients in Finfish Aquaculture Feed Short Course - October 18-22, 2010, Northern Crops Institute, Fargo, ND, South Dakota State University and USDA-ARS, Brookings, SD, USA

This five-day education program provides the most recent information on use of alternative ingredients in feeds for finfish. Lectures will be supplemented by hands-on experiences in NCI’s Feed and Extrusion Centers, Analytical Laboratory for texture and sensory evaluations, and site visits.
Registration deadline is September 27, 2010
September 8, 2010

Alternative Ingredients in Finfish Aquaculture Feed Short Course - October 18-22, 2010, Northern Crops Institute, Fargo, ND, South Dakota State University and USDA-ARS, Brookings, SD, USA

Registration deadline is September 27, 2010.

This five-day education program provides the most recent information on use of alternative ingredients in feeds for finfish. Lectures will be supplemented by hands-on experiences in NCI’s Feed and Extrusion Centers, Analytical Laboratory for texture and sensory evaluations, and site visits.  Days 1-3 will be in Fargo, ND.  The group will travel to Brookings, SD for days 4 & 5, and then return to Fargo.

Course Goals:

  • Provide information on using alternative protein and energy feedstuffs, such as DDGS and other grain and oilseed co-products in aquaculture feeds.
  • Provide background on feed processing and demonstrate production using extrusion and pelleting.
  • Demonstrate texture and sensory evaluation of fillets from fish fed diets containing alternative ingredients.
  • Visit regional facilities

Who should attend?

Aqua Nutritionists, Facility owners/managers, Aqua Feed Production Facilities, Aqua Health Professional, Aqua Researchers (industry/education), Aqua Technicians

Program Schedule:

Monday, October 18

Nutritional challenges of Alternative Ingredients for warm water species

Use of Alternative Ingredients for warm water species

Pelleting demonstration

Tuesday, October 19

Nutritional challenges of Alternative Ingredients for cold water species

Use of Alternative Ingredients for cold water species

Extrusion processing demonstration

Wednesday, October 20

Alternative ingredients and fillet characteristics

Quality analysis – experiments/demonstrations

        Texture

                 Pre-cooked: fresh – frozen

                 Cooked (fried): fresh - frozen

        Color

                 Pre-cooked: fresh – frozen

                 Cooked (fried): fresh – frozen

         Sensory panel demonstration

                 Cooked (fried): fresh - frozen

                 Travel to Brookings, SD in the afternoon

Thursday, October 21

Mike Brown, South Dakota State University

Kurt Rosentrater, USDA-ARS NCARL

Friday, October 22

Site visits at production and processing facilities

Information:
Phone:  1 701-231-7736; Fax:  1 701-231-7235; E-mail: nci@ndsu.edu,   www.northern-crops.com.