Committee Membership Information
Nutrient Requirements of Fish and Shrimp
Dr. Ronald W. Hardy
University of Idaho
Ronald W. Hardy is Professor and Director of the Aquaculture Research Institute at the University of Idaho and Affiliate Professor at the University of Washington?s School of Fisheries. His expertise is in fish nutrition and feeds, with a research focus in the areas of alternative feed ingredients for fish meal and fish oil for use in salmon and trout feeds. Research also includes molecular genetics in relation to somatic growth, nutrient partitioning, effects of diet on immune function, and ornamental fish production. He is also involved in aspects of conservation fisheries, such as diets for wild salmonids. Dr. Hardy was a member of the NRC Committee on Animal Nutrition (2000?2002) and the NRC?s Subcommittee on Warm Water Fish Nutrition (1981?1983). Dr. Hardy received his B.S. in Zoology from the University of Washington, his M.S. in Nutrition from Washington State University, and his Ph.D. in Fisheries from the University of Washington.
Dr. Delbert M. Gatlin, III
- (Vice Chair)
Texas A&M University-College Station
Delbert M. Gatlin, III is a Professor and University Faculty Fellow with the Department of Wildlife and Fisheries Sciences and a member of the Intercollegiate Faculty of Nutrition at Texas A&M University. He is an expert in basic nutrition of fishes and shellfishes, with primary emphasis on species cultured for human consumption, especially hybrid striped bass and red drum. Dr. Gatlin?s research activities include determining dietary requirements for and metabolism of various nutrients with consideration given to such aspects as nutritional energetics, nutrition-disease interactions, and nutritional biochemistry of fish as it relates to human health. His research is coordinated to provide a comprehensive basic nutrition program in order to improve production efficiency in aquaculture and enhance the quality of resulting products. Dr. Gatlin sits on the Board of Directors of the Striped Bass Growers Association and is a Certified Fisheries Scientist and member of the American Fisheries Society, World Aquaculture Society, and American Society for Nutritional Sciences. He was a member of the NRC Committee on Animal Nutrition from 1996 to 1999. Dr. Gatlin received his B.S. in Fisheries and Aquaculture from Texas A&M University and his Ph.D. in Nutritional Biochemistry from Mississippi State University.
Dr. Louis R. D'Abramo
Mississippi State University
Louis R. D?Abramo is the William L. Giles Distinguished Professor, an Aquaculture Biologist in the Department of Wildlife and Fisheries, and Dean of the Graduate School and Associate Vice President for Academic Affairs at Mississippi State University (MSU), where he has worked since 1984. Dr. D'Abramo's career at MSU has focused on development of management strategies to optimize production of fish, crustacean, and mollusc species for commercial aquaculture; nutritional physiology of larval and juvenile crustaceans, fish, and molluscs; development of formulated diets; and hormonal control of sex differentiation in crustaceans. One of the goals of his work is to develop sustainable commercial production practices based on the wise use of natural resources and environmental stewardship. Dr. D?Abramo has received awards for his research and teaching, including the Ralph E. Powe Research Excellence Award, the highest honor in faculty research, from Mississippi State University in March 2007; the Meritorious Award from the National Shellfisheries Association, Inc. in 2007; and the Highest Honor Bestowed by the World Aquaculture Society, the Exemplary Service Award in 2003. He is on the Editorial Boards of Aquaculture International, Aquaculture, and The Journal of Shellfish Research. He has participated in professional organizations by his service as President of the World Aquaculture Society (1992?1993) and of the National Shellfisheries Association (2005?2007). Dr. D?Abramo received his B.A. in Natural Sciences and Mathematics from Assumption College and his M.Phil. and Ph.D. in Ecology and Evolutionary Biology from Yale University.
