William N. Camargo completed his PhD (2007) and M.Sc (1997) from Ghent University (Belgium), a specialization in Mariculture from the Naikai Sea Farming Center, Japan (1991), and a B.S. in Biology/Aquaculture (1988) from Florida-Tech (USA). He was a Senior Lecturer in Aquaculture, University of the South Pacific, Republic of Fiji and has conducted research in the areas of water quality, biogeography, molecular genetics, larviculture food production, digestibility and feed intake of alternative protein sources, probiotics, aquatic organisms’ diseases and ecology. Has published over thirty publications in reputed journals and refereed for several prestigious journals and organizations. William N. Camargo completed his PhD (2007) and M.Sc (1997) from Ghent University (Belgium), a specialization in Mariculture from the Naikai Sea Farming Center, Japan (1991), and a B.S. in Biology/Aquaculture (1988) from Florida-Tech (USA). He was a Senior Lecturer in Aquaculture, University of the South Pacific, Republic of Fiji and has conducted research in the areas of water quality, biogeography, molecular genetics, larviculture food production, digestibility and feed intake of alternative protein sources, probiotics, aquatic organisms’ diseases and ecology. Has published over thirty publications in reputed journals and refereed for several prestigious journals and organizations.

Food Technology Nutritional Science