Become one of the most demanded professionals of the moment: train as an Postgraduate diploma in Balanced Feed Manufacturing"

This Postgraduate diploma in Balanced Feed Manufacturing unique given its level of specialization and the logical learning sequence in which the content is organized.

Its ultimate goal is to specialize and update professionals in the most advanced technical and scientific aspects of animal nutrition and feeding.

Knowledge that enables the entry, linkage and specialization in one of the most important sectors of animal production at present and with more labor demand and need for specialization.

The current world population estimated at 7.6 billion is expected to increase to 8.6 billion by 2030 and animal nutrition is one of the disciplines called upon to help solve the problem of producing sufficient and economical protein to feed this growing demand in an efficient and sustainable manner.

With an innovative format, this training allows participants to develop autonomous learning and optimal time management.

Join the elite, with this highly effective training training and open new paths to help you advance in your professional progress"

 

In short, it is an ambitious, broad, structured and interwoven proposal, which covers everything from the fundamental and relevant principles of nutrition to the manufacture of food. All this with the characteristics of a course of high scientific, teaching and technological level.  

These are some of its most notable features:

• Latest technology in online teaching software
• Highly visual teaching system, supported by graphic and schematic contents that are easy to assimilate and understand
• Practical cases presented by practising experts
• State-of-the-art interactive video systems
• Teaching supported by telepractice
• Continuous updating and recycling systems
• Self-regulating learning: full compatibility with other occupations
• Practical exercises for self-evaluation and learning verification
• Support groups and educational synergies: questions to the expert, debate and knowledge forums
• Communication with the teacher and individual reflection work
• Availability of content from any fixed or portable device with internet connection
• Supplementary documentation databases are permanently available, even after the course

A course that will enable you to work in the sectors of food production for or with animal origin, with the solvency of a high-level professional"

Our teaching staff is made up of professionals from different fields related to this specialty. In this way, we ensure that we provide you with the training update we are aiming for. A multidisciplinary team of professionals trained and experienced in different environments, who will cover the theoretical knowledge in an efficient way, but, above all, will put the practical knowledge derived from their own experience at the service of the course: one of the differential qualities of this course.

This mastery of the subject is complemented by the effectiveness of the methodological design of this Expert. Developed by a multidisciplinary team of e-learning experts, it integrates the latest advances in educational technology. This way, you will be able to study with a range of comfortable and versatile multimedia tools that will give you the operability you need in your training.

The design of this program is based on Problem-Based Learning: an approach that conceives learning as a highly practical process. To achieve this remotely, we will use telepractice:  with the help of an innovative interactive video system, and learning from an expert, you will be able to acquire the knowledge as if you were actually dealing with the scenario you are learning about. A concept that will allow you to integrate and fix learning in a more realistic and permanent way.

With a methodological design based on proven teaching techniques, this Postgraduate Diploma in Balanced Feed Manufacturing will take you through different teaching approaches to allow you to learn in a dynamic and effective way"

The contents of this training have been developed by the different experts of this course, with a clear purpose: to ensure that our students acquire each and every one of the necessary skills to become true experts in this field.

A complete and well-structured program that will take you to the highest standards of quality and success.  

A comprehensive teaching program, structured in well-developed teaching units, oriented towards learning that is compatible with your personal and professional life"

Module 1. Chemical Composition of Food and Quality of the Raw Materials for Ruminants and Non-Ruminants

1.1. Key Concepts of Raw Materials Used in Feeding Ruminants and Non- Ruminants

1.1.1. Introduction
1.1.2. Chemical Composition of Food

1.1.2.1. Water and Dry Matter
1.1.2.2. Organic Material and Minerals
1.1.2.3. Protein Rich Foods
1.1.2.4. Energy Rich Foods
1.1.2.5. Vitamins

