Become one of the most demanded professionals of the moment: train as an Postgraduate diploma in Poultry Nutrition and Feeding"

This TECH Global University in Poultry Nutrition and Feeding is unique given its level of specialization and the logical sequence of learning with which the content is ordered. 

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 specialization allows participants to develop autonomous learning and optimal time management. 

Join the elite, with this highly efficient specialization and open new paths to 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
• Content that is accessible from any fixed or portable device with an Internet connection
• Supplementary documentation databases are permanently available, even after the course

With a methodological design that relies on proven teaching techniques, this Postgraduate diploma in Poultry Nutrition and Feeding will take you through different teaching approaches to allow you to learn in a dynamic and effective way"

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 with training and experience in different environments, who will develop the theoretical knowledge in an efficient way, but above all, they will bring their practical knowledge from their own experience to the course: one of the differential qualities of this training.

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. In this way, you will be able to study with a range of easy-to-use and versatile multimedia tools that will give you the necessary skills you need for your specialization.  

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. 

A course that will enable you to work in the poultry production sectors with the solvency of a high-level professional"

With the experience of active professionals, experts in Animal Nutrition and Veterinary Medicine"

The contents of this specialization 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. Nutrients and Metabolism

1.1. Carbohydrates

1.1.1. Carbohydrates in Animal Food 
1.1.2. Classification of Carbohydrates
1.1.3. Digestion Process
1.1.4. Fiber and Digestion of Fiber
1.1.5. Factors which Affect the Utilistion of Fiber
1.1.6. Physical Function of Fibre

1.2. Metabolism of Carbohydrates

1.2.1. Metabolic Fate of Carbohydrates  
1.2.2. Glycolysis, Glycogenolysis, Glycogenesis and Gluconeogenesis  
1.2.3. Pentose Phosphate Cycle  
1.2.4. Krebs Cycle

1.3. Lipids

1.3.1. Classification of Lipids
1.3.2. Functions of Lipids
1.3.3. Fatty Acids
1.3.4. Digestion and Absorption of Fats
1.3.5. Factors which Affect Lipid Digestion

1.4. Functions of Lipids

1.4.1. Metabolic Fate of Lipids
1.4.2. Fat Metabolism Energy 
1.4.3. Oxidative Rancidity
1.4.4. Essential Fatty Acids 
1.4.5. Lipid Metabolism Problems

1.5. Energetic Metabolism

1.5.1. Measurement of Heat Reaction  
1.5.2. Biological Partitioning of Energy  
1.5.3. Nutrient Caloric Increase
1.5.4. Energy Balance
1.5.5. Environmental Factors that Influence Energy Requirements
1.5.6. Characteristics of Energy Deficiencies and Excesses

1.6. Proteins

1.6.1. Protein Classification
1.6.2. Functions of the Different Proteins
1.6.3. Digestion and Absorption of Proteins 
1.6.4. Factors which Affect Protein Digestion
1.6.5. Nutritional Classification of Amino Acids for Poultry and Swine

1.7. Protein Metabolism in Poultry and Swine

1.7.1. Metabolic Fate of Proteins
1.7.2. Gluconeogenesis and Degradation of Amino Acids
1.7.3. Excretion of Nitrogen and Synthesis of Uric Acid
1.7.4. Imbalance of Amino Acids and Energetic Cost of Protein Metabolism
1.7.5. Interaction Between Amino Acids

1.8. Vitamins and Minerals

1.8.1. Vitamin Classification
1.8.2. Vitamin Requirements for Poultry and Swine
1.8.3. Vitamin Deficiencies  
1.8.4. Macro and Micro minerals
1.8.5. Interaction Between Minerals
1.8.6. Organic Chelates

1.9. Mineral and Vitamin Metabolism

1.9.1. Vitamin Interdependence
1.9.2. Deficiencies and Toxicity of Vitamins  
1.9.3. Choline
1.9.4. Metabolism of Calcium and Phosphorus
1.9.5. Electrolyte Balance

1.10. Water. The Forgotten Nutrient

1.10.1. Principal Functions of Water
1.10.2. Distribution of Water in an Organism
1.10.3. Sources of Water
1.10.4. Factors Affecting Water Requirements 
1.10.5. Water Requirements
1.10.6. Requirements for the Quality of Drinking Water

Module 2. Nutrition and Food in Poultry

2.1. Broiler Chickens, Feeding Programs and Nutritional Requirements

2.1.1. Genetic Evolution and Changes in Nutritional Requirements
2.1.2. Food Programs
2.1.3. Nutritional Requirements in the Main Genetic Lines
2.1.4. Nutrition by Gender
2.1.5. Nutritional Strategies to Reduce Environmental Impact

2.2. Special Food for Broiler Chickens

2.2.1. Transport Feed (from Hatchery to Farm)  
2.2.2. Pre-Starter Food
2.2.3. Finishing Food

2.3. Nutritional Strategies to Improve the Quality of a Whole Chicken

2.3.1. Production Focus: Whole Chicken or Chicken Pieces 
2.3.2. Feeding Program for Chicken Pieces
2.3.3. Nutritional Adjustments for Increased Chicken Breast Yield  
2.3.4. Strategies to Ensure the Quality of Fresh or Chilled Whole Chickens

