Become one of the most demanded professionals of the moment: prepare yourself as an 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 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 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
• 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 prepared and experienced in different environments, who will develop the theoretical knowledge in an efficient way, but, above all, will put at the service of this Postgraduate Diploma practical knowledge derived from their own experience: one of the differential qualities of this specialization.

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 that relies on teaching techniques proven for their effectiveness, this Postgraduate diploma in Nutrition and Feeding in Small Animals will take you through different teaching approaches to allow you to learn in a dynamic and effective way"

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. 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. 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. 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 Nutrition

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 Food in Canines and Felines

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

3.1.1. Introduction
3.1.2. Functioning of the Digestive System
3.1.3. 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. Owners 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 training will allow you to advance in your career comfortably"