1.1.3.    Vitamins

1.1.3.1. Winter Grains, Summer Grains and Pastures (Grasslands)

1.1.4.    Conserved Forages:

1.1.4.1. Silage, Hay and Other Types of Preserved Fodder (Haylage, Silage). Silages
1.1.4.2. Hay and Haylage

1.1.5. Energy and Protein Concentrates

1.1.5.1. Energy Compounds
1.1.5.2. Protein Powders

1.2. Plant-Based By-products used in Feeding Ruminants and Non-Ruminants

1.2.1. Cereal Grains

1.2.1.1. Corn

1.2.1.1.1 Fine-ground Bran, Bran or Corn Bran
1.2.1.1.2 Corn Gluten Feed and Corn Gluten Meal

1.2.1.1.2.1. Corn Gluten Feed
1.2.1.1.2.2. Corn Gluten Meal

1.2.1.2. Sorghum Grain
1.2.1.3. Oats, Barley and Wheat Grain

1.2.1.3.1. Oat Grain
1.2.1.3.2.  Barley Grain
1.2.1.3.3. Wheat Grain

1.2.1.3.3.1 Fine-ground Bran, Bran or Wheat Bran

1.2.2. By-products of Rice

1.2.2.1. Fine-ground Bran or Rice Bran

1.2.3. Subproductos de Oleaginosas

1.2.3.1.Algodón

1.2.3.1.1.1. Cottonseed

1.2.3.1. Cotton Flour
1.2.3.2. Soya

1.2.3.2.1. Soybeans
1.2.3.2.2. Soybean Shell
1.2.3.2.3. Soya Flour

1.2.3.3. Sunflower

1.2.3.3.1. Sunflower Hulls 
1.2.3.3.2. Sunflower Flour

1.2.4. Horticultural By-products

1.2.4.1. Salad Cucumber Crop Residue
1.2.4.2. Melon Crop Residue
1.2.4.3. Tomato Crop Residue

1.3. Animal-Based By-products used in Feeding Ruminants and Non-Ruminants

1.3.1. Dairy Industry

1.3.1.1. Serum Permeate
1.3.1.2. Cheese Whey and Butter

1.3.2. Fishing Industry

1.3.2.1.Fish Meal

1.3.3. Meat Industry

1.3.3.1. Recycled Animal Fat

1.3.4. Poultry Production

1.3.4.1. Feather Flour

1.3.4.1.1. Processes to Improve Digestibility
1.3.4.1.2. Supply Methods

1.3.4.2. Chicken/ Hen Litter (Chicken Manure)

1.4. Fats and Oils used in Feeding Ruminants and Non-Ruminants

1.4.1. Nutritional Values of Fats in the Feeding of Ruminants and Non-Ruminants

1.4.1.1. Sources and Types of Fat

1.4.1.1.1. Yellow Fat
1.4.1.1.2. Tallow
1.4.1.1.3. Mixed Fats
1.4.1.1.4. Soap Extract and Other Sources of Fat

1.4.1.2. Factors Which Indicate the Digestibility in Ruminants and Non-Ruminants

1.4.1.2.1. Free Fatty Acids    
1.4.1.2.2. Proportion of Saturated and Unsaturated Fatty Acids

1.4.1.2.2.1. Addition Method and Level of Inclusion
1.4.1.2.2.2. Protected Fats

1.4.1.2.2.2.1. Calcium Salts of Fatty Acids or Protected Soaps
1.4.1.2.2.2.2. Saturated Fats with Variable Degrees of Hydrogenation

1.4.1.3. Oils used in Feeding Ruminants and Non-Ruminants

1.4.1.3.1. African Palm Oil
1.4.1.3.2. Other Vegetable Oils

1.5. Probiotics, Prebiotics, Enzymes and Organic Acids in Feeding Ruminants and Non-Ruminants

1.5.1. Characterization and Classification of Probiotics and Prebiotics

1.5.1.1. Prebiotic

1.5.1.1.1. Basifying Agents or Ruminal Buffers
1.5.1.1.2. Organic Acids: Malic and Fumaric Acid
1.5.1.1.3. Plant Extracts: Essential Oils
1.5.1.1.4. Enzymes

1.5.1.2. Probiotic
1.5.1.3. Symbiotics            

1.5.2. Mechanisms of Action and Productive Response

1.5.2.1. Effects on Young Animals
1.5.2.2. Effects on Adult Animals

1.5.3. Brewer's Yeast

1.5.3.1. Reduction of Unpleasant Odors and Firm Stools
1.5.3.2. Effects on Growing and Finishing Animals
1.5.3.3. Effects on Lactating Cows
1.5.3.4. Effects on Lactating Sheep
1.5.3.5. Effects on Lactating Goats

1.6. Liquid Additives, Multinutritional Blocks and Rumen Activator Supplement for Ruminants

1.6.1. Characterictics of Liquid Energy, Protein and Mineral Additives
1.6.2. Multinutritional Blocks (MNB) and Rumen Activator Supplement (RAS)

