Become one of the most demanded professionals of the moment: gain specialist knowledge in Veterinary Nutrition through this convenient online professional master’s degree at TECH"

The professional master’s degree in Veterinary Nutrition specializes professionals in one of the sectors of animal production the highest labor demand and need for specialization. It is a unique program given its level of specialization and the logical learning sequence in which the content is arranged, having been structured by industry experts into ten meticulously developed modules.

First, it establishes the fundamental principles of Veterinary Nutrition to later take a better approach to nutrition and feeding by species. In addition, it studies in depth the main raw materials used in the formulation of balanced feed, the characteristics, inclusion levels and quality parameters, since without quality in the basic components of the feed, there is no nutrition. An entire module is dedicated to the additives used in Ration Manufacturing. This segment is evolving year after year and includes important topics such as antibiotic-free production and the use of phytogenetic crops, which are currently the most topical issues.

The current world population is estimated to be 7.6 billion people and is expected to increase to 8.6 billion by 2030. Veterinary Nutrition is one of the disciplines being called upon to find ways in which to produce sufficient and economical protein, in an efficient and sustainable manner, to be able to feed this growing demand in the population.

In summary, this program is an ambitious, broad, structured and interwoven approach, covering everything from the fundamental and relevant principles of nutrition to food manufacturing. In addition, it specializes the student in the food manufacturing process with the latest innovations and the newest technology in the current market.

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

This professional master’s degree in Veterinary Nutrition contains the most complete and up-to-date scientific program on the market. The most important features include:

• The latest technology in online teaching software
• A 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
• Autonomous 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
• Banks of complementary documentation permanently available, even after completing the Professional Master's Degree

A professional master’s degree that will enable you to work in all fields of Veterinary Nutrition with the competence of a high-level professional"

The teaching staff includes professionals from the field of Veterinary Nutrition, who contribute their experience to this program, as well as renowned specialists from leading societies and prestigious universities.

The multimedia content, developed with the latest educational technology, will provide the professional with situated and contextual learning, i.e., a simulated environment that will provide the necessary knowledge to train students for real-life situations.

This program is designed around Problem-Based Learning, whereby the professional must try to solve the different professional practice situations that arise throughout the program. To this end, the professional will be assisted by an innovative system of interactive videos made by leading and experienced food safety experts.

Learn from the experience of working professionals who are experts in Veterinary Nutrition"

With a methodological design based on proven teaching techniques, this professional master’s degree in Veterinary Nutrition will take you through different teaching approaches to allow you to learn in a dynamic and effective way"

The objectives of the professional master’s degree in Veterinary Nutrition are to enhance the veterinarian's professional career so that they can broaden their field of work and contribute to the nutritional study of the different species of our planet. In this way, they will be able to identify and classify which foods are essential for each case, will know how to create diets according to the symptoms and nutritional requirements of each case, as well as be able to analyze the complete manufacturing process of nutrient-rich foods for the animal kingdom. They will also know the phases and processes to which these foods are subjected in order to ensure compliance with quality standards.

If your objective is to broaden your skill set to achieve success and professional development, this is the professional master’s degree for you: it's the qualification you need to reach excellence"

General Objectives

• Determine the properties, use and metabolic transformations of nutrients in relation to the nutritional needs of an animal
• Provide clear and practical tools so that the professional can identify and classify the different foods that are available in the region and have better elements of judgement to make the most appropriate decision in terms of differential costs, etc.
• Propose a series of technical arguments which allow for a better quality of diet and nutrition and therefore, improve the end produce (meat or milk)
• Analyze the different raw material components with both positive and negative effects on Veterinary Nutrition and how animals use them for the production of animal protein
• Identify and understand the different levels of digestibility for each of the various nutritional components according to their origin
• Analyze the key aspects for the design and creation of diets (food) aimed at achieving the maximum utilization of nutrients by animals intended for animal protein production
• Provide specialized training on the nutritional requirements for the two main species of birds to be used in animal protein production
• Develop specialized understanding of the nutritional requirements of the porcine species and the different feeding strategies needed in order to guarantee that they reach the expected welfare and production standards according to their production stage
• Provide practical, theoretical and specialized knowledge on the physiology of canine and feline digestive systems
• Analyze the digestive system of ruminants and their particular way of assimilating nutrients from fiber-rich foods
• Analyze the main additive groups used in the food production industry, focused on ensuring the quality and performance of different food products
• Analyze, in a clear way, how the complete animal feed manufacturing process is developed: the phases and processes which feed undergoes to guarantee its nutritional composition, quality and safety

Specific Objectives

Module 1. Introduction to Nutrition and Animal Food

• Develop the most relevant concepts of Animal Nutrition and Feeding
• Determine how digestive systems are formed and the differences between animal species (monogastrics and ruminants)
• Analyze the functionality, metabolism and differences between the digestive systems of different species
• Establish the different nutritional components of the raw materials used in food production and their function within Veterinary Nutrition
• Determine how the nutrients are used by different animal species
• Compare and contrast the digestive systems of the main species of zootechnical interest
• Identify the different nutritional components of the raw materials used in feed production and their function within Veterinary Nutrition
• Examine the analyses used to determine the composition of different feeds
• Develop the variables and units used to estimate the nutritional intake and requirements
• Determine how to measure the energy content of foods and their expressions

Module 2. Chemical Composition of Food and Quality of the Raw Materials for Ruminants and Non-Ruminants

