The World Sustainability Organization, in collaboration with Sophie Fridman, invite you to register online course on “Nutritional strategies to reduce the use of antibiotics in aquaculture”
This 3 hours course will cover the following subjects:
1) An overview of the aquaculture industry; history, growth and constraints etc.
2) Antibiotic usage in aquaculture and its impacts.
- Controlling bacterial diseases using antibiotics – history, mechanisms of action and scope.
- Risks associated with antibiotic application in aquaculture
- Antimicrobial resistance (AMR)
- Antimicrobial residues (i.e. environmental impacts of antibiotic usage in aquaculture systems)
- Human/public health implications of antibiotic usage
3) Alternative treatments for bacterial pathogens in aquaculture production.
- Discussion of a holistic or integrated approach to health management in aquaculture
4) Nutritional strategies to reduce the use of antibiotics in aquaculture.
- Overview of the use of feed additives in aquaculture; what they are and why are they used?
- Evaluation and analysis of commonly used feed additives
- Prebiotics, Probiotics and Synbiotics
- Medicinal plants i.e. phytogenics
- Immunostimulants i.e. dietary additives that enhance innate immunity against pathogens
5) Case studies.
- The use of probiotics in tilapia aquculture
- Shrimp – shrimp industry in India/Asia and use of commercially available immunostimulants
The course could be of interest to Fish Health Professionals, Fish Veterinarians, Marine and Freshwater fish husbandry staff, Feed manufacturers and many others
Details of the course are as follows:
Date: 9th December, 2020
Time: 10 am – 1 pm (Central European Time)
Speakers: Sophie Fridman
Course registration sign up here
if this link doesn’t work try attend.zoho.com/yk4a
Maximum 200 participants
Cost: 35 euro until 6th December 2020
Friend of the Sea Certificate of Attendance will be issued to all participants after passing a final test
We thank you for your continued support and look forward to hearing from you.