Dr. Ashild Krogdahl
Norwegian School of Veterinary Science
�shild Krogdahl is a Professor in the Department of Basic Sciences and Aquatic Medicine at the Norwegian School of Veterinary Science (NVH) and leader of the Nutrition Group at the Aquaculture Protein Centre, a Norwegian Centre of Excellence. She joined NVH in 1993 after 10 years of teaching and research in animal nutrition at the Norwegian University of Agriculture and six years at the associated Institute for Aquaculture Research. She is now responsible for the course in Animal Nutrition at NVH and teaches nutrition of monogastric animals. Her research focuses on interactions between food components and intestinal physiology in various monogastric animals (fish and humans included), with the goal of revealing the effects of antinutrients on digestive processes, transport and immune functions of the gut and on nutrient partitioning and requirement in the body. Presently, the Atlantic salmon is her main experimental animal. She is a referee for the journals Aquaculture, Aquaculture Nutrition, and Comparative Biochemistry and Physiology. She has served as an advisor or consultant to numerous committees and professional societies, including Deputy President in the Senate of the Norwegian Research Council (1986?1989), Representative of Norway in EU?s Cost Action 98 (1995?1999), Leader of the Advisory Board of Directorate of Fisheries Institute of Nutrition (1998?2002), and Leader of the Norwegian Scientific Committee for Food Safety (2004?present). Dr. Krogdahl earned her B.Sc., M.Sc., and Ph.D. at the University of Oslo.
Dr. Francoise Medale
French National Institute for Agricultural Research
Fran�oise M�dale is Director of Research at the Joint Research Unit of the Aquaculture Nutrition and Genomics of INRA, the French National Institute for Agricultural Research. A specialist in the nutrition of farmed fish, Dr. M�dale uses rainbow trout as her model organism to analyze the cellular and molecular mechanisms and regulators of energy use of nutrients. Her objectives are to reduce nitrogen use, thereby reducing nitrogen discharges, and to modulate fat deposits by nutrition in order to control the quality of characteristics in the final product, such as nutritional value, sensory characteristics, and yield. She also studies the relation of genetic variability to utilization of nutrients in different raw food ingredients. Dr. M�dale also teaches fish nutrition at the University of Rennes and Agronomy Schools. She is an Elected Member of the Scientific Council of INRA, a Member of the National Council of Universities Section 68, and an expert of the group on nutritional quality and health of aquatic products for AFSSA, the French Food Safety Agency. Dr. M�dale received her Degree in Physiology and Biochemistry from Toulouse III, her Maitrise in Animal Physiology from Toulouse III, and her Ph.D. in Nutrition and Food Science from the Universit� Paul Sabatier Toulouse.
Dr. John E. Halver
University of Washington
John E. Halver (NAS) is Professor Emeritus in Nutrition at the University of Washington?s School of Aquatic and Fishery Sciences. He was a Professor at the University of Washington for 24 years until his retirement in 1992. Prior to that, he was Senior Scientist in Nutrition for the U.S. Fish and Wildlife Service (USFWS) in Seattle(1975?1978) and Director of Western Fish Nutrition Laboratories of the USFWS (1950?1975). In 1976, he founded the Halver Corporation, an ecosystems management consultancy that serves the national and international arena, of which he is still the President and CEO. Dr. Halver is a member of the American Society for Nutrition, the American Fisheries Society, the World Aquaculture Society, and the American Institute of Fishery Research Biologists. He has membership in the National Academy of Sciences and the Hungarian Academy of Sciences. He has served as the chair of the first NRC publication on Nutrient Requirements of Fish, as Section 61 Liaison for Animal, Nutritional, and Applied Microbial Sciences, and on the Panel on Research and the Government Performance and Results Act. In 2005, the International Biographical Centre of Cambridge, England named him one of the ?Leading Scientists of the World.? Dr. Halver received his B.Sc. in Chemistry and his M.Sc. in Organic Chemistry from Washington State University and his Ph.D. in Biochemistry from the University of Washington.
Dr. Dominique Bureau
University of Guelph
Dominique Bureau is an Associate Professor in the Department of Animal and Poultry Science at the University of Guelph in Ontario. He is an expert on the nutrition of fish, mainly salmonid species (Oncorhynchus species, Salvenius species, and Salmo salar) for aquaculture or stock rehabilitation purposes. His research focuses on basic nutritional physiology, growth regulation, digestion, and feeding strategies as well as on ingredient quality and fish feed formulation. He also develops predictive models for growth, feed requirement and waste output of fish. Beginning in 2007, Dr. Bureau became a member of the Canada-Chile Sustainable Aquaculture Research & Training Network and also the Stanford Sustainable Aquaculture Feeds Working Group. He is a member of the Editorial Boards of Aquaculture Research, International AquaFeed, and Aquaculture Nutrition, and an Associate Editor of the Journal of the World Aquaculture Society. In 2005, he served as a Novelty Guidance Steering Committee Member to the Canadian Food Inspection Agency and Health Canada. Dr. Bureau received his B.A.Sc. in Bio-Agronomy and his M.Sc. in Animal Science from the Universit� Laval in Qu�bec and his Ph.D. in Nutritional Sciences from the University of Guelph.
