Topic	Name	Description
	Theory Course Outline
	Practicals Course Outline
Topic 1	1.Fundamentals of fish nutrition
Topic 2	2. Nutrients and growth
Topic 3	3.1.Introduction
	3.2.Structure and Composition
	3.3.Chemical Properties
	3.4.Classification
	3.5.Protein Digestion and Metabolism
	3.6.Amino Acids
	3.7. Amino acid Classification
	3.8 Amino acid Composition and Protein Quality
Topic 4	4.1.Introduction:
	4.2.Structure and composition
	4.3.Classification
	4.4. Fatty acid structure and classification
	4.4.1. Phospholipids
	4.4.2.Glycolipids
	4.4.3.Waxes
	4.5.Steroids
	4.6.Cholesterol
	4.7.Bile acids
Topic 5	5.1.Introduction
	5.2.Classification
	5.2.1.Non-Sugars
	5.2.2.Sugars
Topic 6	6.1.Definition
	6.2.Classification
Topic 7	7.1.Classification
	7.2.Functions
Topic 8	8.1.Introduction
	8.2.Laws of thermodynamics
	8.3.Energy units
	8.4.Forms of energy partitioning
	8.5.Energy metabolism
Topic 9	9.1.Introduction
	9.2.Protein and amino acids
	9.2.1.Protein and amino acids
	9.3.Lipids
	9.4.HUFA - Highly Unsaturated Fatty Acid
	9.5.Carbohydrates
	9.6.Energy
	9.7.Dietary protein - energy ratio
	9.8.Vitamins and minerals
	9.8.1.Vitamin requirements
Topic 10	10.1.Introduction
	10.2.Steps in feed formulation
	10.3.Methods of feed formulation
	10.3.2.Linear Programming
	10.3.3.Quadratic programming
	10.4.Feed Manufacturing
	10.4.2.Receiving
	10.4.3.Processing
	10.4.4.Packaging
	10.4.5.Storage and Distribution
	10.5.Feed Milling Processes
	10.5.2.Grinding
	10.5.2.1. Hammermills
	10.5.2.2. Attrition Mills
	10.5.3.Mixing
	10.5.3.1.Horizontal Mixers
	10.5.3.2.Vertical Mixer
	10.5.4.Pelleting
	10.5.5.Cooling and Drying
	10.5.6.Crumbles
	10.5.7.Screening or Grading
	10.6.Extrusion Pelleting
	10.6.1.Extruder
	10.6.2.Benefits of extrusion
	10.7.Advantages Of Extrusion Cooking
Topic 11	11.1.Different forms of feeds
	11.2.Feeds based on life-cycle of fish
	11.3.Product quality feeds
	11.4.Larval feeds
	11.5.Flakes
	11.6.Farm-made feeds
Topic 12	12.1.Binders
	12.2.Antioxidants
	12.3.Enzymes
	12.4.Pigments
	12.5.Growth promoters
	12.6.Feed stimulants
	12.7.Immunostimulants
Topic 13	13.1.Introduction
	13.2.Soybean meal
	13.3.Single Cell Protein
	13.4.Krill
	13.5.Poultry By-Products and Feather Meal
	13.6.Anti-nutritional Factors
Topic 14	14.1.Digestion and Absorption
	14.2.Characteristics of enzymes and other digestive secretions
	14.3.Protein digestion
	14.4.Fat digestion
	14.5.Carbohydrate Digestion
	14.6.Microbial digestion
	14.7.Factors affecting digestibility
Topic 15	15.1.Evaluation of efficiency of fish feeds
Topic 16	16.1.Storage
Topic 17	17.1.Introduction
	17.2.Methods of Feeding
	17.3.Demand feeder
	17.4.Electrically operated automatic feeders - Model 1
	17.4.2.Model - 2
	17.4.3.Model - 3
	17.4.4.Model - 4
	17.4.5.Pneumatic-type automatic feeders
	17.4.6.Hydraulic - type automatic feeders
	17.5.Feeding carts
	17.6.Feeding boats
	17.7.Feeding devices for wet or moist feeds
Topic 18	18.1.Introduction
	18.2.Ration size
	18.3.1.Feeding Tables
	18.3.2.Feeding Tables
	18.3.3.Feeding Tables
	18.3.4.Feeding Tables
	18.4.Factors affecting feed net consumption
	18.5.Sampling to monitor growth
Topic 19	19.1.Introduction
	19.2.Nutritional disorders due to protein deficiency
	19.3.Nutritional disorders due to lipid deficiency
	19.4.Nutritional disorders due to mineral deficiency
Topic 21	(a) Determination of moisture
	(b) Determination of Crude Protein (Kjeldahl Method)
	(c) Determination of Crude Fat
	(d) Determination of Crude Fibre
	(e) Determination of Ash
	(f) Determination of carbohydrate
Topic 22	(a) Standard fish feeds
	(b) Digestive enzyme based fish feeds
	(c) Carotenoid based fish feeds
	(d) Phytase based fish feeds
Topic 23	(a) Sinking rate of formulated feeds
	(b) Stability of formulated feeds
Topic 24	(a) Protein associated changes
	(b) Fat associated changes
Topic 25	Testing and evaluation of formulated feeds on fish growth and survival
Topic 26	References