1.6.2.1. Procedure to Create MNB and RAS

1.6.2.1.1. Proportions of Ingredients and Chemical Composition of MNB and RAS

1.6.2.1.1.1. Composition of “MNB” or “RAS” with “Smartfeed”

1.6.2.2.1.1.2. Composition of "BMN" or "SAR" with "Nutriliq 2050" (including Urea)

1.6.2.1.1.3. Composition of “MNB” or “RAS” with Glucose or Molasses”

1.6.2.2.1.1.4. bmnB and SAR Mineral Salts Composition

1.6.2.2. Purpose of Each Ingredient
1.6.2.3. Differences Between the MNB and RAS
1.6.2.4. Forms of Supply and Consumption of BMN or SAR
1.6.2.5. Experimental Work

1.7. Glycerol and Corn and Sorghum Starch for Ruminant and Non-Ruminant Feeds

1.7.1. Glycerol

1.7.1.1. Principal Characteristics of Glycerol
1.7.1.2. Chemical Composition of Glycerol for Animal Consumption 
1.7.1.3. Productive Response
1.7.1.4. Recommendations

1.7.2. Corn and Sorghum Starch

1.7.2.1. Chemical Composition
1.7.2.2. Dry or Wet Starch
1.7.2.3. Recommendations

1.8. Tannins, Saponins and Essential Oils in Ruminants

1.8.1. Effect on Ruminal Bacterias
1.8.2. Effects on Protozoa
1.8.3. Effects on Rumen Fungi
1.8.4. Effects on Methanogenic Bacteria
1.8.5. Effect on Secondary Metabolites of Plants

1.8.5.1. Effects on the Digestibility
1.8.5.2. Effects on the Parameters of Ruminal Fermentation

1.8.5.2.1. Volatile Fatty Acids(AGV)
1.8.5.2.2. Concentration of Ammonia
1.8.5.2.3. Production of Gas
1.8.5.2.4. Impacts on Rumen Degeneration and the Digestibility of DM and Cell Wall
1.8.5.2.5. Impacts on Rumen Degeneration and the Digestibility of Protein
1.8.5.2.6. Impacts on Digesta Transit Kinetics

1.8.5.3. Effects on Methanogenesis

1.8.6. Adaptations to Tannin Consumption
1.8.7. Positive Effects of Tannins on the Non-Animal Metabolism and Some of the Productive Results

1.9. Mycotoxins and Contaminants in Concentrates and Forage Concentrates in both Ruminants and Non-Ruminants

1.9.1. Characteristics of Mycotoxins, Typology of Fungi and Favorable Conditions
1.9.2. Clinical Diagnosis of Mycotoxins, Symptomatology and Associated Diseases Affecting Ruminants and Non-Ruminants

1.9.2.1. Ruminants

1.9.2.1.1. Sensitivity
1.9.2.1.2. Some Symptomatologies
1.9.2.1.3. Symptomatology Associated with Illnesses
1.9.2.1.4. Mycotoxins and Mycotoxicosis in Poultry and Swine. Symptomology and Associated Illnesses

1.9.2.1.4.1. Aflatoxins
1.9.2.1.4.2. Ochratoxins
1.9.2.1.4.3. T-2 and DAS
1.9.2.1.4.4. Fumonisin
1.9.2.1.4.5. DON (vomitoxina)

1.9.2.2. Non-Ruminants

1.9.2.2.1. Mycotoxins and Mycotoxicosis in Poultry and Swine. Symptomology and Associated Illnesses

1.9.2.2.1.1. Aflatoxins
1.9.2.2.1.2. Ochratoxins
1.9.2.2.1.3. Trichothecenes
1.9.2.2.1.4. Zearalenone
1.9.2.2.1.5. Fumonisins

