Animal nutrition can be a complex subject. To help shed light on some of the basics, the IGP Institute at Kansas State University will present online training this spring through its Fundamentals of Animal Nutrition course.
Many wonder why some nutrients are important that others, how some animals utilize feeds better than others, and what value they should give to various ingredients when making purchasing decisions. These topics and more will be addressed throughout the course. The training is set for April 25 – May 20, 2016.
The sessions are designed for professionals who are interested in attaining an understanding of animal nutritional requirements and the digestive systems of production animals. To register, visit www.igpevents.grains.ksu.edu . The registration deadline is March 18.
The main focus will be on the elementary principles of farm animal nutrition, including anatomy, nutritional digestion, absorption, metabolism, and a general overview of the nutrients necessary for animal growth and development. By the course’s end, participants will understand how an animal’s digestive system and nutritional requirements influence the ingredients and makeup of feed.
“It is important to understand the basics of animal nutrition in order to work in the animal feed industry,” said Cassandra Jones, assistant professor of feed technology in grain science and industry. “Whether you are feeding animals, manufacturing feed, work in sales or marketing, or are responsible for procurement or logistics, understanding the background of animal nutrition helps you understand the purpose and function of the product with which you are dealing.”
The course is a five-week, self-paced, online training, including lectures and readings specifically designed for industry professionals looking to gain a larger understanding of animal digestive anatomy and nutrition utilization. The course offers one continuing education credit. For information about registration, contact Brandi Miller at email@example.com call 785-532-4053.
“The distance course allows the participants to attend the course where they are and at their own pace,” said Brandi Miller, interim associate director of the IGP Institute. “The course also brings theparticipants together to share their ideas and find answers to their questions.”
This is one example of the distance courses offered in feed manufacturing and grain quality management presented by the IGP Institute. In addition, the institute provides trainings in the areas of flour milling and grain processing, and grain marketing and risk management. To learn more about training opportunities at the IGP Institute, visit www.grains.k-state.edu/igp.