• Develop the most important concepts of Veterinary Nutrition, taking into account the functions and effects of feed in the digestion process in large and small livestock
• Classify foods according to their origin and their nutritional characteristics
• Design a balanced diet considering the nutritional requirements of the species and categories
• Implement the procedures for manufacturing concentrates, guaranteeing the quality of the product to be used for feeding the different productive species
• Apply nutrition and feeding strategies for the different productive species according to an annual program based on the herd's requirements
• Evaluate the nutritional quality and impact on production systems (meat or milk) of different fresh, preserved and natural feed. These could be either in direct grazing or as forage reserves such as hay (rolls) or whole plant silage, with or without the addition of additives (Nutriliq, Smartfeed, etc.), Multi-Nutritional Blocks (MNB), Rumen Activator Supplements (RAS) or energy or protein concentrates
• Develop the main chemical determinations that characterize feed (concentrates, fresh forages, preserved forages and additives)

Module 3. Nutrients and Metabolism

• Develop the different nutrients contained in the raw materials used in Veterinary Nutrition
• Develop the different components of each one of the nutrient groups
• Determine the destinations or metabolic pathways of nutrients to be utilized by the animal
• Establish how animals obtain energy from different nutrients and what energy metabolism consists of
• Analyze the different assimilation processes of nutrients that different species of animals have and which are necessary for their well-being and production
• Evaluate the importance of water as a nutrient and the effect that it has on animals

Module 4. Digestibility, Ideal Protein and Advances in Veterinary Nutrition

• Develop the concepts of digestibility and how it is determined
• Analyze the advances in protein nutrition and the importance of synthetic amino acids in Veterinary Nutrition
• Identify the factors which are involved in the definition of the different nutrient levels
• Establish the critical points in the use of fats, their quality and effect on nutrition
• Develop the basic concepts of organic minerals and their importance
• Justify the concept of intestinal integrity and how to enhance it in production
• Analyze patterns in the use of antibiotics in Veterinary Nutrition
• Define the patterns in precision nutrition and the most influential factors in its application

Module 5. Nutrition and Food in Poultry

• Establish the nutritional requirements and the feeding programs of broiler chickens
• Specify the nutritional requirements of laying hens (commercial eggs)
• Specify the nutritional requirements and feeding programs in confusion matrices
• Identify the critical phases of broilers and layers and the adjustments that can be implemented through the use of special diets
• Establish the different nutritional strategies used to manage challenges such as heat stress and shell quality
• Analyze the nutritional profiles and strategies that allow higher yield of meat cuts and modification of egg size
• Determine the different production phases in commercial poultry farming by species
• Compile the different feeding programs in commercial poultry farming
• Apply different strategies in the application of feeding programs focused on guaranteeing zootechnical results

Module 6. Nutrition and Food in Pigs

• Establish the nutritional requirements of fattening pigs
• Determine the nutritional requirements of breeding sows
• Identify the different stages of production in commercial swine farming
• Develop different feeding programs in commercial swine farming
• Analyze different strategies in the application of feeding programs focused on guaranteeing zootechnical results
• Understand the anatomical and physiological differences in the digestive system of swine which allows them to use alternative raw materials in their diet
• Establish the nutritional requirements of slaughter pigs according to their age, production stage and genetic line
• Establish the nutritional requirements of sows and breeding boars in each of their life stages and production phases
• Design nutritional and feeding programs for swine according to their specific requirements based on age and physiological state
• Develop different feeding programs in commercial swine farming
• Apply different strategies in the application of feeding programs focused on guaranteeing zootechnical results

Module 7. Nutrition and Food in Canines and Felines

• Identify myths related to the diet of cats and dogs
• Establish nutritional requirements for cats and dogs
• Analyze the concept of a balanced diet, focusing on the factors that influence their ingestion
• Analyze the dietary treatments in certain pathologies whose use is aimed at reducing symptoms and improving the animals condition
• Guarantee an appropriate diet according to the stage of development
• Evaluate the types of food available on the pet food market
• Establish an appropriate diet based on physiological state and the development of the species in question

Module 8. Nutrition and Food in Ruminants

• Analyze the digestive system of ruminants and their particular way of assimilating nutrients from fiber-rich foods
• Analyze the nutritional metabolism of ruminants, recognizing their potential and their limitations
• Determine the nutritional requirements for the maintenance and production of the main ruminants of zootechnical interest
• Examine the main food resources for ruminants’ nutrition, their main characteristics, their advantages and limitations
• Evaluate the main feeding strategies for ruminants according to the production context

Module 9. Additives in Animal Food

• Analyze the different types of additives which exist in the animal feed and nutrition market
• Define the recommendations for the use and functionality of the different additive groups
• Gain up-to-date knowledge of the new technology focused on improving the quality and efficiency of animal feed
• Identify mycotoxins as the hidden enemy in diet quality, animal health and productivity; what are the strategies for their control, the different types and use of mycotoxin binders
• Specialize in the use of enzymes in balanced feed, what they are and the differences between enzymes of the same category, what they are used for and the benefits of their incorporation in the diet
• Analyze phytogenics as a category that goes beyond essential oils; what they are, types of phytogenic substances, modes of use and benefits

Module 10. Manufacturing of Balanced Foods: Processes, Quality Control and Critical Points

• Determine the processes involved in the creation of feed for animals
• Establish an appropriate way to manage raw materials
• Analyze the different feed presentations and the feed manufacturing processes themselves
• Identify the different equipment used in the manufacturing of food
• Implement monitoring and control programs at critical points in the food manufacturing process
• Implement sampling and establish its importance in the quality control process

You will be able to establish appropriate diets according to the animal's symptomatology thanks to a proper diagnosis and nutritional supplement treatments"