2.4. Pullet Chickens, Feeding Programs and Nutritional Requirements

2.4.1. Nutritional Program According to Age and Performance 
2.4.2. Nutritional Specifications of Pullet Diets
2.4.3. Factors Affecting the Performance and Optimization of Nutrient Consumption
2.4.4. Pre-Posture Diet

2.5. What is the Purpose of a Pre-Posture Diet  

2.5.1. Supply Period
2.5.2. Nutritional Profile of the Pre-Posture Diet
2.5.3. Calcium and Phosphorus in Pre-Posture Diet

2.6. Layer Hens, Feeding Programs and Nutritional Requirements

2.6.1. Posture Stages and Characteristics
2.6.2. Staged Feeding Program
2.6.3. Nutritional Requirements
2.6.4. Consumption Models
2.6.5. Food Texture
2.6.6. Egg Size

2.7. Nutrition and Egg Shell

2.7.1. Importance of the Shell Quality 
2.7.2. Formation of the Shell
2.7.3. Factors Which Affect a Good Quality Shell
2.7.4. Nutritional Strategies and the Additives to Safeguard the Quality of the Shell
2.7.5. Confusion Matrices, Feeding Programs and Nutritional Requirements
2.7.6. Development Stages of the Breeder
2.7.7. Feeding Program for Chicks
2.7.8. Nutritional Requirements of Chicks  
2.7.9. Nutritional Program for Breeding Adults  
5.7.10. Male Nutrition
2.7.11. Nutrition and Hatchability

2.8. Nutritional Strategies and the Additives for the Intestinal Health of the Poultry

2.8.1. Importance of Intestinal Health and Integrity
2.8.2. Aspects Which Challenge the Intestinal Integrity
2.8.3. Nutritional Strategies to Safeguard Intestinal Health
2.8.4. Additives and Programs for Intestinal Health

2.9. Caloric Stress and Nutritional Strategies

2.9.1. Physiology and Caloric Stress
2.9.2. Nutrition and Endogenous Heat Production.
2.9.3. Electrolyte Balance
2.9.4. Physiological Mechanisms of Heat Dissipation in Birds 
2.9.5. Nutritional Strategies to Help Combat Caloric Stress

Module 3. Additives in Animal Food  

3.1. Definitions and Types of Additives Used in Animal Food

3.1.1. Introduction
3.1.2. Classification of Additive Substances 
3.1.3. Additives for Quality
3.1.4. Performance Enhancing Additives 
3.1.5. Nutraceuticals

3.2. Anticoccidials and Growth-Promoting Antibiotics

3.2.1. Types of Anticoccidials
3.2.2. Anticoccidials Programs
3.2.3. Growth-Promoting Antibiotics and Purposes of Us

3.3. Enzymes

3.3.1. Phytases  
3.3.2. Carbohydrases 
3.3.3. Proteases
3.3.4. Mananasa Beta

3.4. Antifungals and Mycotoxin Binders

3.4.1. Importance of Fungal Contamination 
3.4.2. Types of Fungi that Contaminate Grains  
3.4.3. Substances with Antifungal Characteristics 
3.4.4. What are Mycotoxins?  
3.4.5. Types of Mycotoxins  
3.4.6. Types of Binders

3.5. Acidifiers and Organic Acids

3.5.1. Objectives and Approaches to the Use of Acidifiers in Poultry and Swine
3.5.2. Types of Acidifiers
3.5.3. What are Organic Acids? 
3.5.4. Main Organic Acids Used
3.5.5. Mechanisms of Action 
3.5.6. Technological Characteristics of Acidifiers

3.6. Antioxidants and Pigmenting Agents

3.6.1. Importance of Antioxidantes in Balanced Foods and Veterinary Nutrition  
3.6.2. Natural and Synthetic Anitoxidants
3.6.3. How Antioxidants Work
3.6.4. Pigmentation in the Egg and the Chicken 
3.6.5. Pigment Sources

3.7. Probiotics, Prebiotics, and Symbiotics

3.7.1. Differences between Probiotics, Prebiotics, and Symbiotics 
3.7.2. Types of Probiotics and Prebiotics  
3.7.3. Approaches and Strategies of Use  
3.7.4. Benefits of Poultry and Pig Farming

3.8. Odour-Controlling Products

3.8.1. Air Quality and Ammonia Control in Poultry Farming
3.8.2. Yucca Shidigera 
3.8.3. Odour Controls in Pig Farming

3.9. Phytogenics

3.9.1. What are Phytogenic Substances? 
3.9.2. Types of Phytogenic Substances
3.9.3. Procurement Processes
3.9.4. Mechanisms of Action 
3.9.5. Essential Oils  
3.9.6. Flavonoids
3.9.7. Pungent Substances, Saponins, Tannins and Alkaloids

3.10. Bacteriophages and Other New Technologies

3.10.1. What atr Bacteriophages ?  
3.10.2. Reccomendations for Use 
3.10.3. Proteins and Bioactive Peptides 
3.10.4. Egg Immunoglobulins
3.10.5. Additives for the Correction of Process Losses

A unique, key and decisive training experience to boost your professional development"