The course will also review current practices for preparing full-fat soy meal processing; recycling fisheries by-products, raw animal products, and secondary resources; raw material, extrusion of floating, sinking, and high fat feeds; spraying and coating fats, digests and preservatives; use of encapsulated ingredients and preparation of premixes, nutritional requirements of warn water fish and shrimp, feed managements and least cost formulation.
Practical demonstration of sinking, floating, and high fat aquafeed, are demonstrated on four major types of extruders – (dry, interrupted flights, single and twin screw), using various shaping dies. Other demonstrations include: vacuum coating and lab analysis of the raw material for extrusion. Reservations are accepted on a first-come basis.
For more information, programs and application forms, contact:
Dr. Mian N. Riaz
Advertisement2476 TAMU; Food Protein R&D Center
Texas A&M University; College Station, TX 77843-2476
Phone: 979/845-2774; Fax: 979/845-2744
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