Summary
"The Role of a Food Engineer in Fish Diet Research and Formula Development" by George M. Pigott at the Institute for Food Science and Technology at the University of Washington College of Fisheries for publication in Aquacultural Engineering.
For some years we have been hearing glowing accounts of the tremendous fish farming and aquaculture industry that will be a major source of "animal" protein for the world. In general, studies for this have drawn the same conclusions: namely, that we need more knowledge in reproductive physiology, nutritional requirements, disease and parasite control, and relationship with environmental factors. As food engineers and technologists we must continually enlarge our knowledge of the multi-discipline areas necessary for filling the requirements for fish feed manufacture.