1.9.2.2.2. Use of Mycotoxin-Absorbing Substances in Ruminant and Non-Ruminant Feeds

1.9.3. Factors for the Development of Fungi and their Mycotoxins

1.9.3.1. In the Countryside
1.9.3.2. During Storage of the Concentrates

1.10. Analysis and Quality Control of the Ingredients used in Ruminants and Non- Ruminants

1.10.1. Chemical Determinations

1.10.1.1. Dry Matter (DM)
1.10.1.2. Organic Material (OM) and Minerals
1.10.1.3. Digestibility of Dry Matter

1.10.1.3.1. Direct Methods

1.10.1.3.1.1. “In Vivo” Methods

1.10.1.3.2. Indirect Methods

1.10.1.3.2.1. “Different” Method
1.10.1.3.2.2. Internal Markers

1.10.1.3.2.2.1. Lignin
1.10.1.3.2.2.2. Silica
1.10.1.3.2.2.3. Insoluble Organic Material in Acids

1.10.1.3.3. External Markers

1.10.1.3.3.1. Dyed Food
1.10.1.3.3.2. Chromic Oxide

1.10.1.3.3.3.3. Rare Earth Elements
1.10.1.3.3.3.4. Mordant Chrome-Treated Fiber
1.10.1.3.3.3.5. Hydrosoluble Markers
1.10.1.3.2.3.6. Alkanes

1.10.1.3.4. “In Vitro” Methods

1.10.1.3.4.1. “In Vitro” Digestibility of Dry Matter (DM)
1.10.1.3.4.2. Neutral Detergent Fiber (NDF)
1.10.1.3.4.3. “In Vitro” Digestibility of Neutral Detergent Fiber (NDF)
1.10.1.3.4.4. Acidic Detergent Fiber (ADF)

1.10.1.4. Protein

1.10.1.4.1. Crude Protein (Total Nitrogen, CP)
1.10.1.4.2. Soluble Crude Protein (SCP)
1.10.1.4.3. Neutral Detergent Fiber-Bound Nitrogen (ADIN)

1.10.1.5. Ethereal Extract (EE)
1.10.1.6. Water Soluble Carbohydrates (WSC)
1.10.1.7. Lignin, cellulose, hemicellulose and silica (LIG, CEL, HEM, SIL)
1.10.1.8. Tannin
1.10.1.9. PH in Silage Samples
1.10.1.10. Particle Sizes

1.10.2. Summary of Some Laboratory Techniques

1.10.2.1. Total Nitrogen (semi-micro kjeldahl)
1.10.2.2. “In Vitro” Digestibility (Tilley Terry Edited. Direct Acidification Method)
1.10.2.3. Neutral Detergent Fiber (NDF) (with ANKOM equipment)
1.10.2.4. Acidic Detergent Fiber (ADF) (with ANKOM equipment)
1.10.2.5. Soluble Non-Structural Carbohydrates (NSC) Antrona method, developed by A.J. Silva (Viscosa-Brasil)
1.10.2.6. Total Starch (Megazyme enzyme kit - AA/AMG) (AACC Method 76-12)

Module 2 - Animal Feed Additives

2.1. Definitions and Types of Additives Used in Animal Food

2.1.1. Introduction 
2.1.2. Classification of Additive Substances 
2.1.3. Additives for Quality 
2.1.4. Performance Enhancing Additives 
2.1.5. Nutraceuticals

2.2. Anticoccidials and Growth-Promoting Antibiotics

2.2.1. Types of Anticoccidials
2.2.2. Anticoccidials Programs
2.2.3. Growth-Promoting Antibiotics and Purposes of Use

2.3. Enzymes

2.3.1. Phytases
2.3.2. Carbohydrases
2.3.3. Proteases
2.3.4. Mananasa Beta

2.4. Antifungals and Mycotoxin Binders

2.4.1. Importance of Fungal Contamination
2.4.2. Types of Fungi that Contaminate Grains 
2.4.3. Substances with Antifungal Characteristics 
2.4.4. What are Mycotoxins? 
2.4.5. Types of Mycotoxins 
2.4.6. Types of Binders

2.5. Acidifiers and Organic Acids

2.5.1. Objectives and Approaches to the Use of Acidifiers in Poultry and Swine
2.5.2. Types of Acidifiers
2.5.3. What are Organic Acids
2.5.4. Main Organic Acids Used 
2.5.5. Mechanisms of action 
2.5.6. Technological Characteristics of Acidifiers

2.6. Antioxidants and Pigmenting Agents

2.6.1. Importance of Antioxidantes in Balanced Foods and Veterinary Nutrition
2.6.2. Natural and Synthetic Anitoxidants
2.6.3. How Antioxidants Work
2.6.4. Pigmentation in the Egg and the Chicken 
2.6.5. Pigment Sources