Dr. D. Allen Davis
D. Allen Davis is a Professor of Aquatic Animal Nutrition in Auburn University?s Department of Fisheries and Allied Aquacultures. His primary research activities emphasize the determination of nutritional requirements for fish and shrimp. This includes the determination of dietary requirements, development of practical diet formulations and the influence of diet formulations on nutrient loading of culture systems. His work aims to enhance understanding of nutrient requirements and to develop data needed by the commercial industry. He also maintains research interests geared toward the development of natural spawning techniques and the development of intensive culture techniques for marine fish and shrimp. Dr. Davis is a member of the American Fisheries Society and World Aquaculture Society, and an Associate Editor to the Journal of the World Aquaculture Society. He sits on the International Reviewing Board of the Egyptian Journal of Nutrition and Feeds. He is the recipient of the Alabama Agricultural Experiment Station of Auburn University?s Directors Research Award for Assistant Professors in 2003, and the Dean?s Grantsmanship Award in 2008. Dr. Davis received his B.S. in Biology and Chemistry from Northern Arizona University and his M.S. and Ph.D. in Wildlife and Fisheries Sciences from Texas A&M University.
Dr. Douglas R. Tocher
University of Stirling
Douglas R. Tocher is Professor of Molecular Nutrition at the Institute of Aquaculture at the University of Stirling in Scotland where he has worked since 1998. His primary research has focused on the biochemistry, molecular biology and genetic basis of regulation of lipid and fatty acid metabolism and nutrition in fish. Current research interests include transcription factors and the application of cell culture and post-genomic technologies to the study of fish lipid metabolism and nutrition. Prior to his current position, he worked for 16 years for the Natural Environment Research Council (NERC) at the Institute of Marine Biochemistry, Aberdeen (1982-1986) and the Unit of Aquatic Biochemistry of the University of Stirling (1986-1998). His main research interests during that period were in fish lipid and fatty acid metabolism including embryonic and early larval development, eicosanoid metabolism, long-chain polyunsaturated fatty acid synthesis and neural development. He is a member of the European Federation of Lipids, the American Oil Chemists' Society, and the European Aquaculture Society, and the editorial boards of the journals Aquaculture and Fish Physiology and Biochemistry. Prof. Tocher received a B.Sc. and Ph.D., both in Biochemistry, from the University of Edinburgh in Scotland.
Dr. Shi-Yen Shiau
National Taiwan Ocean University
Shi-Yen Shiau is the National Endowed Chair Professor in the Department of Food Science at the National Taiwan Ocean University and the Chair Professor in the Department of Food and Nutrition at Providence University in Taiwan. Dr. Shiau is internationally renowned for his research, which is currently focused on the biological basis of micronutrient requirements and nutrient interactions in tilapia, grouper, and grass shrimp and their effects on immunity. He has received numerous awards for his research and teaching. Dr. Shiau serves on the editorial boards of the international journals Aquaculture, Aquaculture Nutrition, and Aquaculture Research and as Editor-in-Chief of Asian Fisheries Science. He is the past Editor-in-Chief of the Journal of the Chinese Nutrition Society and Journal of the Fisheries Society of Taiwan. Professor Shiau has been a member of a number of professional societies including the American Society for Nutritional Science, the World Aquaculture Society, and the Asian Fisheries Society. He has served as Board Director of the World Aquaculture Society and as President of the Taiwan Fisheries Society. Currently, he is the Councilor of the Asian Fisheries Society. Since 1994, he has served on the International Union of Nutritional Science?s Committee III/5: Nutrition and the Production of Fish and Shellfish and since 1995 on the National Committee for the Pacific Science Association. Dr. Shiau is also a scientific committee member of the International Symposium on Nutrition and Feeding of Fish. Dr. Shiau received his B.S. in Food Science from the National Taiwan Ocean University and both his M.S. and Ph.D. in Nutrition from Texas Tech University.