Guillaume Le Reste

General Manager

Halieutica

France

Guillaume is the General Manager of HALIEUTICA, where he merges aquaculture nutrition expertise with innovative research approach in shrimp nutrition. With over 15 years of experience in fish and shrimp feed formulation, he works as a consultant for industry players and major organizations (FAO, World Bank, GIZ) on feed formulation projects for local feed manufacturers and fish farmers, especially in Africa and Central Asia.

Together with the HALIEUTICA CRO team, he recently developed VannamAI®, an AI tool for objective palatability assessment of shrimp feed. This tool enables analysing behavioural responses (feeding latency, movement, consumption) to improve feed intake and reduce waste.

A strong advocate for data-driven, sustainable aquaculture, Guillaume bridges science and innovation to address industry challenges.

Session

Smart Feeding & Management

Presentation

AI Analysis of Shrimp Behaviour and Its Impact on Palatability of Different Ingredients and Additives

Abstract

VannamAI®, a custom AI-backed software, was developed to objectively assess the attractability and palatability of shrimp feed ingredients and additives. Traditional methods for evaluating palatability—such as manual observations or pellet counts—are subjective, time-consuming, and often unreliable in commercial conditions. This AI-driven approach automates behavioural analysis using video tracking, computer vision, and machine learning to monitor key parameters.

- Feeding latency (speed to reach the feeding area)
- Time spent in the feeding zone
- Movement patterns (speed, distance, spatial exploration)
- Feed consumption (pellet weight loss, prehension frequency)

By analyzing these metrics, we generate heatmaps and statistical data to compare feed formulations objectively. For example, tests on different feeds revealed clear differences in shrimp behaviour: some formulations triggered faster approaches to the feeding area, while others sustained longer feeding durations. This data enables nutritionists to optimize ingredient selection
Our system also addresses challenges such as repellent detection (e.g., antibiotics or poorly coated additives) and processing effects (e.g., pellet coating uniformity). With six months of behavioural data already accumulated, Halieutica is refining methodologies to standardize KPIs for attractability and palatability. The aim is to set industry benchmarks for objectivity and repeatability.

← Back to Program