2.7. Probiotics, Prebiotics, and Symbiotics

2.7.1. Differences between Probiotics, Prebiotics, and Symbiotics
2.7.2. Types of Probiotics and Prebiotics 
2.7.3. Approaches and Strategies of Use 
2.7.4. Benefits of Poultry and Pig Farming

2.8. Odor Control Products

2.8.1. Air Quality and Ammonia Control in Poultry Farming 
2.8.2. Yucca Shidigera
2.8.3. Odour Controls in Pig Farming

2.9. Phytogenics

2.9.1. What are Phytogenic Substances
2.9.2. Types of Phytogenic Substances
2.9.3. Procurement Processes
2.9.4. Mechanisms of action
2.9.5. Essential Oils
2.9.6. Flavonoids 
2.9.7. Pungent Substances, Saponins, Tannins and Alkaloids

2.10. Bacteriophages and Other New Technologies

2.10.1. What atr Bacteriophages ? 
2.10.2. Reccomendations for Use
2.10.3. Proteins and Bioactive Peptides
2.10.4. Egg Immunoglobulins
2.10.5. Additives for the Correction of Process Losses

Module 3. Balanced feed manufacturing: Processes, Quality Control and Critical Points

3.1. From Formula to Food Processing, Aspects to be Considered

3.1.1. What is a Balanced Food Formula and What Information Should it Contain
3.1.2. How to Read and Analyze a Balanced Food Formula
3.1.3. Preparation of Raw Materials and Additives
3.1.4. Equipment Preparation
3.1.5. Basic Analysis of Manufacturing Costs of Balanced Foods

3.2. Storage of Cereals

3.2.1. Reception Process of Raw Materials
3.2.2. Sampling of Raw Materials
3.2.3. Basic Analysis upon Reception
3.2.4. Types of Storage and Characteristics

3.3. Storage of Liquids and Animal By-products

3.3.1. Liquid Products and Handling and Storage Characteristics
3.3.2. Dosage of Liquid Products 
3.3.3. Control Regulations and Storage of Animal By-products

3.4. Steps in the Process for Making Balanced Foods

3.4.1. Weighing
3.4.2. Milling
3.4.3. Mixing
3.4.4. Addition of Liquids
3.4.5. Conditioning
3.4.6. Pelletizing
3.4.7. Cooling
3.4.8. Packaging
3.4.9. Other Processes

3.5. Milling and the Nutritional Consequences

3.5.1. Purpose of Milling
3.5.2. Types of Mill 
3.5.3. Efficiency of Milling
3.5.4. Importance of Particle Size
3.5.5. Effects of Particle Size on the Zootechnical Performance of Birds and Pigs

3.6.  Mixing, Uniformity and the Nutritional Consequences

3.6.1. Types of Mixers and Characteristics
3.6.2. Stages in the Process of Mixing
3.6.3. Importance of the Process of Mixing
3.6.4. Coefficient Variation of Mixing and Methodology
3.6.5. Effects of a Bad Mix on the Animal Performance

3.7. Pelletizing,Quality and the Nutritional Consequences

3.7.1. Purpose of Pelletizing 
3.7.2. Phases in the Process of Pelletizing
3.7.3. Types of Pellets
3.7.4. Factors which Affect and Benefit the Success of the Process
3.7.5. Pellet Quality and Effects on the Zootechnical Performance

3.8. Other Machines and Equipment Used in the Balancing Industry

3.8.1. Sampling Probes 
3.8.2. Quarters
3.8.3. Moisture Meters
3.8.4. Sieve
3.8.5. Densimetric tables
3.8.6. Hopper Scale
3.8.7. Mill Batchers
3.8.8. Post-pellets Applications
3.8.9. Monitoring Systems

3.9. Forms and Types of Feed Offered by Balanced Feed Plants

3.9.1. Flour Foods
3.9.2. Peletized Foods
3.9.3. Extruded Food
3.9.4. Wet Food

3.10. Control Quality Control and Critical Points Control

3.10.1. Quality Administration in the Plant
3.10.2. Good Practices in Food Production
3.10.3. Quality Control of Raw Materials
3.10.4. Production Process and Finished Product  
3.10.5. Hazard Analysis and Critical Control Points (HACCP)  

Make the most of this opportunity to learn about the latest advances in this subject to apply it to your daily practice"