Become one of the most demanded professionals of the moment: train with this Postgraduate diploma in Nutrition and Feeding in Small Animals"

This Postgraduate diploma in Nutrition and Feeding in Small Animals is unique, given its level of specialization and the logical sequence of learning with which the content is ordered.

This comprehensive program in Nutrition and Feeding in Small Animals develops specialized knowledge about small animal nutrition. It analyzes the physiology and functioning of the digestive system of both species, as well as the main differences between them, allowing the professional nutritionist a deeper vision of the
digestive system.

It is designed for professional nutritionists to update and improve their technical and practical knowledge in this sector. A complete and effective course that will propel them to the highest level of competence.

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

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.

Join the elite , with this highly effective trained program and open new paths to your professional progress”

This Postgraduate diploma in Nutrition and Feeding in Small Animals 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
• Intensely visual teaching system, supported by graphic and schematic contents, 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-assessment 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

A Postgraduate diploma 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"

TECH teaching staff is made up of professionals from different fields related to this specialty. That way, TECH ensures to offer students the educational program and updating intended. A multidisciplinary team of professionals prepared and experienced in different environments, who will cover the theoretical knowledge in an efficient way, but, above all, will bring the practical knowledge derived from their own experience to 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 Postgraduate diploma. Developed by a multidisciplinary team of e-learning experts, it integrates the latest advances in educational technology. In this way, our students will be able to study with a range of convenient and versatile multimedia tools that will give them the operability they need during the program.

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 telepractice 
will be used: with the help of an innovative system of interactive videos, and learning from an expert you will be able to acquire the knowledge as if you were facing the case you are learning in real time. A concept that will allow students to integrate and memorize what they have learnt in a more realistic and permanent way.

This is the best program in the current academic market to deepen in the Nutrition and Feeding in Small Animals in a dynamic and participative way. Don't let it slip away"

You have before you the unique opportunity to become an up-to-date, trained professional who will take animal nutrition to the next level"

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

A comprehensive and well-structured program that will lead 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. Lipid Metabolism

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. Energy 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. Digestibility, Ideal Protein and Advances in Animal Nutrition 

2.1. Apparent Digestibility Coefficients

2.1.1. Techniques to Obtain the Ileal Digesta
2.1.2. Methodology to Calculate Digestibility

2.2. Endogenous Losses

2.2.1. Origin and Composition of Endogenous Amino Acids
2.2.2. Techniques to Measure Endogenous Losses

2.3. Standardized Coefficients and True Digestibility
2.4. Factors Affecting Digestibility Coefficients

2.4.1. Age and Physical State
2.4.2. Food Consumption and Composition

2.5. Synthetic Amino Acids in Animal Nutrition

2.5.1. Synthesis of Synthetic Amino Acids
2.5.2. Use of Synthetic Amino Acids in Diets

2.6. Ideal Protein and Advances in Protein Nutrition

2.6.1. Concept of Ideal Protein
2.6.2. Profiles of Ideal Protein
2.6.3. Use of Practical Applications

2.7. Estimation of Nutritional Requirements Through Performance Experiments

2.7.1. Evaluation Methods for Nutritional Requirements
2.7.2. Requirements Determination

2.8. Factors Affecting Ntrient Utilization

2.8.1. Age
2.8.2. Physiological Condition

2.8.3. Level of Consumption
2.8.4. Environmental Conditions
2.8.5. Diet

2.9. Importance of the Quality and Stability of Fats in Nutrition

2.9.1. Types of Fats
2.9.2. Nutritional Profile of Fats
2.9.3. Quality  
2.9.4. Inclusion of Fat in the Diet

2.10. Organic Minerals in Monogastric Nutrition

2.10.1. Macrominerals
2.10.2. Microminerals
2.10.3. Structure of Organic Minerals

2.11. Integrity and Intestinal Health, its Importance in Animal Nutritio

2.11.1. Intestinal Physiology and Anatomy
2.11.2. Intestinal Health and Digestibility
2.11.3. Factors which Affect Intestinal Integrity

2.12. Strategies for Animal Production Without Using Growth Enhancing Antibiotics

2.12.1. Effects of Antibiotics on Nutrition
2.12.2. Risk of Using Anitbiotics
2.12.3. Global Patterns
2.12.4. Formulation and Feeding Strategies

2.13. Concept of Precision Nutrition

2.13.1. Diets Close Up
2.13.2. Animal Models
2.13.3. Ideal Protein
2.13.4. Physiological Condition

2.13.5. Growth Physiology 

Module 3. Nutrition and Feeding in Small Animals

3.1. Physiology of the Digestive System of Canines and Felines (I) 

3.1.1. Introduction
3.1.1. Functioning of the Digestive System
3.1.1. Principle Differences and Similarities Between Both Species

3.2. Physiology of the Digestive System of Canines and Felines (II) 

3.2.1. Introduction
3.2.2. Balanced Diet
3.2.3. Factors that influence ingestion

3.3. Requirements

3.3.1. Energy and Carbohydrates for Dogs and Cats
3.3.2. Fats and Proteins
3.3.3. Vitamins and Minerals

3.4. Foods Available for Pet Animals

3.4.1. Introduction
3.4.2. Types of Diets
3.4.3. Owner’s Interpretation of the Label

3.5. Nutrition for Different Stages of Life (I) 

3.5.1. Introduction
3.5.2. Maintenance for Adults
3.5.3. Food for Puppies

3.6. Nutrition for Different Stages of Life (II)

3.6.1. Reproduction and Lactation
3.6.2. Food for Pets of an Advanced Age
3.6.3. A Special Case. Food for Racing Dogs

3.7. Pathologies Derived from Nutrition and their Treatments (I)

3.7.1. Introduction
3.7.2. The Obese Patient
3.7.3. The Underweight Patient

3.8. Pathologies Derived from Nutrition and their Treatments (II) 

3.8.1. Cardiac Patient
3.8.2. Renal Patient
3.8.3. Liver patient

3.9. Pathologies Derived from Nutrition and their Treatments (II)

3.9.1. Gastrointestinal Problems
3.9.2. Skin Diseases
3.9.3. Diabetes mellitus

3.10. Nutritional Management in Extreme Situations

3.10.1. Introduction
3.10.2. Food for a Sick Patient
3.10.3. Intensive Care Nutritional Support.

This program will allow you to advance in your career comfortably"